Reader Recipe: Easy Blueberry Cobbler

Sara Kate Gillingham
Sara Kate Gillingham
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, published in October 2014 by Clarkson Potter.
updated Jan 21, 2020
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It’s been a while since we had a reader recipe: this one comes from Melinda in Pittsburgh.

“I picked up fresh blueberries at the Farmer’s Market this week and made this super simple dessert from my South Carolina childhood. There are many different types of cobbler crusts/toppings–buckles, crumbles, brown-bettys–but this is my favorite, a sweet, buttery, rich batter, with crispy and chewy bits. Delicious plain, but even better with vanilla ice cream.”

Easy Blueberry Cobbler

For the batter:
1/2 cup butter (1 stick)
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup milk

for the filling:
2 cups fresh blueberries
1/2 cup sugar
1/2 cup water

Preheat oven to 350˚F.

Melt butter and pour into baking dish. (I use an 8″ square glass dish, but a pie plate will work)

In a mixing bowl, stir together flour, baking powder, salt and sugar. Pour in milk and mix into smooth, thick batter. Pour into dish and spread fairly evenly.

In the mixing bowl, stir together the blueberries, sugar and water. Pour on top of the batter.

Bake for 45-50 minutes (Until bubbly and browned)

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