This blueberry cobbler is a quick summer dessert and an excellent way to showcase fresh, bursting blueberries under a pillowy crust. Everything can be mixed and headed to the oven in 10 minutes. Source:, March 2019

Sarah Epperson




Instructions Checklist
  • To prepare filling: Preheat oven to 375 degrees F. Coat a 13-by-9-inch glass baking dish with cooking spray.

  • Combine blueberries, 1 cup sugar, lemon zest, lemon juice, cornstarch and 1/4 teaspoon salt in a medium bowl; toss until the berries are coated. Transfer to the prepared baking dish.

  • To prepare topping: Whisk flour, sugar, baking powder, salt and cinnamon in a medium bowl. Using a pastry cutter (or your fingers), work butter into the flour mixture until it resembles small pebbles.

  • Whisk egg and vanilla in a small bowl until smooth. Add the egg mixture to the flour mixture, and, using a fork, lightly toss until evenly distributed but not overmixed. Sprinkle over the blueberries in an even layer.

  • Bake the cobbler until the topping is golden brown, about 40 minutes. Cool on a wire rack for 10 minutes. Serve warm or at room temperature.

Nutrition Facts

241 calories; 6.6 g total fat; 3.7 g saturated fat; 31 mg cholesterol; 166 mg sodium. 68 mg potassium; 44.6 g carbohydrates; 3.1 g fiber; 31 g sugar; 2.4 g protein; 240 IU vitamin a iu; 8 mg vitamin c; 7 mcg folate; 44 mg calcium; 5 mg magnesium; 23 g added sugar;