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.

Sarah Epperson
Source:, March 2019




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

241.2 calories; protein 2.4g 5% DV; carbohydrates 44.6g 14% DV; exchange other carbs 3; dietary fiber 3.1g 12% DV; sugars 30.5g; fat 6.6g 10% DV; saturated fat 3.7g 19% DV; cholesterol 30.8mg 10% DV; vitamin a iu 240.3IU 5% DV; vitamin c 8.1mg 14% DV; folate 6.9mcg 2% DV; calcium 43.7mg 4% DV; iron 0.4mg 2% DV; magnesium 5.5mg 2% DV; potassium 67.7mg 2% DV; sodium 165.7mg 7% DV; thiaminmg 3% DV; added sugar 23g.