Moist Blueberry Cobbler Frozen Berries (Printable View)

Luscious frozen blueberries beneath a golden, moist biscuit topping. Simple comfort dessert ready in under an hour.

# Ingredient List:

→ Berry Filling

01 - 5 cups frozen blueberries, unthawed
02 - 3/4 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 1/2 teaspoon ground cinnamon
06 - 1 pinch salt

→ Cobbler Topping

07 - 1 1/2 cups all-purpose flour
08 - 1/2 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, melted and slightly cooled
13 - 2/3 cup whole milk
14 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine frozen blueberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Toss until berries are evenly coated. Spread mixture in the prepared baking dish.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
04 - Pour melted butter, whole milk, and vanilla extract into the flour mixture. Stir gently until just combined—the batter will be thick and slightly lumpy. Avoid overmixing.
05 - Drop spoonfuls of batter evenly over the blueberry filling, covering most of the surface. Leave small gaps for steam to escape and fruit to bubble through during baking.
06 - Bake for 40 to 45 minutes until the topping is golden brown and set, and the berry filling is bubbling around the edges.
07 - Let the cobbler rest for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

# Expert Suggestions:

01 -
  • You can keep frozen blueberries on hand year round and make this on a whim
  • The biscuit topping stays incredibly moist instead of drying out like some cobblers
  • It comes together in under 15 minutes of active work
02 -
  • Do not overmix the batter or the topping will become tough instead of tender
  • The topping should not completely cover the berries or you will miss those beautiful bubbling spots
  • Cobbler is best served the day it is made but you can reheat leftovers gently
03 -
  • Let the melted butter cool slightly so it does not start cooking the milk when you mix them
  • Place a baking sheet on the rack below the cobbler to catch any fruit bubbled over spills

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