Moist Blueberry Cobbler Frozen Berries (Printable Version)

Juicy frozen blueberries beneath a golden, moist biscuit topping. Perfect warm with ice cream.

# What You'll Need:

→ 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 - Pinch of 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 cooled
13 - 2/3 cup whole milk
14 - 1 teaspoon vanilla extract

# Method:

01 - Preheat your oven to 375°F. Lightly grease a 9x9-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine the frozen blueberries, granulated sugar, cornstarch, lemon juice, ground cinnamon, and a pinch of salt. Toss until the berries are evenly coated. Spread the mixture evenly in the prepared baking dish.
03 - In a separate medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
04 - Pour the melted butter, whole milk, and vanilla extract into the dry ingredients. Stir gently with a spatula or spoon until just combined. The batter will be thick—do not overmix.
05 - Drop spoonfuls of the batter evenly over the blueberry filling. Cover most of the surface but leave small gaps for the fruit juices 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 vigorously around the edges.
07 - Let the cobbler cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream for the best experience.

# Chef's Tips:

01 -
  • The frozen berries actually create more juice than fresh, making each spoonful incredibly luscious
  • You can keep everything in your pantry and freezer for emergency dessert moments
02 -
  • The topping will seem too thick to spread, but dropping it in spoonfuls is exactly right and creates those crispy edges everyone fights over
  • Serving it immediately results in a runny filling, those 15 minutes of cooling make all the difference
03 -
  • Use a light-colored baking dish, dark ones can cause the bottom to overcook before the topping is done
  • If the top is browning too quickly, tent loosely with foil for the last 10 minutes

Go Back