Blueberry Cobbler Recipe

Blueberry Cobbler Recipe. It’s blueberry season here at Thistle Key Lane, and I’m picking berries as fast as I can. I love sharing my simple recipes such as this blueberry cobbler recipe, and I hope you will enjoy them too.

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Growing Blueberries

Did you know that we grow blueberries? Currently we have ten blueberry bushes in our back yard, Some are growing in large pots, and others are mixed in with the landscape.

We had another bumper crop this year, and I’m already storing bags of blueberries in the freezer. After making this blueberry cobbler, I also made blueberry sorbet for the grand littles. Which they love of course!

I feel like the best part of having fresh homegrown blueberries is watching the kids pick them. They eat them as fast as they can pick ’em off the bushes.

Blueberry Cobbler Recipe

• 6 cups fresh blueberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup butter
• 1 ready made pie crust
• additional sugar for topping

Instructions

1. Pre-heat the oven to 350º F. Cover a sheet pan with foil and set aside.
2. Rinse fresh blueberries in a colander.
3. Place blueberries in a large bowl adding sugar and cornstarch. Then stir to combine.
4. Transfer blueberries into a pie plate and dot with butter.
5. Place a ready made pie crust on a large pice of parchment paper or cutting board. Slice the pie crust into strips with a knife or pastry cutter. Save the longer pieces for the center, and shorter pieces for the outer edge.
6. You can make a lattice work with the pie crust by pulling back every other piece, then lay your cross pieces.
7. Sprinkle additional sugar, 1 or 2 teaspoons over the pie crust.
8. Set you blueberry cobbler in the center of your foil covered sheet pan, then place on the center rack of your oven.
9. Bake for 50 to 60 minutes. Remove when the crust is nicely brown and blueberries are bubbly.
10. Let cool on a rack. The blueberries will thicken as it cools. Serve warm or at room temperature with a scoop of vanilla ice cream.

Blueberry Cobbler Recipe Notes:

I suggest rinsing the blueberries. Just that little bit of moisture will help the sugar and cornstarch stick to the blueberries when you mix them together. By the way you can substitute flour for the cornstarch. You can also use fresh or frozen blueberries for this recipe.

Use your favorite pie crust recipe or buy ready made. I like using store bought pie crust to save time with prep work, and cleaning up.

Be sure to use a sheet pan under your pie dish when baking to catch the juices that bubble over the edge. The foil is optional, but really helps with the clean up.

Shop Baking Supplies

• stainless and copper mixing bowls similar to mine
• bamboo mixing spoons
• full sheet pan
• white pie dish similar to mine
• this stainless colander is so handy 

Be sure to follow Thistle Key Lane on Pinterest, where the boards are updated daily with recipes and inspiration that you can use right now!

In addition to my blueberry cobbler recipe here are four more desserts to try out.

• Mini Blueberry Galette Recipe
• Blueberry Lemon Sorbet Recipe
• Mini Mixed Berry Cobbler Recipe
• Blueberry Crisp Recipe

Thank you so much for visiting today. Hope you are enjoying your summer!

Cheers!

BLUEBERRY COBBLER RECIPE

Delicious dessert made with fresh blueberries with a light and flaky crust.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 1 9" round cobbler

Ingredients

  

• 6 cups fresh blueberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup butter
• 1 ready made pie crust
• additional sugar for topping

Instructions

 

• Pre-heat the oven to 350º F. Cover a sheet pan with foil and set aside.
• Rinse fresh blueberries in a colander.
• Place blueberries in a large bowl adding sugar and cornstarch. Then stir to combine.
• Transfer blueberries into a pie plate and dot with butter.
• Place a ready made pie crust on a large pice of parchment paper or cutting board. Slice the pie crust into strips with a knife or pastry cutter. Save the longer pieces for the center, and shorter pieces for the outer edge.
• You can make a lattice work with the pie crust by pulling back every other piece, then lay your cross pieces.
• Sprinkle additional sugar, 1 or 2 teaspoons over the pie crust.
• Set you blueberry cobbler in the center of your foil covered sheet pan, then place on the center rack of your oven.
• Bake for 50 to 60 minutes. Remove when the crust is nicely brown and blueberries are bubbly.
• Let cool on a rack. The blueberries will thicken as it cools. Serve warm or at room temperature with a scoop of vanilla ice cream.

Notes

I suggest rinsing the blueberries. Just that little bit of moisture will help the sugar and cornstarch stick to the blueberries when you mix them together. By the way you can substitute flour for the cornstarch. You can also use fresh or frozen blueberries for this recipe.

Use your favorite pie crust recipe or buy ready made. I like using store bought pie crust to save time with prep work, and cleaning up.

©2024 Blueberry Cobbler Recipe post first appeared on Thistle Key Lane.