This blueberry cobbler may not look like a traditional cobbler but it’s magical and delicious. It’s like a layer of blueberries and a layer of cake.
Blueberries! That’s what this week is all about. My blogger friends and I are sharing all things blueberry. Today’s recipe is for blueberry cobbler.
This recipe is magical. I say that because you spread the batter into the pan then scatter blueberries on top. As the cobbler bakes, the blueberries sink to the bottom, just like magic.
While I think you can serve this blueberry cobbler for either breakfast or dessert, many may think it’s only dessert. If that’s the case, add a dollop of whipped cream or scoop of vanilla ice cream. Certainly not necessary but finishes it off. After all most cobblers are served a la mode.
Thank you to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don’t miss one delicious recipe.
Drinks and Appetizers
Sauces and Spreads
- 5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise
- Blueberry Cardamom Crisp by Crumb Top Baking
- Blueberry Cheesecake Ice Cream by Cooking For My Soul
- Blueberry Cobbler by Family Around the Table
- Blueberry Oatmeal Bars by Hezzi-D’s Books and Cooks
- Blueberry Peach Oatmeal Bars by The Beard and The Baker
- Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie
- 3 cups flour
- 3 tbsp baking powder
- 1 1/2 tsp salt
- 1 1/2 cup unsalted butter softened, plus more for greasing pan
- 2 1/4 cup sugar
- 3 tsp vanilla extract
- 6 large eggs
- 4 pints blueberries
- 4 tbsp turbinado sugar
- Preheat oven to 350F.
- Butter a 9 X 13" cake pan. Whisk together flour, baking powder and salt and set aside.
- with an electric hand mixer or a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy.
- Turn mixer to low speed and add vanilla and eggs, one at a time.
- Turn off mixer and use a rubber spatula to scrape down sides of bowl.
- Turn mixer to a medium-high sped and beat mixture until eggs are fully incorporated and fluffy.
- Turn mixer to low speed and gently stir in dry ingredients until just combined.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Scatter blueberries on top and sprinkle with turbinado sugar.
- Bake for about 35-40 minutes or until a cake tester, toothpick, or butter knife inserted into the center comes out clean.
- Serve and enjoy with a scoop of your favorite ice cream.