About This Recipe

This Blueberry Cobbler is everything I love about summer baking — simple, cozy, and packed with juicy seasonal berries. The filling becomes sweet and jammy as it bakes, with fresh orange zest adding a bright citrusy flavor that makes the blueberries shine. And a hint of cinnamon in the filling makes this bake rustic and cozy. But my favorite part might be the topping: a buttery buttermilk cobbler with a little cornmeal mixed into the batter for the most delicious cornbread-inspired flavor and texture. I’ve always loved the combination of warm cornbread and fruit, and this recipe brings those flavors together in the best way. It’s an easy, no-fuss dessert that comes together quickly and tastes like peak summer in every spoonful.

FAQ’s

Helpful tips

Here are some important Pro tips by Maude

• To ensure a fluffy and flaky topping on your cobbler, chill it in the fridge before baking! Because this cobbler batter is like a biscuit or pie, its important that ingredients go into the oven cold.
• After the cobbler is done baking, I like to dig in after about 10-15 minutes of resting. This is my personal preference! I love warm cobbler and cold ice cream. If you like your cobbler firmer, try waiting 30-35 minutes.
• You can bake this cobbler ahead of time- You can bake it a few hours ahead and reheat before serving, or prepare the filling and topping separately- then assemble and bake when you are ready. Note: if you prepare both the filling and topping ahead of time- store them both in the fridge until you are ready to assemble.
  

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

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Blueberry Cobbler

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

SERVINGS 8 servings

Servings

5-6 servings

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Ingredients 

Blueberry Filling

• 3 cups blueberries
• 1/4 cup granulated sugar
• 3 tbsp light brown sugar
• 1 tsp orange zest
• 1/2 tbsp orange juice
• 1 Tbsp cornstarch
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 tbsp softened butter, for greasing the skillet

Cobbler Topping

• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tbsp sugar
• 1 tbsp brown sugar
• 1/2 tbsp baking powder
• 1/4 tsp salt
• 4 tbsp unsalted butter, cold and shredded (use a cheese grater)
• 3 tbsp heavy cream, cold
• 1/4 cup buttermilk, cold
• 1 tsp vanilla extract
• egg wash for brushing
• Coarse sugar for sprinkling

Instructions 

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• For the cobbler filling, place orange zest and both the brown and granulated sugar in a bowl. Pinch the zest into the sugar, you will feel and smell the oils getting released. Mush the two together. Set to the side for at least 30 minutes (12 hours preferred, but honestly, I know no one has that kind of time.)
• For the cobbler topping, in a medium bowl, using a fork, mix the flour, cornmeal, both brown and granulated sugar, baking powder and salt together. Add the shredded cold butter. Using your hands, gently mix until everything is incorporated. Slowly add the buttermilk, heavy cream and vanilla and mix gently until everything is just incorporated. Set bowl in the fridge to rest.
The cobbler topping with be a little shaggy, but should stick together when you try to scoop a portion of it. If the mixture feels too dry, you can add 1-2 tsp of buttermilk to help bring the dough together.
• Using the 1 1/2 tbsp of butter, grease a 8 or 9 inch cast iron skillet. Preheat oven to 400 degrees. For the filling, toss blueberries with the sugars/zest mix along with the orange juice, cornstarch, cinnamon and salt.
• Pour filling into the skillet. Using a large spoon or ice cream scoop, drop blobs of the cobbler topping on top of the blueberry filling. Dab the topping with some egg wash and then sprinkle with coarse sugar. Chill cobbler in the fridge for about 10 minutes.
• Bake at 400 degrees for 8 minutes. Then reduce the temperature to 375 degrees and continue baking for about 28-32 minutes. Note: If the top of the cobbler begins to brown before its time to remove from the oven, take a large piece of aluminum foil and make a crease/tent over the cobbler. This helps keep the cobbler from burning.
The best way to know if the cobbler is done, the blueberry juices will be bubbling everywhere. And a toothpick should come out clean after inserted to one of the cobbler blobs.
• Place cobbler on a cooling rack and let it cool for about 30 minutes. Serve with ice cream and enjoy! Store at room temp or fridge for 1-2 days.