Easy Buttermilk Blueberry Cobbler
Indulge in the comforting sweetness of this Easy Buttermilk Blueberry Cobbler, a dessert that pairs the tangy richness of buttermilk with the vibrant flavor of fresh blueberries. Perfectly sweetened with a touch of granulated sugar and brightened by a hint of lemon juice, this cobbler boasts a luscious fruit filling topped with a buttery, biscuit-like crust. A dash of cinnamon and optional turbinado sugar add a delightful crunch and warming aroma to every bite. Ready in just under an hour with only 15 minutes of prep, this foolproof recipe is ideal for weeknight treats or casual gatherings. Serve it warm with a scoop of vanilla ice cream or whipped cream for a truly irresistible finish. Whether you're a cobbler novice or a dessert pro, this quick and simple recipe will become a go-to favorite for dessert lovers everywhere.
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Recipe Information
Ingredients
- 4 cups fresh blueberries
- 0.75 cup granulated sugar
- 2 tablespoons lemon juice
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 1 teaspoon vanilla extract
- 0.25 teaspoon ground cinnamon
- 1 tablespoon turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish with butter or nonstick spray.
In a medium saucepan over medium heat, combine the blueberries, 0.25 cup of granulated sugar, and lemon juice. Cook, stirring occasionally, for 5-7 minutes until the blueberries release their juices and start to thicken slightly. Remove from heat and set aside.
In a microwave-safe bowl or small saucepan, melt the unsalted butter and pour it into the prepared baking dish, ensuring it evenly covers the bottom.
In a mixing bowl, whisk together the flour, remaining 0.5 cup of granulated sugar, baking powder, and salt.
Slowly add the buttermilk and vanilla extract to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Pour the batter evenly over the melted butter in the baking dish. Do not stir.
Spoon the blueberry mixture evenly over the batter. Again, do not stir; the batter will rise around the fruit as it bakes.
Sprinkle the top with ground cinnamon and turbinado sugar (if using) for added texture and flavor.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the biscuit-like topping comes out clean.
Remove from the oven and let cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 354.5 g | 129% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 233.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
