Blueberry Cobbler
July belongs to blueberries! That’s a real thing! I’m wrapping up the month of July with WTHR and blueberries with this delicious blueberry cobbler. Friends, THIS. IS. SO. EASY!
I love making cobbler this way because the crust is buttery perfection. So perfect that it goes well with just about any fruit! This is the same crust recipe I use for strawberries, peaches, blackberries, and even apples!
I have no doubt you’ll not only be making this in July but all year long!
Blueberry Cobbler
I love making cobbler this way because the crust is buttery perfection. So perfect that it goes well with just about any fruit! This is the same crust recipe I use for strawberries, peaches, blackberries, and even apples!
Ingredients
Blueberry Cobbler
- 1/2 cup butter
- 1 1/2 cups self-rising flour
- 1 1/2 cup milk (whole or 2%)
- 1 cup sugar, divided
- 2 1/2 cups blueberries
- 1 lemon, zested and juiced
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
Instructions
- Heat oven to 350. While the oven is heating, place butter into a 9x13 dish and melt it in the oven.
- Meanwhile mix flour, milk, and 1/2 cup of sugar into a medium bowl. Should resemble pancake batter.
- Toss blueberries in 1/2 cup of sugar, lemon juice, zest, and vanilla. Once butter is melted and browned on the edges, pour batter over melted butter. Disperse blueberries on top of the batter and sprinkle with turbinado sugar. Cook for 25-30 minutes.
- Top w/ whipped cream or vanilla ice cream.
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