Blueberry Cobbler – A Warm delicious dessert that’s tangy and sweet at the same time. Serve with a dollop of vanilla ice cream and you’ll be in heaven. Yum!
There is nothing more delicious than eating a dessert right out of the oven. The aroma just invites you to dig your spoon into this tangy blueberry filling that’s topped with a buttery and flavorful crumbly cobbler crust. Amazing! Believe it or not, this Blueberry Cobbler is super easy to make and perfect for entertaining.
I decided to bake each one individually, that way, you can make as many (or as little) as you want. Guests will love getting their own Blueberry Cobbler instead of the messy act of making it in a large baking dish. You can top yours with ice cream, whipped cream or leave it just as it is, although you can’t deny how amazing a hot cobbler mixed in with a cold cream tastes like.
My girls LOVE blueberries, I can’t just buy one pint, they devour it on the way home from the supermarket. My husband mixes them in every weird kale smoothie he makes, so you can imagine how many containers I buy a week. Despite the high demand for blueberries, I decided to steal a pint from the fridge and give this recipe a try.
I am amazed on how great it tastes! The tanginess, the sweetness, the cold, the hot. It’s a party in my mouth! Plus, when the blueberry bakes in the oven and breaks down, it gives off a beautiful bright color that gives off a dramatic effect. Now this Blueberry Cobbler is my go to recipe for the summer.
I hope you can try this delicious Blueberry Cobbler at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Blueberries
- 4 cups of blueberries
- Juice of 1 lemon
- 2 tb cornstarch
- 1/4 cup of granulated sugar
- For Crumble
- 1 stick butter melted
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup old fashioned oats
- 1/2 cup all purpose flour
- 1 Teaspoon of vanilla
- Pinch of salt
Preheat Oven to 375 Degrees Fahrenheit
Place 4 ramekins on a sheet pan or cookie sheet for easy clean up*
In a bowl, toss the blueberries with the sugar, cornstarch and lemon juice
Fill the ramekins with the prepared blueberries
In another bowl, place the butter, sugar, flour, sugars, vanilla and salt. Mix to combine
Crumble this mixture on top of the blueberries
Bake for 20 minutes or until the top has browned
*If your ramekins are smaller, then use more ramekins or scale down the recipe
You can also bake this in an 8" baking pan
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