Magic Blueberry Cobbler
Magic Blueberry Cobbler is so sensational it’s good down to the last spoonful. There isn’t anything about this cobbler recipe that I don’t like. The texture is fluffy, not hard and tough like some cobbler toppings. It has just the right amount of sweetness and flavors. This recipe uses fresh blueberries and almond extract to provide flavors and zip that make it just about perfect in my opinion.
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I have a friend who lives in Midlothian (south of the Dallas Metroplex) and we try to get together once or twice a month to talk and catch up. It’s about an hour’s drive from where we currently live so it’s a sacrifice for whoever is driving that particular time. In late July she was up to our home. I served a delicious Italian Roasted Tomato Soup, garlic bread and this fantastic dessert with ice cream. We were both drooling over that meal. She follows my blog, so I try to give her new recipes every now and then. She tries out many of them on her family here and in Ohio.
Magic Blueberry Cobbler turned out heavenly. A cornstarch and sugar mixture is spread over the topping layer and then water poured over top before baking. Once the cobbler is baked, it looks like glazed sugar donuts on top! It tastes amazing too. We loved the recipe and I ended up eating my share of cobbler before I finally stashed the rest of it in the freezer for later. 🙂
Magic Blueberry Cobbler is a great dessert for family and friends. Blueberries are available year round so this dessert can be made for any holiday, company dinner or just because you enjoy blueberries. This cobbler recipe is also pretty straightforward. I had mine ready for the oven in about 10 minutes. Grab the ice cream and share this fantastic dessert with your friends the next time you have a gathering.
Magic Blueberry Cobbler magically cooks together. It’s amazing.
We enjoyed this dessert with or without ice cream.
Dig in for a scrumptious treat where you won’t be able to get enough!
Here’s what I did.
I used these ingredients, plus water.
Wash blueberries. Arrange in a 9×9″ glass baking dish.
Combine softened butter, sugar, almond and vanilla extracts in a mixing bowl.
Beat with an electric mixer until smooth.
Add flour, half-and-half, baking powder and salt.
Mix again until smooth.
Spread topping layer over top of blueberries.
Place remaining sugar and cornstarch into a mixing bowl or cup.
Stir to combine.
Sprinkle sugar mixture over top of the topping.
Pour water as evenly over the top of the sugar mixture as possible.
The cobbler is now ready for the oven.
Bake at 375 degrees for 40-45 minutes. I recommend putting a cookie sheet under the dish to collect drips.
Magic Blueberry Cobbler is fantastic with a little Blue Bell vanilla ice cream on top (or your favorite ice cream).
My friend and I loved, loved, loved this dessert!
Magic Blueberry Cobbler is really easy to make and tastes heavenly.
Here’s the recipe.
MAGIC BLUEBERRY COBBLER
(My own concoction)
Magic Blueberry Cobbler
Equipment
- 1 9x9" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 small bowl
Ingredients
- 4 cups fresh blueberries washed
- 1 stick unsalted butter softened (1/2 cup)
- 3/4 cup granulated sugar
- 1 tsp. real vanilla extract
- 1 tsp. almond extract
- 3/4 cup half-and-half
- 1 cup UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/8 tsp. sea salt
- 1 tsp. baking powder
- 1/2 cup granulated sugar
- 1 tbsp. cornstarch
- 1/4 cup boiling water
Instructions
- Preheat oven to 375°.
- Wash blueberries.
- Set aside.
- Spray a 9x9” glass baking dish with cooking spray.
- Arrange blueberries in the bottom of prepared baking dish.
- Beat 3/4 cup granulated sugar, butter, almond extract and vanilla in a mixing bowl with an electric mixer until smooth.
- Add half-and-half, flour, salt and baking powder and continue mixing with mixer until creamy.
- Spread batter evenly over the blueberries in baking dish (DO NOT STIR).
- In a small bowl, combine ½ cup granulated sugar and cornstarch.
- Sprinkle the sugar mixture evenly over the batter. (DO NOT STIR).
- Pour the boiling water over top.
- Make sure all of the granulated sugar is covered with water and no dry spots remain.
- Bake at 375° for 40-45 minutes.
- Cool slightly before serving.
- Serve with ice cream or non-dairy whipped topping.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
The glazed sugar on top reminded us of glazed donuts! The topping is soft in texture rather than hard and tough.
If you enjoy blueberries, this is a “must make” dessert.
Do you have a sweet tooth? Give Magic Blueberry Cobbler a try. You won’t be disappointed.
You may also enjoy these delicious recipes!
Magic Blueberry Cobbler
Equipment
- 1 9×9" glass baking dish
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 small bowl
Ingredients
- 4 cups fresh blueberries washed
- 1 stick unsalted butter softened (1/2 cup)
- 3/4 cup granulated sugar
- 1 tsp. real vanilla extract
- 1 tsp. almond extract
- 3/4 cup half-and-half
- 1 cup UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/8 tsp. sea salt
- 1 tsp. baking powder
- 1/2 cup granulated sugar
- 1 tbsp. cornstarch
- 1/4 cup boiling water
Instructions
- Preheat oven to 375°.
- Wash blueberries.
- Set aside.
- Spray a 9×9” glass baking dish with cooking spray.
- Arrange blueberries in the bottom of prepared baking dish.
- Beat 3/4 cup granulated sugar, butter, almond extract and vanilla in a mixing bowl with an electric mixer until smooth.
- Add half-and-half, flour, salt and baking powder and continue mixing with mixer until creamy.
- Spread batter evenly over the blueberries in baking dish (DO NOT STIR).
- In a small bowl, combine ½ cup granulated sugar and cornstarch.
- Sprinkle the sugar mixture evenly over the batter. (DO NOT STIR).
- Pour the boiling water over top.
- Make sure all of the granulated sugar is covered with water and no dry spots remain.
- Bake at 375° for 40-45 minutes.
- Cool slightly before serving.
- Serve with ice cream or non-dairy whipped topping.
12 Comments
Redactle
July 10, 2022 at 10:17 pm
I had a freezer full of blueberries from the great harvest this summer. Can I use frozen berries in this recipe, or does it need fresh?
Teresa
July 11, 2022 at 7:21 am
Yes, you can use frozen berries.
Ginnylee Ragland
November 21, 2021 at 2:01 pm
Curious to know if vanilla bean scraped can be used in place of pure vanilla extract? Also how would using a spray bottle with the hot water to evenly wet the surface
Teresa
November 25, 2021 at 7:35 am
Hi. I think scraped vanilla bean would be way too strong for the recipe. I do think the spray bottle with hot water would work though.
Ginnylee Ragland
November 21, 2021 at 1:59 pm
Curious
Teresa
November 25, 2021 at 7:35 am
See my note above.
Kathy
October 24, 2021 at 3:51 am
Have you tried this with peaches or rhubarb? Just curious!
Teresa
October 24, 2021 at 4:11 pm
Hi, Kathy, I’ve tried it with peaches and with cherries. It’s amazing!
Fiona
October 16, 2021 at 8:34 pm
How can we convert to gluten-free? I have some Bobs Red Mill GF 1:1 mix, but that isn’t this….. 😋 I try to avoid corn for inflammation- but for this I kay make an exception. Also would prefer honey to sugar….. 😬 I have an abdominal condition &I’m always fighting inflammation. Thanks 🙏
Teresa
October 18, 2021 at 5:28 am
Hi, Fiona. My favorite gluten free flour is Cup4Cup if you can find it. Pillsbury also makes a pretty decent one. I’m not sure how this would turn out with honey. You might try stevia as well as an option.
Pamela Coleman
September 27, 2021 at 9:26 pm
I have a freezer full of blueberries from this past summer’s INCREDIBLE harvest. Can I use frozen berries, or does this recipe require fresh?
Teresa
September 30, 2021 at 8:06 am
Hi Pamela. I don’t think you will have any problem using frozen. But I would thaw the blueberries first and then pat them dry really well with paper towels before using in the recipe so it doesn’t get real soupy.