Description
This easy blueberry cobbler with canned blueberries delivers a warm, comforting dessert with minimal effort. The juicy blueberry filling bubbles beneath a golden, tender topping that comes together quickly with pantry staples. Perfect for weeknight treats, holiday gatherings, or potlucks, this recipe offers consistency, foolproof baking, and a nostalgic flavor everyone loves.
Ingredients
Scale
- 2 cans blueberries (light syrup or water)
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp lemon juice
- Optional: ½ tsp cinnamon or nutmeg
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 baking dish.
- Pour canned blueberries (with light syrup) into the dish. Stir in lemon juice and optional spices.
- In a bowl, combine flour, sugar, baking powder, salt, and cinnamon if using.
- Add melted butter, milk, and vanilla. Stir gently until just combined.
- Spoon the batter evenly over the blueberries.
- Bake for 40–50 minutes or until golden brown and bubbly around the edges.
- Let cool 10–15 minutes before serving.
Notes
- For a thicker filling, mix 1 tbsp cornstarch into the blueberries.
- Add coarse sugar on top for extra crunch.
- Store leftovers refrigerated for up to 4 days.
- Best served warm with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 260kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg