Recipe: Blueberry Cobbler

I have few recipes that are 100% in my mom's script; she wasn't a particularly adventuresome cook, and most of what she tried came directly from a cookbook. So I was super psyched to find a photocopy of her cobbler recipe in a stained manila folder, buried beneath newspaper cut-outs and print-offs from Epicurious. When I cooked this for the first time, I found myself questioning her instructions, an eerie throwback to my high-school days: "You're doing it wrong. You should definitely stir the batter once you've mixed all the ingredients." But even now, she continues to be proven right: the cobbler came out perfectly: gooey, with each layer sinking into one another. Resist the desire to stir, and I [and my mom] can promise you won't regret it. -- Lennon, Los Angeles 

Blueberry Cobbler .jpg



  • 1 stick butter
  • 1 cup flour  
  • 1 cup sugar
  • 1 1/2 tsp baking powder  
  • 1/2 tsp salt
  • 3/4 cup milk  
  • 2-3 cups blueberries (can substitute peaches, blackberries, etc.)  


Whipped Cream:  

  • Heavy whipping cream
  • 1 tsp vanilla extract  


  1. Melt butter in 9 X 9 X 2" baking dish. 
  2. Mix dry ingredients. Add milk and mix into the batter. 
  3. Pour this over the melted butter without stirring. Pour blueberries and juices over batter without stirring. Bake at 375 degrees for 45 minutes. 
  4. Serve warm with fresh whipped cream.  

Optional: If you're looking to add extra flair, drizzle cobbler with blackberry coulis as you serve it. 

Posted on August 12, 2013 and filed under Recipes.