Total Time
1hr 30mins
Prep 40 mins
Cook 50 mins

This is really a delicious recipe, especially when blueberry season rolls around. It is really more a crunch than a cobbler, as is obvious from the ingredients. This recipe would also be delicious made with huckleberries or other wild blueberries. This recipe is from a "Land O Lakes" cookbook that I really love, and have made many of their recipes. This is a very down home recipe, that I think anyone who enjoys blueberries would love, especially with a bit of homemade ice cream, or vanilla custard sauce to top it off. I hope you enjoy!

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. In a large mixing bowl combine all the crust ingredients.
  3. Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes).
  4. Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan.
  5. Place blueberries over the crumb crust.
  6. In 2-qt saucepan combine remaining filling ingredients except vanilla.
  7. Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes).
  8. Continue boiling for 1 minute.
  9. Mix in vanilla.
  10. Pour over blueberries; sprinkle with the remaining crumb mixture.
  11. Bake for 50 to 60 minutes or until lightly browned.


Most Helpful

Great recipe. We loved the extra crunchy topping that this recipe provided. Most recipes never have enough. I did add a touch of cinnamon in the crust.

kybinala August 15, 2008

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