Blueberry Cobbler

"This unique cobbler recipe starts with a batter added to melted butter in a hot pan. It is then sprinkled with sugared blueberries and baked. The batter rises up around the fruit and it is so yummy! Serve with whipped cream or a big scoop of vanilla ice cream."
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook
Ready In:




  • Preheat the oven to 350°.
  • Place the butter in a 9x13" ovenproof dish and place in the oven.
  • Combine the flour, baking powder and salt.
  • Add the milk and the 1 cup of sugar.
  • Add the vanilla and stir to combine.
  • In a second bowl combine the blueberries and the 1 tablespoon of sugar.
  • Remove the hot dish from the oven and pour the batter into the dish and sprinkle with the blueberries.
  • Return to the oven and bake until the top is brown and the batter has risen up and around the fruit for about 30 minutes.

Questions & Replies

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  1. This is the first cobbler I've tried, and I thought it was great. Tasted to me almost like angelfood cake, but with gooey blueberries through out it. I think it is delicious!
  2. This taste really good but it is not like any cobbler I have had before. It was more like a Blueberry crumble. It only rose about 3/4 of an inch and there was no crust remaining on the bottom. It was good and quick though.
  3. The amounts of butter and milk should be reduced to 1/4 cup butter, 3/4 cup milk. Therefore, a better batter would rise in a 7x11 pan with 40 min baking time. I feel these corrections would make a successful cobbler. Prepared for July 2008 Cobbler, Pie, Tart Event in the Photo Forum.
  4. This didn't quite turn out as I expected it would but it was good tasting. Using the 9" x 13" pan produced a very thin cobbler. It had a good, buttery flavor. Thanks for the recipe.
  5. Marie, this blueberry cobbler was very tasty. It was super easy and the instructions were well-written. I think I'd reduce the milk a bit next time as the batter was a bit thin, and for me this might've been slightly too sweet. I used an 8x8" square baking pan, which meant a longer cooking time. I think a 9x13" pan as instructed would've been better. Thanks very much!


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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