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Classic Blueberry Cobbler
Caraluzzi's Recipes

Classic Blueberry Cobbler

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8


Blueberry Filling

  • 8 packages 6 oz. each Blueberries
  • 3/4 cup sugar plus more if needed
  • 1/4 cup plus 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon

Cobbler Dough

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar plus more for sprinkling
  • 1/2 teaspoon coarse salt
  • 1/2 cup 1 stick very cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream plus more for brushing
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy cream set aside
  • Demerara sugar set aside


Blueberry Filling

  • Preheat oven to 375 degrees.
  • Sifted together, sugar, cornstarch, & cinnamon into a medium bowl. Whisk the mixture making sure the mixture is fully combined. Add blueberries, with your fingers toss to coat & set aside.

Cobbler Dough

  • Add flour, baking powder, sugar, salt in a food processor bowl and pulse until combined. Add butter and pulse until mixture resembles coarse oatmeal. Transfer mixture to a large bowl, and add heavy cream and vanilla in a steady stream, mixing with a spatula until the dough comes together. Using your fingers, gather the dough and divide into 9 equal pieces, and loosely form each piece into a ball and flatten to about ½-inch thickness. Set aside.
  • Transfer blueberry mixture to a greased 8-inch square-baking dish. Top blueberry mixture with cobbler dough balls, spacing evenly. Brush dough with heavy cream, & sprinkle with coarse sugar or granulated sugar. Bake until berries are bubbling in center & dough toppings are golden brown, about 50-55 min. Transfer dish to a wire rack, & let cool slightly, about 30-40 min.


Photo and recipe courtesy of Driscoll's.