Summer blueberries are tossed with just a touch of sugar, lemon juice, lemon zest, and vanilla. Top things off with a simple crumb mixture for the perfect blueberry cobbler!
*This recipe is gluten-free, but can easily be made with traditional flour!
Happy Friday! Are you all as excited as I am for this 3-day holiday weekend? What are you plans?
My plans include traveling to my hometown in Pennsylvania, visiting family, and of course eating a lot of tasty food! Although I’m not looking forward to the drive on a busy holiday weekend, I’m still really excited to go. I haven’t been home (my parents’ house) since long before my wedding!
Since I’ll be away all weekend and Monday is the 4th of July, I decided to post an extra recipe this week. And what a doozy it is!
Blueberry Cobbler 😍😍😍
Ever since I went blueberry picking, I’ve been obsessed with all things blueberry. I don’t know about you, but blueberries are one fruit I really never buy in the grocery store because they never taste like anything. Fresh-picked from the farmer’s market? YES.
Not only are blueberries perfect for snacking on, but they make a tasty cobbler. This blueberry cobbler is incredibly easy, so if you need a last minute dessert for your 4th of July celebration, this is it!
This recipe stems from an apple crisp recipe that I have been making for years. Wondering why I’m calling this a cobbler?
Well, I’m glad you asked! Due to the juicy nature of the fresh blueberries, a lot of those juices mix in with the topping during baking and give it more of a cobbler-like look. Technically, the apple crisp recipe I have been making for so many years is probably considered a crumble not a crisp. Crisps contain oats, crumbles do not. Cobblers generally use a biscuit or batter-type topping and have a cobbled appearance.
This blueberry dessert falls somewhere in-between a crumble and a cobbler, but I went with cobbler. Does it really matter anyway? It’s delicious. That’s what matters!
The great thing about this recipe is that you can use any fruit you like. Now that peaches are in season, I plan on mixing them with blueberries for my 4th of July dessert! Obviously once fall rolls around, this will be fantastic with apples.
I highly recommend you serve this tasty cobbler with vanilla ice cream. You really can’t have cobbler (or crisps and crumbles) without ice cream, right? I certainly can’t!
I wish you all a happy and safe Independence Day! I’ll see y’all back here next Thursday! 😊
- 5 Cups Fresh Blueberries
- 1 Tablespoon Granulated Sugar
- 1 Lemon, zested and juiced
- 1 Teaspoon Vanilla Extract
- 1 Cup Gluten-Free All-Purpose Flour
- ¼ Teaspoon Xanthan Gum, omit if your blend already contains it
- 1 Cups Granulated Sugar
- ½ Teaspoon Baking Powder
- ½ Teaspoon of Salt
- 1 Egg, beaten
- 6 Tablespoons Melted Butter
- Preheat the oven to 375º.
- Toss the blueberries with 1 tablespoon sugar, lemon zest, lemon juice, and vanilla extract in an 8x8 baking dish.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Add in the egg and mix lightly to form course crumbs. It’s important not to over mix here!
- Top the blueberries evenly with the topping and then pour the melted butter over the top.
- Bake the cobbler for 25-30 minutes, or until the topping is nicely browned and the fruit is bubbling.
- This dessert is best after it cools to room temperature or eaten cold. Be sure to store it in the refrigerator.
- *If you don't need this gluten-free, simply use regular all-purpose flour in place of the gluten-free blend and omit the xanthan gum!