Blueberry Cobbler

In Desserts

Blueberry Cobbler

If you work in software development like we do, you probably know the phrase “failing gracefully”. A software application fails gracefully if it presents a message in an error condition instead of totally crashing. And how does this relate to cooking? Not to beat a dead horse, but we love talking about how cooking taught us to fail – and to do it gracefully. Don’t be fooled by the photos you see here: for every recipe we post on this blog, there are countless failures. Some of our best recipes have come from repeated failure (like this most recent lasagna-stuffed zucchini that was supposed to be zucchini lasagna).

This cobbler was such a giant failure that I refused to try it again for 3 years. It’s one of my mother’s favorite recipes that she nails every time we come to visit, which is probably why I couldn’t quite seem to replicate it. One of the “magical” things about the recipe is that the blueberries sink from the top of the dough to the bottom over the cooking time, as a crust forms neatly over the top. In the early years of our blog, I made countless attempts and the blueberries kept staying at the top, never sinking to the bottom like a proper cobbler. I didn’t understand why I couldn’t seem to get it right, got frustrated, and put it on the shelf.

Seeing a cheerful pint of blueberries at the farmer’s market recently got me to thinking — should I risk failure yet again and attempt the infamous blueberry cobbler? I called my mom, jotted down a few of her “secrets” (why is it that moms always keep these to themselves?), threw it together, and we held our breath. About 20 minutes into the cooking time, the blueberries were still at the top. I was prepared to fail gracefully.

As luck would have it, another 40 minutes and a lovely golden crust had formed over the top. It worked! We pulled it from the oven and served it warm with melty vanilla ice cream. As I watched our friends’ children smear the blue goo all over their charming faces, I was convinced: all that failure was worth it, for this sweet success.

After 3 years, here it is! Mom’s blueberry cobbler: 

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Blueberry Cobbler


1 Star (No Ratings Yet)

  • Author: a Couple Cooks
  • Yield: 6 to 8

Ingredients

  • 1 cup flour
  • 3/4 cup sugar
  • 2 1/4 teaspoon baking powder
  • 1/4 + 1/8 teaspoon kosher salt
  • 1 cup milk
  • 3 tablespoons butter
  • 1 pint blueberries

Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine 1 cup flour, 3/4 cup sugar, 2 1/4 teaspoons baking powder and 1/4 + 1/8 teaspoon kosher salt; stir in 1 cup milk and mix batter until smooth.
  3. In a 1 or 1 1/2 quart casserole-type baking dish, melt 3 tablespoons butter in the microwave. Pour the batter into the baking dish, and sprinkle the blueberries on top. As the cobbler bakes, the blueberries settle to the bottom and the cobbler forms on top.
  4. Bake for 45 to 60 minutes, until lightly browned.
  5. Cut individual pieces and serve with vanilla ice cream or whipped cream.

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.

22 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    September 8, 2013 at 9:19 pm

    Loving this classic. Cobblers are the best!

  • Reply
    Tieghan
    September 8, 2013 at 9:54 pm

    Oh I needed this post today! I just had 3 falls in a row today. So not fun and so not the way I wanted the day to go! Thanks for reminding to try again! Who knows maybe I get something even better the next time!

    Oh and the pie is gorgeous. Moms have the best recipes!

    • Reply
      Alex
      September 8, 2013 at 10:18 pm

      We batted 1 for 3 yesterday as well… :) Not everything edible is blog-worthy :)

    • Reply
      Sonja
      September 19, 2013 at 9:49 am

      Thanks, Tieghan! Glad to hear we are not alone :)

  • Reply
    Wendy B.
    September 8, 2013 at 10:14 pm

    Yep, that’s a classic cobbler! The Southerners I grew up among would likely use a good bit more butter, but that’s the real deal. It works the same way with about three cups of peaches. :)

    • Reply
      Alex
      September 8, 2013 at 10:18 pm

      Haha! Perhaps each state you move north you lose a tablespoon of butter (since this adaptation arrives via a family friend in Minnesota). It would be great with peaches!

  • Reply
    Erica Lea | Buttered Side Up
    September 8, 2013 at 11:37 pm

    This looks amazing – I thought it was a pie at first glance. :) Do you think this would work with other berries? And thanks for the inspiration to not give up on a recipe too soon. :)

  • Reply
    Kathryn
    September 9, 2013 at 4:45 am

    Oh, this was definitely worth the wait! Such a lovely jammy pile of fruit at the bottom and that lovely looking crust on top. Cobbler perfection!

  • Reply
    Anne
    September 9, 2013 at 5:27 am

    Do you think you could substitute soy milk for the regular milk?

    • Reply
      Sonja
      September 19, 2013 at 9:49 am

      We have never tried it with soy milk! You could give it a try and see what happens?

  • Reply
    beata
    September 9, 2013 at 12:08 pm

    looks Amazing!

  • Reply
    Chelsea @ BigBitesLittleBudget
    September 9, 2013 at 2:54 pm

    Oh that is beautiful! Cooking has a way of teaching us things that we need to learn. Failing gracefully is a great example. I made a peach crisp yesterday that was just divine. I bet this cobbler would also be delicious with peaches!

    • Reply
      Sonja
      September 19, 2013 at 9:47 am

      Thanks, Chelsea! Couldn’t agree more :)

  • Reply
    sal
    September 11, 2013 at 8:23 pm

    Made this tonight with some fresh blueberries. It doesn’t even need ice cream. My one year old and three year old loved sprinkling the blueberries and then discovering they disappeared upon baking.

    • Reply
      Alex
      September 12, 2013 at 1:04 pm

      So glad you enjoyed it!

  • Reply
    Vanessa Natasha B.
    November 3, 2013 at 4:12 am

    Oh, this is such a beautiful post! The minute I saw the cobbler pop up on my screen… I had to make this! It’s brought back the memories of baking this as a child with my grandmother and this recipe was spot on, and much easier to make than I anticipated. Thank you for the inspiration to cook and when all fails… just keep trying! P.S – A cherry variation of this would divine too!

    • Reply
      Sonja
      November 3, 2013 at 6:08 pm

      So glad you enjoyed it! Yes, the recipe does have a kind of nostalgic feel, doesn’t it? A cherry version is an excellent idea – I’ve never thought of that!

  • Reply
    Hollie
    February 21, 2016 at 11:43 pm

    I made this dish vegan for a friend’s dinner by subbing coconut oil for butter and almond milk for milk. It turned out pretty good, and seemed to be a big hit (there wasn’t much left at the end). I think I’ll add some lemon juice with the blueberries and a little more sugar next time as it needed a little something, but it still came together nicely!

  • Reply
    Katie @ Whole Nourishment
    July 13, 2017 at 3:45 am

    Yummo! Despite reading your backstory and directions, I *still* pulled the cobbler at 50 minutes even though the blueberries hadn’t sunk to the bottom. My convection oven cooks very hot, so I was afraid the crust would dry out. It didn’t though, and the cobbler was amazing. With the batter and blueberries mingled together, it actually reminds me of another cobbler/cake I make. This gets 5 stars no matter what ends up on top. ;-)

    • Reply
      Sonja
      July 26, 2017 at 5:11 pm

      Haha! So was there a cobbler on top at all, or all mingled together? Either way, I’m so glad you tried this! It’s a summer staple at my mom’s house.

      • Reply
        Katie @ Whole Nourishment
        August 3, 2017 at 4:01 pm

        No, the cobbler didn’t end up on top at all really. The blueberries and juice sank down so there were places the cobbler was raised and closer to the top. I used whole spelt flour and almond milk. Maybe these changes made the difference, esp the flour since I couldn’t measure by weight in this case? Either way I’ll make it again!

        • Reply
          Sonja
          August 3, 2017 at 10:04 pm

          Oh interesting! Hmmm, maybe those subs made a difference? Either way, it can be touchy. But it doesn’t really matter, since it tastes delicious either way! :)

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