Blueberry Cobbler

So one of my good friends has a friend who’s family owns a farm in Michigan. Thank God for good friends! Lucky for me, this guy drives to Michigan every summer during blueberry season to bring back farm fresh blueberries to his friends (and his friends’ friends). First of all these blueberries are amazing by themselves. They seriously taste like candy. The absolute 

I ordered 5lbs of blueberries and immediately decided I was going to make a blueberry cobbler. Although I’ve never made blueberry cobbler before, I’m an expert at Apple cobbler. It’s my dad’s recipe and I can do it in my sleep. But for the blueberry cobbler, I decided that instead of my family’s traditional pie crust I wanted to try my hand at a cake top cobbler. The results were to die for! I underestimated the sweetness of the blueberries and next time might add a bit more sugar with the lemon juice. 

What you need:

  •  5 cups fresh blueberries
  • 1/2 cup lemon juice
  • 4 tbsp sugar
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/3 cup flour

Farm Fresh BlueberriesPrepping the BlueberriesCake Batter CrustBlueberry Cobbler Baking
What you do:

  • Preheat the oven to 375
  • Pour blueberries into 12 inch cast iron skillet
  • Add 4 tbsp sugar and lemon juice
  • Mix well and let sit
  • Cream butter and remaining sugar in a mixing bowl
  • Mix in eggs and beat until fluffy
  • Slowly stir in flour
  • Spoon over the blueberries and spread to cover as much as possible
  • Bake for 40 minutes
  • Sprinkle a bit of sugar on top
  • Enjoy with ice cream and whipped cream

Blueberry Cobbler


    1. Godma it was pretty good. The crust was the best. Should have added a bit more sugar in the blueberries because they lost some sweetness from cooking.


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