Fresh Blueberry Cobbler - Mountain Cravings

Fresh Blueberry Cobbler

Fresh Blueberry Cobbler

Easy, fresh, spoonable cobbler is great for summer get-togethers! None of the hassle of cutting pie pieces, no chocolate melting all over the place… although a big scoop of vanilla bean ice cream is definitely required (melting encouraged).

Bring it along on picnics, to backyard barbeques, to your own porch for a sweet bite after dinner… or the most decadent breakfast to start off your day. Not that we ate cobbler for breakfast or anything.

02 Fresh Blueberry Cobbler

Blueberries are always a favorite, but you can use any fresh berries you want – pick up a big basket, dump them in, and you’re on your way to summertime happiness.

If you’re using strawberries or another larger fruit, give them a rough chop first.

03 Fresh Blueberry Cobbler

This recipe is adapted from the marvelous Pioneer Woman‘s Blackberry Cobbler #2. A little less flour & sugar, a little more fruit, and we’re all set.

Fresh Blueberry Cobbler | Mountain Cravings
Fresh Blueberry Cobbler
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Easy, spoonable cobbler with juicy fresh blueberries (topped with a big scoop of ice cream, of course) is great for summer get-togethers!
Course: Desserts
Cuisine: American
Servings: 12 big scoops
Calories: 187 kcal
Author: Mountain Cravings
  • 24 oz. fresh blueberries about 4-5 cups
  • 1/2 cup sugar
  • 1 T. lemon juice
  • 4 T. butter softened
  • 1/4 cup shortening
  • 1 T. baking powder
  • 1/4 t. salt
  • 1 1/2 cups flour
  • 1 egg
  • 1/4 cup milk
  • 1 T. sugar
  1. Preheat oven to 425°.
  2. Mix blueberries, sugar, and lemon juice in a large mixing bowl.
  3. Spray a deep 9x13 pan or other large baking dish and scoop the berries evenly into the bottom.
  4. Cream butter and shortening in the same bowl. Blend in baking powder and salt, then slowly add flour until crumbly.
  5. Add egg and milk to the dough and stir until dough is smooth and not sticky.
  6. Press a small ball of dough flat in your hands, pinch off quarter-sized pieces, and arrange over the berries. Cover the top of the berries completely and continue layering until all the dough is placed.
  7. Sprinkle the crumble with 1 T. sugar and bake at 425° for 30 minutes, until the dough is golden brown.
  8. Let cool for at least an hour to let the juice thicken and soak into the crumble topping.
  9. Serve warm or at room temp with a big scoop of vanilla ice cream!
Nutrition Facts
12 servings per container
Serving size 1 big scoop, about 2/3 cup

Amount per serving
Calories 187
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 16mg 6%
Sodium 108mg 5%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Total Sugars 13g
Includes g Added Sugars 0%
Protein 2g

Calcium 1mg 1%
Iron 1mg 6%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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