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–+ servings

Golden California Southern Blueberry Cobbler

A sun-kissed twist on a classic, this southern blueberry cobbler features juicy berries under a buttery, golden crust for pure comfort.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 9
Course: Desserts
Cuisine: American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

Fruit Layer
  • 4 cups blueberries (fresh or frozen) about 1 1/2 pounds
  • 2 tbsp cornstarch
  • 1 tbsp Meyer lemon juice from about 1/2 lemon
  • 1 tsp lemon zest optional, from a Meyer lemon
  • 1/2 tsp ground cinnamon
Batter
  • 1 cup all-purpose flour spooned and leveled
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup whole milk 6 fluid ounces
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter 1 stick, melted and slightly cooled
For the Pan
  • 1 tbsp unsalted butter softened, for greasing

Method
 

Prepare the Oven and Dish
  1. Preheat your oven to 375°F. Lightly grease a 9x9-inch baking dish (or similar 2-quart dish) with the softened butter to prevent sticking.
Make the Fruit Layer
  1. In a medium bowl, gently toss the blueberries with the cornstarch, Meyer lemon juice, lemon zest (if using), and cinnamon until evenly coated. Spread the berry mixture evenly in the prepared dish.
Mix the Batter
  1. In a separate large bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the milk, vanilla extract, and melted butter, stirring just until a smooth, thick batter forms. Do not overmix.
Assemble the Cobbler
  1. Spoon the batter over the blueberries in an even layer. It will spread as it bakes, so no need to smooth it out completely.
Bake
  1. Place the dish on the center rack and bake for 45 to 50 minutes, until the top is deep golden brown and the fruit is bubbling around the edges. A toothpick inserted into the batter should come out clean.
Cool and Serve
  1. Let the cobbler cool on a wire rack for at least 15 minutes before serving. This allows the juices to set. Serve warm, preferably with a scoop of vanilla ice cream or a dusting of powdered sugar.

Nutrition

Calories: 385kcalCarbohydrates: 62gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 210mgFiber: 2gSugar: 46g

Notes

For a deeper California twist, substitute half the blueberries with fresh blackberries or diced peaches. If using frozen berries, do not thaw them first; add 5 extra minutes to the bake time. Store leftover cobbler covered in the fridge for up to 3 days; reheat in a 350°F oven for 10 minutes. To make ahead, assemble the cobbler (without baking) and refrigerate for up to 8 hours, then bake as directed. Avoid overmixing the batter to keep the crust tender. Serve with a dollop of whipped cream or a drizzle of California honey for extra sweetness.

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