Blue Ribbon Blueberry Cobbler

By: Michelle from Brown Eyed Baker

By: Michelle from Brown Eyed Baker

With Blue Ribbon Blueberry Cobbler, you'll be the talk of the town and the champion of the dessert table. This berry cobbler recipe uses 6 whole cups of fresh blueberries in the filling, guaranteeing a mouthful of sweet fruit with every bite. The crumbly biscuit topping completes this dessert by not being too heavy or too light. Top it all off with a large scoop of vanilla ice cream and be sure to savor every mouth-watering bite.

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Hungry for more? Take a bite out of these dessert ideas!

If you enjoyed making our Blue Ribbon Blueberry Cobbler recipe, we have a few more dessert ideas that we think you'll love creating in your own kitchen! For those who enjoy the fruity goodness of blueberries, we recommend trying your hand at making a classic Blueberry Crisp. This dessert is simple to make, with a buttery oat topping that complements the sweet-tart blueberries perfectly.

If you're looking to step up your baking game, we suggest trying your hand at a Blueberry Lemon Cheesecake. This decadent dessert features a creamy lemon-infused cheesecake filling swirled with a blueberry compote and set on a buttery graham cracker crust. It's a show-stopping dessert that is sure to impress any guest or loved one.

For those who prefer a quick and easy dessert option, we recommend making Blueberry Hand Pies. These individual-sized pies are perfect for enjoying on the go or as a fun treat for a picnic or backyard barbecue. The flaky pastry crust encases a sweet blueberry filling, making for a delicious handheld dessert that is sure to be a hit with everyone.

No matter which dessert recipe you choose to try next, we hope that you enjoy the process of creating something sweet and delicious to share with your friends and family. Happy baking!

Serves6

Preparation Time15 min

Cooking Time45 min

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SissieSass

Apr 27, 2018

I love that you use fresh ingredients and thicken the blueberry sauce with the cornstarch. My grandmother's best pies and desserts used this technique for thickening. I am such a fan. Do you like to use it for white gravy too? We use it when we take the gravy too far with the milk and it won't thicken back up.