This post is sponsored by Vital Proteins®. As always, all opinions expressed here are my own. Thank you for supporting the brands that help make Pumpkin ‘N Spice possible!
Easy Blueberry Cobbler is a simple dessert that’s ready in no time. Tangy blueberries are tossed with cozy spices and then sprinkled with a buttery, cinnamon sugar cake-like topping. Easy to make and loaded with flavor, this cozy cobbler is perfect to enjoy all year long!
Narrowing down my favorite veggies are pretty easy…mushrooms and asparagus make the top cut.
But, narrowing down my favorite fruits are just a little bit harder. Blueberries, apples, strawberries, and peaches are the top contenders, with a smattering of others falling right behind.
Luckily, having a favorite fruit (or five) is an easy problem to have, especially when it comes to baking!
You can pretty much find one (or three) containers of fresh blueberries in my refrigerator at any given time, even in the winter. The hubster loves taking some for lunch during the week, and I love munching on them for breakfast or as a snack.
In fact, blueberries just might be my favorite fruit to bake with. From this blueberry yogurt cake, to that blueberry peach crisp, those blueberry coffee cake bites, and these mini blueberry kiwi tarts, I love it all.
Besides the delicious taste, blueberries are so versatile and easy to use! No peeling, chopping or coring required, just dump into your recipe and that’s pretty much it.
And since we’re nearing the unofficial start of summer, I thought I would share my favorite recipe for this Easy Blueberry Cobbler. It’s the perfect dessert to serve for your Memorial Day get-togethers, and all throughout the year, too.
Easy Blueberry Cobbler is simple dessert that’s ready in no time. Tangy blueberries are tossed with cozy spices and then sprinkled with a buttery, cinnamon sugar cake-like topping. Easy to make and loaded with flavor, this cozy cobbler is perfect to enjoy all year long!
Cobblers (and crisps) are my favorite fruit dessert, hands down. I love how simple the recipes are and that buttery, crispy topping…mmm mmm good!
And not only is this blueberry cobbler a perfect recipe for Memorial Day, it will also take you right through the summer (and fall and winter). You can use fresh or frozen blueberries in this cobbler to enjoy it all year long. And that’s a winner in my book!
Do you know what makes this blueberry cobbler recipe extra special? Vital Proteins® Collagen Peptides! Yep, you read that right. I snuck in some collagen because I just love the benefits. If you’ve been hanging around here long enough, then you know that I’m an avid user of Vital Proteins®. From their collagen peptides, collagen creamer, and collagen water and shots, I love it all.
In fact, if you follow me on Instagram, then you often get a look of my morning coffee, which is paired with a big scoop of Vital Proteins® Collagen Peptides. It’s a great way to help your body boost collagen in a natural and safe way. It can help improve your hair, skin, nails, joints and tendons.
Collagen peptides are also perfect to use in just about any recipe! It’s an odorless, tasteless powder that gives you all of those wonderful health benefits, without affecting the taste of your favorite dishes. That’s why I love to add it to these red velvet scones, those strawberry banana baked oatmeal cups, my morning coffee, and now this Easy Blueberry Cobbler.
Like most of my recipes, this blueberry cobbler is a breeze to whip up. But, you knew that was coming, right? The blueberry filling is a simple mix of blueberries, spices, sugar, and cornstarch. And that buttery, cakey topping? Oh-so good, friends! The hardest part is cutting in the butter, which it totally worth it, thanks to my handy-dandy tip below.
Some tips for making this Easy Blueberry Cobbler:
- This cobbler can be made with fresh or frozen blueberries, which makes it best treat to enjoy all year long.
- If cutting in cold butter frustrates you, try my easy method: freeze 6 tablespoons of butter for about 30 minutes. Remove from the freezer and grate butter using the largest holes on a cheese grater. Add to the flour mixture and then stir. This results in a sand-like texture, in no time!
- Don’t forget to brush the cobbler topping with heavy cream or milk and then sprinkle with sugar. This helps the cobbler topping retain that golden color and give it a hint of sweetness.
One bite and you’ll fall in love with the delicious blueberry filling and butter, cinnamon-y, cakey topping. It’s a match made in cobbler heaven, friends!
Serve this Easy Blueberry Cobbler warm, with a big scoop (or three) of vanilla ice cream, and I guarantee you’ll be making this summer dessert over and over again!
Easy Blueberry Cobbler
- 6 cups fresh or frozen blueberries
- ¼ cup white sugar
- 3 tablespoons packed light brown sugar
- 2 tablespoons cornstarch
- 3 scoops Vital Proteins® Collagen Peptides
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes (see note below)
- ½ cup heavy cream
- ½ cup milk I used 2%
- Heavy cream or milk for brushing over cobbler
- Turbinado or regular sugar for topping
- Preheat oven to 350F. Light grease a 9x13 baking pan with non-stick cooking spray. Set aside.
- In a large bowl, combine the blueberries, white sugar, brown sugar, Vital Proteins® Collagen Peptides, cornstarch, and lemon juice. Spread evenly into prepared dish. Set aside.
- In a medium bowl, combine the flour, white sugar, baking powder, cinnamon, and salt. Cut in butter using a pastry cutter or two forks until mixture resembles coarse sand. **Alternatively (and a much easier method), freeze 6 tablespoons of butter for about 30 minutes. Remove from the freezer and grate butter using the largest holes on a cheese grater. Add to flour mixture and stir until resembles coarse sand.
- Add heavy cream and milk. Stir until just combined, being careful not to overmix.
- Drop topping mixture over filling, evenly distributing. It is ok if there are spaces in between, as filling with spread out a little when baking.
- Lightly brush topping with heavy cream or milk, and then sprinkle with turbinado or regular sugar.
- Bake for 50-55 minutes, or until topping is golden brown and filling is bubbly.
- Remove from oven and let cool for 15 minutes before serving.