Tender cobbler tops delicious blueberries to make small batch blueberry cobbler a wonderful treat.
Until quite recently Husband would have had this entire loaf pan of cobbler to himself. As I mentioned in my blueberry muffin post, I only recently started eating blueberries. I feel like I am making up for all that lost time!
Even when I wasn’t eating a portion of the entire dessert I would sneak little pieces of the cobbler. It is so very good. Rich and tender and the perfect amount of sweetness.
While frozen blueberries can be challenging for recipes like muffins as they bleed into the batter they are perfect for cobbler!
Blueberries: Fresh or frozen work equally well for cobbler.
Vanilla extract: A necessity in pretty much any dessert.
Lemon juice: Adds brightness and freshness to the fruit mixture.
Sugar: Blueberries are a tart fruit; you definitely need some sugar.
Flour: Flour is part of the fruit mixture and the cobbler. The flour helps the blueberry mixture thicken just a bit.
Butter: Butter is also part of both compounds of the cobbler. Flavor and richness, you want butter.
Baking Powder: Two teaspoons is a good amount for the size of the recipe and allows the cobbler to rise beautifully.
Egg: Adds flavor and richness to that delicious cobbler.
Cinnamon: Mixes with sugar for the topping. Add color and warmth.
Whip topping: Homemade, from a tub or from a can; I love it all. Adds a special touch to an already wonderful dessert.
You will start by combining the blueberries with sugar, vanilla extract, lemon juice, and flour. Stir until the ingredients are well combined. Stir in melted butter. Spoon mixture onto the bottom of a prepped loaf pan.
Next, you will make the cobbler. Stir together the dry ingredients of the cobbler. Work the butter into the dry ingredients until the mixture resembled coarse sand. The butter should be equally dispersed in small pieces throughout the batter.
Beat egg and combine egg with milk. Add egg and milk mixture to dry batter mix until just moistened.
Let batter rest for 10 minutes. It will start to rise and get fluffy. After 10 minutes spoon batter over the fruit mixture.
Sprinkle the topping evenly over the batter.
Bake for about 25 minutes until topping is starting to brown and a tester inserted in the topping comes out clean.
The cobbler is best after cooled for at least an hour.
Spoon on a dollop of whip topping and enjoy this delicious small batch blueberry cobbler!
Small Batch Blueberry Cobbler
- 1¼ cups fresh or frozen blueberries
- ½ tsp vanilla extract
- 1 tsp lemon juice
- ¼ cup white sugar
- 1 tsp all-purpose flour
- 1½ tsp butter melted
- 1 cup all-purpose flour
- 2 tsp baking powder
- pinch of salt
- 3 Tbsp sugar
- 2½ Tbsp butter
- ¼ cup milk
- 1 egg
- 1 tsp sugar
- ¼ ground cinnamon
- Whip topping for serving
- Preheat the oven to 375℉
- Lightly spray or grease a 5×9 loaf pan.
- Place the blueberries in a small bowl and mix with vanilla and lemon juice. Sprinkle with ½ cup of sugar and 1 tsp of flour, then stir in the 1½ tsp of melted butter. Spoon mixture into the base of the loaf pan.
- In a medium bowl, stir together 1 cup of flour, baking powder, salt, and 3 Tbsp sugar.
- Add 2½ Tbsp butter and, using either your fingers, a fork, or a pastry blender, combine until the butter is dispersed throughout the flour in small pieces.
- Add milk to a measuring cup and add egg; beat the mixture until thoroughly combined.
- Make a well in the center of the butter/flour mixture and stir in milk and egg mixture. Combine just until moistened, forming a thick batter. Cover with a clean towel and let batter rest for 10 minutes.
- Spoon the batter over the blueberries. Mix together the cinnamon and sugar; sprinkle over the top.
- Bake for 25 minutes or until the top is starting to brown. A knife inserted into the topping should come out clean. Let cool before serving. Serve with whip topping.
- Store leftovers in the refrigerator.