Blueberry Cobbler with Cookie Dough Crust Recipe

This blueberry cobbler recipe is so good! It is best served warm and pairs well with vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings -inch square or 9-inch pie pan

Calories 306kcal

Equipment

deep dish pie plate
mixing bowl
Spatula or cooking spoon

Ingredients

For Cookie Dough Crust

½ cup all-purpose flour
¼ teaspoon baking powder
Pinch of salt
8 Tablespoons butter room temperature
½ cup white granulated sugar
1 large egg yolk
¼ teaspoon vanilla extract

For Fruit Filling

2 pints fresh or 24 ounces frozen blueberries
2-3 teaspoons cornstarch depending on how juicy you like it
½ cup white granulated sugar
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon lemon juice fresh is best

Get Recipe Ingredients

Instructions

MAKE BLUEBERRY FILLING. Place all the ingredients for your blueberry filling in a large bowl and mix until combined.
Preheat oven to 375 degrees. For cookie dough crust, mix flour, baking powder, and salt in a small bowl and then set aside.
Beat butter and sugar until fluffy on medium-high with an electric mixer. Beat in egg yolk and vanilla until mixed thoroughly. Stir in dry ingredients until just combined.
Place fruit mixture into an 8-inch square baking pan or 9-inch round deep-dish pie plate. Drop cookie dough topping evenly over the fruit mixture. Try to make sure the cookie dough isn't touching.
Bake until golden brown, 45-55 minutes. Place a piece of tin foil over the cobbler if cookie dough gets too brown before it's done baking. Serve warm—pairs well with vanilla ice cream or whipped cream.

Video

Notes

This blueberry cobbler is best when you serve it warm—it pairs well with vanilla ice cream or whipped cream.

Enjoy this Blueberry dessert with fresh berries, or frozen blueberries work great, too.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition