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Mennonite Blueberry Cobbler

Pam Kirkman

"I got this recipe when picking blueberries on the Mennonite farm when I was a little girl!"
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45 m servings 198 cals
Original recipe yields 12 servings (1 cobbler)

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. Sift flour, sugar, baking powder, and salt together in a bowl. Cut 1/4 butter into flour mixture with two knives or a pastry blender until mixture resembles coarse crumbs.
  3. Whisk milk and egg together in a bowl; stir into flour mixture until just moistened.
  4. Spread blueberries in the bottom of the prepared baking dish. Sprinkle tapioca powder over blueberries; drizzle lemon juice over the top. Dot remaining butter pieces over blueberries. Drop batter in mounds over the blueberry mixture.
  5. Bake in the preheated oven until cobbler is golden and bubbling, about 30 minutes.

Nutrition Facts

Per Serving: 198 calories; 6.5 g fat; 33.3 g carbohydrates; 2.6 g protein; 31 mg cholesterol; 228 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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I really wanted to like this more than we did, it is so easy to assemble and has great promise. First, 2 cups of blueberries is barely enough to barely cover the bottom of a 9 x 13 pan. I opte...

Made exactly as written, absolutely delicious! Our new family favorite cobbler. Not overly sweet, and very easy to make, just how we like it! Thanks!

My husband and I agreed that this is our new go-to blueberry cobbler recipe. I halved the recipe, except for the blueberries, and baked it in a smaller dish. I also omitted the lemon juice, and ...

I reduced the sugar because I don't like really sweet food. I prefer to taste the fruit and not have it overwhelmed with sugar. This recipe is really easy and delicious!!

Turned out great. I left out the egg, lemon and tapioca because i didnt have them and its still yummy! . I also added sugar to the juice of the frozen blueberries and cooked in a saucepan a litt...