Very Best Blueberry Cobbler!

I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, use a 9x13 pan or a deep dish.

This recipe goes right up there with my recipes from Paula Dean. The only thing that would make it any better is a scoop of home-made vanilla ice cream but it's great without! So as not to waste any butter, I added an extra tablespoon of butter to the blueberries and an extra one to the batter so I could use the whole stick of butter. I also used Splenda and no one knows the difference. It's a keeper!

This one is a definite keeper. It was the best cobbler I've ever made. It was like a cake married a blueberry pie. We have a family of 9 and I made three cobblers. Only one partial pan made it to day 2. I used lemon juice instead of lemons and increased the flour to 1 tsp. I also believe there is a typo in the directions because I used 1/2 cup of sugar and it was certainly plenty.

A true 5 STAR recipe (without any variations needed!!!), except for maybe a longer cooking time. I took mine out and then ended up having to put it back in the oven because the middle hadn't cooked enough. It was yummy! I will make this again!

I did not like this at all. The topping was very cake like and tasted nothing like a cobbler topping should taste. We also did not think that it tasted very good the next day. Everyone else in the family gave it a 2 to 3 star rating. I did follow the directions exactly and even used fresh blueberries. Sorry but will keep looking.

This was excellent. I've tried so many cobbler recipes; this is by far the best I've cobbler I've made. Also, I'm not much of a blueberry cobbler person, but I changed my mind after this! I don't like my desserts too sweet either; so I only used 1/4 cup of sugar and a few tablespoons more. It still came out delicious. Also, I didn't have a square pan so I just used a round baking pan. It came out delicious! I will definately make this again!

Excellent! I was looking for a recipe that tasted like my grandmother's and this one did.

Really nice cobbler. Vanilla ice cream is a must with this. This cobbler lasted for about an hour before it was eaten up.

This recipe is good, but I don't think it's a "traditional" cobbler. The topping of a cobbler is usually not sweet and more like a biscuit, this one was sweet. Regardless, it was really good. I did add more blueberries and added some cornstarch (about 1 1/2 Tbsp) and some cinnamon to the blueberries before adding the topping (omitted the 1/2 teaspoon flour) . The end result was great!

This tasted great! but there is a couple things i would change. for one it was good but way to sweet, cut the recipe amount for sugar in half. and instead of 1 cup of milk use 1 1/4-1 1/2 a cup, and it wont be as cake like and thick. there than that everything was great!. so next time be sure to half the amount of sugar, and use a little extra milk. it will be perfect then! great recipe

I am very impressed! I doubled the recipe to use a 9 x 13 dish. I was about out of vanilla, so I added some almond extract to compensate, used 1/2 cup less sugar, & put about a tbsp cinnamon over the berries, before I put on the topping. I used all but about 1/2 cup of the crust mix, & cooked it 40 minutes. It is absolutely delicious & we will be using it from now on. Thanks for the recipe!

I'm gonna jump on the bandwagon and say this was not my idea of a cobbler. It was much too sweet, and the fluffy cake-like topping didn't have the crumbly texture that makes cobblers so tasty. If you really want to use this recipe, cut the sugar in the berries to about 1/3 cup, and reduce the sugar in the crust to 1 tablespoon, and reduce the baking powder to 1 1/2 teaspoon. That will go a long way to making this a more "cobbler-like" cobbler.

I love this recipe...The only things I did different was I used 2 pints of fresh blueberries and cooked it in an Iron Skillet. If you have one that's the way to go...I taste so much better and I baked it for 45 mins.

What an easy recipe!!! and the taste is great, I used frozen blueberries and only half the sugar and cooked for about 40 minutes. I will have to try this recipe again with different fruits

This simple recipe was a hit, however, the next time I make it, I'll probably cut the baking powder by half. This is to make the crust "crustier" and less cake like...5 teaspoons is just too much! Good luck & happy cobbling!

It seems everybody that liked this recipe changed it. The cake batter overpowered the blueberries. There was too much baking powder 4 tsp - gave a bitter taste, to the cake. Vanilla in blueberries not needed. Bake time was not long enough. My husband ate it, but he eats just about anything.

This is one of the best desserts I have ever made! My husband won't stop saying, "I can't believe how good that was!"!! I served it with Dream Whip and the next night I reheated each dish in the microwave for 20 seconds and it was as if I had just made it fresh! I didn't have a lemon, so I just added some lemon juice(1T). Awesome!! A nice easy dish for new cooks to succeed at the 1st time!!

I just made this cobbler tonight for dinner, and it was a huge hit! It is one of the best cobbler recipes I've ever made, top two! Thanks so much for sharing with us. It's wonderful!

Followed the directions exactly but I think maybe there is just too much dough. I had to cook for 50 minutes, not 25 so the top was pretty "crusty." I used frozen (not thawed) berries so maybe that was the problem. The recipe doesn't specify if you shoud thaw them. Went with my best guess since most of the time you don't thaw frozen berries. But it still was too much dough for my taste. But overall the taste was good. Be careful as other reviewers have mention the recipe calls for 1/2 cup sugar but directions call for 1 cup. I used 1/4 cup and that was plenty.

Takes Way longer to bake than 20 - 25 minutes. Frustrating.

This recipe needs "tweeking." Although I liked it, it was far too sweet. If I make it again, I will double the amount of blueberries, flour, lemon and use the t tsp vanilla and 1 c sugar--maybe even less. Otherwise, the cobbler was good.

Very good! I did half the amount of sugar mixed with the blueberries (from 1 cup to 1/2 cup) and it was excellent!

Very easy and hard to screw up!... Used a mixture of frozen blueberries and fresh cherries- I agree you could add a little more fruit- maybe a cup more or so- also the baking time was a little off- it took about 40 minutes to cook right through for me- the sugar mixture on top is a must!

I've made this three times now, both for family and friends.y Because I love blueberries, I increased from 2.5 cups to 4 cups... outside of that change, it was outstanding. I served it with vanilla ice cream the first time, and the second time I added a little almond extract to whipping cream to make an almond whipped cream. In both cases, everyone at the table wanted seconds.

I made it directly as it's said in recipe. I and my husband loved this cobbler! Really tasty! Recommended!

Way too sweet. Way too much baking powder. Needed to bake longer and ended up with a very hard top on it. I see others had some of these same results. There are much better recipes.

Did not like at all, I bake all the time and this was by far the worst recipe I have ever made. Love Allrecipes, but not this recipe!

I love this! I've made it twice now and it gets rave reviews! Sometimes cobblers have just too much breading, but this one calls for enough berries so it's more proportionate. I make it exact to the recipe. Thanks for this winning dessert!!! One thing...I had to bake it for over 30 minutes....

Excellent....Going to put more berries in next time...

This is the best blueberry cobbler recipe that I have ever used. This recipe is the ONLY recipe I use now, it always gets wonderful reviews from the people I make this for.

Excellent flavour..just needed more time. I doubled berries in the recipe...tasted fantastic. thanks

I took the basics of this recipe and tweaked it to make it a weight watchers friendly version. I used 1/2 oats & 1/2 flour. I used margarine instead of butter, almond milk instead of regular milk (only 'cuz I didn't have regular milk on hand) and used 2 packets of truvia sweetener for the filling, and 4 for the crust...that's it for sugar 6 packets of truvia sweetener. I also added a dash of orange extract into the filling....all I can say is OMG! It was SOOOOO good! BTW my version of the recipe yielded 4 good sized portions. Each portion was 6 points.

Wonderful recipe! Made exactly as directed with fresh-picked blueberries and the whole family loved it!

Very sweet. I only used 1/2 cup sugar and it was still too sweet. Also, I had to bake the cobbler for much longer than 25 minutes. However, this is a good cobbler recipe and I will make it again with adjustment.

Yummy, but I think a little less sugar, would taste just as good...and I used fresh picked berries

This is by far the, "BESTEST" blueberry cobbler we have ever eaten!! If you don't like this one, you don't like Blueberry Cobbler at all!!! This IS the "Very Best Blueberry Cobbler"! Thanks for a GREAT recipe!!! I would definitly rate this a 10 if I could ; )

I made this tonight and really liked it. I added a can of peaches as I didn't have enough blueberries. I agree with the person who said maybe it was too much vanilla. Also, there was way too much batter for topping. I think I put it on too thick trying to use it all, and after 35 minutes of cooking, the batter still wasn't cooked all the way through. I think I'll spread the batter a little thinner next time. But overall it was very good. I'll make it again.

So I have used this recipe about 5 times. Each time, I prepared it a little differently. The first time, I substituted Splenda for sugar. I thought it tasted great... except for my sugar loving boyfriend who was able to taste the difference. I've used both frozen fruit and unfrozen fruit, and the results are pretty similar. I actually recommend using frozen fruit since it would save you some $$$. I've also cut the amount of sugar in half for the fruit and for the dough, but again... boyfriend wasn't very happy about that modification either. The cobbler is great with whipped cream or vanilla ice cream on the side. The recipe says that it usually lasts about two days... but I don't think it lasts that long because the whole thing is gobbled up before I can stick it in the fridge. It's a great recipe! I'm not a great baker, and even I was able to master this one. One alteration to this recipe that I highly recommend is adding more fruit. Good luck.

This is truly an awesome recipe, I did doctor the size though to fit a 13x9 pan instead...I simply added about 1/3 of every ingredient and it worked perfectly and came out great. I also had to add 5 additional minutes to the time...We loved it...:)

not a good recipe. Not even my six yr old would eat!

This recipe is delicious!!! I can never seem to get the top to totally cooked, but I think it tastes good a little doughy. My whole family ate this up within minutes. I will have to double the recipe next time. This recipe is one of my all time favorites...

Very Very good! The only changes I made were put one heaping tablespoon full of flour in the blueberries, added about 1/2 c. more of the blueberries, and baked for 40 minutes. This is delicious.

I personally loved this recipe. The topping is "cake-like" like one reviewer said but that's just how my grandma made it. When I made it I really thought of her. Thank you FriendlyFood for the recipe. It was super yummy. :)

I made very little changes to this recipe. (None were needed - it's REALLY good!) Instead of adding cin. and sugar to the top, I used vanilla sugar. Give this one a try. It's simple and a wonderful way to showcase blueberries.

Good cobbler, will likely make again. Only changes I made were to up berries to 4 cups and added a scant 1/4 cup tapioca for thickening.

Just about the very best I have had, even comparing it to a good restaurant! I baked it about 35 min. Added an extra pat of butter to the berries and the crust. The ingredients call for 1/2 cup sugar in the berries (which I did) but the directions say 1 cup of sugar. I don't know why there is a discrepancy. 1/2 cup was just enough for us in the berries. I too, used baking Splenda and it was absolutely delicious! This is a keeper for me and Hubby loved it!

awesome dessert....my family loves it with any fresh fruit available!!

Outstanding. Don't skip the step of letting the batter stand. It produces a light scone type crust that adds just the right level of sweetness. So does the dusting of cinnamon. I will freeze some blueberries just so I can have a touch of summer this winter!

This is an excellent blueberry recipe. Wonderful. I used our handkpicked, but frozen blueberries, so they were a little wetter. I used more flour to thicken it. I did bake it for a total of 40 minutes, but I covered it with aluminum foil after 20 minutes because it was perfectly browned, but still not cooked through. I also used Splenda plus a littel sugar and it was just perfect. I will make this again and again. Thanks for sharing.

Excellent!!! My dough seemed VERY wet and it took 45 minutes to bake not 20. So delicious!

Very good recipe = I used butter milk as a sub for the milk and it turned out well. Also cut back on the sugar and added 4 cups of blueberries (fresh). I woudl make this again

I agree with most people that the sugar could be cut in half (maybe more). Next time I make this, I'm going to elimate the cup of sugar poured over the blueberries or sprinkle them very lightly (I used half a cup this time and it was still way too sweet) and use 3 Tbsp. sugar in the batter (I used the full 6 Tbsp the recipe called for this time, which was too much). I used a splenda sugar blend and whole wheat flour. Also, the cooking time is way off. It took closer to 40 minutes for the crust to firm up.

I just made this...Oh my stars, okay here's the deal. I used Bisquick instead of the flour baking powder and salt. I cut in almost a stick of cold butter, beat in cup of milk and sugar..I did follow the blueberry part and the sugar cinnamon on top. Let the milk flour mixture sit for 15 minutes.light fluffy,absolutely divine.I am a seasoned cook and this recipe is outstanding!

I made some significant changes to this so I'm rating 4 stars instead of 5. I needed a larger cobbler for a party so I used a 13x9 pan and doubled the amount of blueberries. If you have good, in season blueberries, you won't need this much sugar. I only used 1 cup sugar to 5 cups of blueberries and it was plenty sweet. Also, you'll need to sprinkle more flour in if you don't want it soupy. I used close to 2 Tbsp. I also sprinkled in about 1/2 tsp. cinnamon and a touch of nutmeg. I don't like my cobbler too "cakey" so I did not double the topping and it worked really well. I just spooned it over, leaving some small gaps which gave it a nice look after baking. Everyone loved it.

The cobbler tasted absolutely delicious. However, the cobbler took longer to cook than anticipated. I finally had to take it out of the oven after 40 minutes and we still had to eat around the middle which was still gooey. It probably would have been better if I had left in the oven longer.

I loved this recipe. The crust was awesome along with the sweet blueberries that were so juicy. This was also very fun to make and even better when you add a face:)

Very good! I subbed orange juice for the lemon since that's what I had. I used frozen blueberries and it turned out perfect. I did bake it for about 40 minutes and it taste delicious with a scoop of ice cream. Thank you for this great recipe. Quick and good!

Very good!!! I doubled the recipe and it was GONE!!! Very easy and little time!

I too, added more butter just to use it up. I also used real vanilla bean because I didn't have extract. I added lots of cinnamon to the batter and a pinch of cloves. We ate it hot out of the oven with vanilla ice cream and it was to die for! Thank you for the recipe. It will most definitely be made again :)

This was great but too much sugar! The fruits have sugar already so I would say only 1/2 cup of sugar, otherwise great!

The best blueberry cobbler ever! Recipe is easy, the biscuit top is moist and and the berries are sweet and have a slightly thickened juice. The cinnamon/sugar topping adds just the perfect finish too!

This recipe had some serious problems for me. I used frozen blueberries and the 1/2 teaspoon of flour which needs to be increased as the sauce was watery, not thickened at all. I baked for the 25 minutes, tested and baked an additional 10 minutes. When I went to serve it, the batter was still like raw dough at the bottom.

The only problem I found with this recipe is the amount of sugar it calls for. I only used 1/2 cup and still found it much too sweet for my taste. The consistency was perfect. Very easy to make. I, too, had to cook it for about 40-45 minutes to get a nice brown topping.

Way too sweet and cakey.

this cobbler was pretty good. it definately needs some changes though. as others have said, it needs more fruit. double the ammount of fruit it calls for. if you don't, you'll end up with cake on top of a itty bitty tiny bit of fruit and juice that will be soaked up by the topping. the topping gets very puffy and heavy. it's not light and fluffy, or even butter soaked crispy like other cobblers. i don't mind that though. you just need more fruit to even it out. Also, as one other reviewer said, don't add the vanilla. it adds a weird and definate distinct flavor. the fruit can stand alone. i used splenda and it tasted fine. if you are a sugar fiend, ( like i used to be) you'll be able to tell if you used splenda. don't let anyone fool you into thinking that you can't tell. even splenda, as good as it tastes, makes things taste different. with modifications, i'd make it again.

This was delicious! Blueberry cobbler is my boyfriend's favorite and he has tried many versions...his response "Great!". The only reason I gave it 4 and not 5 start is because, based on other reviews, I didn't use the vanilla. This is traditional cobbler so yes, the topping is cake/biscuit like. Agree with others, taste your fruit and cut back sugar if the fruit is really sweet. However, southern cobble is meant to be very sweet (think sweet tea!). I made it a second time with strawberries and only used a 1/2 cup of sugar.

This recipe is not very good, at least in this translation. WAAAY too much baking soda. It sounded funny to me when I put it in, but, it actually comes through even after its cooked. I wouldn't recommend it to anyone. However, if you have indigestion, the baking soda will definitely relieve your discomforts.

The Blueberrys were very sweet, but they were really runny next time i will use fresh ones. The dough was good but did not cook evenly.

This is an awesome receipe! The light cakey topping is wonderful over the delicious blueberries. It was a huge hit. I gave it 4 stars only because I reduced the sugar significantly. Too much sugar just masks the sweet blueberries. Will make again and try other fruits.

It was a hit with vanilla and mango icecream, doubled the recipe, used frozen blueberries and only used 1/4 of the sugar. The fruit was sweet enough. I will make this again! Thanks!

Holy cow this recipe is very sweet!! Next time I make it I'm going to use a lot less sugar because with all of the sugar it takes away from the natural sweetness of the blueberries. I like the concept of this cobbler and I will make again, with less sugar, of course.

Very good but will use less sugar next time.

I read both the good and the bad reviews on this and decided to try it anyway. I'd have to agree that the crust just doesn't cut it. I don't mind the cakey texture, but it just plain didn't taste good. Whole family felt the same.

I used 1/3 cup less sugar than what was called for and it was still way too sweet -- maybe my fresh blueberries were naturally extra-sweet?? nah, don't think so.

I have made this several times and it is absolutely amazing! It has become a house favorite; even my in-laws request it on holidays. One thing you should keep in mind while considering this recipe is that you can switch out the blueberries for other frozen berries. I like to combine blueberries and raspberries. No matter which fruit you choose, it always turns out great. Don't be afraid to use more than the recipe calls for. If you do decide to use more berries use a bigger pan. I love this recipe and I'm sure you will also!!!

I really liked this Blueberry Cobbler the very best! Because it is really allergy freindly with no eggs or nuts. I used a Milled wheat flour, instead of the bleached, and it was light and fluffy cake over my blueberries. Make this 10 stars!!!!!!

In the words of my son "this is amazing!" I loved the cake like texture of the topping though I added extra sugar and cinnamon on top for extra crunchiness. It was very good.I served it warm with vanilla icecream. YUM! This is definitely a keeper!

This topping is so wonderful. I've used it with frozen blueberries and canned peaches. It serves well right side up and upside down as well. Next I'm going to try it with canned pineapple. I'm very sure it is going to make a terrific pineapple upside down cake. Follow the directions exactly, and you cannot go wrong.

This is great Blueberry Cobbler. The top is the best I've ever eaten, light and fluffy! The berries underneath were sweet but not heavy, the perfect combination. And it was very easy!

This recipe was perfect! It is a great recipe. A perfect, classic cobbler recipe.... not like something you'd get at a fast food restaurant. I used fresh blueberries and it worked perfectly. Maybe it doesn't work as well (as one reviewer indicated) with frozen ones? A perfect, homey treat and GREAT use for fresh blueberries. A sure hit and "must keep" recipe.

One of the best desserts I've ever tasted! I cooked it much longer than the time suggested here, for the knife to come out clean, but it wasn't overcooked and turned out great! We had it with vanilla ice cream, and that was a great choice. Our son said that he is a blueberry cobbler monster, and we had to hide it from him or else he would have had a third helping.

Wonderful and easy recipe.

I made is July\26\2010 for my mother-law she loved it. It was easy to make,the only thing I forget was the melt butter. You will like it

Very tasty, but I ran into a few problems. For one thing, you must halve the sugar unless you want it reeeaaaally sweet. Also, I used frozen berries and I think that may have caused problems: the whole thing was too 'juicy' even though I added some cornstarch to the berry mixture; and the batter, while really tasty, never set properly in the middle, but got almost too brown on top. I had to bake it longer to get the batter to set at all, which is probably what made the top too brown. The batter just wouldn't cook evenly. Next time, I would use fresh berries for sure, or thaw the berries first and let excess juice run off. I think the proportion of batter to berries is just right, though -- most cobbler recipes I see do not have enough batter to really cover the fruit properly. This is very good. But if anyone else has suggestions about making it less runny and making the matter set properly, please let me know!

Very good. I used Tammydachef's suggestion and doubled the blueberries and used 4 Tablespoons of flour. Kept the sugar the same, though. It was very good. I also needed to cook longer, even using a 9x9. 35 minutes approx.

this is super easy and very good! I would add some more cinnamon and top it with whip cream!

Good dessert, but the berry base was too soupy after baking and the pan took much longer to cook than the recipe lists. I will add flour to the berries if I make this again.

First time using this recipe. Based on the reviews, doubled the amount of fruit. I did add 3 tbls of flour to the blueberries as suggested by one user and it make the cobbler too thick. My family also prefers a crustier crust.

I used Splenda to flavor the berries instead of the 1 cup of sugar and it seemed to turn out just fine. I was not a fan at how the cobbler tasted as a whole though. I did not like the top layer at all. It had an odd taste to it even when I used regular sugar instead of Splenda.

I made this last night for about 14 girls and we all loved it. I will say that the baking time should be longer, I think I checked it after 25 minutes and then kept checking every 5 minutes and probably left it in for about 15 minutes longer than the instructed 20-25 minutes. But when it came out, boy was it worth the wait! We gobbled it up! I served it with Breyer's Natural Vanilla ice cream and it was a huge hit. After making it, I read the other reviews about there being too much sugar or too cake like, I am not so familiar with cobblers and this was the first one I ever made, so I thought the sugar and topping was just fine and since there was none left at the end of our dinner party, I'm guessing everyone else thought it was fine too!

I can't believe that no one has commented on using 4 teaspoons of baking powder! I am an experienced baker and I should have followed my instinct and cut waaay back. As it turned out the cobbler was not even edible. I will not try this again. A shame because it sounded so good.

This is really good! I've never had blueberry cobbler before, but I love it! I am vegan, and used soy milk and vegan butter, but it still turned out fabulous! Thanks so much for submitting this wonderful recipe :o)

I thought that 2 1/2 cups of berries wasn't enough, especially with 1 full cup of sugar, so I reduced the sugar and added a handful of frozen blackberries that I had. I'd say that the cobbler was ok. I think that it was still too sweet, and the topping didn't have a lot of flavor (I just realized that I forgot to add the cinnimon/sugar topping! lol). I omitted the vanilla, because I could see the point of another poster that it would affect the blueberry taste. I's make it again, but with minor adjustments.

This is the first blueberry cobbler that I have EVER liked! This is delicious and easy to make! I did add extra blueberries and about 3/4 c. sugar rather than the full cup. It also took about 45 minutes to bake. It was JUST PERFECT! Thanks for sharing!

I used frozen blueberries and doubled them. I also used half of the sugar on the berries. Everyone loved it a lot!!!

I really liked the blueberry filling but i didn't care for the spogey cake like crust. When I make this again I will probably use this filling with a different crust recipe.

I give it a 2 because it was too much like cake to me....I will try again...maybe I did something wrong.

I added a little extra flour along with the sugar. Delicious!

My goodness, talk about being a HIT... I made this for our Fathers day barbeque yesterday and tripled the recipe in order to make enough for about 20 people. There were no leftovers, all of it gone. It was soo good. My first time making this but not the last and it was soo easy!!