Recipes › Blueberry (Rabbiteye) › Southern Blueberry Cobbler
Southern Blueberry Cobbler
A classic Southern cobbler made with rabbiteye blueberries — the large, intensely sweet variety grown across the South. The thick, biscuity topping bakes up golden and slightly crisp on top, collapsing into the bubbling berry filling below. Serve warm with vanilla ice cream for something truly wonderful.
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Ingredients
- 5 cups fresh rabbiteye blueberriesAny blueberry variety works
- ½ cup granulated sugar, for filling
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 1½ cups all-purpose flour, for topping
- ¼ cup granulated sugar, for topping
- 1½ tsp baking powder
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup whole milk
- 1 tsp vanilla extract
Contains: cereals gluten, eggs, milk.
Method
- Preheat oven to 375°F. Toss blueberries with ½ cup sugar, lemon juice, and cornstarch. Spread in a 9×13-inch baking dish.About 8 min
- Make the topping: combine flour, ¼ cup sugar, baking powder, and salt. Rub in cold butter until mixture is crumbly with some pea-sized pieces. Add milk and vanilla and stir until a rough dough forms.About 7 min
- Drop spoonfuls of topping across the blueberries, leaving some gaps. Sprinkle with a little extra sugar.About 3 min
- Bake for 45 minutes until topping is deep golden and filling is bubbling around the edges. Cool for 15 minutes before serving.About 45 min
- Serve warm in bowls, ideally with a scoop of vanilla ice cream or a drizzle of cream.About 2 min
Tips
- Rabbiteye blueberries are larger and less tart than northern highbush — they need less sugar than smaller varieties.
- The gaps in the topping are intentional — they let steam escape and give the filling more surface caramelization.
- Don't skip cooling time — fresh from the oven, the filling is very liquid; it sets as it cools.
Ring the changes
- Add ½ tsp cinnamon and ¼ tsp nutmeg to the topping for a spiced cobbler.
- Mix half the blueberries with sliced peaches for a classic Southern summer cobbler.
Keeping it
Cover and refrigerate for up to 4 days. Reheat in a 325°F oven for 15 minutes.
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