Blueberry Cobbler For Two
Blueberry Cobbler For Two is a warm and bubbly individual blueberry cobbler baked in two ramekins then topped with tender dough from scratch without cake mix or canned biscuits.
How is August almost over already?! I swear all I did was blink and POOF! Fall is right around the corner.
Every summer I say I’m going to the farmer’s market more often. Every summer I’m lucky if I make it twice.
Vacation. Busy weekends. Family emergency. Cat says no.
All reasons I’ve hardly gone this summer, but I’d be crazy if I let it pass by without making some sort of easy fruit dessert.
Much like my peach cobbler for two, this Blueberry Cobbler For Two is like a warm hug with its bubbly berry filling then topped with a golden brown, tender dough.
Everything is made from scratch, including the dough. I’ve seen cobbler made with cake mix or canned biscuits. Not here!
The best part is this blueberry cobbler recipe is ready quickly! All you do is toss the blueberries with some ingredients, whisk up a quick batter, then put together and bake.
Voila! Dessert for two ready in under an hour.
What is a cobbler?
By plopping thick, biscuit-like dough on top, it looks like cobblestone (hence the name cobbler). Sometimes you use biscuits, like I did for my Strawberry Shortcake Cobbler.
Other times it’s a pancake-like batter on top where you pour it then it sets up around the fruit while it bakes.
My blueberry cobbler for two is in between – you plop thick pancake-like batter on top. That means it has more of a cake texture than biscuits.
You can even use marshmallows like I did for Strawberry Smores Cobbler.
Best Baking Dish For Mini Blueberry Cobbler
To bake a small blueberry cobbler, I used two 6-ounce ramekins (affiliate link).
If you’re new to buying them, check out my full list of Ramekin Dessert Recipes.
They’re very versatile especially if you bake for two often. Don’t have ramekins? Put my entire blueberry cobbler recipe into a 1 quart casserole dish (affiliate link).
Ingredients For Blueberry Cobbler For Two
To make individual blueberry cobbler, you’ll need the following ingredients:
- Blueberries: Fresh is preferred although you can use frozen.
- Lemon zest and juice: Balances out the sweetness
- Sugar: Helps with sweetness and caramelization
- Cornstarch: Helps thicken the peach filling once juices are released
- All-purpose flour: Helps thicken the cobbler dough and makes it less sticky
- Cinnamon: Adds a little bit of spice to the batter
- Baking powder and baking soda: Helps make a tender cobbler dough as well as helps it rise
- Salt: Enhances the flavor of the dough
- Butter: Adds fat and moistness
- Milk: Adds a bit of tenderness to the dough
- Vanilla: Brings out the other flavors
How To Make Blueberry Cobbler For Two
To make your homemade small blueberry cobbler from scratch:
- Mix together the blueberries, lemon zest, lemon juice, sugar, and cornstarch. Evenly divide between two ramekins.
- Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt then whisk in the melted butter, milk, and vanilla.
- Spoon dough over blueberries, covering as much as you can.
- Bake at 375F for 20-25 minutes or until golden brown and bubbly.
Cool for 15 minutes then serve with vanilla bean ice cream on top.
Ways To Use Leftover Blueberries
Blueberry Cobbler FAQ
Yes, you can use frozen blueberries in cobbler! I recommend thawing then discard the extra liquid. Although you can use frozen blueberries directly, it may result in a runny filling which requires more cornstarch.
Yes, you can double this recipe and bake in an 8×8 pan for 20-25 minutes.
Yes, you can easily substitute other fruits such as raspberries, strawberries, or peaches.
You can let blueberry cobbler sit out overnight for one day, but I highly recommend refrigerating it after that because cooked fruit is more perishable at room temperature.
- 1 cup fresh blueberries*
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon granulated sugar
- 1 + 1/2 teaspoons cornstarch
- 2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt (preferably kosher)
- 1 tablespoon melted unsalted butter
- 1 tablespoon whole milk, room temperature
- 1/4 teaspoon vanilla extract
- Preheat oven to 375F. Have two 6-ounce ramekins, one 1-quart casserole dish, or similar small baking dish ready.
- In a medium bowl, mix together the blueberries, lemon juice, lemon zest, sugar, and cornstarch. Divide evenly between the ramekins.
- In another medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk in the melted butter, milk, and vanilla. The batter should be similar to pancake batter where it's thick but runny.
- Spoon batter over the blueberries, spreading to cover as much as you can.
- Bake 20-25 minutes or until golden brown and bubbly. Cool for 15 minutes then serve warm or cool to room temperature.
- You can also double this recipe and bake in an 8x8 pan.
- Using frozen blueberries? You can either thaw and discard the extra liquid OR use frozen and increase cornstarch to 2 teaspoons.
- Enjoyed this recipe? Check out my Peach Cobbler For Two.
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