Blueberry Cobbler

Blueberry Cobbler

This recipe contians gluten free notes


  • Crust
  • 1 cup of sugar
  • 1 1/2 cups of all-purpose flour (GF use Domata)
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 3 tablespoons of shortening
  • 1 cup of milk
  • Filling
  • 2 pounds of fresh blueberries (or 3 cups of any fruit heated and mashed, since I was using blueberries, I did not heat them)
  • 1 cup of sugar
  • 1 cup of hot water (more if needed, you want to leave 1/2 an inch from the top of the pan)
  • 2 tablespoons of butter


  1. Start by preheating your oven to 350, and greasing a 9×13 baking pan using butter or shortening.
  2. Add sugar, flour, baking powder and salt to a large mixing bowl. Whisk to combine dry ingredients.
  3. Add shortening to dry ingredients, use a pastry cutter to combine shortening and flour mixture. Slowly, add milk and stir to combine.
  4. Pour mixture into the bottom of a greased 9×13 pan. Add blueberries to the top. Sprinkle sugar over the blueberries, then pour 1 cup of very hot water over sugar.
  5. Dot top of cobbler with 2 tablespoons of butter. Place cobbler on a foil lined baking sheet, just in case it bubbles over.
  6. Bake at 350 for 45-60 minutes, until golden brown and bubbly.