1 hr 0 min
1 hr 0 min
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Looking for the easiest dessert to celebrate blueberry season and wow your friends with zero fuss? This blueberry cobbler is the move. You can make everything in advance, stash it in the fridge, and just pop it in the oven when your crew shows up—no sweat, no stress. The crumble comes together in seconds, then it’s piled over juicy blueberries tossed with lemon juice and zest for a fresh, bright pop. This dessert is basically a party in a pan—fun, fruity, and totally foolproof. Just make sure to wait a couple of minutes before diving in—this thing comes out of the oven hot like the sun! Top with a scoop of vanilla ice cream and let the melty magic do its thing. Let’s go!
Preheat the oven to 375°F or 185°C.
In a food processor, add the flour, sugar, baking powder, and salt. Pulse to combine.
Add the butter and pulse until the mixture looks like sand.
Add the buttermilk and pulse just until it starts to come together. Set aside while you work on the blueberries.
In a cast iron pan, add the blueberries, sugar, lemon juice, and zest, and mix. Add small pieces of butter.
Add the crumble on top of the blueberries in an even layer, but don’t press it down.
Brush with an egg wash and top with brown sugar.
Bake for 50 minutes, or until golden brown (do the toothpick test—if it comes out clean from the crumble, it’s ready!).
Let it set in the pan for 5-10 minutes.
Scoop servings onto plates and top with ice cream.
YASSS!
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