Delicious Blueberry Cobbler with vanilla ice cream on top.
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Blueberry Cobbler with Cookie Dough Crust

This blueberry cobbler recipe is so good! It is best served warm and airs well with vanilla ice cream. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 -inch square or 9-inch pie pan
Calories 306kcal
Author Erin Henry

Ingredients

For Cookie Dough Crust

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 8 Tablespoons butter room temperature
  • 1/2 cup sugar
  • 1 large egg yoke
  • 1/4 teaspoon vanilla extract

For Fruit Filling

  • 2 pints fresh or 24 ounces frozen blueberries
  • 2-3 teaspoons cornstarch depending on how juicy you like it
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Instructions

  • To prepare blueberry filling, combine all ingredients in a bowl to use in the cobbler recipe.
  • Preheat oven to 375 degrees. For cookie dough crust, mix flour, baking powder and salt in a small bowl and then set aside.
  • Beat butter and sugar until fluffy on medium high with a electric mixer. Beat in egg yoke and vanilla until mixed thoroughly. Stir in dry ingredients until just combined.
  • Place fruit mixture into an 8-inch square baking pan or 9-inch round deep dish pie plate. Drop cookie dough topping evenly over fruit mixture. Try to make sure the cookie dough isn't touching.
  • Bake until golden brown, 45-55 minutes. Place a piece of tin foil over the cobbler if cookie dough gets too brown before it's done baking. Serve warm. Pairs well with vanilla ice cream.

Notes

This blueberry cobbler is best served warm. Pairs well with vanilla ice cream.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Nutrition

Calories: 306kcal | Carbohydrates: 48g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 104mg | Potassium: 115mg | Fiber: 3g | Sugar: 36g | Vitamin A: 9% | Vitamin C: 14.2% | Calcium: 2.2% | Iron: 4.2%