Blueberry cobbler recipe for two in a 3-cup capacity dish. Perfect blueberry dessert for two with a crunchy cornmeal biscuit topping that you will crave!
This isn’t just blueberry cobbler–it’s blueberry cobbler with a cornmeal biscuit topping. The addition of fine cornmeal in the biscuit topping makes for a sweet, tender lid for the juicy berries. When you’re making the cornmeal biscuit topping, please don’t forget the final sprinkling of sugar over the cornmeal biscuits before baking! It provides an extra crunch and texture to the biscuits.
Meanwhile, the blueberries soak in a simple mixture of lemon juice, sugar and a pinch of cinnamon. This dessert begs for a scoop of vanilla bean ice cream on top.
This is the type of recipe you make when you have an abundance of fresh blueberries. It’s hard to imagine not being able to eat as many fresh blueberries as possible when I have a fridge full of them. This cobbler recipe uses 1.5 cups of fresh blueberries. You can use frozen blueberries for this recipe, too–don’t defrost them before using. The flavor of blueberries with lemon juice and sugar from the oven is a totally different flavor profile!
I’m slowly trying to bring my daughter over from the dark side–she loves chocolate desserts the most, and I’m trying to teach her the ways of fruit desserts. This blueberry cobbler recipe is my gateway, because she loves fresh blueberries in her snack box. My trick is to let her help bake with me, and she’s in charge of the blueberries. I have to have extra blueberries on hand to make up for all the snacking she does while we’re cooking.
How to make a blueberry cobbler recipe:
This cobbler recipe for two is made in a small shallow dish that has a capacity of 3 cups. Here’s a similar dish to the one in the photos. I must admit the one in the photos is a dish I randomly picked up at a grocery store, and it doesn’t have a label. My grandmother often bought mini bakeware dishes wherever she saw them. She was the original dessert for two genius. I mention my grandmother’s involvement in my dessert for two mission in my Chocolate Cream Pie recipe post.
You’re probably going to ask, so I’ll beat you to it: yes, you can double this recipe and bake it in a larger 8×8″ ceramic dish. Once you taste this small version, you’ll want to scale it up and share with your friends. Cinnamon and lemon juice just does something special to fresh blueberries; you’ll be hooked soon!
If you’ve ever had a fruit cobbler before that had a soggy topping, please, try this recipe. Fruit cobbler topping should be crisp and provide a textural contrast; it should never become soggy in fruit juices. However, if you store this blueberry cobbler overnight, the blueberry juice will start to seep through and make them soggy. It’s best served fresh, right out of the oven with a couple of scoops of vanilla ice cream.
It’s time to make blueberry cobbler for two:
- Preheat the oven, and lightly butter your baking dish.
- Combine all of the blueberries, sugar, lemon juice, flour and cinnamon and let rest. The lemon juice will begin to break down the blueberries, which will release delicious juices that will mix with the cinnamon. If you’re using frozen blueberries, don’t defrost them!
- While the blueberries rest, make the cornmeal biscuit topping by working the butter into the flour, cornmeal baking powder, baking soda, sugar and salt mixture. Use your fingers, and pinch and smush the butter to work it into the flour. There should be plenty of small pieces of butter throughout, no large chunks, however. This process is very similar to making biscuits!
- Finally, stir in the cream to bring the biscuit mixture into a dough that you can dollop on top of the blueberries.
- Pour the blueberries with all of the accumulated juices into the prepared baking dish, top with spoonfuls of the cornmeal biscuit mixture, and bake! It will smell amazing when it’s done!
Easy blueberry cobbler for any day of the week.
Blueberry cobbler is a great recipe to make for a weeknight dessert. Do you guys make weeknight dessert a thing in your house? I used to only make a special dessert for us on Sunday nights, as the perfect cap to Sunday family dinner. However, lately, I’ve found that dessert picks up a mid-week slump so well!
There are times when I’m recipe testing for you guys, and we have lots of desserts around the house for weeknight dinners. But lately, I’m trying to make dessert more of a special occasion for Camille. So, sometimes we hide the dessert and eat it after she goes to bed.
It’s one of my 2019 New Year’s resolutions to limit our dessert consumption to twice a week. It’s harder than I thought it would be, because my favorite coffee shop has quite the dessert case lately! And speaking of coffee shops, would you agree with me that a blueberry muffin is basically dessert?
Side note: my small batch blueberry muffin recipe is here.
You can absolutely substitute any type of fresh fruit you’d like to use with this cobbler recipe. Peaches are great with this cornmeal biscuit topping, but I do have a classic Texas Peach Cobbler recipe on this site. Any type of berries make a great combination with cinnamon and lemon juice, but don’t forget about plums, cherries, or even Concord grapes (remove the pits, ok?).
When baking this blueberry cobbler recipe, be sure to place a baking sheet underneath it in case the fruit juices bubble over the edge. I’d hate for you to have to clean sticky fruit juice out of your oven! Time spent cleaning an oven is time better spent eating dessert.
You can get 3 to 4 servings out of this tiny blueberry cobbler recipe, but in our house, it’s two generous servings only. We spoon off a little for our toddler, but we have no problem finishing the whole dish off in one night.
If you’re in the gluten-free camp, can I suggest my amazing friend Sarah’s Easy Gluten-Free Blueberry Cobbler? Sarah is the best at making gluten-free desserts taste just like the regular ones. Plus, her recipe is for a large batch!
- For the berries:
- 1 1/2 cups fresh blueberries
- 1 tablespoon sugar
- 1 tablespoon flour
- 1 lemon, juiced
- pinch of cinnamon
- For the cornmeal biscuit topping:
- 6 tablespoons unbleached flour
- 2 tablespoons finely ground cornmeal
- 1 tablespoon sugar plus 1 teaspoon, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 2 tablespoons cold unsalted butter
- 1/4 cup heavy whipping cream
- Preheat the oven to 375°.
- In a medium bowl, toss the blueberries with the remaining filling ingredients. Pour into a 3-cup capacity baking dish.
- In another bowl, stir together with a fork the flour, cornmeal, 1 tablespoon sugar, baking powder, baking soda and salt. Cut the butter into cubes and add to the flour mixture. Rub the flour and butter mixture between your fingertips until the butter is evenly dispersed and is the size of small peas. Pour in the cold heavy cream and stir until a dough forms.
- Dot the dough in marble-sized pieces over the berries. Sprinkle the remaining 1 teaspoon of sugar on top.
- Bake for 25 minutes or until the berries are bubbling and the cornmeal biscuit topping is nicely browned. Let cool slightly before serving.
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Amount Per Serving: Calories: 775 Total Fat: 30g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 65mg Sodium: 555mg Carbohydrates: 119g Fiber: 9g Sugar: 26g Protein: 12g