Too hot to turn on the oven for hours? This quick blueberry cobbler for two is for you. It captures the taste of summer in every bite. You only need a few simple ingredients. It is the perfect size for a quiet evening.
Why This Recipe Is a Winner
This dessert is a total winner for small households. You get all the comfort of a big bake. But you won’t have a whole tray of leftovers. It is perfect for a romantic date night at home. The berries turn into a thick, jammy sauce. The top is a golden, buttery biscuit.
Simple Cooking Steps
Making this dessert is so simple. You just toss the berries and mix the dough. Even if you are a beginner, you can do this. There is no rolling or chilling required. It comes together in under ten minutes of prep time.
Ingredients You’ll Need
These are mostly pantry staples you likely have on hand.
- 1.5 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 0.5 cup all-purpose flour
- 1 tablespoon granulated sugar
- 0.5 teaspoon baking powder
- 0.125 teaspoon salt
- 2 tablespoons cold unsalted butter, cubed
- 2 tablespoons whole milk
- 0.25 teaspoon vanilla extract
Step-by-Step Directions
- Preheat oven to 375°F (190°C).
- Combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice in a bowl; divide into two 8-ounce ramekins.
- In a separate bowl, whisk flour, 1 tablespoon sugar, baking powder, and salt.
- Integrate cold cubed butter into the dry ingredients until coarse crumbs form.
- Fold in milk and vanilla extract until a sticky dough is achieved.
- Distribute dough portions evenly over the blueberry base.
- Bake for 25 minutes or until the internal temperature of the fruit is bubbling and the crust is golden brown.
- Allow to rest for 10 minutes to set the filling.
Best Ways to Enjoy It
Serve this warm right out of the ramekin. A scoop of vanilla ice cream is a must. The cold cream melts into the warm berries. It is pure summer magic. Enjoy it on the porch as the stars come out.
How to Store Leftovers
Store any leftovers in the fridge for two days. Cover the ramekins tightly with plastic wrap. To reheat, pop them in a 350°F oven. This keeps the biscuit crust nice and crisp. The microwave works too, but it might be softer.
Recipe Tips for Best Results
- Use cold butter for a flaky biscuit crust.
- Don’t overmix the dough to keep it light.
- Fresh lemon juice brightens the berry flavor.
- Wait ten minutes before eating so it sets.
- Add a pinch of cinnamon for extra warmth.
- Sprinkle extra sugar on top for a crunch.
Ways to Switch It Up
- Try mixed berries like raspberries and blackberries.
- Use a gluten-free flour blend for a sensitive stomach.
- Swap vanilla for almond extract for a nutty scent.
Quick Answers
Can I use frozen berries?
Yes, but don’t thaw them first. Add two extra minutes to the bake time. The filling will still be delicious.
How do I know when it is done?
Look for bubbling purple juice around the edges. The biscuit should be a beautiful golden brown. Use a toothpick to check the dough center.
I hope this sweet little treat brightens your summer night. It is so simple to make and even better to share. Happy baking!
— Lidia
Blueberry Cobbler for Two
Ingredients
- 1.5 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarc h
- 1 teaspoon lemon juice
- 0.5 cup all -purpose flour
- 1 tablespoon granulated sugar
- 0.5 teaspoon baking powder
- 0.125 teaspoon sal t
- 2 tablespoons cold unsalted butter, cubed
- 2 tablespoons whole milk
- 0.25 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- Combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice in a bowl; divide into two 8-ounce ramekins.
- In a separate bowl, whisk flour, 1 tablespoon sugar, baking powder, and salt.
- Integrate cold cubed butter into the dry ingredients until coarse crumbs form.
- Fold in milk and vanilla extract until a sticky dough is achieved.
- Distribute dough portions evenly over the blueberry base.
- Bake for 25 minutes or until the internal temperature of the fruit is bubbling and the crust is golden brown.
- Allow to rest for 10 minutes to set the filling.
