“This is really a delicious recipe, especially when blueberry season rolls around. It is really more a crunch than a cobbler, as is obvious from the ingredients. This recipe would also be delicious made with huckleberries or other wild blueberries. This recipe is from a "Land O Lakes" cookbook that I really love, and have made many of their recipes. This is a very down home recipe, that I think anyone who enjoys blueberries would love, especially with a bit of homemade ice cream, or vanilla custard sauce to top it off. I hope you enjoy!”
1hr 30mins

Ingredients Nutrition


  1. Heat oven to 350 degrees.
  2. In a large mixing bowl combine all the crust ingredients.
  3. Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes).
  4. Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan.
  5. Place blueberries over the crumb crust.
  6. In 2-qt saucepan combine remaining filling ingredients except vanilla.
  7. Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes).
  8. Continue boiling for 1 minute.
  9. Mix in vanilla.
  10. Pour over blueberries; sprinkle with the remaining crumb mixture.
  11. Bake for 50 to 60 minutes or until lightly browned.

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