5 Ingredient Strawberry Blueberry Cobbler

Lisy

Delicious strawberry blueberry cobbler, perfect for the 4th of July! For best results, read the recipe notes before beginning!

5 from 3 votes

Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings 9 people

1/4 cup butter
3/4 cup sugar
3/4 cup self-rising flour
3/4 cup milk
2 cups mixed berries (strawberries and blueberries) Cut your strawberries vertically into 2 to 5 slices, depending on the size of the strawberry.

Preheat Oven to 350 degrees.
Place half a stick of butter (which is equal to 1/4 cup) in the oven in an 8x8 baking dish to melt.
In a medium-sized mixing bowl, add the sugar and self rising flour and mix well.
Slowly add the milk while stirring to prevent the batter from lumping.
Carefully remove the hot baking dish from the oven with the melted butter.
Pour your batter directly over melted butter WITHOUT STIRRING IT. The most important part of this recipe it to NOT STIR anything in the baking dish!
Spoon your strawberries and blueberries onto the dish, again, WITHOUT STIRRING!
Bake for 40-45 minutes, until nicely browned everywhere.
Let it cool for 15-20 minutes and serve with vanilla ice cream.

Serve the cobbler warm. If you made it ahead of time, you can warm it up in the oven when ready to serve. You can also warm up individual servings in the microwave for a few seconds.
Any fruit cobbler is incomplete without vanilla ice cream!
Add some extra strawberries and blueberries on top.
Top it off with carmel syrup.

You can double this recipe and place it on a 9x13 baking dish. Cook time will vary.
Make sure your berries are not too ripe. This can make the cobbler soggy and/or runny. Also, I don't recommend using frozen berries. But if you do, don't let them thaw out. This makes them too juicy and soggy. Instead, place the frozen berries directly in your mix and in the oven.
Don't let the butter brown in the oven. Keep an eye on it and take it out as soon as it's melted.
Make sure the batter is mixed well into a thin and runny mixture. It can start to thicken at the bottom if left alone even for a few minutes. So make sure to mix it again before pouring it onto the butter.
I like to brown the entire cobbler, not just the edges. This way the center of the cobbler won't be soggy or undercooked. You want that crust to crisp up nicely!
Store the cobbler in an air-tight container in the refrigerator for up to 5 days.

Keyword easy, quick