Fresh blueberries make this Blueberry Cobbler recipe so amazing! The blueberries are topped with a sweet homemade batter and baked to perfection.
I love a homemade berry cobbler and this easy blueberry cobbler is bursting with fresh fruit in every bite. It’s a must-make when berries are in season! Or you can use frozen blueberries, too. It’s so simple and delicious, especially with a scoop of vanilla ice cream on top.
What is a Cobbler?
What is a cobbler? I know, between fruit crisps, crumbles, and cobblers it’s hard to keep them straight!
A cobbler is topped with a thick cake-like batter or biscuit topping before it’s baked so the topping is more substantial than a crisp or crumble. Crisps are made with oats, sugar, butter, and flour while a crumb topping is usually just sugar, flour, and butter.
When it’s baked the topping looks a little lumpy with the fruit filling peeking through – some think it looks like cobblestone which is how it got it’s name.
You can use all kinds of fruit to make cobblers and this one I’m sharing is all about the blueberries! I just love the fruity filling under that soft, sweet topping. It’s so good warm from the oven or you can serve it at room temperature, too.
It’s easier to make than blueberry pie but just as delicious! This is one of my favorite summer dessert recipes because it’s so easy to toss together and always a hit with the family. You’ll love it, too!
Ingredients for the Best Blueberry Cobbler?
This is an old-fashioned cobbler so You only need basic baking ingredients plus fresh blueberries! There’s nothing complicated about it – you’re going to love how easy it is.
- Fresh blueberries
- Fresh lemon juice
- Lemon zest
- Granulated sugar
- All-purpose flour
- Ground cinnamon
- All-purpose flour
- Granulated sugar
- Baking powder
- Softened butter cut into cubes
- Coarse sugar
How to Make Blueberry Cobbler
Filling: Toss the blueberries with the lemon zest and juice in a large bowl. Mix the sugar, flour, and cinnamon and them pour the mixture over the blueberries and toss to combine. Pour the blueberry mixture into the prepared pan.
Topping: Whisk flour, sugar, and baking powder in a medium bowl and then cut in the softened butter cubes so the mixture is crumbly. Add the milk in batches and stir between each until the dough is combined.
Bake! Drop the dough by the spoonful over the top of the blueberry filling in the baking pan. Lightly spread the dough, sprinkle the coarse sugar over the top, and then bake the cobbler for 40 to 45 minutes or until the topping is golden brown.
How to Serve Cobbler
I think fresh blueberry cobbler is amazing served warm from the oven with a scoop of ice cream or a dollop of whipped cream.
But, it’s always great at room temperature – it holds up really well. It’s even good cold from the refrigerator especially if you want to sneak a little for breakfast the next day!
Can you use frozen blueberries?
Yes, but the filling may be a little runnier. Frozen berries release a lot of moisture while the cook and there isn’t any cornstarch in this recipe to thicken the juices. You can add some to thicken the liquid – a couple of teaspoons should be enough.
Or, you can thaw the berries first and drain them before baking them in the filling. That will help reduce the amount of liquid.
Can you use other kinds of fruit?
Yes, feel free to swap the blueberries for strawberries, raspberries, or blackberries. Or you can use this recipe to make an apple or peach cobbler.
How to Store Blueberry Cobbler
You can store it at room temperature for three to four days. Keep it wrapped in plastic wrap.
Or you can store it in the refrigerator for a few days longer as long as it’s covered tightly.
You can also freeze the cobbler and reheat it in the oven later. Just keep it tightly wrapped and it should keep well for up to two months. You can bake it straight from the freezer to warm it up.
This is such a yummy dessert – the warm blueberry filling with the topping is the perfect match! I hope you give it a try and love it, too.
More Blueberry Recipes!
- My easy Blueberry Sauce is the perfect topping for pancakes, waffles, French toast, or ice cream!
- Blueberry Banana Bread is soft, moist, and so easy to make.
- If you need an easy summer dessert, make my Lemon Blueberry Dump Cake!
- 6 cups fresh blueberries
- 1 Tablespoon fresh lemon juice
- Zest of 1 lemon about 1 teaspoon
- ½ cup granulated sugar
- 1 Tablespoon all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter room temperature and cut into cubes
- ½ cup milk
- 2 teaspoons coarse sugar for sprinkling optional
- Preheat oven to 350 degrees Fahrenheit.
- Lightly spray 13×9 baking dish with cooking spray and set aside.
- Clean blueberries and add to a large bowl. Then add lemon juice and zest to bowl, stir to combine.
- In a small bowl, whisk together ½ cup sugar, 1 tablespoon flour and cinnamon then sprinkle over berries and toss to coat.
- Transfer blueberry filling to prepared baking dish.
- In a medium bowl, whisk together flour, 1 cup sugar, baking powder and salt.
- Cut butter into pieces, then add it to bowl with dry batter mixture. Blend, or cut it, into flour mixture until small crumbles form.
- Gradually add milk and stir after each addition until well combined.
- Spoon topping onto blueberries and spread slightly, mixture will be thick but will spread while baking.
- Bake for 40-45 minutes at 350 degrees Fahrenheit in preheated oven or until golden brown on top.
- Remove from oven and let cool 10-15 minutes. Serve with vanilla ice cream if you like
- Store leftovers in refrigerator.