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5 from 4 votes

Blueberry Cobbler

Easy homemade blueberry cobbler loaded with fresh blueberries and topped with a sweet homemade cobbler topping.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 398kcal
Author: Julie Evink

Ingredients

  • 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
  • teaspoon ground cinnamon

Cobbler Topping

  • 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

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly spray 13x9 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.

Notes

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.
 

Nutrition

Calories: 398kcal | Carbohydrates: 72g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 116mg | Fiber: 3g | Sugar: 49g | Vitamin A: 415IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg