Blueberry Cobbler Recipe
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This easy Blueberry Cobbler is a delicious dessert made with fresh or frozen blueberries and simple pantry ingredients. Warm and satisfying, you’ll love the crisp cake-like crust atop luscious blueberry goodness for a quick, comforting dessert anytime. Take it over the top with ice cream or whipped cream for a crowd-favorite cobbler dessert!
I love good homemade cobblers – there’s nothing like their cozy, comforting taste! Growing up and cooking in the South, cobblers are staple desserts – and this Blueberry Cobbler is a delicious one I can’t wait for you to try!
Even if it’s not the season for fresh blueberries, you can use frozen ones in my recipe so that you can enjoy this any time. And this easy golden cobbler crust comes together with just a few basic ingredients you most likely have in your refrigerator and pantry.
How easy and scrumptious is that?!
Family Favorite Cobbler Dessert!
Blueberry Cobbler is such a winning dessert anytime you serve it! It’s easy for beginning or seasoned cooks, and so tasty you’ll want to make it again and again. I make it and my other cobblers often for dessert for family suppers and entertaining. Like my popular peach cobbler recipe, cobblers make such simple, delicious desserts – and this Blueberry Cobbler is one of my favorites that you are sure to love!.
Why You’ll Love This Blueberry Cobbler
- Quick and Easy: Prep in only 10 minutes and bake in about 35 minutes.
- Versatile: Use fresh or frozen blueberries, and can modify some ingredients for dietary needs.
- Meal Prep Friendly: Make ahead and refrigerate for 3-4 days or freeze it for later.
- Simple Ingredients: Uses blueberries and a few basic ingredients you probably have on hand.
- Tasty Dessert Favorite: Golden crust over warm, luscious blueberries makes this cobbler a dessert star!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
To make this tasty blueberry cobbler, you’ll need:
- Blueberries: You can use fresh or frozen blueberries in my recipe. (Wild blueberries have incredible flavor and are scrumptious in this cobbler, if you can find them.)
- Sugar – I like to use granulated sugar. You’ll notice the color of mine is beige, as I used organic sugar.
- Butter – I prefer to use salted butter, but unsalted butter can be used, if you wish.
For the Blueberry Cobbler Batter
- Flour – I use all-purpose flour in this recipe. If you don’t have all-purpose or baking powder on hand, you can use self-rising flour – just omit the baking powder. See my Substitutes and Variations to make it gluten-free.
- Sugar – See the previous ingredient note about sugar or the Substitutes and Variations.
- Baking Powder – This helps the cobbler batter to rise and have a tender, cake-like texture.
- Salt – Adds flavor to the cobbler batter.
- Milk – I like to use whole milk or half and half. See my Substitutes and Variations for a dairy-free version.
Optional Ingredients:
- Vanilla extract – I find that it enhances the flavor of the cobbler.
- Ground cinnamon – For a cinnamon flavor in your cobbler, add 1/2 teaspoon of ground cinnamon. This is delicious in winter for a cozy dessert recipe.
How to Wash Blueberries
Wash your blueberries in a medium bowl filled with 2/3 cup of water and 1 teaspoon of baking soda. Soak them for about 12 – 15 minutes and then rinse in a colander with cool water until clean.
Step by Step Instructions
- Place slices of butter in baking dish, then melt in oven as it preheats, then remove.
- Add blueberries and sugar to a bowl and toss to combine.
- Whisk the dry ingredients for the batter.
- Add milk to the dry ingredients and combine to make the batter.
- Place the sugared blueberries in dish on the melted butter.
- Pour batter over the blueberries in baking dish.
- Bake in a preheated oven until golden brown.
- Rest the cobbler for a few minutes and serve warm.
Storage Tips
- Refrigerate: Cool the baked blueberry cobbler, cover with wrap or an airtight lid, and store in the refrigerator for up to 3 or 4 days.
- Reheat: To reheat in the oven, allow the blueberry cobbler to sit on the counter as the oven preheats. Then cover loosely with foil and warm at 350°F for about 20 minutes or until heated through. Remove the foil during the last 5-10 minutes for a crisp crust. You can also reheat in the microwave in 30-second intervals until warm.
- Freeze: Bake in a freezer-safe baking dish and cool completely. Wrap tightly with freezer-safe wrap topped with foil. Freeze for up to 3 months. To serve, allow to thaw in the refrigerator overnight. Reheat and serve.
- Make Ahead: You can bake the cobbler in advance, then cool completely, store it in the fridge, and reheat when ready to serve.
Substitutes and Variations
Gluten-Free Blueberry Cobbler: Use your favorite gluten-free baking flour substitute.
Dairy-Free Blueberry Cobbler: Use oat milk or your favorite dairy-free milk and dairy-free butter substitutes.
Lower Sugar Blueberry Cobbler: Replace the sugar in the recipe with your favorite sugar-free substitute used for baking.
Skillet Blueberry Cobbler: Use a medium (12-inch) skillet in place of a baking dish. Follow the recipe instructions as included.
Frequently Asked Questions
A cobbler is a dessert that’s made of a filling covered with a batter, biscuit, or pastry and then baked.
Cobbler should be refrigerated to keep the topping from becoming soft and the filling from becoming mushy and the USDA recommends that cobbler be refrigerated to prevent bacterial growth.
Yes! Frozen blueberries work perfectly in this recipe.
I love to serve with a big scoop of vanilla ice cream or a dollop of whipped cream.
If you’re like me and a fan of fruit desserts, you may want to try my Southern Banana Pudding, Apple Crisp, and Lemon Bars.
Why Our Blueberry Cobbler is a Winner
This delicious and easy Blueberry Cobbler recipe is a year-round sweet treat star! It’s quick and simple to make and is perfect for summer picnics, a Sunday dinner, or entertaining guests anytime. If you’re a veteran cook or brand new to baking, this recipe is one everyone is sure to love, and you’ll want to add this favorite cobbler to your list of repeat desserts!
I’d love to hear how your blueberry cobbler turns out! Leave a comment, rate the recipe, or tag me on Instagram @addapinch with #addapinchrecipes.
Blueberry Cobbler Recipe
Ingredients
- 1/2 cup (113 g) butter
- 2 pints (592 g) blueberries, fresh or frozen (about 4 cups)
- 1/2 cup (99 g) sugar
Blueberry Cobbler Batter
- 1 cup (120 g) flour
- 1 cup (198 g) sugar
- 2 teaspoons (8 g) baking powder
- 1/4 teaspoon (1 g) kosher salt
- 1 cup (227 g) milk, or half-and-half
Optional Ingredients
- 1 teaspoon (5 g) vanilla extract
- 1/2 teaspoon (1 g) ground cinnamon
Instructions
- Prep. Preheat the oven to 350º F. Add sliced butter to the baking dish and place in the oven while it preheats to allow the butter to melt. Remove the baking dish once the butter has melted.
- Prep the blueberries. Add blueberries and 1/2 cup sugar to a bowl and toss to combine.
- Make the cobbler batter. Whisk together the flour, sugar, baking powder, and salt. Pour in the milk and whisk until smooth and well combined.
- Add blueberries. Pour the sugared blueberries over the melted butter, evenly distributing over the melted butter. Do not stir.
- Add the cobbler batter. Pour the cobbler batter evenly over the blueberries, do not stir.
- Bake. Bake until lightly golden brown on top, about 35 to 40 minutes. Remove from the oven and allow to rest about 3 minutes.
- Serve. Serve warm.
Notes
- Refrigerate: Cool the baked blueberry cobbler, cover with wrap or an airtight lid, and store in the refrigerator for up to 3 or 4 days.
- Reheat: To reheat in the oven, allow the blueberry cobbler to sit on the counter as the oven preheats. Then cover loosely with foil and warm at 350°F for about 20 minutes or until heated through. Remove the foil during the last 5-10 minutes for a crisp crust. You can also reheat in the microwave in 30-second intervals until warm.
- Freeze: Bake in a freezer-safe baking dish and cool completely. Wrap tightly with freezer-safe wrap topped with foil. Freeze for up to 3 months. To serve, allow to thaw in the refrigerator overnight. Reheat and serve.
- Make Ahead: You can bake the cobbler in advance, then cool completely, store it in the fridge, and reheat when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xoxo
Perfect for any kind of dinner-special or every day. Easy and quick
Thank you, Lynn. I’m happy that you loved this cobbler.
I love this recipe. It is simple and quick to do and so yummy.
Thanks, Amy Lynn. I’m so glad you love this cobbler and find it so easy to make.
Delicious! New family favorite.
Thanks, Sue Ann, I love to hear that your family likes this cobbler. It is a favorite around my house, too.
Made this for dessert tonight.It was easy and delicious.I used your recipe for self rising flour and added some salt to my unsalted butter.Thanks for another great recipe.
I’m glad you found the self-rising flour recipe useful, Barbara, and that you loved the cobbler.
Hi! Can this be baked in a regular glass pan and would the bake time/temp be any different? Thanks for all your wonderful recipes!!!
I have two huge bushes of blueberries, and 4 baby ones from those, that me and my husband relocated, and must be a hundred blueberries on both of the big bushes. Their about 4 or 5 years old, and going strong! I live between Florence and Darlington, SC, and I wish I knew some people in that area, to give blueberries too! I just have tons of them, and hate to see them go to waste. I’m getting my refrigerator, and freezer full! I’m gonna ask someone I know, if I can borrow their big freezer.
I eat tons of them too, and I’m getting started making recipes with them, but during the summer, it gets the house too warm, so I can’t cook too much.
Wow, Joan, you are sure blessed with blueberries!!! I’m like you, I love eating blueberries every kind of way – and love them as a snack during the day too!
I’ve got several recipes with Blueberries that I hope you enjoy too.
It is hot here in the South during the summer, so hope you find ways to enjoy those blueberries – and stay cool! Thanks so much! xo
Have you tried this with frozen blueberries? I have many that I froze from this past Summer’s wonderful crop. Thank you!
Made this tonight. So good with vanilla ice cream! Thank you for sharing!
Gosh finally
Love your recipes. .
Hey Jude!
I hope you enjoy this! It’s a delicious favorite we’ve loved for years!
I’m glad you like the recipes – that makes my day!
Thanks so much!!! xo
Just found your website and wanted to try one of your recipes…. and am very happy indeed!! Very fruity and just enough cake…lovely!! Thank you and can’t wait to try my next recipe.
how do i know which sugar to add and at what time ,there is two different amounts at two different times??