Blueberry Cobbler Recipe
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Blueberry Cobbler is a delicious, easy dessert. Make with fresh or frozen blueberries and top with ice cream or whipped cream for a quick dessert anytime! The BEST blueberry cobbler recipe!
Like my popular peach cobbler recipe, cobblers make such simple, satisfying desserts.
Blueberry Cobbler is such a crowd-favorite dessert anytime you serve it. I make them often for dessert for family suppers and when entertaining.
You can use fresh or frozen blueberries in this recipe. 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 is that?
Table of Contents
How to Make Blueberry Cobbler
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Blueberries – you can use fresh or frozen blueberries in my cobbler recipe. If you can find wild blueberries, give them a try. They have such incredible flavor!
- Sugar – I like to use granulated sugar. You’ll notice the color of mine is beige, as I used organic sugar. You can also use your favorite sugar replacement for baking.
- Butter – I use salted butter, but you can use unsalted butter. You can also use your favorite non-dairy butter for a dairy-free version.
For the Blueberry Cobbler Batter
- Flour – I use all-purpose flour. You can also use your favorite gluten-free flour for baking for a gluten-free version. You can also use self-rising flour and omit the baking powder from the cobbler batter ingredients.
- Sugar – see the note above about sugar.
- Baking Powder – helps the cobbler batter to rise and have a tender, cake-like texture when baked.
- Salt – adds flavor to the cobbler batter.
- Milk – I like to use whole milk or half and half. You can use your favorite non-dairy milk if needed 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. Allow to soak about 12 – 15 minutes and then rinse in a colander with cool water until clean.
Step-by-Step 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.
Assemble. Pour the sugared blueberries over the melted butter. Pour the batter over the top of the blueberries.
Bake. Place into the preheated oven and bake until golden brown on top, about 35 to 40 minutes.
Rest and serve. Rest the cobbler for about 3 minutes and then serve warm.
I love to serve with a big scoop of vanilla ice cream or a dollop of whipped cream.
Storage Tips
To make ahead. Bake and store covered in the refrigerator. Reheat and serve.
To 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.
To reheat. To reheat in the oven, cover with foil and reheat until heated throughout, about 20 minutes. To reheat in the microwave, reheat in 30-second intervals until warm in a microwave-safe container.
Substitutes and Variations
Gluten-Free Blueberry Cobbler. Use your favorite gluten-free flour for baking substitute.
Dairy-Free Blueberry Cobbler. Use your favorite dairy-free milk (such as oat milk) and dairy-free butter substitutes.
Lower Sugar Blueberry Cobbler. Replace the sugar in the recipe with your favorite sugar-free sugar substitute 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 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. Additionally, the USDA recommends that cobbler be refrigerated to prevent bacteria growth.
Yes! Frozen blueberries work perfectly in this recipe.
More Favorite Fruit Desserts
Here’s my Blueberry Cobbler recipe. I think you’ll love it! You may enjoy our short visual story as well.
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
Make-Ahead and Freezer Instructions
To make ahead. Bake and store covered in the refrigerator. Reheat and serve. To 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. To reheat. To reheat in the oven, cover with foil and reheat until heated throughout, about 20 minutes. To reheat in the microwave, reheat in 30-second intervals until warm in a microwave-safe container.Variations
Gluten-Free Blueberry Cobbler. Use your favorite gluten-free flour for baking substitute. Dairy-Free Blueberry Cobbler. Use your favorite dairy-free milk (such as oat milk) and dairy-free butter substitutes. Lower Sugar Blueberry Cobbler. Replace the sugar in the recipe with your favorite sugar-free sugar substitute for baking.Substitutions
Self-rising flour – use 1 cup self-rising flour and omit the baking powder and salt called for in the recipe ingredients.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??