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
Robyn, I was so drawn to your photography here for Blueberry Cobbler! What a great recipe! I make a pretty wicked Blueberry Cobbler, but I love that you make yours camp-style. Very cool. So happy to find your cheerful blog! Pinning to group boards at Pinterest! xo
Hi Stacy, I looked at your website, and WOW! One look, and I signed up! Whew, you got some great looking deserts there! I can’t wait to check some of them out, they are absolutely gorgeous! And by the way, Robyn got it going on, with THIS peach cobbler! I sprinkled some cinammon, and put a dollop of whipped cream on BOTH of my bowls of it, and I’m laying down, as I write this…what can I say?? I pigged out! LOL…it’s THAT good! Simple to make too!
I look forward to your desserts, too! Have mercy, between you and Robyn, I’m gonna be big as a house!! lol…
Anything cobbler has me swooning, but this recipe is awesome!
Blueberries are by far my favorite fruit! This cobbler looks incredible! Can’t wait for blueberry season to get here so I can try this recipe. 🙂
Thank you Robyn. Looks delicious. Have a wonderful day!
This is making my mouth water! Lucky boy scouts!
I love the idea of making this for camping! I don’t even like to camp, but with 3 boys who want to go I am not getting out of it. 😉 At least this will give me something to look forward to!
I want to swan dive right into this cobbler. We have a few camping trips planned for this summer so I’ll definitely be making this many many times!
Going to replace blueberries with blackberries
This looks so good! I love that you used blueberries!! I never see recipes for blueberry cobbler, but it sounds and looks really great!
Don’t laugh, but cobbler reminds me of when I worked at Cracker Barrel, back in college. It was the first time I had it! And I was hooked, cobbler is by far one of my favorite desserts to eat and make. I haven’t made one in forever. This looks absolutely delicious Robyn!