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Photo of blueberry cobbler topped with vanilla ice cream in white bowl.
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5 from 13 votes

Blueberry Cobbler Recipe

This easy Blueberry Cobbler recipe 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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Robyn Stone

Equipment

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

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

Storage Instructions
  • 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.
Variations
Gluten-Free Blueberry Cobbler. Use your favorite gluten-free baking flour as a 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

Calories: 371kcal | Carbohydrates: 68g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 236mg | Potassium: 247mg | Fiber: 3g | Sugar: 50g | Vitamin A: 407IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 1mg

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