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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) all-purpose flour (spoon + level)
  • 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

Recipe Variations & Substitutions:
  • Gluten-Free Blueberry Cobbler: Swap all-purpose flour for your favorite 1:1 gluten-free baking blend.
  • Dairy-Free: Use your favorite dairy-free milk (oat milk is great) and plant-based butter.
  • Lower Sugar: Replace sugar with a baking-friendly sugar substitute (adjust to taste).
  • Skillet Version: Use a 12-inch cast-iron skillet instead of a baking dish—same instructions!
  • Self-Rising Flour Hack: Use 1 cup self-rising flour and omit the baking powder and salt.
Storage & Make-Ahead Tips:
  • Refrigerator: Cool completely, cover tightly, and store up to 3–4 days.
  • Reheat: Oven at 350º F (covered loosely with foil for first 10–15 minutes, then uncovered for crisp top) or microwave in 30-second bursts.
  • Freezer: Bake in a freezer-safe dish, cool completely, wrap tightly with plastic + foil, and freeze up to 3 months. Thaw overnight in fridge, then reheat as above.
  • Make-Ahead: Assemble through step 4, cover, and refrigerate up to 24 hours before baking (may need 5 extra minutes bake time).

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