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This Blueberry Cobbler recipe is loaded with juicy fresh blueberries (frozen works too though!) with a buttery sweet topping that is sort of a cross between a biscuit and a cake. It’s an easy, old-fashioned summer dessert that is perfection with a scoop of vanilla ice cream on top!
Best Blueberry Cobbler
Summer has the very best desserts, in my opinion. Peach cobbler, cherry crisp, raspberry pretzel salad, and strawberry shortcake reign supreme. But this easy blueberry cobbler recipe just might be my favorite of them all!
Sure, you can make blueberry cobbler any time of the year using frozen blueberries. But man alive there is something about those gorgeous, plump summer blueberries that just begs you to whip up a quick and easy blueberry cobbler for an after-dinner treat!
I love blueberry cobbler because it’s even easier than a blueberry pie. So for those of you who struggle with or intimidated by pie crusts, cobbler is the answer! It’s super simple to throw together in 10-15 minutes. And you don’t have to worry about letting it cool completely to set up since you are just going to scoop it into bowls or onto plates anyway.
This is an old-fashioned blueberry cobbler recipe that is made from scratch without any hacks like using bisquick or a boxed cake mix to make the topping. That doesn’t mean it’s hard! In fact, this is a great recipe to get kids involved because it’s super easy and fun to make!
The cobbler topping is dolloped on top of the blueberries then baked to a golden brown to create a delicious cake-like topping with a slightly crispy crust and soft center. It reminds me of an old-fashioned dutch-oven type of cobbler.
What is the difference between a cobbler, crisp, and crumble?
These three very similar dessert designations are often thrown around and while there may not be an actual official terminology for one or the other, in my experience they each are slightly different from the others.
Cobbler: A cobbler has a softer, frequently fluffy topping that falls somewhere between a biscuit, a cookie, and a cake. It’s sometimes a little crisp and chewy around the edges like this one but soft and fluffy underneath thanks to the juice from the fruit. But I have also seen cobbler that is made with what is more like pie crust, especially in parts of Texas when I have visited.
Crumble & Crisp: A crumble and a crisp have more of a streusel topping made with plenty of butter cut into flour. The crisp has oats and sometimes pecans while the crumble typically omits those so it’s not as crunchy.
This might all be conjecture on my part and I’m curious whether the terminology is dependent on geography, which I think might be part of the difficulty in classifying these.
What you’ll need
The ingredients for this cobbler are super simple. You should already have pretty much everything you need in your pantry or fridge, so whenever you find yourself with some blueberries on hand you can make this at a moment’s notice.
- Blueberries: We love going to U-pick farms in the summer to pick berries when they are ripe. Fresh or frozen blueberries will work for this cobbler recipe though, so you can use whatever is available.
- Sugar: Granulated sugar sweetens the blueberries as they bake as well as the cake-like topping. Adjust to taste for the filling if berries are really sweet or on the tart side by adding or subtracting a tablespoon or two as needed.
- Butter: What would cobbler be without it? It adds a nice touch of richness and flavor to the cobbler.
- Baking powder and baking soda: These leavening agents work together for a nice fluffy topping.
- Salt: To add flavor.
- Flour: I opted to use flour to thicken the fruit part of this cobbler (rather than cornstarch) as well as in making the biscuit part itself.
- Cinnamon: This ingredient is optional if you just want pure blueberry flavor to shine through, but a hint of cinnamon adds a nice subtle warmth and complexity to the blueberry filling.
How to Make Blueberry Cobbler
- Make the filling: Start by combining blueberries with sugar, flour, and cinnamon in a baking dish sprayed with cooking spray. Toss well to coat the berries evenly and disperse the sugar.
- Make the batter: In a large bowl, beat the butter with the sugars. Beat in the egg, then add the flour, baking powder and salt, mixing until combined. Add the hot water and mix again. The batter will be thick.
- Top the filling with the batter: Drop spoonfuls of the batter over the blueberry filling. It doesn’t need to cover the berries completely. Part of the charm of a cobbler is the rustic nature of the dessert.
- Bake: Bake for 40 to 45 minutes until the blueberries have burst and are bubbling underneath and the crust is golden brown.
Make Ahead and Storage Instructions
Blueberry cobbler is really best enjoyed still slightly warm, about 30 minutes after it has been baked. The contrast in warm fruit filling, fresh baked topping, and cold ice cream is basically the best thing ever.
But you can store leftover cobbler in the fridge for 4-5 days and rewarm it in the microwave (in single servings) or by covering the pan in foil and placing it in a 350 degree F oven for 15-20 minutes until warmed through.
Can I use frozen fruit for cobbler?
Yes! This blueberry cobbler can be made with frozen blueberries and you don’t even need to let them thaw first like you do when making a pie with them. Frozen blueberries tend to release more juice than fresh berries, but that’s not a bad thing when it comes to cobbler when the syrupy baked fruit almost sauces the cake-like part on top.
More of my favorite fruit dessert recipes!
- Blackberry Nectarine Crumble
- Blueberry Sour Cream Custard Pie
- Strawberry Rhubarb Crumb Bars
- Mixed Berry Cobbler
- Fresh Cranberry Shortbread Bars
- Homemade Blackberry Pie
- Southern Peach Pie
- Strawberry Rhubarb Pie
- 3 cups blueberries
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cinnamon
- 6 tablespoons butter, softened
- 1/2 cup granulated sugar, plus extra for sprinkling on top
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup boiling water
- Preheat oven to 375 degrees F. Spray an 8x8-inch baking dish with baking spray.
- Add the blueberries with 1/3 cup of sugar, 1 tablespoon of flour, and cinnamon to the baking dish and toss to evenly coat the berries.
- In a large bowl, beat the butter, brown sugar, and granulated sugar using a mixer until creamy, about 2 minutes.
- Add the egg and vanilla and beat well.
- Add the flour, baking powder, and salt, mixing until combined. Add boiling water and mix well. Dollop spoonfuls of the thick batter of the blueberry mixture. It's okay for some of the berries to show through. Sprinkle the top of the batter with about 1 tablespoon of granulated sugar.
- Bake 40 to 45 minutes or until top is light golden brown and filling is bubbling.
Amount Per Serving: Calories: 375Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 365mgCarbohydrates: 63gFiber: 2gSugar: 43gProtein: 4g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Tuesday #BBQWeek Recipes