Blueberry Cobbler

I’ve been so hyped up about July being National Ice Cream Month, that I’ve somewhat neglected another very deserving food holiday – National Blueberry Month! While I did bake up a wonderful blueberry-lemon buttermilk bundt cake early on in the month, I’ve been craving a serious blueberry dessert. Something where the blueberries take center stage and really shine. You can’t get much more all-star status than a cobbler. Sure, there are some biscuits floating on top, but the blueberries don’t have to compete with pie crust for attention and they’re not getting baked into a batter for a greater purpose. Just blueberries, in all of their plump, deep purple glory. This is one absolutely phenomenal dessert that’s easy to make and a fabulous celebration of summer and the wonderful fresh fruit that it provides.

I’ve been trying to make a conscious effort to use fresh produce as much as possible during its peak season. July means the most wonderful, plumpest blueberries. It’s also the time of year when you’ll see many “pick-your-own” advertisements popping up at farms and orchards. That means you can grab your buckets and bushels and wander into the fields to pick blueberries ’til your heart’s content. Whether you want to make jam, cobblers, crisps, pies, or freeze the blueberries for your morning oatmeal, now is the time to stock up on those blue beauties!

I love how insanely easy this dessert is to make and how equally wonderful it is to eat. You only need a total of 3 bowls to prepare this, a whisk, a spoon and a fork. Easy as pie… except, easier.

The resulting dessert is an amazing combination of cooked-down blueberries in a thick, warm sauce topped with dollops of crunchy biscuits sprinkled with a cinnamon-sugar topping. The blueberry filling is very slightly sweetened and spiked with a little bit of lemon zest and juice. The flavors all dance together superbly… they absolutely deserve a stage!

You probably don’t need me to tell you that a big ol’ scoop of vanilla ice cream on top of this cobbler is a fantastic idea. It’s a sin to eat any type of fruit-based pie, crisp, crumble or cobbler without a huge scoop of ice cream. A sin, I tell you! I’m sure you can find that written down in a food bible somewhere πŸ˜‰

What’s your favorite type of crisp/cobbler/crumble?

One year ago:Β Top 10 List: Favorite Pie & Tart Recipes
Three years ago: Vanilla & Brown Sugar Breakfast Polenta
Four years ago: Beef Wellington

Blueberry Cobbler

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


For the Filling:
Β½ cup granulated sugar
1 tablespoon cornstarch
Pinch ground cinnamon
Pinch salt
30 ounces (6 cups) blueberries
1Β½ teaspoons grated lemon zest
1 tablespoon lemon juice

For the Biscuit Topping:
1 cup all-purpose flour
ΒΌ cup granulated sugar
2 tablespoons yellow cornmeal
2 teaspoons baking powder
ΒΌ teaspoon baking soda
ΒΌ teaspoon salt
1/3 cup buttermilk
4 tablespoons unsalted butter, melted
Β½ teaspoon vanilla extract

For the Cinnamon-Sugar:
2 teaspoons granulated sugar
Pinch ground cinnamon


1. Making the Filling: Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.

2. Whisk the sugar, cornstarch, cinnamon and salt together in a large bowl. Add the blueberries and mix gently until evenly coated; add lemon zest and juice and mix to combine. Transfer the berry mixture to a 9-inch deep-dish pie plate or an 8-inch square baking dish. Place the plate on the prepared baking sheet, and bake until the filling is hot and bubbling around the edges, about 25 minutes.

3. Make the Biscuit Topping: Meanwhile, whisk the flour, sugar, cornmeal, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, melted butter and vanilla together in a small bowl. Combine the sugar and cinnamon in a small cup and set aside. One minute before the blueberries come out of the oven, add the wet ingredients to the dry and stir until just combined and no dry pockets remain.

4. Assemble and Bake: Remove the blueberries from the oven; increase the oven temperature to 425 degrees F. Divide the dough into 8 equal pieces and place on the hot filling, spacing them at least Β½-inch apart (they should not be touching). Sprinkle each mound of dough evenly with the cinnamon sugar.

5. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 to 18 minutes, rotating the pie plate halfway through baking. Transfer the pie plate to a wire rack and let cool for 20 minutes; serve warm.

(Recipe adapted from The Cook's Illustrated Cookbook)


42 Responses to “Blueberry Cobbler”

  1. Ashley @ Wishes and Dishes on July 25, 2012 at 1:10 am

    Too funny – I just got done making a blackberry cobbler. I’d have to say that apple crisp is my favorite. This looks scrumptious!


  2. Lisa on July 25, 2012 at 2:15 am

    I just spent yesterday picking 12 pounds of blueberries! Most went right into the freezer to use throughout the year, but guess what I will be making soon!? looks very good!


  3. Claire-tte on July 25, 2012 at 3:42 am

    We’ve just started hearing about cobbler in France, which is said to be a little different from crumble. Your pictures are very good and show us a very yummy dessert!


  4. Becky on July 25, 2012 at 7:45 am

    Oh, wow. That looks amazing! I’ve completely neglected blueberries myself, I think I may need to change that and make this cobbler very soon.


  5. MaryBeth on July 25, 2012 at 7:59 am

    I love cobblers and crisps and will try this one for sure. I made the blueberry-lemon buttermilk bunt cake last weekend and it was a huge hit. So much so that everyone asked to take a slice home leaving me with nothing. As much as I was looking forward to a slice the next morning for breakfast, I so love to send guests away with something they enjoyed. I still have enough buttermilk to make another πŸ™‚


  6. Mary on July 25, 2012 at 8:10 am

    Wow! This cobbler looks phenomenol! I have a question about your frozen hot chocolate recipe. From someone who is in the market for a new blender, what kind do you own? Would you recommend a regular or high speed blender? (I would like to make smoothies with it & your frozen hot chocolate recipe too of course)

    I was just wondering if to blend the ice in, a high speed blender was neccessary. Anyways, your recipes never disappoint & thank you so much for the chewy chocolate chip cookie recipe, especially!


    • Lisa Chaput on July 25th, 2012 at 9:12 am

      Mary, the best blender EVER is the VitaMix! It is unlike any other generic blender out there. Yes it is a bit pricey, but well worth the money. You can make so much in it. I have made several soups (when you put something warm in it it just get hotter and hotter!) and ice is pulverized! It is truly fantastic!


      • Mary on July 25th, 2012 at 8:20 pm

        Thank you for the response, Lisa! And I have heard MANY good things about the VitaMix, and everyone’s said that it’s worth the extra money; but I’m afraid a VitaMix would go above my current budget, since I am furnishing a new home and that comes with PLENTY of extra costs πŸ˜‰
        But I really appreciate your advice!


  7. Gillian on July 25, 2012 at 8:55 am

    I seriously just made this exact recipe this weekend – except I subbed half the blueberries for peaches. It was SO good!


  8. Laura Dembowski on July 25, 2012 at 9:56 am

    My favorite crisp is the vegan plum cherry one I made on my blog not too long ago. It was so yummy. I liked it better than the non-vegan ones I’ve made in the past. Here’s the link; it would be awesome if you’d take a look: I love blueberries too, though I’ve never picked my own.


  9. Annie @ Annie's City Kitchen on July 25, 2012 at 10:17 am

    Oh my goodness, I think I could eat that whole cobbler myself. Those blueberries look like some of the biggest I’ve ever seen!


  10. Riley on July 25, 2012 at 10:21 am

    Cobbler is probably my favorite dessert (that doesn’t have chocolate in it) πŸ™‚ This looks fantastic!


  11. sally @ sallys baking addiction on July 25, 2012 at 10:43 am

    Easy as pie… you are certainly right Michelle! And It is most certainly a sin to not have a big ole slice without some vanilla ice cream. My favorite is a cinnamon peach crisp or an apple crisp in the fall. πŸ™‚


  12. Jen of My Tiny Oven on July 25, 2012 at 11:19 am

    Looks amazing, I think this is going to be dessert for Sunday dinner this week… WOW! YUM!


  13. Laila on July 25, 2012 at 12:27 pm

    Hey Michelle,
    I had a question relating to a pretty old post. I have a sister who loves cream puffs but is way to busy to make them. So, can I freeze the pastry cream (separate from the puffs themselves)? Thanks!


    • Michelle on July 28th, 2012 at 7:11 pm

      Hi Laila, Generally you shouldn’t freeze pastry cream, as it will develop a grainy texture when you thaw it. However, you can make it and store it covered in the refrigerator for up to 5 days or so.


  14. Kate on July 25, 2012 at 2:55 pm

    I have so many bags of blueberries in the freezer….I think this would be the perfect way to use some of them. Looks delicious!


  15. Anna @ Crunchy Creamy Sweet on July 25, 2012 at 3:34 pm

    My girls love blueberries! This dessert is now on my to-bake list!


  16. Katrina on July 25, 2012 at 4:14 pm

    This looks so freaking delicious. Oh boy!


  17. leslie on July 25, 2012 at 7:05 pm

    Berry desserts are the bomb!!!!! love all the berries in yours!


  18. yinmmom yangmom allie on July 25, 2012 at 7:26 pm

    Gorgeous post! I was going to make a cherry crisp for my blog, but now you have me rethinking that! I may have to try a cobbler instead! Thanks for the inspiration! ;o)


  19. Agos on July 25, 2012 at 7:39 pm

    So pretty!
    Oh, and you should totally make blueberry ice cream.


  20. Tamara @jemofthesouth on July 25, 2012 at 8:53 pm

    One word: Yum!


  21. Julie@sweetgumbakery on July 26, 2012 at 1:33 am

    Blueberrys are the best – what a simple but tasty dessert. I can’t wait for blueberrys to come back into season in Melbourne!


  22. Natasha / Natashas Kitchen on July 26, 2012 at 7:06 pm

    This cobbler looks so delicious! I will try to make it ASAP πŸ™‚


    • julia on July 7th, 2013 at 12:39 pm

      asap means always say a pray!!!!!


  23. Chris on July 27, 2012 at 8:15 am

    I love that the cobbler part is almost biscuit like. That looks so good. I’m picking more blueberries this weekend – sounds like an awesome Saturday night dessert.


  24. Val on July 27, 2012 at 1:22 pm

    Made this cobbler last evening for my visiting family. It was delicious and loved by all. Even good cold for breakfast. Thanks love your blog ESP knowing you are a Pittsburgh neighbor.


  25. Steffen on July 28, 2012 at 5:00 am

    Nam, I normally only make peach cobbler (it is not your everyday dish in Europe) and definitely have to try this one


  26. Tracy {Pale Yellow} on July 28, 2012 at 8:31 pm

    Gorgeous pictures! The blueberry cobbler looks amazing!


  27. Jessica on July 29, 2012 at 8:44 pm

    I cannot wait to try this!!! I’m always looking for a good cobbler recipe and this one looks fantastic. Thanks for sharing!


  28. Anita at Hungry Couple on July 31, 2012 at 6:41 pm

    OK, I’m probably going to have to make this one because Brian will go insane when he sees it! πŸ™‚


  29. Concrete Texas on August 2, 2012 at 8:53 pm

    Just add a scoop of vanilla ice cream and I’m in absolute heaven!


  30. Anita on February 19, 2013 at 8:20 am

    This was so easy to make but oh so tasty. My sister and I devoured this entire cobbler warm with plain yogurt, took us around 15 minutes to finish this. :)Will try this recipe with other fruit as well. The biscuit topping was so good, I loved the texture the cornmeal gave it.


  31. Rumana on February 19, 2013 at 11:42 am

    Mouthwatering recipe..


  32. Jennifer on May 11, 2013 at 5:44 pm

    This looks amazing! I want to make this for my mother’s day BBQ tomorrow but I would like to bake individual (generous) servings in wide-mouth pint mason jars. Pint size so there is room for ice cream on top! Any ideas about cooking times? Should it be about the same?


    • Michelle on May 12th, 2013 at 11:17 am

      Hi Jennifer, I am honestly not sure about a baking time as I haven’t made this into individual servings. If your jars are deeper than a baking dish would be, you would need more cooking time (although watch so that the topping doesn’t get too burnt). If the depth is about the same, cooking time would be about the same.


  33. Debbie on July 13, 2013 at 8:34 am

    I have been making this recipe since 2008. My family always loves it. We must have been thinking about the same thing since I made it this past week!!


  34. Laura Pitts on July 27, 2013 at 10:54 am

    I made this yesterday, and OOOHHHHH so good!!!
    **I wish you would make a cookbook!


  35. greek cuisine on May 4, 2014 at 5:19 am

    this is so mouth watering. i cant wait to have this at home. your photos are just amazing.and blueberrys who could not want it?


  36. Caroline @ chocolate & carrots on June 28, 2014 at 3:14 pm

    I made this for a party and it was a hit! Thanks for the great recipe!


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