Blueberry Cobbler Recipe
Thick, juicy blueberries bake up under a sweet biscuit topping in this blueberry cobbler recipe. This easy-to-make cobbler comes together quickly with pantry-staple ingredients for the perfect summer dessert. Serve it warm, with a fresh scoop of vanilla ice cream for the ultimate summer treat!
I love blueberry muffins, blueberry crumb bars, and blueberry cheesecake pie as much as anyone, but if you are craving a serious blueberry dessert where the blueberries take center stage and really shine, you can’t get much more all-star status than a cobbler. Just blueberries, in all of their plump, deep purple glory, with a simple biscuit-y topping.
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.
Why We LOVE this Blueberry Cobbler
If you are unfamiliar with this classic dish, a cobbler is a dessert made with fresh fruits topped with a biscuit or batter topping. The name cobbler might be attributed to the topping looking like a cobblestone pathway. It’s a simple summer dish that truly packs in the flavor, some other reasons to love this dish include:
- Insanely easy to make. You only need a total of 3 bowls to prepare this, plus a whisk, a spoon and a fork. Easy as pie… except, easier.
- Super adaptable. Use fresh or frozen blueberries to make this dish year-round.
- Perfect to make in advance. Keeps at room temperature for up to 3 days covered so you can make it before you plan to serve it.
- Great with ice cream. What’s not to love about a dessert that can easily be topped with ice cream???
The Ingredients
There are approximately 100 different ways to make a blueberry cobbler, with recipes for everything from pie filling and canned biscuits to Bisquick, pie crust, cake mix, and of course there is just good ol’ old-fashioned blueberry cobbler.
That’s what we’re making today – it’s incredibly quick to assemble and completely homemade. A few quick notes on some key ingredients are below.
For the Filling
- Blueberries: You can use fresh blueberries, frozen blueberries, or a combination of both.
- Cornstarch: This helps to thicken the juices into a syrup as the blueberries release their juices during the baking time. There are a few substitutes you can use for cornstarch: arrowroot powder (use the same amount), all-purpose flour (use 2 tablespoons), or tapioca starch (use 2 tablespoons).
- Lemon Juice: Used to balance the sweetness of the blueberries.
For the Cobbler Topping
I’ve made this cobbler recipe in the past with more of a crunchy biscuit topping, and as much as as I love biscuits, I just didn’t love trying to jam my spoon through that crusty exterior, more often that not shooting blueberry cobbler filling across the bowl and splashing myself with that purple juice.
To remedy this, I made just a couple of small changes to the ingredients to create more of a scone texture (still firm and wonderfully golden brown) to eliminate that too-hard exterior that comes with a crunchy biscuit topping. I LOVE this version!
How to Make It
Once you’ve gathered your ingredients, you are ready to make the filling.
- Preheat the oven to 375°F.
- Mix dry ingredients: Whisk the sugar, cornstarch, cinnamon, and salt together.
- Add the blueberries and mix gently until evenly coated.
- Add the lemon juice and mix to combine.
- Pour into the baking dish: Transfer the berry mixture to an 8-inch square baking dish. Set aside while you make the cobbler topping.
- Other Pans: You can also use a 9-inch deep-dish pie plate or 10-inch cast-iron skillet.
Cobbler Topping
Similar to making a biscuit or a scone, making this topping involves mixing the wet ingredients with the dry ingredients. Just 3 simple steps bring this topping together.
- Mix the dry ingredients: Whisk the flour, sugar, baking powder, and salt together in a large bowl.
- Stir together the wet ingredients: In a small bowl whisk together the heavy cream, melted butter, and vanilla.
- Mix wet and dry ingredients together: Add the wet ingredients to the dry and stir until just combined and no dry pockets remain.
Putting It Together
With the filling mixed and the topping fully combined, you are ready to assemble the cobbler and bake it to a bubbly finish.
- Scoop the dough: Scoop the dough into 8 equal pieces and place on the filling, evenly spaced (they should not be touching).
- Top with sugar: Sprinkle each mound of dough evenly with sugar.
- Bake until the filling is bubbling and the top is golden brown and cooked through, 35 to 45 minutes, rotating the pan halfway through baking.
- Cool: Transfer the pan to a wire rack and let cool for at least 20 minutes; serve warm or at room temperature.
Serving Suggestions
Do you serve cobbler hot or cold?
This first step is up to you but in my opinion, the best cobblers are fresh from the oven and just warm enough that when you top a scoop with ice cream it begins to melt and mix with the bubbly juices.
Some of my favorite toppings for blueberry cobbler include:
- Homemade whipped cream
- Classic vanilla ice cream
- Roasted strawberry and buttermilk ice cream
- Vanilla bean ice cream
Storing and Reheating
- Storing: Just cover it with foil or plastic wrap and you can keep at room temperature for up to 3 days.
- Reheating Tips: To reheat the whole cobbler pop it back in the oven at 350°F and warm for up to 20 minutes, or until warmed through.
- Single Serving: If you are heating up a single serving pop it in a microwave-safe dish and heat 30-60 seconds until warmed through.
Freezing or Making Ahead
There are two different ways you can freeze blueberry cobbler. The first freezing suggestion results in the closest to fresh made cobbler while the second method makes for an easier reheating option.
- Freeze without the topping: Mix together the filling, place in your baking dish, cover, and freeze for up to 3 months. When ready to bake, bake the filling first for 35 to 40 minutes, stirring occasionally, until hot and bubbling. Then mix together your topping, add it, and return to the oven for another 20 to 25 minutes. This method will get you the closest to totally freshly assembled and baked cobbler.
- Freeze with the topping– You can bake the entire cobbler, allow to cool, then cover tightly in plastic wrap and foil and freeze for up to 1 month. Reheat in a 350-degree oven. This method is admittedly the easiest, but the topping can become a little soggy when frozen and reheated, so just be aware.
- It is not recommended that you freeze an entire assembled cobbler, as the topping will be compromised.
Cobbler FAQs
The biggest difference between cobblers, crisps, and pies has to do with the topping.
Cobbler- Uses a biscuit-like topping to cover the fresh fruit filling.
Crisp- Tops its fruity filling with a sugary oat topping.
Pies- For pies with a fruit filling they are topped with additional pie crust, either as a whole covering with vents, lattice coverings, and more!
Yes, absolutely! Substitute frozen blueberries for the fresh in a 1:1 ratio; no need to thaw before baking. Simply mix with the other ingredients and proceed with the rest of the recipe.
Quick Tip! If you have an abundance of fresh blueberries, you can easily freeze them by placing them in a single layer on a rimmed baking sheet. Place the baking sheet in the freezer until the blueberries are completely frozen, then transfer to a Ziploc freezer bag and store in the freezer for up to 6 months.
Runny cobbler usually comes from a using very juicy fruits. Before adding the cobbler topping, check to see if the mixture looks juicy when you pour it into the baking dish. If you notice it’s already a bit wet and juicy add an additional ½ to 1 tablespoon of cornstarch to help keep the juices thick during the baking process.
If You Like This Blueberry Cobbler Recipe, Try These Next:
Blueberry cobbler is an amazing combination of cooked-down blueberries in a thick, warm sauce topped with dollops of biscuit-slash-scone dough sprinkled with sugar. It’s the easy dessert your summer needs!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Blueberry Cobbler
Ingredients
For the Filling
- ½ cup (100 g) granulated sugar
- 1 tablespoon cornstarch
- Pinch ground cinnamon
- Pinch salt
- 30 ounces (850.49 g) blueberries, (6 cups)
- 1 tablespoon lemon juice
For the Topping
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ⅓ cup (79.33 ml) heavy cream
- ¼ cup (56.75 g) unsalted butter, melted
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 2 teaspoons granulated sugar, for sprinkling
Instructions
- Preheat oven to 375 degrees F.
- Making the Filling: Whisk the sugar, cornstarch, cinnamon and salt together in a large bowl. Add the blueberries and mix gently until evenly coated; add lemon juice and mix to combine. Transfer the berry mixture to an 8-inch square baking dish (can also use a 9-inch deep-dish pie plate or 10-inch cast iron skillet).
- Make the Topping: Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the heavy cream, melted butter and vanilla together in a small bowl. Add the wet ingredients to the dry and stir until just combined and no dry pockets remain.
- Assemble and Bake: Scoop the dough into 8 equal pieces and place on the filling, evenly spaced (they should not be touching). Sprinkle each mound of dough evenly with the sugar.
- Bake until the filling is bubbling and the top is golden brown and cooked through, 35 to 45 minutes, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for at least 20 minutes; serve warm or at room temperature. The blueberry cobbler can be stored, covered, at room temperature for up to 3 days.
Notes
- Equipment: 8-inch square baking pan. You can also use a 9-inch deep-dish pie plate or a 10-inch cast-iron skillet.
- Blueberries: You can substitute frozen blueberries; no need to thaw before using them.
- Storing: Cover with foil or plastic wrap and store at room temperature for up to 3 days.
- Reheating Whole Cobbler: To reheat the whole cobbler pop it back in the oven at 350°F and warm for up to 20 minutes, or until warmed through.
- Reheating Single Serving: If you are heating up a single serving pop it in a microwave-safe dish and heat 30-60 seconds until warmed through.
- Freezing Instructions: See the post above for freezing the cobbler in different stages. Please note it is not recommended to freeze the fully assembled unbaked cobbler.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This Recipe looks fabulous BUT I have 11 people for dessert. Can this recipe be doubled?
So, so delicious! Thank you so much for sharing this recipe.
Can we use strawberries instead ?
Yes, that should work!
Looks so delicious and such a perfect summer dessert!
I will never search again. The scone like topping is to die for and puts this cobbler over the top.
Outstanding! Everybody absolutely loved this cobbler. Simple to make, but I did not tell anyone that. I have loved every recipe I have tried from Browneyedbaker.com
Best cobbler I think I’ve ever made. Hubby loved it.
I tried a short time ago. It was quite tasty. However, different tastes can be produced by making a few differences. She really liked the kids. Thank you
I had been looking for a classic blueberry cobbler recipe and had such a tough time finding one that didn’t have any unnecessary or weird ingredients. Finally, I stumbled upon your website and the rest is history. The cobbler turned out perfectly and will be my go-to recipe from here on out! Thank you!!!
Hi- did you change this recipe? I have been using it for years and I could have sworn the topping called for cornmeal. Am I imagining things?
Hi Amirah, I did update the recipe over the summer. Here is the old version:
For the Filling:
½ cup granulated sugar
1 tablespoon cornstarch
Pinch ground cinnamon
Pinch salt
30 ounces (6 cups) blueberries
1½ teaspoons grated lemon zest
1 tablespoon lemon juice
For the Biscuit Topping:
1 cup all-purpose flour
¼ cup granulated sugar
2 tablespoons yellow cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/3 cup buttermilk
4 tablespoons unsalted butter, melted
½ teaspoon vanilla extract
For the Cinnamon-Sugar:
2 teaspoons granulated sugar
Pinch ground cinnamon
DIRECTIONS:
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 ½-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.
Thank you so much! I have been making this cornmeal version for years and I get so many compliments on it and it is my absolute favorite =) =) =)
I made this with fresh picked Canadian blueberries and it was fabulous! Tonight, I’ll try making an apple cobbler since I have apples from our tree I need to use. I’ll use the apple recipe I use for apple pie and this topping. Ill also substitute for half and half this time since that’s what I have. This recipe is one I’ll be keeping for some time! Thank you!
Found your site after googling for a new blueberry cobbler recipe. I will never search again. The scone like topping is to die for and puts this cobbler over the top. The only think I did was sprinkle the tops with cinnamon and sugar (versus just sugar). Going to try a peach version next….can’t wait. Thank you so much for this awesome cobbler.
Delightful recipe and delicious! Make sure to save this one!
I tried a short time ago. It was quite tasty. She really liked the kids. Thank you
Made this for company last evening – oh my! It was the highlight of the dinner. One guest even commented on the quality of the biscuit topping – crispy but tender. I usually leave cornstarch out of recipes because I don’t like how it thickens but left it in and the result was perfect – juice that was just slightly thickened and clung to the berries and topping. This is not only my new go to for blueberry cobbler, but I’d put the biscuit topping on any fruit cobbler I make. Also, easy and quick to throw together. I think I had it in the oven within 10 minutes of entering the kitchen. Perfect!
HI Linda, I’m so, so happy to hear you loved this recipe! Thank you so much for taking the time to stop back and share a review, I appreciate it so much!
This is the simplest, tastiest blueberry dessert I have ever made and the topping is pure genius. I didn’t change a thing and It will be my go to Blueberry dessert from here on. This recipe outshines any blueberry pie ever made. Thanks for the recipe!!
Hi Cathleen, I’m so thrilled to hear this! You’re welcome :)
If I don’t have heavy cream could I use milk or half and half?
Hi James, Yes, half and half would be preferable!
OK . . . . here’s a question . . . . the first thing I thought when I saw the picture was ‘it looks like there’s cornmeal in the biscuit topping’, but cornmeal isn’t listed as an ingredient. Upon reading the comments, cornmeal is mentioned being part of the recipe. Is this a change you made to the recipe? I would think that cornmeal would keep the biscuit topping soft?? It seems that the cornmeal would also lend to a sweeter biscuit topping as well, and would pair well with a blueberry cobbler.
Michelle,
This recipe *has* been changed. You can access the original version using archive.org.
https://web.archive.org/web/20150906155940/http://www.browneyedbaker.com/blueberry-cobbler-recipe/
(It might take a minute or two to load.)
Looks so delicious and such a perfect summer dessert!
This looks so good!! I am a total sucker for any dessert with blueberries!! My Grandmother and Grandaddy have a blueberry farm, so maybe it’s just in my DNA. 😉 Thanks for sharing this!
I have made this and love it. It is simple to make and even though I didn’t have the buttermilk I made sour milk and the taste is wonderful
I made this for a party and it was a hit! Thanks for the great recipe!
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?
I tried a short time ago. It was quite tasty. However, different tastes can be produced by making a few differences. She really liked the kids. Thank you
I have made this and love it. It is simple to make and even though I didn’t have the buttermilk I made sour milk and the taste is wonderful
I made this yesterday, and OOOHHHHH so good!!!
**I wish you would make a cookbook!
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!!
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?
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.
Mouthwatering recipe..
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.
Just add a scoop of vanilla ice cream and I’m in absolute heaven!
OK, I’m probably going to have to make this one because Brian will go insane when he sees it! :)
I cannot wait to try this!!! I’m always looking for a good cobbler recipe and this one looks fantastic. Thanks for sharing!
Gorgeous pictures! The blueberry cobbler looks amazing!
Nam, I normally only make peach cobbler (it is not your everyday dish in Europe) and definitely have to try this one
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.
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.
This cobbler looks so delicious! I will try to make it ASAP :)
asap means always say a pray!!!!!
Blueberrys are the best – what a simple but tasty dessert. I can’t wait for blueberrys to come back into season in Melbourne!
One word: Yum!
So pretty!
Oh, and you should totally make blueberry ice cream.
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)
Berry desserts are the bomb!!!!! love all the berries in yours!
This looks so freaking delicious. Oh boy!
My girls love blueberries! This dessert is now on my to-bake list!
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!
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!
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.
Looks amazing, I think this is going to be dessert for Sunday dinner this week… WOW! YUM!
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. :)
Cobbler is probably my favorite dessert (that doesn’t have chocolate in it) :) This looks fantastic!
Oh my goodness, I think I could eat that whole cobbler myself. Those blueberries look like some of the biggest I’ve ever seen!
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: http://piesandplots.net/plum-cherry-crumble/ I love blueberries too, though I’ve never picked my own.
I seriously just made this exact recipe this weekend – except I subbed half the blueberries for peaches. It was SO good!
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!
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!
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 ;)
But I really appreciate your advice!
Hi Mary, I recently got a Vitamix, but previously had been using this KitchenAid model for a couple of years: http://www.amazon.com/gp/product/B000CSNVEM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000CSNVEM&linkCode=as2&tag=broeyebak-20. I really like it and never had any issues with it, highly recommend!
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 :-)
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.
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!
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!
Too funny – I just got done making a blackberry cobbler. I’d have to say that apple crisp is my favorite. This looks scrumptious!
my favorite is apple ;)