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???
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.
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.
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:
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.
How does a cobbler differ from a crisp or a pie?
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!
Can you use frozen fruit in a cobbler?
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.
Why is my cobbler runny?
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! ❤️️
Sweeten your summer with this quick and easy blueberry cobbler recipe. Fresh blueberries topped with a soft biscuit-like topping make this dessert a comfort food classic!
For the Filling
For the Topping
unsalted butter, melted
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.
Nutritional values are based on one serving
- 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.
Saturated fat: 5g
Vitamin A: 380%
Vitamin C: 11.1%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!