Blueberry Cobbler Recipe
This easy Blueberry Cobbler recipe is made from scratch, comes together quickly, and is a perfect dessert for showcasing fresh blueberries! The filling bakes up thick and bubbly with a golden biscuit topping just begging for a scoop of vanilla ice cream.
Summer provides such wonderful opportunity to eat the freshest fruit around, specifically berries. There’s nothing quite like hitting the grocery store or farmer’s market and finding the reddest strawberries and plumpest blueberries; such a wonderful sight! Baking with fresh, in-season fruit is one of my very favorite things about summer.
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.
How to Make Blueberry Cobbler
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. Let’s discuss!
- The Filling – We only need a few simple ingredients to create a thick, bubbling filling. Lots of fresh blueberries (of course!) are mixed with sugar (to sweeten), cornstarch (to thicken), a little cinnamon and salt (for balance) and lemon juice (to brighten the flavor). It all gets stirred together in a bowl, which takes only a few minutes.
- The Topping – This topping is reminiscent of a scone; a little more tender than a biscuit, but with all of the amazing flavor!
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!
Can you Use Frozen Blueberries?
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.
Does Blueberry Cobbler Need to be Refrigerated?
Nope! Just cover it with foil or plastic wrap and you can keep at room temperature for up to 3 days.
Can You Freeze Blueberry Cobbler?
You can, and there are a couple of different ways you can do it…
- 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.
- 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.
- It is not recommended that you freeze an entire assembled cobbler, as the topping will be compromised.
I love how insanely easy this dessert is 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.
The resulting dessert is an amazing combination of cooked-down blueberries in a thick, warm sauce topped with dollops of biscuit-slash-scone dough sprinkled with sugar. The blueberry filling is very slightly sweetened and spiked with a little bit of lemon juice. The flavors all dance together superbly.
All you need is a big scoop of vanilla ice cream and you’re ready to dig in.
I find that cobbler is one of those recipes where EVERYONE has a family recipe that has been passed down through the years… do you have one? Feel free to share it in the comments below!
If You Like This Blueberry Cobbler Recipe, Try These:
One year ago: Top 10 List: Favorite Pie & Tart Recipes
Three years ago: Vanilla & Brown Sugar Breakfast Polenta
Four years ago: Beef Wellington
This easy Blueberry Cobbler recipe is made from scratch, comes together quickly, and is a perfect dessert for showcasing fresh blueberries!
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
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!
This recipe was originally published on July 25, 2012.