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Warm blueberry cobbler topped with a scoop of ice cream and a spoon to the right.

Blueberry Cobbler

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!

Course Dessert
Cuisine American
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Servings 6 to 8 servings
Calories 308 kcal
Author Michelle

Ingredients

For the Filling

  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • Pinch ground cinnamon
  • Pinch salt
  • 30 ounces blueberries (6 cups)
  • 1 tablespoon lemon juice

For the Topping

  • 1 cup all-purpose flour
  • ½  cup granulated sugar
  • teaspoons baking powder
  • ¼ teaspoon salt
  • cup heavy cream
  • ¼ cup unsalted butter, melted
  • ½ teaspoon vanilla extract
  • 2 teaspoons granulated sugar for sprinkling

Directions

  1. Preheat oven to 375 degrees F.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

Recipe 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.

Nutritional values are based on one serving

Nutrition Facts
Blueberry Cobbler
Amount Per Serving
Calories 308 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 28mg9%
Sodium 83mg4%
Potassium 181mg5%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 36g40%
Protein 2g4%
Vitamin A 380IU8%
Vitamin C 11.1mg13%
Calcium 49mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.