Blueberry Cobbler

This post may contain affiliate links. Please read my disclosure policy.

This Blueberry Cobbler is a quick, easy dessert, perfect for showcasing those summer blueberries! It comes together with just 10 minutes prep and is amazing with a scoop of vanilla ice cream or whipped cream to top it all off!

You can easily use other berries or another fruit — strawberries, raspberries, peaches, or apples would all work perfectly and be just as delicious.

blueberry cobbler in glass pan with bowls of blueberries in the background

A fresh, hot fruit dessert is one of my favorite things! The way the blueberries get thick and sweet and syrupy when you bake this blueberry cobbler is crazy good. It’s just begging for a scoop of ice cream!

If you’re a blueberry lover like myself, you’re not going to want to miss this Blueberry Buckle recipe or these Blueberry Pie Bars — don’t let those summer berries go to waste! How do you make blueberry pie filling you’re wondering? It is much like this blueberry cobbler, but this blueberry cobbler is even easier!

How to Make Blueberry Cobbler

Everyone has a different way to make cobbler, and there are a lot of topping variations depending on where you’re from.

This Blueberry Cobbler recipe is made with a thick batter that is dropped by the spoonful over the fruit before baking, but some other cobblers are topped with biscuits or pie crust and some people make blueberry cobbler with oatmeal.

blueberry cobbler in a glass bowl

I love the way the cobbler batter bakes up nice and fluffy, and it falls somewhere in between the thin pie crust topping and the thick biscuits. It gives the perfect contrast to the juicy berries waiting underneath, and it comes together easily with very little prep!

How Long Do You Bake a Blueberry Cobbler?

This cobbler will take a little time in the oven — about 35-40 minutes, but you want to make sure that you give it enough time so that the batter is completely baked through.

I actually love desserts like this cobbler that I can throw in once we sit down to dinner and have ready just in time for dessert, all hot and bubbly and fresh from the oven. It’s the perfect ending to any meal!

blueberry cobbler in pan

This Crockpot Blackberry Cobbler or this Slow Cooker Berry Cobbler are great options when you don’t want to turn on the oven!

Do I Use Fresh or Frozen Blueberries?

You can make this easy blueberry cobbler recipe with frozen blueberries, or with fresh blueberries.  That’s one of the great things about a cobbler like this, fresh or frozen berries both work just as well.

The sauce the forms at the bottom is one of the best parts of this dessert, so a little extra liquid from frozen blueberries won’t hurt at all — it will just make a little more sauce to pour over the ice cream you know you have to serve it with!

If blueberries are in season and you have a pile of them to use, feel free to use those instead of frozen, or use a combination if you need to!

blueberry cobbler in glass pan with bowls of blueberries in the background
4.69 from 125 votes
Review Recipe

Blueberry Cobbler

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Author Ashley Fehr
This Blueberry Cobbler is a quick, easy dessert, perfect for showcasing those summer blueberries! It comes together with just 10 minutes prep and is amazing with a scoop of vanilla ice cream or whipped cream to top it all off!


  • 4 cups blueberries fresh or frozen
  • 1 ¼ cups all purpose flour divided
  • 1 ¼ cups granulated sugar divided
  • 1 teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 1 egg
  • ¼ cup milk
  • 2 tablespoons canola oil

Follow Spend with Pennies on Pinterest


  • Preheat oven to 375°F and lightly grease an 8×8″ baking dish.
  • In a large bowl, stir together blueberries, ¼ cup flour, and 1 cup sugar. Pour into prepared baking dish.
  • In another large bowl, stir together remaining 1 cup flour, ¼ cup sugar, baking powder, and cinnamon. Add egg, milk and canola oil and stir until completely combined. The batter will be thick.
  • Drop batter over the blueberries by tablespoonfuls, covering as much of the fruit as possible (it won’t cover completely!).
  • Bake for 35-40 minutes or until topping is golden brown and the blueberries are thickened and bubbly.
  • Let cool for 10 minutes before serving.

Nutrition Information

Calories: 369, Carbohydrates: 76g, Protein: 4g, Fat: 6g, Cholesterol: 27mg, Sodium: 17mg, Potassium: 196mg, Fiber: 3g, Sugar: 52g, Vitamin A: 110IU, Vitamin C: 9.6mg, Calcium: 55mg, Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American

Repin this Delicious Cobbler

Blueberry Cobbler in a dish with writing

More Recipes You’ll Love

Blueberry Pie Bars

Sheet pan of Blueberry Pie Bars and a bowl of blueberries

Apple Cheese Danish Bars

Apple Cheesecake Bars on a white plate


Blueberry Cobbler in a dish with a spoon and writing
About the author


pinterest facebook twitter instagram

Ashley is a high school teacher turned food blogger and a mother of 3 beautiful girls. She loves to get creative in the kitchen and doesn’t always like to follow The Rules. Ashley shares a combo of healthier main dishes, baked goods and decadent desserts and believes in enjoying all the foods you love in moderation (and sometimes without ;) ).

More Posts by Ashley

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. I used frozen blueberries and this came out wonderful! Only tweak was using buttermilk in place of reg milk ( only because I had some). In response to some comments, there was some sugar and flour left in bottom of bowl. Problem? No. Just make sure that what goes into the pan is mixed well. Thank you for the recipe.

  2. hi!! this recipe was super delicious and crazy easy to make (coming from a teenager). i have recently developed a habit of baking every other morning. this one was very quick and the outcome was great. i did change a few things in the recipe to my liking and recommended that some of you use it as well. first, to make the batter a little fluffier, i separated the yolk and the white and beat the white until it was fluffy. another thing was adding lemon zests to the blueberries. i noticed that i ended up putting too much lemon zest so i’d suggest putting a little. lastly, i added brown sugar to the top to make it crunchier (before and after the bake)

  3. Way way way too sweet! There were globs of sugar at the bottom of the pan. My husband who loves sweets even said it was too much for him. I also had to double the topping as it didn’t even cover half the berries. It was easy to make, I may try it again with a lot less sugar.2 stars

    1. Sorry to hear that you didn’t enjoy this cobbler as much as we do Christine. We haven’t had sugar left at the bottom when we’ve made it. Perhaps your blueberries were less juicy. It’s very easy to reduce the sugar in this recipe to your liking.

  4. I am cooking it right now. For some odd reason, my batter is brown looking. I followed the steps and all. It’s still cooking right now. The smell is great! I don’t know. Wish me luck!

  5. My husband is very pleased with this pie. I have been trying to find a cobbler that he likes. Finally, I tried one that was ‘just right!’ I am thrilled.
    The recipe was easy to make. I added a bit of lemon juice and some orange rind for tartness. I also substituted 1 T oil and 1 T of butter instead of 2 T oil. I always add nuts because I live in the South and we love our nuts.5 stars

  6. First of all, so simple and quick to make. All you need is a spatula and bowl. Second, when done the cobbler came out of the oven looking great. I let it cool down for a few minutes and then had a scoopful. Yum!! I liked how light and fluffy the cobbler part was and so tasty. I put in more than 1/4 teaspoon of cinnamon and was perfect. I will definitely keep this recipe in my file to use again.5 stars

  7. This was an easy to make delicious cobbler. I really want to give 4.5 stars. The taste, texture and thickness of the crust was just right. The downside was that the the blueberry mixture was grainy in parts and a little too sweet. I think the ratio of berries to the sugar/flour was off. Too much sugar in the dry mixing bowl. Can’t this be an easy fix by adding less sugar and flour in the berry mix and putting it in the batter or lower the sugar quantity altogether? I also baked it for an additional 10 or so minutes because it needed extra time to get that nice brown top. A reviewer said it came out watery. Mine was not watery at all. I used fresh berries but I don’t know if that was a fact. I also used a 9×7 glass baking dish. Overall, it was successful with room for improvement.4 stars

  8. Its horrible.. you end up with a pan full of blueberries and a hint of crust.. then a trash can full of blueberries..

  9. I made this and while it tastes delicious, it is SO watery. I am bummed! Cornstarch instead of flour would make a world of difference.3 stars

    1. I’m sorry this didn’t work out for you. We retested this recipe this week and ours came out nice and thick (with fresh berries). Did you use fresh or frozen berries?

  10. I used a combo of brown and white sugar, peaches and blueberries. I didn’t have milk so used Half and half with water. Really mixed the sugars over the fruit. With a scoop of vanilla ice cream…yum!4 stars

  11. I second the reviewer that ended up with sugar on the bottom and blueberries on the top still dusted in flour. Was there a missed step to heat the blueberries in a saucepan first…? I thought not doing this would be a timesaver, but thankfully I tested before gifting. As written it is not a valid recipe.1 star

    1. I’m so sorry that the recipe didn’t work for you, Amanda. We have tested this recipe multiple times, with different people testing, exactly as written and have not had that happen, so I can’t say for sure why.

  12. mine is in the oven now, added about 1/2 cup raspbry, black berries, more blue berries. , and 3 cups for fresh blue berries. 13 minutes and counting- wish me luck