by AshleyThis 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.
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.
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!
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
Ingredients
- 4 cups fresh or frozen blueberries
- 1 1/4 cups all purpose flour divided
- 1 1/4 cups granulated sugar divided
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 egg
- 1/4 cup milk
- 2 tablespoons canola oil
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Instructions
- Preheat oven to 375 degrees F and lightly grease an 8×8″ baking dish.
- In a large bowl, stir together blueberries, 1/4 cup flour, and 1 cup sugar. Pour into prepared baking dish.
- In another large bowl, stir together remaining 1 cup flour, 1/4 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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I’m almost 8 months pregnant and have been craving cobbler for 2 weeks. Finally caved in and made it just now. It was really easy to make and definitely hit the spot. My boyfriend who doesn’t really like sweets enjoyed it as well! There was a ton of sugar left over at the bottom so I’ll probably reduce it by half next time. Very good otherwise.
So happy it hit the spot for you Megan!
Its looking good almost time to come out
I hope the cobbler was enjoyed Uyvonne!
Hello thank you for this recipe i just came from store & went to fridge to get milk & there was none but I had a can of evaporated milk. I had to use a tad bit more milk because the mixture was to thick. Ill let you know how it went
I hope you loved it!
I followed the recipe and I thought it had way too much sugar in it. When I poured the blueberry mixture into my 8×8 pan there was a ton of extra sugar on the bottom. Other than that, I thought it was good with a scoop of vanilla ice cream. I will cut the sugar in half next time!
You could reduce the sugar if you wanted LeeAnna. We haven’t tried it that though, let us know how it turns out!
Excellent!
I added a pinch of salt. I will make it again tomorrow and maybe take away 10% of the sugar.
However, it was very good and the family loved it. Fed 6 people easily.
They are making me make it again! Excellent
I am so glad your family enjoyed this recipe Kris!
I lv baking and especially blueberries The receipt is so simple but quality in taste and the veritable fruits. Keep the recipes vomimh……yum!!
Happy to hear you love this cobbler recipe as much as we do Maretta!
is there an easy conversion if i want to make this in a bigger glass pan for family get togethers like thanksiving/ suck as a 9×13 or 11×13? or should i just make two 8×8’s?
While I think you could likely double for a larger pan, I would worry the middle wouldn’t cook through in the right amount of time, so I would suggest making two 8x8s. If you do try it, please let us know how it goes!
This recipe was good but suuuuuuuuper sweet. I think it could do with a little citrus in the blueberries – next time I will toss them in some OJ or lemon juice before baking.
That sounds delicious Gina!
Does this have to be refrigerated or can it be left on counter?
We leave them covered on the counter for about 2 days. If it’s going to be longer I would suggest storing them in the fridge.
I had sugar sitting on the bottom of the pan after baking. Seemed like way too much! Otherwise it was pretty good. Are you sure 1 full cup is necessary with the berries?
You could certainly reduce the sugar if you prefer!
Oh my goodness…absolutely YUMMY !
So glad we’re at the beginning of blueberry season here in the south….I’ll be making this weekly (at least! ) And I’ll make it with peaches, it is going to be a yummy summer indeed : )
Sounds like a great summer to me Kimberly!
Filling good, crust terrible.
I’m sorry this didn’t work out for you, what sort of problem did you have with the crust? Did you make it as written in the recipe?
OMG….delious, easy to make!! Turned out perfect!! Will be making again soon!!
So glad you loved it Kathy!
Just wondering should we leave blueberries whole are smash them a bit? Or will they cook down?
No need to mash them. They will cook down Amanda. Enjoy!
They cook down just right. I did use half Splenda with half sugar because of diabetes. I’m testing them right now. Delicious! Tonight I will use vanilla ice cream.
I made this tonight aas dessert for the man dish which i also got from this site, the chicken and rice casserole. my goodness the raves were loud and many, thank you so much! this is my first cobbler i ever made and it came out perfect!!
So glad it turned out Jonny!
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This looks delicious! My husband recently discovered blueberry cobbler during a night out and fell in love. I’m definitely going to have to surprise him with this at some point!
Sweet :)
Aren’t cobblers the best summer dessert? I love pie and cobbler is even better because it’s so easy!! I’m going to make this with my first batch of fresh summer blueberries.
I love fresh summer blueberries! They are so sweet and bursting with flavors. This would be so good with a big scoop of vanilla ice cream
You’re definitely right about the difference in toppings for cobblers. My mother always layered a sheet of pie crust over the top of hers. One of my friend’s mother’s made her cobblers with a thicker, almost biscuit type covering that was dolloped on top similar to yours. They were delicious. I can’t wait to try this now that we’re seeing more blueberries in the store. I also appreciate that this cobbler doesn’t requires a whole lot of work to get it ready to go into the oven.
I love the classic fruit desserts, and that cobbler looks wonderful! Blueberries are a favorite with the family, so I’m going to have to do a few versions… adding this to the list!
I think cobblers are the ultimate summer dessert and this one looks SO tempting! I love how versatile it is…I have some freshly picked peaches that I know just what to do with now!
I could eat my weight in blueberry cobbler! It’s a classic and super tasty. The type of crust you use is one of my husband’s favorites, so it would be a winner for my family!
I love a good cobbler too!!
agree with you..cobbler’s topping is something we can widely vary. And it’s my fave dessert, easy and quick to make and absolutely satisfy everybody. :)
What a fantastic classic. I love blueberries and i appreciate that this is a simple, straightforward recipe. It makes it easier to throw together at the end of the meal and still feel like I have time to enjoy myself.
Thank you Jen! We LOVE cobbler at our house too!
This post made me realize that I just don’t make enough cobblers at home! Love how easily they come together, and is there anything better than that gorgeously bubby fruit?! YUM!
SOUNDS YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!..GONNA GIVE IT try
You won’t be disappointed!
Can you use bisquick for the crust?
I have only tried the recipe as written, but think that would work. Let us know if you try it Lydia!
This looks incredible, I love desserts made with berries!
How lucky for me, that I founds this recipe today. I have some frozen peaches leftover from making peach sorbet…..which was only a moderate success. I can use the leftover peaches in this cobbler recipe to make space in my freezer. I presume I thaw the fruit before using. Thanks. I just made your easy Tater Tot casserole on Sunday. I have never bought Tater Tots or Hash Browns before. Guess I will now as the recipe was a great success. I baked it in the oven as I left it too late to use my crock pot. Next time I will use my crock pot. It’s high setting is too hot, but I can use my electric pressure cooker as the crock pot temperature is accurate…only low setting though so I will double the time. Thank you.
Peaches would be delicious in this recipe! I would suggest defrosting them (and draining any liquid), please let us know how it goes. So glad you enjoyed the tater tot casserole!