Hot and fresh from the oven, this homemade blueberry cobbler recipe bakes fresh summer blueberries under a buttery cobbler topping.
It’s made with simple ingredients you likely have on hand, it needs only takes 10 minutes to prep!
An Easy Blueberry Dessert Recipe
- This blueberry cobbler pairs fresh or frozen blueberries with pantry ingredients for an easy dessert.
- It’s quick and easy for a from-scratch favorite!
- Add in other fruits or berries.
- Make in advance and serve chilled or reheat and serve with vanilla ice cream or whipped cream!
Ingredients for Blueberry Cobbler
Blueberries – Choose fresh or frozen blueberries! Other fresh berries (like blackberries, strawberries, or raspberries) can be added and a bit of lemon zest is a great addition! The blueberries form a sauce and it’s so good!
Cobbler Topping – A cobbler differs from a fruit crisp in the topping. Fruit crisp or crumble has a streusel topping while a cobbler topping can be either cake-like or biscuit-like. The biscuit top is placed over the berries and baked until golden. Add a pinch of cinnamon or nutmeg and flavor with vanilla if desired
Optional Additions – Sprinkle on some oats, chopped walnuts, slivered almonds, or coconut, if desired.
How to Make Blueberry Cobbler
This easy Blueberry Cobbler recipe takes minutes to prep and turns out perfect every time!
- Mix blueberries flour and sugar and pour into the baking dish.
- Combine dry ingredients in a small bowl then mix in remaining ingredients until well combined.
- Drop the batter over the blueberries by tablespoonfuls (it won’t cover all the blueberries, that’s okay!) Bake (per recipe below).
Tips for a Great Cobbler
- Fresh blueberries are best if possible.
- Don’t skip over tossing the blueberries in flour! This step evenly thickens the blueberry mixture making a sauce.
- If the cobbler is too runny, allow enough time for the cobbler to ‘set’ after baking, or refrigerate it until it is firm. If it’s not saucy, it likely hasn’t cooked long enough to allow the blueberries to release their juices.
- If the topping begins to brown too much, loosely cover it with foil.
- Keep leftover blueberry cobbler covered at room temperature or in the refrigerator for up to 3 days.
More Blueberry Recipes
Did your family love this Blueberry Cobbler? Leave a rating and a comment below!
Blueberry Cobbler
Equipment
Ingredients
- 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
Instructions
- 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 flour, 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.
Notes
- Fresh blueberries are best if possible.
- If the cobbler is too runny, allow enough time for the cobbler to ‘set’ after baking, or refrigerate it until it is firm. If it’s not saucy, it likely hasn’t cooked long enough to allow the blueberries to release their juices.
- If the topping begins to brown too much, loosely cover it with foil.
- Keep leftover blueberry cobbler covered at room temperature or in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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Followed recipe to a T yet ended with a bottom full of undissolved sugar? Maybe too much sugar? Maybe should have cooked the sugar and blueberries together in a saucepan first. Not sure, just unfortunate.
Sorry to hear that you didn’t enjoy this cobbler as much as we do Sydney. 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.