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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Has anyone made this with a sugar substitute? I looked at the carbs and way too high for me.
I haven’t tried it but I can’t see any reason it wouldn’t work in this recipe.
This is incredibly sweet, even though I reduced the sugar in the blueberries by 1/4 cup. When I make this again (and I will, it was DELICIOUS), I would try 3/4 cup sugar instead.
This recipe is easy to make but I found there was too much sugar in the berry mixture. Is it possible the amount of sugar in the berry mixture and the batter are mixed up in the ingredient list? It would make sense.
Perfect! I do always add lemon juice to blueberry desserts. Also, for those complaining about too much sugar….. different varieties of blueberries have different levels of sweetness. Taste your blueberries first and if they are really sweet, add less sugar.
This is delicious! I used frozen blueberries and it had a ton of dark purple blueberry sauce. It was perfect with a scoop of French vanilla ice cream.
Delicious dessert had with vanilla ice cream—yum yum! Thank you for the post, Holly. We loved it. Hard not to overeat ;)
So glad you loved it Jackie!
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.
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)
That is such a fun habit Ells! And your substitutions sound great. Thanks for sharing them!
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.
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.
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!
Maybe you added a bit of extra cinnamon? I’m sure it’ll be delicious Antoine!
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.
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.
Definitely could’ve use some zest & salt.
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.
Its horrible.. you end up with a pan full of blueberries and a hint of crust.. then a trash can full of blueberries..
Sorry you didn’t enjoy the cobbler Dave.
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.
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?
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!
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.
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.
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