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, and it only takes 10 minutes to prep!

Baked blueberry cobbler being served

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, it’s super versatile.
  • Make in advance (or make in the slow cooker!) and serve chilled or reheat and serve with vanilla ice cream or whipped cream!
blueberries, sugar, flour, milk, and ingredients to make Blueberry Cobbler

Ingredients for Blueberry Cobbler

Blueberries – Choose fresh or frozen blueberries! Other fresh berries (like blackberries, strawberries, or raspberries) or even cherries can be added and a bit of lemon zest is a great addition.

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.

Time-Saving Tip

In a pinch for time? Use a roll of pre-made biscuit dough! Simply cut each piece into quarters, toss in cinnamon sugar, and then dot them over the fruit.

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

How to Make Blueberry Cobbler

This easy Blueberry Cobbler recipe takes minutes to prep and turns out perfect every time!

  1. Mix blueberries flour and sugar and pour into the baking dish.
  2. Combine dry ingredients in a small bowl then mix in remaining ingredients until well combined.
  3. Drop the batter over the blueberries by tablespoonfuls (it won’t cover all the blueberries, but that’s okay!)
  4. 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.
plated Blueberry Cobbler

More Blueberry Recipes

Did your family love this Blueberry Cobbler? Leave a rating and a comment below!

blueberry cobbler in a dish
4.76 from 173 votes↑ Click stars to rate now!
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Blueberry Cobbler

Blueberry Cobbler is perfect for showcasing those summer blueberries. It comes together with just 10 minutes of prep and tastes amazing with a scoop of vanilla ice cream or whipped cream.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
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  • 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


  • 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.


  • 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.
4.76 from 173 votes

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
A serving of blueberry cobbler with text
A spoon scooping up the blueberry cobbler with text
Blueberry Cobbler being served with text
Top image - blueberry cobbler being served. Bottom image - a serving of blueberry cobbler with text


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. We made this for friends, and it turned out absolutely perfect!! We loved every bite. Served with some ice cream on a lovely summer evening. We will have this recipe on rotation, as will our friends!5 stars

  2. This was wonderful. The blueberry cobbler was a real hit with everyone and very easy to make..Thank you!

  3. Is this recipe missing a liquid? I put the flour and sugar with the fresh blueberries, stirred them up, as in step 2 but there is still tons of dry sugar and flour…was I supposed to mash the blueberries? I got a huge sugary floury mess under the batter and never got a decent sauce. Had to throw it out.1 star

    1. Oh no, how disappointing! We have never added liquid to this recipe or needed to mash the blueberries. I can’t say for sure why it didn’t work out for you.

    2. I had to also mash them once taken out of the oven. There was still blueberries that had the flour and sugar coating on them. It needs lemon juice It’s definitely way too sweet and the cobbler part was way too thick. I followed the recipe to a T and it just wasn’t that great. I don’t think I’ll use this recipe again.1 star

      1. Sorry to hear that Ashley. We retested the recipe a couple of times, and haven’t had that issue. I’m not sure why. Lemon juice would taste great! The cobbler batter is a thick batter.

  4. I really enjoyed this recipe. I have made it several times with frozen blueberries, blackberries, or mixed berries. It is a lot of sugar, so I make sure it is evenly distributed around the dish. Thanks for the recipe.5 stars

  5. I used 4 cups of frozen berries with 1 cup of sugar.
    Too sweet! My family didn’t want to finish it.
    Frozen blueberries ruined!1 star

    1. Yeah, there also was a heaping mound of white sugar that I thought was not good, but I followed the recipe and no one liked it. Overly sweet…..

    2. Sorry to hear that Aisyah. We loved this recipe as written, but if you attempt it again you can definitely reduce the sugar to your preferences.

  6. Unfortunately, we felt this recipe was pretty unspectacular. I was worried when I added the sugar to the berries and there was a huge sandpit of sugar underneath. I felt like the berries would have benefitted from some milk or something, which would have helped dissolve the sugar. As-is there were huge sugar pits stuck to the bottom of the pan and it was really crunchy, sweet, and completely distasteful. Also, it was a complete oversite to not include salt in your recipe. I added half a teaspoon to the batter and it still wasn’t enough. Overall, I would not recommend this recipe and will next time use a different one. Thanks anyways.2 stars

    1. Sorry to hear you didn’t enjoy this recipe Alyssa, this recipe is a reader favorite!

    2. EXACTLY Alyssa!! That’s what I got to, I thought the sugar would draw out the juice but it doesn’t, I even let it sit for like 30 min. I mixed the baked sugar with the juice AFTER cooking and yeah too sweet, my kids loved it but I don’t know as if I’d use this recipe again.2 stars

      1. How disappointing Chuck. We retested the recipe a couple of times, and found that the berries cooked well, so I can’t say for sure why that has happened. You definitely could reduce the sugar if you prefer. Thank you for your comment.

  7. We used fresh picked blueberries to make the cobbler. This recipe was easy and delicious! We added vanilla ice cream to top it off.5 stars

  8. Hi! Thank you for the recipe. My question is: can I use any fruit in this recipe? I’m thinking about making a peach cobbler.

  9. 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.3 stars

  10. 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 went5 stars

  11. 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!3 stars

    1. You could reduce the sugar if you wanted LeeAnna. We haven’t tried it that though, let us know how it turns out!

  12. 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! Excellent5 stars

  13. I lv baking and especially blueberries The receipt is so simple but quality in taste and the veritable fruits. Keep the recipes vomimh……yum!!

  14. 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?

    1. 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!

      1. 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.

    1. 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.

  15. 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?