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Blueberries Desserts Pies
4.5 from 20 votes

Blueberry Cobbler

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/3/22 9 Comments

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

There is nothing quite like a homemade Blueberry Cobbler! Using fresh or frozen blueberries, you can enjoy this treat any time of the year. Warm, saucy blueberries spiked with fresh lemon zest, a golden brown buttery topping; this time grandma will be asking for your recipe!

overhead shot of a blueberry cobbler in a baking dish with a a serving spoon taking a scoop out
Table of Contents Open
  • Easy Blueberry Cobbler Recipe
  • Why We Love This Blueberry Cobbler
  • Ingredients You’ll Need
  • How To Make Blueberry Cobbler
  • Fresh Or Frozen Blueberries?
  • What Is A Cobbler?
  • Can I Use Other Fruits?
  • What Type Of Pan Can I Use?
  • Leftovers
  • Freezing
    • Baked
    • Unbaked
  • Looking For More Baked Goods? Try These:
  • Blueberry Cobbler
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Blueberry Cobbler Recipe

I’m a sucker for cobbler. It’s exactly where my mind goes when I see all the gorgeous seasonal fruits in the summer! Living up in Canada we don’t exactly get fresh produce all year long. When the summer time rolls around and all the vibrant, sweet, fresh fruit starts to roll through, my heart soars.

I’ve tried a rise-to-the-top style cobbler before, so I decided to give this classic method a try. It was absolute perfection! I can’t decide which version I like best. This method gives you a buttery, melt-in-your-mouth satisfaction that I’m always craving. Paired with those fresh blueberries that burst with juice as they bake, then thicken into sauce that will melt in with your vanilla ice cream; it’s heaven in a bowl.

Why We Love This Blueberry Cobbler

  • So Simple To Make. It doesn’t get any easier than this to make a quick and delicious cobbler.
  • Sweet And Seriously Delicious. A buttery, melt-in-your-mouth crust and juicy, sweet and tart blueberry filling that’s out of this world!
  • Pantry Staple Ingredients. 

Ingredients You’ll Need

overhead shot of all the ingredients needed to make a blueberry cobbler
  • Blueberries – Fresh or frozen.
  • Flour – All-purpose or self-rising flour. If you’re using self-rising flour you can skip the baking powder and salt.
  • Sugar – Granulated.
  • Lemon – Fresh lemon for zest. Trust me on this one! It’ll add incredible flavor to your cobbler.
  • Salt – To taste.
  • Baking powder – Make sure it’s powder, not use baking soda.
  • Butter – Unsalted butter and cold.
  • Half and half – This is half cream and half milk, sitting around 10%MF you can use milk all the way to heavy cream for this recipe.

How To Make Blueberry Cobbler

detailed process shots showing how to make a blueberry cobbler
  1. Toss the berries: Preheat the oven to 375°F. Toss the blueberries with the 2 tablespoons of flour, sugar, and lemon zest in a medium bowl. Pour the blueberries into an 8 or 9 inch square baking dish.
  2. Make the dough: Whisk the flour, salt, sugar, and baking powder together in a large bowl. Add the butter and cut it into the flour mixture using a pastry blender or two knives until a crumbly consistency forms.
  3. Assemble: Add the cream and stir/mix just until the ingredients are moistened. Use a spoon to drop dollops of the dough over the blueberries.
  4. Bake: Transfer the pan to the oven and bake for 35-40 minutes, or until the top is golden brown and the blueberries are bubbly. Serve with a sprinkle of powdered sugar or a scoop of vanilla ice cream.

Fresh Or Frozen Blueberries?

By tossing the blueberries with flour, you won’t have to worry about ending up with a watery cobbler. Not even if you use frozen blueberries! Whether you use fresh or frozen, any juice that comes out will bubble up with both the flour and sugar to create a lovely thickened and sweet sauce to accompany your cobbler.

The main concern with freezing fruit is the amount of liquid that comes off once they thaw. The best way to combat this is to use the blueberries straight out of the freezer; they’ll be much easier to handle than thawed berries. So, enjoy this cobbler any time of the year! It’ll taste fantastic no matter which state your berries start out.

overhead shot of a blueberry cobbler in a bowl with a scoop of vanilla ice cream

What Is A Cobbler?

With so many different tweaks and variations on the classic cobbler, I’ve always wondered what the the definition of a truly traditional cobbler is. After some internet sleuthing, I’ve come to find that the definition is so broad it truly does encompass all the varieties you see depending on who you ask.

It is simply a filling, either with fruits or sometimes with savory ingredients, then topped with batter, biscuits, or even dumplings. That’s it, folks! You really can get creative with your cobbler creations and still have it fall under that broad, traditional umbrella.

Can I Use Other Fruits?

You really can replace the blueberries in this recipe with so many fantasic fruits and still end up with a mouth-watering result without changing any of the other ingredients. If, for personal preference reasons, you’d like add more or less sugar to the fruits depending on their own sugar content, that would be the only thing you’d may have to change.

  • Cherries
  • Strawberries, blackberries, and/or raspberries
  • Rhubarb
  • Apples
  • Pears
  • Peaches
  • Apricots

What Type Of Pan Can I Use?

An 8″ or 9″ square dish will work, I used an 11×6-inch dish. No harm there, right? Even a 10″ square pan will do the trick; this isn’t designed to be a gorgeous dessert standing high on the plate. This is meant to be a beautiful mess. I’ve also made cobbler in an oven-safe skillet, such as cast iron, and it made for such a lovely presentation.

With a recipe like this, anything that is oven safe will work. Truly. It’s versatile and so forgiving with the cooking process; a characteristic so unlike other baked goods.

sideview shot of a blueberry cobbler in a baking dish with a a serving spoon taking a scoop out

Leftovers

Let your blueberry cobbler fully cool down to room temperature before storing. It’s best to store it wrapped with plastic wrap in the dish you’ve baked it in. It can become a bit of a mess scooped into a separate container. You can keep your cobbler on the counter at room temperature, away from direct sunlight, for 3 days. It’ll also last up to 1 week in the fridge.

To reheat, you can pop it back in the oven at 300°F for 5-10 minutes, or zap it in the microwave for a few seconds at a time until warm. Top with a scoop of ice cream and enjoy!

Freezing

Baked

Let the cobbler fully cool down to room temperature. Wrap the pan well with both plastic wrap and then foil. Your cobbler will last 6-8 months frozen.

Allow the cobbler to thaw completely at room temperature, then bake it in the oven at 300°F for 10 minutes or until warmed.

Unbaked

After assembling, wrap the cobbler well with both plastic wrap and foil. Freeze the cobbler for 6-8 months.

To bake, allow the blueberry cobbler to fully thaw at room temperature. Since everything is already assembled, you won’t have to worry about the blueberries becoming difficult to work with after thawing. Follow the recipe directions as per the recipe card to bake.

sideview shot of a blueberry cobbler in a bowl with a scoop of vanilla ice cream

Looking For More Baked Goods? Try These:

  • Cherry Cobbler
  • Apple Dumplings
  • Peach Pie
  • Strawberry Rhubarb Pie
  • Peach Cobbler
  • Mini Blueberry Galettes
  • Lemon Blueberry Scones
  • Blueberry Coffee Cake
  • Strawberry Rhubarb Crisp

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a blueberry cobbler in a baking dish with a a serving spoon taking a scoop out
Print
4.45 from 20 votes

Blueberry Cobbler

Prep 10 minutes minutes
Cook 40 minutes minutes
Total 50 minutes minutes
Rate Recipe
There is nothing quite like a homemade Blueberry Cobbler! Using fresh or frozen blueberries, you can enjoy this treat any time of the year. Warm, saucy blueberries spiked with fresh lemon zest, a golden brown buttery topping; this time grandma will be asking for your recipe!
6

Ingredients

Blueberries

  • 4 cups blueberries (fresh or frozen)
  • 2 tablespoon all-purpose flour
  • ½ cup sugar (granulated)
  • 1 tablespoon lemon zest

Cobbler

  • 1½ cups all-purpose flour
  • ½ teaspoon salt (or to taste)
  • ½ cup sugar (granulated)
  • 2 teaspoon baking powder
  • 6 tablespoon butter (unsalted, cold, cut into tbsp sized pieces.)
  • 1 ¼ cup half and half (10% MF)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Toss the berries: Preheat the oven to 375°F. Toss the blueberries with the 2 tablespoons of flour, sugar, and lemon zest in a medium bowl. Pour the blueberries into an 8 or 9 inch square baking dish.
  • Make the dough: Whisk the flour, salt, sugar, and baking powder together in a large mixing bowl. Add the butter and cut it into the flour mixture using a pastry blender or two knives until a crumbly consistency forms.
  • Assemble: Add the cream and mix just until the ingredients are moistened. Use a spoon to drop dollops of dough over the blueberries.
  • Bake: Transfer the pan to the oven and bake for 35-40 minutes, or until the top is golden brown and the blueberries are bubbly. Serve with a sprinkle of powdered sugar or a scoop of vanilla ice cream.

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • 9×9-inch Square Baking Dish

Video

Notes

  1. Let your blueberry cobbler fully cool down to room temperature before storing. It’s best to store it wrapped with plastic wrap in the dish you’ve baked it in. It can become a bit of a mess scooped into a separate container. You can keep your cobbler on the counter at room temperature, away from direct sunlight, for 3 days. It’ll also last up to 1 week in the fridge.

Nutrition Information

Serving: 1servingCalories: 478kcal (24%)Carbohydrates: 76g (25%)Protein: 6g (12%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 49mg (16%)Sodium: 220mg (10%)Potassium: 343mg (10%)Fiber: 3g (13%)Sugar: 43g (48%)Vitamin A: 587IU (12%)Vitamin C: 11mg (13%)Calcium: 139mg (14%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a blueberry cobbler in a baking dish with a a serving spoon taking a scoop out

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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9 Comments
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Shirley Minnie
Shirley Minnie
Posted: 11 months ago

5 stars
Can this be fixed in the microwave?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shirley Minnie
Posted: 11 months ago

It probably depends on what microwave you have and if it has a bake function. Best to consult with the microwave manual.

0
Reply
Amy Nunes
Amy Nunes
Posted: 1 year ago

5 stars
Yum! We really enjoyed it!

0
Reply
precious God'sword
precious God'sword
Posted: 2 years ago

4 stars
I love your recipe so much. It really puts the d in dessert.ten million stars. Would put five stars but phone not properly working.

0
Reply
Pam G
Pam G
Posted: 2 years ago

I tried the blueberry cobbler but my dough did not get thick it stayed liquidy. I poured it on top but it was more of a cake texture. Don’t know what I did wrong. I am loving your recipes!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Pam G
Posted: 2 years ago

How did it turn out after baking? As long as it’s delicious, cobblers are super forgiving!

0
Reply
Armie
Armie
Posted: 2 years ago

If using frozen berries, do we have to thaw it first? Going to try this tomorrow! So excited. Thank you for the simple awesome recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Armie
Posted: 2 years ago

No you do not, use them straight from the freezer.

0
Reply
Ginger Green
Ginger Green
Posted: 2 years ago

5 stars
Want the quick I’m too busy and don’t have a food blog recipe? CAKE MIX. Yep said it. What ever kind you want for whatever kind of fruit you are baking. yellow or vanilla with Blueberries is wonderful. Carrot cake with peaches is UNBELIEVABLE! The list is endless.
Basically the same thing toss the fruit in cake mix add a pinch of sugar if your so inclined. Use pastry cutter or fingers or food processor with the rest of the cake mix and cold butter and make those tasty balls of wonder to plop on the top. Bake at 350 middle rack til you smell those fruits doing there thing and the browning happens with the cake mix. That’s it. I think I baked for 30 minutes or so. I don’t know I don’t have a food blog. I have pic’s but no place to attach. Oh well maybe next time. Good site Jo 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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