An easy Blueberry Cobbler recipe made with fresh or frozen blueberries and basic pantry ingredients.

This blueberry cobbler recipe was born out of my love for warm, comfort-food desserts made with fresh fruit. My peach cobbler recipe is one of the most loved recipes on the site, and this Triple Berry Crisp is one of my personal favorites.

Blueberry cobbler in a white bowl with a spoon and vanilla ice cream on top.

Blueberry Cobbler

Blueberry cobbler is a warm and sweet dessert recipe that takes just a few minutes to prepare and will satisfy every dessert craving you have ever had; it’s just that good!  This recipe is an adaptation of my very popular Peach Cobbler recipe and both recipes can be made with fresh or frozen fruit!

Ingredients in Blueberry Cobbler:
  • Blueberries: You can use fresh or frozen blueberries for this cobbler recipe.
  • Sugar: A little granulated sugar mixed in with the blueberries will help create a sauce from the blueberries as they bake.
  • Lemon Zest: A touch of lemon zest helps boost flavor.
  • Butter: A few tablespoons of butter, melted at the bottom of the pan, keeps the cobbler from sticking to the pan, and adds to the amazing flavor.
  • Batter: The batter for this cobbler is made from flour, sugar, milk, baking powder, salt, and cinnamon. The combination of those ingredients, layered on top of the blueberries creates a delicious cake-like topping with a slightly crispy crust and soft center. It reminds me of an old-fashioned dutch-oven type of cobbler.

A clear glass bowl with fresh blueberries, sugar and lemon zest to make the filling for blueberry cobbler.

How to Make Blueberry Cobbler:
  1. Prepare your pan: Preheat your oven to 350 degrees F and slice the butter into pieces.  Add the butter to a 9×13 inch baking dish.Place the pan in the oven while it preheats, allowing the butter to melt. Once melted, remove the pan from the oven.
  2. Prepare the blueberries: Add blueberries, sugar and zest to a bowl and stir to combine.
  3. Prepare the batter: Mix the batter ingredients together: flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour blueberries over melted butter in pan, drizzle the batter over the top, and sprinkle with a little bit of cinnamon.
  4. Bake: Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
  5. Serve: Serve the cobbler warm from the oven with a scoop of vanilla ice cream, if desired.

Four overhead process photos for making blueberry cobbler including butter in the pan, blueberry filling, batter on top, and the baked blueberry cobbler.

Can I use frozen fruit to make cobbler?

Yes!  Both this blueberry cobbler recipe and my peach cobbler recipe can be made with fresh or frozen fruit.  Frozen fruit doesn’t even need to be completely thawed before using.  There will likely be a little extra juice from the frozen fruit as a result of the thawing process but that is totally fine!  The extra liquid will make a slightly more syrupy/saucy cobbler that tastes just as amazing.

A 9x13 inch pan of blueberry cobbler with a scoop removed.


Blueberry cobbler is best enjoyed warm, right after it’s baked. Store leftover cobbler covered, in the fridge for 4-5 days.

To reheat blueberry cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it’s browning too much).

Overhead photo of a white bowl with blueberry cobbler with a scoop of vanilla ice cream on top

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Blueberry cobbler in a white bowl with a spoon and ice cream on top.
Prep 15 mins
Cook 35 mins
Total 50 mins


  • 4 cups blueberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest

For the batter:

  • 6 Tablespoons butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • ground cinnamon


  • Preheat oven to 350 degrees F. 
  • Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
  • Add blueberries, sugar and zest to a bowl and stir to combine.
  • In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.
  • Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
  • Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 
  • Serve warm, with a scoop of ice cream, if desired!


Calories: 297kcalCarbohydrates: 54gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 142mgPotassium: 182mgFiber: 1gSugar: 40gVitamin A: 300IUVitamin C: 6.7mgCalcium: 70mgIron: 0.9mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Made this in a 12×15 pan. Doubled the recipe.Used fresh blueberries. Blueberries are perfect in consistency ,crust is perfect but wayyy too swéet. Next time I would use half the sugar. Other than that it came out perfect. Sweetness is a preference and I just don’t care for all that sugar. Came out picture perfect though and I’m sure the kids will eat it. I will make it again

  2. Made this yesterday for a picnic. I used a mix of blueberries and blackberries. Called it black and blue cobbler. It was a hit! Topped with whipped cream, they ate every bit. I do need to get fresher baking powder, however…

  3. 5 stars
    I made this recipe with fresh blueberries I picked directly from the tree. All I can say is it was so delicious!! Served with vanilla bean ice cream.

  4. Wonderful recipe. There were 5 of us and we almost finished it after dinner. I used fresh blueberries but forgot the lemon zest. It was still delicious. The cinnamon was spilled on top a bit but still great. I plan to make again with fresh peaches. I am sure it will be just as good. Thanks for the recipe.

  5. 5 stars
    Excellent recipe! Never made a cobbler before, but been baking most of my life. This was a breeze to put together and the results were outstanding. After reading the comments I did change the recipe a bit. Added a tablespoon of cornstarch to the berries with the zest and sugar. The berries turned out beautifully, with a nice thick glaze. I also used a 8×11 pan so the top was probably a bit thicker than normal. I like that the berries were the star of dish, the topping was thin but very tasty and went well with the berries. If you’re looking for a thicker crust on top this isn’t the recipe for you.
    All in all a solid recipe for cobbler. Can’t wait to try it with cherries!

  6. 5 stars
    Absolutely delicious! Made exactly as written- used frozen blueberries. Did not thaw/drain them. Was an excellent texture. It was so delicious. That lemon zest!!! The perfect pop of tart. Making it again (2 nights later)

  7. 3 stars
    Second time making this recipe. I used fresh blueberries my son and I picked. Both times I halved the recipe and put in an 8×8 pan. I measured everything correctly both times but the cobbler was just a thin crispy top. Not sure where I’m going wrong but next time I’ll try a different recipe. It was good but just not what I want when making a cobbler.

  8. 4 stars
    I made this a few days ago for my family. They loved it. I didn’t like the cinnamon on it. I think it took away from the blueberry flavor. So if I make it again, I will eliminate that (I usually love cinnamon, but I guess not with blueberries).

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