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.

HOW TO STORE AND REHEAT BLUEBERRY COBBLER:

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

CHECK OUT OTHER DESSERT RECIPES.  SOME OF MY FAVORITE FRUIT DESSERTS INCLUDE:
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Recipe

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

Video

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

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

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HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

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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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Comments

  1. 5 stars
    I made the blueberry cobbler and it was easy and delicious. One thing I will do next time is reduce the amount of sugar on the blueberries, or add more blueberries, because it was a little too sweet for me.

    1. 5 stars
      I cut the sugar by half and baked it in a slightly smaller rectangular pan. I also doubled the crust, making it so much better. My guests loved it and it will be my new go-to dessert from now on.

  2. 3 stars
    This was easy to make and pretty good, but I found it incredibly sweet, and I only used half the sugar in the blueberry mixture. The topping turned out like a sugar cookie .

  3. 3 stars
    Sweeeeeeet! Easy to make and tasty, but way too sweet.

    Next time I’m literally going to use half the sugar.

    1. Sorry I didn’t read the comments about the sweetness. Mine is in the oven right now. I’m bringing it to a friend’s for dinner. I’m worried about the sweetness.

  4. This blueberry cobbler was easy. It’s in the oven at the moment. I love blueberries I’m not sure about the sweetness yet

  5. 4 stars
    This year’s harvest of blueberries is unbelievable! Not only are they sweet the blueberries are huge, Bigger than quarters and I have the pictures to prove it. I used 1/5 or 20% sugar in the recipe, Married with a few pinches of spices – 5 spice powder, Nutmeg, Cinnamon and ground Cardamom Plus 100% pure almond and vanilla extract. My daughter suggested the cardamom; Wala, A gift from above! Delicious beyond anything one could possibly imagine….

    1. 5 stars
      Thankfully, I read all the comments and yours, Jeff, was the one I came the cloest to using. I cut the sugar in half in the batter and half with the blueberries. I also made a mix of a pinch of cinnamon, nutmeg and carrdmon and added it to the batter. To aid the suger I removed, I used turbino sugar and sprinkled a pretty good amount on top. It came out DEEELISH!IT was just a little crunchy on top! I followed your splash of almond extract and vanilla. Just a splash. THANK YOU!!

  6. 5 stars
    I’ve made this recipe several times. I cut back a little on the sugar after the first time, and this is now my “go to” dessert when company is coming. I also add a little vanilla.

  7. 5 stars
    Loved this recipe. So simple but so delicious, I didn’t have the ice cream
    but did have redi whip. It was a hit with my family. Thank you so much
    for sharing.

  8. I really wanted to like this recipe, but it simply doesn’t work for me. The ratio of sugar to berries is way off. If you want to taste the berries, halve the sugar. There’s actually no need for that much. I also found the batter consistency, when uncooked, very runny for a cobbler. Using less milk would achieve a thicker batter and a thicker, fluffier topping, rather than a very thin crust. The baking powder would have more of a chance to do its job. Or just eliminate the baking powder and use self raising flour instead, with less milk.

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