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
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.
How to Make Blueberry Cobbler:
- 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.
- Prepare the blueberries: Add blueberries, sugar and zest to a bowl and stir to combine.
- 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.
- Bake: Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
- Serve: Serve the cobbler warm from the oven with a scoop of vanilla ice cream, if desired.
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.
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).
CHECK OUT OTHER DESSERT RECIPES. SOME OF MY FAVORITE FRUIT DESSERTS INCLUDE:
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Recipe
Blueberry Cobbler
Ingredients
- 4 cups blueberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 6 Tablespoons butter
For the batter:
- 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
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Made this 2x in 2 days. Obsessed.
That was excessively sweet. Next time I will cut the sugar by half at least and add some vanilla extract maybe.
10/10 on preparing it and baking it. Quick simple and yummy. Best tasting thus far not to technical loved it.
Made the recipe with only a few alterations, I used half a table spoon of baking powder and the juice of one lemon (half in crust half in blueberry mixture) as well as a little vanilla. My blueberries came straight from the freezer and into the baking dish with butter and sugar instead of using a serperate bowl and the sugar turned kinda slushy. The texture of the bread was like a nice soft cake with crispy/chewy edges and the blueberries juice thickened up nicely. I cooked for the full 40 minutes and served with icecream. I think I was expecting more of a crumble when seeking this recipe but I was happy enough with the results.
It tasted ok the day that I made it even though it took a lot longer to get brown on the top but we couldn’t eat it the next day it was way too mushy.
I made this recipe for the first time, and it was excellent. I did alter the fruit by adding two Granny Smith apples to one cup of blueberries. I also cut down on the sugar and added cinnamon to the batter and vanilla extract to the batter.