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 minutes
Cook 35 minutes
Total 50 minutes
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  • 4 cups blueberries (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest
  • 6 Tablespoons butter

For the batter:


  • 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.

4.83 from 1807 votes (1,433 ratings without comment)

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Recipe Rating


  1. 5 stars
    This recipe for blueberry cobbler is the absolute best; I sometimes can’t get the mixture quite right, however, this was so easy to prepare and the cobbler was perfect!!

  2. 4 stars
    Absolutely amazing!!! Made this for my family on Father’s Day and it was devoured in less than 5 minutes. Not only was it easy to make but even my picky eats loved this recipe. I topped it off with some vanilla bean ice cream and added some extra lemon zest to the top of a finishing touch. Definitely making again!

  3. 5 stars
    we find that most fruit is sweet enough plus we love it with ice cream so i skip the sugar in the fruit and it comes out perfect! great recipe, we use it all the time!

  4. 5 stars
    I have 5 blueberry bushes and they were ready to pick so I took this cobbler to a gathering and it was a hit! Easy to make and very good. I will save it to make again.

  5. 3 stars
    I was really craving a blueberry cobbler and bought some of the prettiest blueberries I have ever seen. Thought I would try this recipe since it looked similar to a Queen Ann Cobbler. The whole thing turned to soup and the batter dissolved into the fruit. My berries were to juicy and I knew I should have added some cornstarch to them. I drained off some juice, added about 2-3 tbls of cornstarch, remade the topping and baked it until the top browned. It was meh after the save because of the flour from the batter that got absorbed into the fruit. I’m sure this recipe would be great with dryer fruit, but next time I’m tossing my blueberries in some cornstarch.

  6. 5 stars
    So yummy! My husband and I loved this recipe! My husband immediately said we had to add this to our recipe book for later!

    My husband and I visited my in laws this week and found a blueberry tree. We picked just enough and found this recipe to try! Unfortunately we didn’t have a lemon on hand so I used lime juice instead and it didnt cause any issues at all! I also jumped ahead and mixed the cinnamon into the topping mix and later realized it was supposed to be put on top haha but it seemed to work out just fine! It wasn’t too overpowering and seemed to only compliment the recipe well. I can’t wait to make this again!! Thanks for sharing!

  7. 5 stars
    I searched for the best cobbler recipe, and this was rated in the top two. I made it with fresh picked berries, and this is by far, the TOP recipe. I didn’t change much. I used semolina in place of 1/4 cup of flour just because I was playing around. The batter flows over the berries and eventually goes to the bottom of the pan where it binds them in a beautiful bit of wonderful. I loved it fresh out of the oven with some ice cream, but what surprised me is how much I loved it cold. I actually didn’t bother to heat it up after that, which is odd because that’s how I love my cobbler. I poured a small amount of cream over the bowl of cold cobbler and ate that up for several days. YUM!

  8. 4 stars
    Just pulled the cobbler out of oven. Looks great, I did make a few changes.
    After reading the other comments that were posted, I doubled the cobbler topping. I added the cinnamon to the batter, along with orange zest instead of lemon. ( it was all I had). And 1 tsp of vanilla.
    Baked it at 350° for 40 mins. I thought of cooking longer because the filling seemed wobbly. It was hard to tell about the crust because the cinnamon made the color cinnamon brown. I opted to pierce the crust with a metal skewer so the crust & the berries would mingle.
    It looked so good & smelled incredible there was no self control that I could use. I ate a great piece of cobbler with a spin of whipped cream.
    Thank you for posting this dessert.

  9. Thanks sonmuch! This was very yummy! I used all of thr ingredients called for in the batter and added a little almond flavoring. Also used canned cherries, 2 cans of them and then topped with the yummy batter!

  10. 5 stars
    Delicious! Perfect consistency, the lemon zest absolutely made it. My family devoured it. I did use self-rising flour, so omitted the salt and baking powder. It baked beautifully.

  11. This was yummy, thank you. Because I used frozen large blueberries I needed to bake it for 55 minutes. I also used a little less sugar and a little more fresh lemon peel.

  12. 5 stars
    Excellent recipe…easy and delicious! Not overly sweet and the cobbler dough has great consistency. Will definitely be making this one again.

  13. 5 stars
    Excellent flavor. Made half the recipe in a 8” square pan. Better than the recipe I’ve used for years….

  14. 1 star
    Should have known better…a cup of flour and a cup of sugar in the batter, along with 3/4 cup of milk, makes for a runny pancake batter that sunk into the blueberries while cooking. There was little crust on the finished product.

  15. Followed the recipe exactly, and it came out like a big pan of blueberry soup. I even checked the recipe again, it came out nothing like the picture.

  16. 5 stars
    Made this recipe was so delicious, had no lemon to zest but put in 1 tsp real lemon with the blueberry& sugar, also added a tsp real vanilla

  17. 2 stars
    WAY too many blueberries!! This was not so much of a cobbler as a tiny bit of cake on top of a giant dish of blueberries. Cut the blueberries in half. 2 cups, not four, should be perfect.

  18. 5 stars
    I wish I could upload a picture. It was soooo good! I did have to bake it for close to an hour because the batter in the middle of the pan was raw. But it didn’t burn and got crispy and delicious! I made it for mother’s day and six of us ate the whole pan!

  19. 5 stars
    I did a different version but not by much. After making up the batter and fresh blue berries I don’t have an oblong pan. So I got out my ole trusty 9 inch deep dish pan I added 8 minutes to the cook time. It came out perfect. It’s heavenly. nice texture, great crust but I thought it would be a bit runny. It wasn’t. Next time a little less milk in the batter should do the trick. adding a couple more blue berries on top before popping it in the oven was great idea too. This is a keeper even my neighbors loved it hot out of the oven. I heard a bunch of yummys.

  20. 1 star
    I did not like this recipe. Blueberries came out chewy and frankly the recipe looked burnt even though I did everything it said to as well as the cook time + temperature. Tasted okay but still not good by any means.

  21. 5 stars
    I made this with frozen blueberries & without the lemon zest (because I didn’t have any lemons!). It was fantastic! My wife loved it too!

  22. 5 stars
    We love this recipe because there is lots of blueberries and not a lot of crust. I do add a touch of cornstarch to the blueberries to help with the amount of juice from the frozen blueberries. I’ve made this several times, delicious!! Our go to favorite desert.

  23. 1 star
    The topping stayed liquid even after 50mins. I’ve reread the recipe 5x and followed it to a T so I’m not sure what went wrong

  24. 3 stars
    I bake a lot but for some reason this recipe just didn’t perform. No one here liked it. Sorry. Just average.

  25. 5 stars
    I have been making cobbler for 30 years. This is my favorite recipe. I just discovered it. The batter-topping is so delicious- much better than the basic oat or brown sugar crumbled topping. Just wonderful. I keep frozen wild blueberries in my freezer and it’s a go-to dessert.

  26. 5 stars
    I love this recipe it’s easy to make I’ve done different substitutions and it still makes a great dish. My husband loves it so do I. First time we made it and it was gone in 24 hours. Easy to make it turned out and tasted great.

  27. 5 stars
    I made this with blueberry pie filling and doubled the topping recipe. It was delicious and my husband loved it.

  28. 1 star
    Easy recipe but it tasted like a greasy, runny weird blueberry soup. And I did cook it the recommended time and double checked the ingredient amounts. Just awful.

  29. 3 stars
    I made this to the letter and it looks more like baked blue berry with a hint of cobbler. Double the batter recipe if you want a good cobbler 🤦🏻‍♀️

  30. 5 stars
    I made the Blueberry Cobbler for a Circle Supper at our fellowship, and it was a “HIT” It was delish! I will be making it again. It is so simple and easy. I don’t do complicated. You will enjoy. I can’t wait to try the mixed berry and peach.

  31. 5 stars
    We love it!! Used frozen blueberries so I added a pinch of cornstarch other then that followed recipe. Baked 50 minutes.

  32. lol i passed on the lemon zest. recipe worked great. blueberries are my favorite for cobblers. not too watery and not dry

  33. I used wild blueberries, I followed the recipe to the T and it was like soup and the batter was thin and hard.
    Next time I’ll use cornstarch in the berries and the butter in the batter instead of under the berries.

  34. This cobbler is my husband’s favorite dessert EVER!! He told me he wanted a cobbler with more blueberries than batter & this is it! He can eat an entire 9×13 pan by himself lol. Only issue, is that he wants me to make it like every week!! Only thing I do differently is add a little more blueberries, sugar, & add about a spoonful of brown sugar to blueberries as well! THANK U 4 THIS RECIPE. It will be passed down to our future children as well!

  35. 5 stars
    Y’all are trippin. This is delicious. I followed the recipe exactly and baked it for about 35 minutes. It came out with a crisp top that was soft inside with thick berry filling and the ratio of filling to topping was perfection. I loved it. My family loved it. I’ve made it twice now and it is fantastic. Great job Lauren, you’re freaking killing it.

  36. 1 star
    Unfortunately, I have to agree with most of the other comments here. This recipe does not work. I bought expensive, delicious locally frozen blueberries and ended up basically wasting them. There isn’t enough batter and it turns out soupy and watery even after cooking for almost an hour. The cinnamon on top doesn’t work, it looks weird and needs mixed into the batter. I’ve made blueberry cobbler several times and this is by far my worst experience. Won’t be using this recipe again.

  37. 5 stars
    Loved it.. will definitely use it again. I doubled the batter and added cinnamon to the berries as well. It was a big hit. Turnurned out perfect. Not watery or uncooked. Thank you for sharing your recipe and for the people that’s being rude they need to get A new oven or a new timer..

  38. It tasted great, would have liked more of the topping (batter). It took longer to bake than 45 minutes but well worth the wait.

  39. 1 star
    Was still raw after 45 minutes. Swimming in melted butter. When finally cooked through it was hard and tough to even cut. I followed the recipe exactly. I bake all the time, have made dozens of cobblers, never had any turn out like this. Complete waste of berries, sugar, etc… I wish I had read the comments first.

    1. 5 stars
      So easy and delish!! Strange how some others posted that theirs did not cook through. The blueberries at the bottom were like blueberry pie filling slightly thickened and the topping held it together perfectly. Baked 40 min. This is going in my little recipe booklet!!

  40. 4 stars
    Good idea, but needs a lot of changes. The base recipe is solid, however to make it great I doubled the flour, milk, and baking powder (in essence doubling the crust, except for the sugar). I also only used a tablespoon of sugar on the blueberries and another tablespoon of sugar to sprinkle over the crust along with the cinnamon. Came out perfectly!

  41. I wanted this to work but it didn’t. I definitely
    know how to bake but this was a fail from
    the start. Even after baking for 60 minutes (on a 35-40 min recipe!) it was still a big liquidy mess. What a waste of expensive ingredients and time. 🙁

  42. 5 stars
    This Recipe is my Favorite out of the Dozens I looked at online. I had all the Ingredients in my Cupboards, and It took about 15 minutes to put together. Easy-Peasy! It came out sweet and the crispy top was golden perfect. The Cobbler was eaten in about a half hour Thank You!

  43. 5 stars
    I love this recipe…so easy and done in no time…and it is so delicious…thank you so much for sharing it with us..
    My favorite blueberry recipe ever..

  44. 4 stars
    Absolutely delicious!!! I did use 1/4 cup less sugar, as I am a diabetic it was still a bit sweet but it is suppose to be. Best blueberry recipe I have made for a long time.

  45. 3 stars
    I am an accomplished cook and had questions about this recipe right from the get-go. The recipe calls for quite a bit of sugar but I followed the recipe anyway just in case. And it didn’t seem like there was very much topping to go on top but again, I followed the recipe to a T. It came far too sweet for my taste and I wanted more of the topping than the recipe called for. I cannot speak for anyone Elsa’s taste but for me it was far too sweet.

  46. 3 stars
    Delicious and very easy to make but it didn’t totally cook in the middle (9×13 glass dish) even with extra time.

  47. 4 stars
    This is a really good blueberry cobbler recipe. I followed the recipe as written except used a 8×8 dish and added 20 minutes for baking. As the cobbler bakes the sugar and blueberries will be again to thicken. I will use this again the only thing I will change is by decreasing the sugar in the batter.

  48. 5 stars
    The best I have made and the best I ever tasted My husband is in love with it. He is an 87 year young southern boy

  49. 3 stars
    The taste is good! The texture was fine as well (used fresh berries), and it was an easy recipe. I did change the batter by creaming the butter and sugar into the batter (instead of melting in pan) and it was great. I would double the batter next time though.

  50. 5 stars
    I originally made a negative comment here but i feel really bad and want to make amends . I used frozen blueberries , the recipe says you can , i don’t recommend it. I would go with fresh . I feel like it was too watery using frozen . I actually ended up draining mine and it thickened up and was better . I would use less butter in the bottom of the pan like half and use the other half in the batter also i would add just a little bit more of all of the batter ingredients because mine was a little shy . The overall flavor of everything was great i just think it needs a little bit of tweaking. The lemon zest in the blueberry really gave it a lovely taste

    1. I am wondering if you would mix corn starch in the frozen berries would that help?
      I bought all ingredients for this with frozen berries.

  51. 5 stars
    Love this recipe! It’s very similar to the one I grew up with mom making! She usually made a peach cobbler with this batter.
    I had some fresh blueberries and needed to do something with them before they spoiled. So found this recipe and sounded just like moms.
    The butter is supposed to be melted in the pan you’re using by sitting it in the oven while it’s warming up while you’re mixing the batter just like moms receipe.
    Then after you prep the blueberries they go right on top of melted butter in the pan!
    The batter is same as moms except less milk. You must add 2 tablespoons of baking powder though because this batter needs to rise all up and around the fruit.
    Love the zest of lemon and cinnamon added to the blueberries! It’s adds just enough umph to offset the blueberries!
    I truely enjoyed going down memory lane with this sweet recipe!

  52. 2 stars
    This was a big disappointment. I should have read these comments first , i used frozen blueberries and that was probably my second mistake as it was just a soupy mess. The batter on top was not nearly enough and not really that great . Find another recipe !

  53. The berries are great. The biscuit part is horrible, both in texture and quantity. I’ll find another recipe for the biscuit. I can still eat the berries with yogourt for breakfast. 🙂

    1. Since recipe calls for fresh or frozen blueberries, perhaps using frozen causes the soupy problem…I’m going to try it with fresh picked blueberries….

  54. 3 stars
    I’ve never made any cobbler before. I leaned toward this recipe because I had all the ingredients in the house already and it seemed quite simple. The berry part of the recipe seems fine, could probably use some cornstarch to thicken up the sauce. The crust/batter is unfortunate. It will probably take over an hour for the crust to stop being soupy liquid. I will try a different recipe next time, but thanks for the learning experience 🙂

  55. Worst ever! Batter was runny with that much milk- you made me waste 4 cups blueberries- will not trust anymore if your receipes
    And don’t send me any emails

    1. I’m truly sorry to hear that the recipe didn’t work out for you. I appreciate your feedback and will definitely look into the recipe.

  56. 1 star
    The butter is supposed to be added to the batter and not to the blueberries! I knew there was something off about this recipe and didn’t follow my instincts now I have fluffy biscuit topped blueberries. Also reduce sugar by half and reduce baking powder by a quarter.

  57. 5 stars
    So easy and delicious. I made this the first time and it was a hit! I used frozen blueberries so decided to add 1 tbsp of cornstarch and it wasn’t syrupy at all. I also mixed 2 tsp of cinnamon into the batter cuz I misread the directions which gave the dessert a brownish colour but it was so yummy that I think I would do it again.

  58. 5 stars
    A half recipe turned out great! The lemon zest makes the dish. I appreciate the comment about letting the batter sit for 15 minutes to let the baking powder react before baking. My alternates will be to add maybe cardomon and lemon extract to the batter instead of cinnamon and maybe a little brown sugar on top before baking. Simple easy quick and delicious….whats not to like??

  59. 5 stars
    This is the best blueberry cobbler I’ve every made! I substituted the flower for all purpose gluten free flower to make it gluten free and it was amazing! Big hit!!

  60. 5 stars
    I just made this recipe to the letter and it turned out great. I used fresh blueberries, and made no alterations to the sugar or batter amount. The batter didn’t cover all the berries, but it baked nicely and I enjoyed the higher berry-to-crust ratio. I topped it with homemade whipped cream for a super easy but elegant summer dessert.

  61. 2 stars
    I guess I should’ve read the comments first because so many of the 5-star ones are with modifications! I made this according to the recipe and it came out really disappointing – odd chewy texture with not enough batter. Doesn’t look pretty either, looks nothing like the photo. Doubling the batter might help like others have suggested, but honestly probably better to just avoid this recipe entirely.

  62. 4 stars
    Mom and I just made this with our homegrown blueberries-yum. We might use a little less sugar next time, and might try doubling the batter as others suggest but otherwise this dessert is great! Thanks for sharing it.

  63. 2 stars
    This cobbler taste great with ice cream or whip cream. However, the batter is somewhat thin which makes the crust turn out to be very thin after cooking and makes the cobbler look very lack luster in appearance. If you want to impress someone with a great cobbler, try a different recipe.

  64. 5 stars
    I am not a baker but this turned out wonderful. Great recipe! Making it again today with fresh picked blueberries. Last time I thought it could use more of the batter so I doubled it today. It’s in the oven as we speak. The kids and hubby love it! Thanks for the recipe!

  65. 4 stars
    I read a ton of reviews before making this as the comments seemed iffy. In the end I decided to try it out anyways by halving the sugar (both in the blueberries and the batter), doubling the batter, adding vanilla extract to the batter, and a little cornstarch to the blueberries . I also did an extra 1/2 cup of blueberries and used a 9×13 pan. I definitely wouldn’t have had enough topping if I didn’t double it. I used all fresh blueberries (it took a little more than an 18 oz package for 4.5 cups) and didn’t find it too liquidy (although the cornstarch probably helped). The lemon zest is definitely powerful but works well with the berries. The topping didn’t puff up a ton and does resemble a pancake. I’d likely make this again but would also be willing to try another recipe with a puffier topping.

  66. 5 stars
    I pick wild blackcaps every season and was looking for a cobbler recipe as my pie crust skills suck. Came across this recipe and it sounded good. I made the first batch according to recipe and it was delicious but I prefer a higher cake/berry ratio than this yielded. Made a second batch and went one and a half times on the batter mix and it suits me fine. I make no claim to being a skilled baker but here’s a tip I’ve learned through my limited experience: Let the batter sit in the bowl 10 to 15 minutes before pouring over the berries. This allows the baking powder to activate and results in fluffier cake than if you did immediately. Enjoy!

  67. 1 star
    Not near enough cake stuff on top. Double the cake recipe for the topping. It was just too skimpy. I’m disappointed, I was taking this for a family reunion.

  68. I’d like to know how your batter covered that much on top? Followed recipe and 13,×9 pan size, and was no where near enough to get that much coverage? Knew it wasn’t going to be enough, but hoped it would expand more. It didn’t. Very disappointing.

    1. Hi Janet, I’m sorry! Maybe your blueberries were extra large and juicy? My batter rises to cover the top.

  69. 5 stars
    I have been searching for the perfect cobbler since experiencing down in Kentucky years ago. THIS IS IT;) Now that I have a fruit orchard I plan on recreating this often with fun experimentation!!!

  70. I made this with blueberries from our yard and it was outstanding! Everyone loved it and asked for more. Do you think I could use blackberries? We have lots of them ripening now. Thanks!

  71. 5 stars
    I made this simple but delicious cobbler with fresh blueberries that I picked from a farm and I love it. I’m going to try it with peaches as well. Thanks for a great and easy recipe. I love to cook and bake. Finding new recipes is awesome..

  72. 5 stars
    I am by no means a baker, however, I found success with this recipe. I did, however, cut back on the sugar just a bit. But that is just personal preference.

  73. Followed the directions perfectly. Batter was so runny it sank thru the blueberries so there was no cake like batter at the top. Just mush. Never make again. Don’t waste your time. Use a standard recipe.

  74. 3 stars
    Generally liked it, but deeefinetly too sweet and the inside was very running. I’d try cutting the sugar and adding cornstarch into the filling, but it’s not a bad recipe to work off of.

    *note: my father absolutely loved it (although the rest of my family agreed with me), so it’s obviously dependent on your taste.

  75. 5 stars
    I just made this recipe. It turned out wonderful. I did have to double the batter because there wasn’t enough to cover it.
    Also it’s a little sweeter then I like but my husband loved it and he’s not as crazy about blueberries as I am. Will definitely make it again. I baked mine for 35 minutes and it looked just like your picture. Golden brown!

  76. 2 stars
    I followed the recipe exactly. The batter was very runny and mostly sank to the bottom where it turned into mush. Not like any I’d had or made before, or will in the future.

  77. This was very good but I have a suggestion to spray the sides of the pan. The blueberries stuck to the sides wasting so many. But other than that my family really liked it.

  78. 1 star
    Much too sweet. No cakiness at all. Basically, a blob of very sweet blueberries. Not appealing for company. Followed recipe exactly.

  79. 5 stars
    Loved it! I can’t believe ANYONE would have a problem with this recipe. I also can’t believe there is not the option to leave a photo with these reviews because I would’ve certainly loved to attach a picture of my cobbler! It is gorgeous and tastes wonderful!

  80. 1 star
    I really wanted this to turn out but I have to agree with the other reviewers. I measured all ingredients with a kitchen scale and after baking this even an extra ten minutes it was still very liquidy and unappetizing.

    1. 5 stars
      First time making this and even trying. it was so good!! if people are complaining it’s too liquidy they’re dumb because they should just drain the juice from the blueberries before they put it in that’s only common sense.

      1. There was no “juice” before. But after baking it was swimming in juice. Flavor was good, but next time I’d use a little less sugar and some thickening agent. It’s not polite to call people ‘dumb’ when you don’t know what you are talking about…. actually, very rude.

    2. 1 star
      Much too sweet. No cakiness at all. Basically, a blob of very sweet blueberries. Not appealing for company.

  81. 2 stars
    This cobbler was disappointing. Very liquidy; too sweet and milky tasting. I prefer the kind that calls for oats.

  82. 5 stars
    Made the recipe three weeks ago, my wife and brother in law loved it! As I write this, I’m preparing to bake another cobbler (blueberry of course). My favorite is your peach cobbler. I haven’t fixed a tbfs recipe that wasn’t delicious!!

  83. Excellent!! I don’t especially like cobbler or blueberries, but made this for my Dad for Father’s Day.
    I just sampled it and already want seconds! Followed the recipe as written (I went light on the cinnamon out of preference and baked for the full 40 minutes). It was perfect, thank you!!

  84. This was delicious. Mostly made as recipe written, but I did use a half blueberry half blackberry mixture and added a dash of half and half to the milk for richness. Otherwise a perfect dessert treat. Pairs well with whipped cream.

  85. 5 stars
    Threw this together quickly while I was making dinner so we could have it right afterwards. It was DELICIOUS!! Definitely keeping this recipe handy!

  86. 5 stars
    This was super easy and delicious. I did put more cinnamon in dry ingredients as I love cinnamon. Might try with some oats mixed into dry next time just because I love that texture it gives but it was delicious without too. Definitely needed that little bit of browning from the broiler — thanks for the tip.

  87. 5 stars
    My fav. recipe for cobbler to date! I made this as written only adding a little vanilla extract to the batter YUM

  88. 1 star
    A cobbler? Its like a big flat pancake on top. I quadruple checked the recipe to make sure I wasn’t missing ingredients.
    I wasted four cups of Wild Maine Blueberries for this? I am so disappointed. Way too sweet, mushy and the wrong texture entirely .

  89. 5 stars
    Absolutely delicious! My husband devoured a half of it before it cooled off. It is good to the last berry, even without the whipped or ice cream !!!

  90. That was excessively sweet. Next time I will cut the sugar by half at least and add some vanilla extract maybe.

  91. 5 stars
    10/10 on preparing it and baking it. Quick simple and yummy. Best tasting thus far not to technical loved it.

  92. 4 stars
    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.

  93. 1 star
    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.

  94. 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.

  95. 1 star
    I followed the recipe. I know how to follow a recipe. I am a professional chef who works in kitchens, and has a culinary arts degree. I made the batter and thought that it was to watery and, was more of a glaze consistency . I decided to still bake it. It didn’t brown on top or rise at all. I baked it at 350 for 40 mins in a convection oven. The ratio and measurements are off. I then had to fix it by looking up a different batter to put on top and that worked well.

  96. 5 stars
    Great recipe. After reading the comments, I used 1/2 the sugar in the recipe for the batter. I also doubled the amount of batter and used a 8×8 square pan. Cooked for 45 minutes. Family absolutely loved it. First time ever making cobbler and now I’m going to try peaches. Thank you!

  97. 5 stars
    I have been experimenting with alot of cobbler recipes here lately and this one beats all I have tried so far by ALOT! I did mess up and added the cinnamon to the batter but it still turned out amazing. Thanks for this recipe. DEFINITELY A KEEPER!!!!

  98. 1 star
    If I could give it a zero, I would. This recipe has to be wrong. Equal parts flour to sugar for batter part?! It was pure liquid and didn’t bake in the allotted time. Horrible

  99. 5 stars
    Loved this enough to make it twice in one week. Cut back a little on the sugar and made the cobbler part x 1.5

  100. 4 stars
    Pretty tasty! I cut the sugar in the blueberries and topping by 1/3 at least and I’m glad I did or it would of been way too sweet. I also added vanilla into the topping batter and used orange zest instead of lemon = )

  101. 5 stars
    OMG to Die for!!!

    Cannot find anything with Blueberry and came across this awesome recipe, thank you!!

  102. 5 stars
    I have made this recipe several times now. My husband loves blueberry anything. I see a few saying it is too sweet. It is cobbler. It is supposed to be this sweet. But you can always cut some of the sugar out if that is the case. Following the recipe exactly, turns out to perfection every time. I even made it once with buttermilk, as I was out of milk, and it was amazing as well! It is always a huge hit!

  103. 4 stars
    Tastes great but i struggled to cover all the blueberries with the batter I had. Will double the quantity next time. Thanks to some of the comments, i added vanilla extract and used 1/2 cup of sugar instead of a full cup for the batter. Taste was excellent!

  104. Tried this recipe, reduced the sugar slightly before making it because it seemed like a lot…(hadn’t read the reviews prior). Then came to the comments and realized many people thought it was too sweet. I found it to be way too sweet 🙁 and the topping on top wasn’t good. The consistency was dense and flat, not light and fluffy

  105. 3 stars
    Good recipe, but if I make it again I will try using only half of the sugar called for. Seemed way too sweet.

  106. 3 stars
    I made this recipe for my family. We found it to be way too sweet for our liking, and not enough topping. I personally would double the batter ingredients, but use 1 cup sugar. I love blueberries, and I want to taste THEM. I would only sprinkle maybe 2 Tbs of sugar on them. I also thought this recipe could benefit from using some pure vanilla extract. At least 1 tsp. These changes are mearily my personal preferences.

  107. 5 stars
    This has become our go to recipe- every time blueberries go on sale I get them to make this! I personally could reduce the sugar in the batter but then you don’t get a nice crunchy topping. I did double the batter to 1.5 times the blueberries tonight because my hubby requested extra topping lol. I also add vanilla to the blueberries and batter.
    I cook it in my 9×9 square pan because it has a lid for easy leftover storage. I feel like a 9×13 would be too big

  108. This was such a lovely end to our meal. I halved the recipe only having 2 cups of blueberries and did make a couple of of adjustments due to lack of ingredients. I used orange zest and brown sugar. Delicious. The texture was perfect and I served with with a dollop of honeyed yogurt.

    1. 3 stars
      I agree, and I didn’t think a cup of flour was going to be enough, so although I followed the recipe I did make 1.5 the amount of batter. It’s still not a lot, I wish I had doubled it. And it did not puff up. And it is too sweet, by quite a bit. However, I did like the butter idea, and I will know how to correct the batter for next time.

  109. 5 stars
    I believe this is the best blueberry cobbler recipe I’ve ever made. My family almost ate it all.

  110. 1 star
    I tweeted the recipe & used tangerine zest, spice, Dekuyper’s Triple Sac & my Tee’s Grown Folk’s Vanilla Extract. It was delicious topped w/ whipped cream & a scoop of ice cream.

    1. 2 stars
      For as many desserts I’ve baked successfully using gluten free substitutes
      (typically 1/2 part almond flour + 1/2 part King Arthur GF substitute flour… cookies, breads and cakes where you’d never taste the difference) this recipe didn’t work out! The texture was off, and no rise… maybe not enough flour, or the sugar didn’t get a chance to incorporate?
      Regardless of which flour, I’d try beating my sugar and melted butter in the bowl first, before mixing in the dry ingredients next time!

      2 stars since the blueberries were syrupy and delicious on the bottom though!

  111. 5 stars
    Made this recipe tonight for a quick and super easy family cobbler dessert to use some fresh blueberries. The only substitution I made was the milk I used half and half because we don’t keep milk on the house. Family loved this cobbler, and have already requested it again! Thanks for a super easy family friendly recipe!

  112. There’s definitely too much moisture in the batter. I think there’s a misprint in the recipe. 1/4 c of milk would probably be about right. I had to toss this. It was terrible!

  113. 2 stars
    Super easy but way too sweet! Couldn’t taste the frozen blueberries I used. It was almost inedible for the amount of sweetness for me.

  114. 5 stars
    Made this cobbler for a day after Thanksgiving dinner. One if the best cobblers I’ve made. Absolutely loved the lemon zest with the berries. I used frozen berries snd didn’t thaw them. I followed all steps including melting the tree while warming the baking dish and let the sugared berries sit in the melted butter while my son helped mix the dry ingredients. I also used almond milk instead of regular, and wasn’t sure how that would work out. I cooked 40 min and my oven was hot from higher temp cooking.

  115. 1 star
    I’m sorry but worst cobbler recipe ever. Had to toss it and I was making it for Thanksgiving morning.
    The top was overdone, the middle was raw! Followed directions to a tee!
    Btw… my oven works great. This recipe should be removed. Sorry.

  116. 1 star
    I followed the instructions exactly, but used frozen berries which had been thawed and drained. Far too sweet and even though the topping was baked through, it wasn’t light and airy….it was kind of gummy. Not the biscuitlike texture it should be. Would not make again.

  117. Easy, delicious. I used whole milk and probably did more lemon zest than I should have, but turned out great – will definitely do again!

  118. 1 star
    I also hated this and wish I would have read the reciews.
    No depth or complexity in flavor.
    Way too sweet, so much that it completely overpowered the blueberry.
    My topping did, however, bake up fine but that was not really a redemption for this one note, boring bake.
    Wasted $10 in delicious blueberries, please skip this one.

  119. 5 stars
    I have made this several times it is amazing each time! I double the topping and add the juice from one lemon to the blueberry mixture. I have taken it to several potlucks and everyone loves it.

  120. 4 stars
    Yes but instead of 4 cups of blueberries used 1 cup each of blueberries, blackberries, raspberries, and strawberries. Delicious! I needed something to do with all those berries that I had had to have. It worked exceptionally well. Would do it or another variation in a minute. And I was more generous with the batter which was a personal preference .

  121. 1 star
    Did not turn out like photo. Very thin batter and more like a pie crust top. The milk didn’t work for me.

  122. 1 star
    Only make if you want to waste time!! Followed recipe exactly and did not come out good at all. Super sweet and barely any cake on top. Didn’t cook according to recipe. Would not make again

  123. 5 stars
    I used frozen blueberries and thought about excess juice so I put 1 bag of maple instant oatmeal and spread with blueberries, worked out well, …Thanks

    1. 1 star
      Wish I’d read the reviews. I agree it was way too sweet. The batter was insufficient for the amount of blueberries and it was a boring batter- no real flavor or interesting texture.

  124. Too sweet for my taste, need to reduce the sugar. Did not like the pour over topping, after it bakes it stays really soft doughy underneath. My family prefers a more of a crumbly topping. Would not make it again.

    1. I took your advice about the sugar, I also used a packet of maple instant oatmeal and mixed throughout the frozen blueberries reduce the juice…..Thanks

  125. 1 star
    I did not like this recipe. It is too sweet. The bread portion was not at all like the picture. I would not make it again.

  126. 4 stars
    I usually say that nothing is too sweet or too salty. This recipe flies in the face of my motto. If I were to make it again, I would put no sugar in the blueberry mixture and half a cup in the batter portion.
    I used a combination of fresh and frozen berries and they both looked the same after baking so don’t worry about which you use. Great recipe, simple to make, just too sweet.

  127. 3 stars
    Wouldn’t make again. The fresh blueberries turned to mush, so the cooking time is too long. The topping was not enough to cover and did not look like the picture, at all.

  128. excellent recipe, 2 teenagers and 4 adults loved it I only used 3 T of butter, may try even less next time. Also will cut down sugar next time.

  129. 5 stars
    Delicious dessert! I am gluten free so I made with gluten free flour. It came out delicious I have now made it with blueberries, peaches and raspberries. Great recipe definitely a keeper. I do cut the sugar by a 1/4 cup. Just my preference still tastes delicious!!

  130. 5 stars
    This receipe is to die for, I did make changes also hope the OP doesnt get offended the base receipe is what I needed. My dish was a deep dish small oval glass wanting that deep soak bread way in there. Did 3 cups blueberries.. 1-1/4 cup flour, 1 cup milk as the original 3/4 was too dense. Both in blueberry mix and flour only used 1/4 cup sugar in each. Tsp of vanilla and squeeze of lemon juice in the blueberry mix as well. Also topped the finish with raw sugar gave it that crust. Everything else followed as listed. This dessert dish has become a home wrecker when trying to focus on dinner meal first.

    20 mins in I moved the dish to the bottom rack helping it cook through.

  131. 4 stars
    Simple tasty and quick recipe. Followed recipe to T and only suggestion would be to cut back on sugar. Like a little more of tartness of blueberries and a bit too much sugar. Definitely make again.

  132. 5 stars
    This is an amazing recipe! I’ve made it with blueberries, blackberries and next I’m going to do peaches 🍑 😋. It’s super simple and tasty.

  133. I made two batches of this for when we had a large group over. My brother-in-law who never takes 2nds was the first one refilling his plate! My son, who is an excellent cook raved about it and asked for the recipe. I think in future batches, I will cut down on the sugar added to the berries. I will be making this again and again!

    1. How much sugar would you say to cut down to? I’m about to make this recipe for the first time, and I want to take everyone’s advice about cutting down the sugar in it.

  134. I decreased sugar, used oat milk and added a bit of fresh thyme to the batter. The flavor was great, but the batter wasn’t completing cooked through – something I didn’t realize until I served it to guests. Oops! Make sure to check that it is cooked all the way through, even if the top is browned. Will make again!

  135. 5 stars
    I made this tonite and it was delicious! I used a 10 x 10 corning ware skillet pan and 5 Tbsp. of Butter as a 9 x 13 pan won’t fit in my counter top oven. I did the blueberry mixture just as written. In the batter I used Half & Half instead of milk. After reading the comments from some people who wanted less sugar I put 1/2 cup in the batter and then sprinkled turbinado coarse crystal sugar on top. That made a nice crunch on the top of the cobbler. I skipped the cinnamon. I cooked it for 36 minutes but left it in the oven for an additional 10 minutes after turning it off because of some comments about it not being cooked enough. Mine turned out just perfect. Thank you for posting such an EZ AND delicious recipe.

  136. August 14, 2022
    Turned out great! I added a little more almond milk (we’re lactose intolerant) when I saw the batter was a bit thick, and it’s just delicious! Will definitely be making it again.

  137. Very easy to make.
    Way too much sugar, cut the sugar! It doesn’t need to be sickeningly sweet.

  138. 5 stars
    Best blueberry cobbler recipe ever. I normally don’t modify a recipe the first time I make it, but after reviewing the comments, I used a 9” square pan and it was a perfect ratio of filling to cobbler. Cinnamon adds a really pleasant taste. Well done.

  139. 5 stars
    Best EVER blueberry cobbler! I already requested this for my birthday! We made the recipe exactly as written. As a family, we went to a local farm and picked the blueberries fresh of the bush. I think using “just-picked” berries is key to this awesome cobbler.

  140. 3 stars
    Tastes great but the batter to berry portion is way off, and it was too sparse for a 9×12 pan. It called for the sugar to be mixed with the blueberries and also in the batter? How much sugar goes in each thing or is there a typo?

    1. 1/2 cup is added to the blueberries in step 3 (you can reduce the sugar here, depending on how sweet the blueberries are). The other 1 cup of sugar is added to the batter topping.

    2. 4 stars
      The batter should be doubled.
      It still tasted good. I used cinnamon in the batter and over the berries.
      I also added (2) skinned sliced peaches.
      It’s easier than making blueberry pie with a homemade crust.

  141. 5 stars
    One of the BEST cobbler recipe there is!!! I know I can always trust TASTE BETTER FROM SCRATCH’s recipes

  142. 5 stars
    I just made this for a Church Potluck today and it was GONE! My Son had gone Blueberry Picking with friends and I had a few pounds of gorgeous berries so I needed a recipe that required fresh ones.
    Everyone Raved how delicious this cobbler was-when the very best cooks in church give YOU props…it must be good😉!
    I think it’s having fresh berries and that lemon zest is what takes this to the next level!
    Thank you for the recipe 💗

  143. 5 stars
    Hello from my kitchen:
    This is my 2nd time making this easy yummy recipe. We did think that it could have more topping the 1st time, so this time around I doubled the batter recipe. I also doubled the butter because it does say that is part of the batter. I also added an extra cup of blueberries with a dash of sugar.
    I just took it out of the oven and it looks wonderful! I think I would keep the 2nd time around recipe!
    Thank You for your great recipe!!

  144. 5 stars
    So great. The only thing different I did was add sugar on top of the crust with the cinnamon before baking. This was a fantastic recipe, the crust is crispy, the sugar and berry amount is just right. The whole family loved this recipe.

  145. Made this recipe to take over to a campfire with friends last night. Everyone raved about it. Easy to make with simple ingredients. Right up my alley!

  146. 5 stars
    Used wild blueberries from the bog to make it, added the cinnamon to the batter and added a little vanilla too. Used extra zest in the blueberries. Turned out fantastic even though some of the batter ended up on the bottom of the pan.

  147. 5 stars
    Very easy and delicious. I had planned to use another recipe since had an abundance of blueberries. When I started there were so many step plus refrigeration, that goggled a different recipe. Thankfully I found your recipe! Plenty to share.

  148. 1 star
    Turned into blueberry soup. Followed the recipe exactly and to the letter. About halfway through the cooking process I saw a thin crust on the outside, with the inside consisting of mush… then a short time later the whole baking tray was soup. Would not recommend this recipe whatsoever.

    1. I noticed halfway through that it was very soupy looking, and I was a little concerned. But then I…… let it finish cooking (baked just a few extra minutes for good measure). Turned out great 🙂 let it finish baking next time lol

  149. 5 stars
    Just made this this morning and had to steal a taste while still warm. I like it a lot! The butter gives it a delicious flavor. I did use frozen blueberries from my freezer also.

  150. 5 stars
    Absolutely delicious! Love the lemon zest with the blueberry. I used frozen blueberries in a 13×9 pan. Definitely need to cook about 1 hour. I topped it with a pinch of Sugar in the Raw. I used Ready Whip whipped cream because I didn’t have ice cream. Definitely recommend. Simple recipe but ooooooh so tasty!

  151. Hello! Is this something I could make ahead and refrigerate, and then put in the oven later? I’d like to make it before guests arrive, but serve later in the evening. Thank you!

    1. You could—but it’s so easy to make (you could even measure out all of the batter ingredients before hand) that I highly recommend serving it hot and fresh.

    1. 4 stars
      Next time I make this recipe I will use one cup of milk because the batter was to thick and did not cover all of the berries.

  152. This is the best blueberry cobbler recipe I’ve tasted and the second time I’ve made it. First times I used my go to cobbler crust, (no milk use egg instead) this time I used this crust recipe. I used frozen blueberries but added a little cornstarch to berries and mixed it in on first cobbler but this time I didn’t add the cornstarch but made it in a dish that was about 10×10 , only used 3 cups blueberries and it was perfect.

    1. I made it with gluten free flour and a sprinkle of cinnamon for the batter. I thought it was excellent. I used more blueberries and some blackberries and even with the extra fruit thought there was too much sugar.

  153. 4 stars
    Made this last night and it’s yummy! However, since I used frozen berries, I had to cook it an additional 20 min even though I followed the recipe perfectly; my oven thermometer indicated that the temperature was correct as well. Did you try it with frozen? Since you say you can use either, you might want to put a disclaimer about the baking time. I served it hot over vanilla ice cream and the sweetness was perfectly balanced by the dairy.

    1. Thanks for trying the recipe and passing on the cooking time adjustment needed! So glad you loved it 🙂

  154. 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

  155. 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…

  156. 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.

  157. 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.

  158. 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!

  159. 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)

  160. 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.

  161. 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).

    1. 5 stars
      I used both. Scratched the zest off 2 lemons a gave half of 1 lemon a solid squeeze thro a small strainer.

  162. 5 stars
    Made this with blueberries we picked a couple weeks ago and loved it!

    Can I substitute the same amount of blackberries and use the same recipe?

  163. 5 stars
    This was super easy to follow and turned out amazingly.
    I used a 7×11 pan, unsalted butter and used slightly less blueberries in it and it was perfect! Other than those changes I followed the recipe exactly with no issues.

  164. 5 stars
    After reading comments, decided to defrost and drain my frozen blueberries first. Then followed the recipe to the letter. My husband (a southerner whose pallet is hard to please) said it is the best blueberry cobbler he has ever tasted. Now i’ll make it again for the rest of the family!

  165. 5 stars
    Made this for Memorial Day, it was a huge success, there was nothing left. Made it with my 11yo Grand daughter, she was so pleased with how it turned out.

  166. The blueberry cobbler flavor was the best BUT I had total soup under topping- I used frozen berries.

  167. Waaayy TOO MUCH sugar! Cut sugar by two-thirds or at least by one-half. Double or triple the flour mix to cover dish.

  168. 5 stars
    This was such a hit! I served it at a dinner with twelve people and every inch of it was eaten. I was skeptical at first about the butter not being mixed in with the biscuit dough but it was AMAZING. Thanks so much! I will put this one in my regular go tos.

  169. 5 stars
    This is a wonderful and simply delicious recipe. I was very impressed by the simplicity. One of my daughters is lactose sensitive and the other is gluten sensitive. I substituted almond milk for one batch. The second batch I used a glutenfree pancake mix. Everyone was delighted. Thank you very very much!!!

  170. 3 stars
    Extremely sweet. I would cut down the sugar by half. The filling gets very watery if you use frozen blueberries.

  171. 1 star
    I followed this recipe step by step and ended up with blueberry soup. It’s never a great sign when you have to drain your cobbler. The topping was ok, almost a cake like consistency.

  172. My neighbor gave me some fresh blueberries she picked and I want to make a blueberry cobbler to give to her. Can I use a disposable metal container to make the cobbler in ?

  173. 1 star
    Worst cobbler ever. Watery blueberry filling and doughy topping. Don’t waste your time or blueberries. A little cornstarch added to the blueberry filling may have helped. Too much sugar, and what was the melted butter in the pan for? Martha Stewart is a better site.

  174. I just made this and it’s delicious! I’ve never made a blueberry cobbler before, but I had noticed fresh blueberries in the grocery store and wanted to use them in something other than a pie. Nothing wrong with pie, of course, I just wanted to try something new and a little easier. And this recipe IS easy! Easy as….pie…..? No, that can’t be right. LOL. Great recipe.

    I made NO changes. I’m a stickler for following recipes as they are written.

  175. 5 stars
    I made this in 15 minutes prep.Reduced sugar in batter to 1/3 cup granulated sugar and used 1/2 cup for tossing 2 cups fresh blueberries. Baked in 9 inch Pyrex dish for 35 minutes. Was fantastic! Will make it again for sure
    Thanks so much for sharing this recipe.

  176. Made this yesterday, shared with 4 neighbors plus my husband and they all raved about it. Made homemade vanilla ice cream to go with it. Since it was such a big hit yesterday and so easy to make, am making it again today to take to a neighborhood potluck.

    1. 1 star
      This is a horrible recipe. I saw the rating and didn’t read reviews because of it. That’s totally on me and I regret it. It was a waste of really expensive ingredients and now I’m desperately trying to save it by adding egg and flour and mixing the mess all together and rebaking hoping for some kind of cake. I questioned some of it when I assembled it because it didn’t make much sense to me and I should have trusted my gut. After 40 min baking I had liquid blueberry and butter filling with uncooked batter. I have no idea how this turned out for others. I can’t recommend this to anyone. Save your time and ingredients and please go search for another recipe and learn from me and read reviews… hopefully this saves someone from a mess.

      1. 4 stars
        I had the same problem but I don’t understand why it is so soupy!?!?!?! I followed the recipe exactly! I started to wonder if the oven was broken (lol). I let it go 40 minutes and it was still very soupy and then I put it in for 10 more minutes and still not done and I just decided, what the heck, up the temperature and cook for another 40 minutes…..I have a sneaking suspicion that it’s going to be a mess still! Oh well!

  177. 5 stars
    I usually dont have much sucess baking anything but this recipe changed that! It was an easy – delicious way to use blueberries from last years harvest!
    I thought the amount of sugar seemed high but I followed the recipe as stated except I Added about an extra 1/2 -cup of berries- it was perfect!
    Definitely going to use this recipe again.

  178. 5 stars
    I am on my second time making this in a few days. Delicious, basic, easy, and also easy to make additions or double, halve, or even quarter the recipe if needed.

  179. 2 stars
    Not good. Not enough blueberry filling for a 9X13 dish. Too much butter. Crust was hard and flat on top.

  180. I made this today. I cannot get it to look cooked. I put it in for 40 minutes, added another 20 minutes. It still seems very liquidity. I can wiggle it and it like very loose jello. I followed the directions to the letter, I didn’t know what I did wrong.

  181. 5 stars
    Made this cobbler today. Just ate a piece before my dinner. Couldn’t wait. Delicious even without the ice cream. Will make again.

    1. Hi henry- I’ve checked twice and printed from home myself and all the ingredient amounts are there. Please let me know if you still don’t see them.

    2. 5 stars
      Sorry…..I found them. Glitch in screen display prevented view of measurements. Tried recipe and it came out great.

  182. 5 stars
    My son, once made the first time, wanted me to make again the next week he loved it so much. Very easy to make. Thanks!

  183. 5 stars
    Delicious! I made this recipe New Year’s Day 2022 and it is so good. I did tweak it a little bit by adding a 1/2 teaspoon of orange zest. This is my new go to recipe for a tasty quick treat. Happy New Year

  184. 5 stars
    Delicious stuff. I did 1.5x the whole recipe in a 9×13 to have a bit thicker servings but other than that this is amazing 10/10

    1. Hi, John – I tried to 1.5x the recipe for the top/crust, but the middle part of it stayed liquidy/gooey. I ended up cutting out the sides and serving them without the middle. Did you adjust the baking temperature or time?

  185. 5 stars
    Wow, the topping was unforgettable-crispy yet soft. The best cobbler recipe I have come across in a long time-this is a keeper. Looked exactly like the photo!

  186. 5 stars
    Thank you for sharing your incredible recipe! I used Barley Malt instead of sugar which required half the amount. It turned out AWESOME!!! Thank you again!!!

  187. 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.

  188. 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.

  189. 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.

  190. 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!!

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

  192. 5 stars
    My Mother always made coblers as we had an orchard. Her recipe was probably from Betty Crockers. I made this for a dinner dessert with friends. It was a hit! Reminded me of my Moms and was so easy peasey! Yum!

  193. 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.

  194. 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 .

  195. 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.

  196. 5 stars
    Easy to make and delicious 😋 recipe. Blueberries 🫐are in season at our local Farmers market. Next time, I am going to double the cobbler topping. It was so good! The cinnamon added on top before baking was a nice addition.

    1. I’ve never been able to be bothered with zest. A good substitute for lemon zest is lemon extract. You use half the amount of lemon extract — so for instance, if the recipe calls for one teaspoon of lemon zest, you would use 1/2 teaspoon of lemon extract.

      I used lemon extract rather than lemon zest when I made this recipe. I’m a stickler for making recipes as written, but this is the only exception I make.

  197. 5 stars
    I make this recipe often, it always comes out perfect. I substitute the milk for half and half. I use raw sugar and cut back the amount in the batter.

  198. 4 stars
    I followed this recipe except for substituting sugar free vanilla almond milk (I like the Silk brand and used the organic choice). It turned out delicious! I’m trying it with half the sugar with fresh picked blueberries and vegan butter next since we are mostly vegan in my household. Oh- and I also used whole wheat pastry flour and it worked really well! I served it a dinner party and everyone raved about it!

  199. 5 stars
    Made this today, followed the recipe exactly, and it was fabulous. Super easy and super delicious. The sweetness was perfect as written, and I liked that the batter was actually easy to “drizzle” – I prefer this consistency to a “drop” type dough. My entire family consisting of my husband and three teen daughters and I raved about it and ate it up. This one earns a permanent spot in my recipe book,. Thanks!

  200. My first time making this. Very easy….which I liked….I’ll know in a few minutes when it’s through baking. I love cobblers It did seem like a lot of blueberries but I guess that’s the point!!!

  201. 4 stars
    I cut the sugar in half, both in the blueberries and in the crust mix and it was much better than the first time I made it. I also put a tablespoon of corn starch in the sugar I mixed in with the blueberries to make a thicker syrup, and it was soooo good. I love the lemon flavor with the blueberries, it’s so Summery and refreshing and goes so well with vanilla ice cream!!!

  202. 5 stars
    I baked this delight and came back for the recipe again. My family loved it. It was easy and delicious. Thank you.

  203. 3 stars
    The batter proportion is way less. Needs to be atleast 1.5 times. Also sugar in blueberries can be half cup and frozen butter added to the batter instead of melting works better. I also needed to bake this for 50 min.

  204. I made this recipe and was a bit cofused. How could you drizzle the batter ? With one cup of flour and one cup of sugar to 3/4 cup of milk it was more the consistency of biscuit dough which you drop on. Or was there an ingredient missing in the recipe? While the butter was listed with the batter ingredients it was prepared withe the berries? Did it go both with the berries
    Es and the batter?

  205. I don’t like the consistency of the batter it’s too thin and it doesn’t cover the blueberries completely. You say to use 4cups of berries and I did I am making this for a party and I don’t think it’s going to work

  206. 5 stars
    Easy and delicious! I make about 1 1/2 the batter recipe, minus the extra sugar. Cook for about 55 mins. And it’s perfect!

  207. Added my homemade crumb topping instead of just cinnamon… man man I have no words to how good these are!

  208. 5 stars
    So glad to find this recipe as it turned out great using gluten free flour. However it needed to be cooked much longer than indicated in the recipe.

  209. I have tried the peach cobbler recipe using canned peaches. Delicious, and really easy. Stored in refrigerator after cooling and reheated. I am attempting this recipe with fresh blueberries and I am anticipating that it will be a hit! Cobblers are my favorite dessert: so eat to make and it is nutritious. Making it yourself allows you to adjust the sugar and butter! Yummy ya’ll!!!

  210. 5 stars
    I am going to make this tonight but was wondering if I can make this ahead of time, place it in the refrigerator and throw it in the oven a few hours later?

    1. Hi Mindy, the batter is best made right before baking! It comes together really quickly, and you could even measure out the dry ingredients so they’re ready.

  211. First time making a cobbler so did not know what to expect with regards to the batter texture. Was not expecting the batter top to be crispy. Personally, I would have preferred it to be more cake like. After reading the reviews, I have to agree that there is way too much sugar in this recipe. Also, made 1 1/2 times the amount of the batter which I found to be ample once the cobbler was baked. Added 1 tsp. of vanilla as well. Baked at 350 degrees for 45 minutes in glass pyrex pan and it turned out beautifully. Don’t think I would make it again. Will check for more of a cake type of blueberry cobbler.

  212. 5 stars
    I forgot to say they ate blueberry cobbler in our novel for book club, The Last of the Moon Girls. I picked the blueberries last summer from our friend’s home in Picayune,, Mississippi.

  213. I made this for my Literary Society of Driftwood to rave reviews. With the pandemic, we didn’t meet for a year and I haven’t been cooking much or baking, but I did find my way to the kitchen with a compass.

    1. 2 stars
      Way too much sugar. It overwhelms the blueberries and makes to cobbler sickly sweet. The advice to halve the sugar is spot on, though I may go further and eliminate the sugar with the berries and ha

  214. This is exactly how my grandmother, mother and I make it. My favorite is peach, but I had some frozen blueberries so I used them. We just use SR flour, no baking soda or salt, and it’s even, 1 C sugar (I am diabetic so I use Splenda, cuts down on carb content and cooks and tastes fine. Use 1 C. flour, and 1 C. milk. I use almond milk, tastes great and also reduces carbs. We don’t generally use cinnamon with blueberries, although it probably tastes fine. I am from the deep south and most of us pretty much make it this way. I drop batter by tablespoons on to fruit, so top isn’t completely covered, but it fills in during cooking. Soooo good!

  215. 5 stars
    Baked this tonight. Followed the directions exactly and it came out delicious. So so good and so so easy!!

  216. I made this and it turned out amazing. My family loved it, I used frozen blueberries. Cant wait 2 try it with fresh blueberries. All in all it’s a great recipe. Thank you.

  217. 5 stars
    This is a classic old time recipe for blueberry cobbler. I made it for a family dinner and it was a hit. It was not on the real sweet side, it had a balance of blueberry with a mild sweetness to it. I am from the south so we like our tea we like it sweet so next time I’ll just add more sugar. It did take longer to bake but that’s no big deal. Overall this is a great recipe. You do need to use good flavorful blueberries or it could be bland and I think that’s a big reason some found it to be that way. Good ingredients really do make the dish.

  218. Used 3 cups of frozen berries. Cobbler was not even close to being done cooked after the time given. Batter wasn’t cooked at all- needs another 25 minutes. Horrible.

  219. 1 star
    Runny mess. Used frozen blueberries as it said and it was a runny mess. Very disappointed and tossed the whole thing

  220. 1 star
    I followed the recipe to the letter. Butter, blueberry mixture into the bottom of a 13 x 9 pan.. mixed up batter to pour over the berries and there was not enough batter to cover 1/3 of the berries. So I made up another batter and it still did not come close to covering the berry mixture?? I have NO idea what happened. It also had a very bland taste. Disappointed.

  221. 5 stars
    I made this with 3 cups of frozen blueberries and I added the lemon zest and the juice of one lemon. Absolutely amazing, definitely will keep this recipe as a family favorite. I think you could cut some of the sugar and it would still be great!
    Thank you for sharing, if you want a quick and yummy dessert this is the ticket!!

  222. 5 stars
    So delicious. Never had a desert quiet like it before. I halved the sugar, from personal preference and it still came up great. This one is a keeper.

  223. 5 stars
    The best I’ve ever had. Not cake-like, and not quite like a crisp. I thought it would have too much sugar with the blueberries but it was perfect. I rarely make comment on recipes! This one is a recipe I just had to comment upon.

  224. 5 stars
    I used 3 cups of blueberries instead of 4, but followed the rest of the recipe exactly as described and it was amazing! Best cobbler recipe I’ve ever made so far! Being in the south, we make blueberry and peach cobbler a lot so I am always looking for new recipes. This one is a keeper!

  225. 5 stars
    This Cobbler turned out DELICIOUS!! I used cake flower instead of all purpose flour. I used a 1/2 cup of sugar instead of the one cup it called for. I added 1/2 tsp of vanilla to the batter as well. I used frozen blueberries and let them sit about an hour with the sugar on them (stirring a few times). I can’t wait to try your other cobbler recipes.

  226. 4 stars
    The textures are on point with the cobbler. However, the sugar is definately overdone. I’ll be keeping the recipe in my collection, but cut sugar by half so the blueberries really have a chance sing.

  227. 5 stars
    Made this today in a round pan. Used a few frozen cherries I had, added vanilla and an egg and yummy! Boy was it good! A little gooey on the bottom while a little crispy on top. Loved it. Thanks for the recipe.

  228. 3 stars
    The berries were spot on, but for my taste, the crust was too thin and hard…crunchy? I checked the recipe to see of I had missed an ingredient, but I had not. The cobbler is still delicious warmed with ice cream topping.

      1. When I increased the batter, the middle did not cook. I cooked it longer, and it still would not catch up, so my solution was to remove the sides and serve them in a separate dish while I tried to get the middle finished. Do you think a good solution would be to bake it in two 8×8 dishes instead? Or to adjust the temperature?

  229. 5 stars
    I work in activities at a senior community and made this. It was a huge hit… especially with vanilla ice cream on top. When I made this at home I used Monk fruit instead of sugar and it cut out the sugar and it was still fabulous! Next time i am going to try to substitute 1/2 almond flour and 1/2 coconut flour instead of the regular flour. I am trying to make this Keto friendly. Will also try the suggestion from above and add some vanilla. Any other suggestions about making this Keto friendly would be greatly appreciated!

  230. 2 stars
    I made the recipe as written. It’s a good start but not anywhere near where it could be. Everything in the batter should be doubled, except for the sugar. The batter could also use a teaspoon of vanilla. The sugar in the blueberries should also be reduced.

  231. 5 stars
    This is very good just as written. It requires a lot of sugar, but our grandchildren think I’m swell. If I weren’t trying to impress the grands, I’d use less sugar.

  232. 4 stars
    Very quick, easy, and good – I put only 1/2 Cup of sugar in the batter and added cinnamon and lemon to the berries. It was plenty sweet. If I make it again, I might slightly reduce the sugar in the berries. I like it tangy! I imagine you could use other fruits too.

  233. 5 stars
    While I usually make cobblers with thicker crust, tried this. It is fabulous!! Yes..crust quite thin and very sweet like some old time recipes. BUT, it was quick, simple and made just enough delish, thick jelly-like juice. Share w friends who raved. Only negative…only made thin amount in 8×8 dish. So good I would have liked more to share.

  234. 1 star
    Even though I love a good blueberry cobbler, this just wasn’t it for me. It had way too much sugar, and not enough batter and flavor coming through.

  235. 3 stars
    A soupy mess. Because I used frozen blueberries I did add a bit of cornstarch but obviously not enough. I should have double the “cake” batter which I think would have been better with a beaten egg in it. Way too sweet. I’d cut the sugar in both the blueberries and the batter by half. Pretty disappointed to tell you the truth.

  236. 5 stars
    My first time ever baking one and everybody says it is the best! Thank you so much for this very easy to follow recipe!

  237. 5 stars
    This was very good. Since one review mentioned it was too sweet and another mentioned there was not enough crust, I added another 1/2 c of flour and 1/2 t baking powder and reduced the sugar in the batter to 2/3 c. I didn’t measure the milk, but added until the batter was thin enough to pour. I think the sugar could be cut back a little more, especially if your blueberries are sweet. I used frozen blueberries without thawing. We agreed that we could easily eat this for breakfast. More delicious than a blueberry muffin. Thank you.

  238. 5 stars
    I don’t know what possessed me to buy 3.5 pounds of blueberries at Trader Joe’s when I really went in there for salmon but I did… anyways, I made your recipe but I doubled the berries and added a smisdge of cornstarch since I doubled the berries so it would t be soupy. I was a little skeptical of the topping because I have always done drop biscuits on top. The universe must have hidden my recipe book on purpose so I could make this amazing, easy, super yummy cobbler! Thanks!!!!

    1. You sound like me when I go to the grocery store…I go to pick up bread and milk and end up with a prime rib…haha…that’s my entertainment now a days..

      Thank you. I’m going to give it a try.

      1. Same here! I am going to try to make this. My husband’s Mother made this, and called it Blueberry glop. She put white cake mix on top, and drizzled butter over it. I hope it comes out like his Mother’s, for his Birthday.

  239. I made this Blueberry Cobbler. Added a can of blueberry pie filling and 2 cups of fresh blueberries. It was great…didn’t have to worry about any left over…

  240. Followed the recipe exactly as printed, using fresh blueberries. It is absolutely wonderful! A real keeper!

  241. 4 stars
    VERY easy to make which gets extra points, love the blueberry aroma. But the recipe was too sweet for me. I reduced the sugar by about 15%, In hind site I should have cut it by half, especially if you want to eat it with ice cream.

  242. 5 stars
    I used frozen mixed berries and cooked them first with cornstarch to thicken them up. It was so easy and tasted great!!

  243. Made this today and added more blueberries then what it called for. It was very tasty and easy to make. Would definitely make this again. I put homemade vanilla ice cream on top of it. Could also use whipping cream instead of ice cream!

  244. yummy..BUT, not really as advertised. much more cakey than crispy.
    I made 1.5 x batter, but most of my guests thought it could have used more!

  245. 5 stars
    Turned out beautifully, a bit sweeter than I prefer so I’ll cut sugar next time as well as mix a bit more batter, otherwise a very simple dessert recipe that can be adapted to most any fruit.

  246. 5 stars
    This is the best cobbler recipe I’ve ever found. I’ve made this so many times it’s embarrassing. Thank you!

  247. We have a small blueberry farm in Oregon. We also have apples and peach trees. This recipe works great for all three fruits. I like to use 1/2 almond and 1/2 regular flour and occasionally use buttermilk.
    We also prefer whipped cream with a little cinnamon in it as a topping the way my great aunt did.
    Sooooooo good.

  248. 5 stars
    This cobbler is AMAZING! I cut down the sugar in the batter to 3/4 cup, and 1/3 cup in the blueberries. It was absolutely delicious, and my family of three polished off over half the pan in one night!

  249. 1 star
    Awful! Worst recipe ever. Just a soupy, sugary, mess. Topping never gets done as it is too thin. This recipe is a tragedy. I wasted some beautiful blueberries for this.

  250. 5 stars
    This is my go-to cobbler recipe! Have made it 5x and often switch up the fruit. Made a blueberry and peach one this evening and cut the sugar in at least half due to the sweetness of rhe peaches. Highly recommend!

  251. 4 stars
    I made half a batch since it’s just my husband and myself. The recipe is very easy, love the zest of lemon, but my batter didn’t raise much. It was very good though! I used fresh blueberries from our local vegetable/fruit farmer. Think I’ll keep this recipe! Thanks!

  252. Step 5: i wish butter is in the batter so when baked the top layer can be more crispy, instead it’s just bread-like since all the butter is on the bottom with the blueberries.
    But overall is still good.

  253. 3 stars
    I used beautiful sweet blueberries from Ocean Spray. They were sweet, which may be why this recipie tasted much too sweet. I agree with another person who increased the amount of the batter by half. It does seem to need more batter. If I make this again, I will decrease both the sugar in the batter and the amount mixed with the berries by at least a third. (Just as a personal note: I do not like pre-made pie crusts that include sugar. I feel the same about soy sauce that has sugar added to it.)

  254. 5 stars
    Oh. My. Goodness.

    So, so, so good. I used a hearty splash of lime juice (having no zest).

    Tried it both as one big cobbler and as two smaller ones to share. Win-win all around.

    Thank you so much for this glorious recipe!

  255. 5 stars
    Made this today using fresh blueberries. I did not change anything and it came out perfect! The whole family loves it.

  256. Hello, Could I add some cornmeal to the biscuit topping? If so, how much and would I need to make any other modifications?

  257. 5 stars
    Excellent recipe! My family is very picky and everyone came back for seconds. Next time I will double the recipe.

  258. 5 stars
    Omg the cinnamon was such a great touch. We added ice cream and regretted it. It’s perfect on its own. Will definitely make again. So easy.

  259. 5 stars
    Made this with ripe mangos from our tree. Unreal! I cut back the sugar to 1/4 c as the mangos were quite ripe.

    Great recipe, easy and super tasty. The butter in the bottom of the pan is a great trick!

  260. 5 stars
    Everyone loved it! We harvested 12 cups of blueberries from our two bushes (with more still to come) and tried this recipe. The simplicity and ease of this recipe, combined with the taste, makes it ‘the go to’ from now on. We have two different varieties of blueberries so we did not find the recipe too sweet! Wild black raspberries were also tossed in. Thank you so much for sharing! ❤

    1. I haven’t tried substituting almond flour. I think it will work but the cake like batter might also not bind as well. I’ll be interested to see how it works out for you.

  261. 4 stars
    Great recipe, super easy and not a lot of ingredients. Like many others, I do feel it does have too much sugar. I did 1 cup sugar in blueberries and half cup in batter. I think next time I will only do 1/3 cup in blueberries and half in batter. My batter came out crispy at the top. I didn’t get a cake-type texture.

    1. I like the cakey texture also. I’m wondering if it came from pouring the batter over the butter, blueberries over that and it cooks up thru them? We loved it this way!

  262. 5 stars
    I do a lot of baking, and I was born and raised in the South by the very best cooks. Your recipe for the cobbler was not only simple but very satisfying. I halved the recipe as I was only cooking for two. However, I plan to use the recipe again when my entire family is here. They will love it!

  263. 5 stars
    I was worried after reading some of these reviews but the cobbler was fantastic! I will definitely use this recipe again.

  264. 5 stars
    In regards to some of the other reviews, as a diabetic cook, I have learned to adjust sugar amounts to my guests and my particular tastes. Not all berries are created equal. It is important to taste your main ingredient so you know what is going into your dish. That being said, this was an EXCELLENT recipe. I found out that company was coming over an hour before their arrival and I had promised them pie. When I got home my dear husband had eaten enough pie that I was in trouble. I frantically searched for recipes across the internet and this made the cut. I regret nothing. The texture was perfect. The ratio to topping and blueberries was perfect….Not too much sauce, and the topping was still its own distinct part of the dish yet still had that soft blueberry flavor. For those complaining about it being too much like cake, over mixing batters is a common problem. If you put to much air in your batter the flour will will react and gluten strands expand and viola cake.
    Definitely, going to save this simplistic yet delectable recipe for my box.

  265. 5 stars
    My family loves this recipe. It may not be the traditional cobbler recipe but it is delightful. I hate to make pie crust and this crust is light and fluffy. Add some ice cream and WOW. We make it year round.

  266. This was the worst cobbler that I have ever made in 45 years if baking. Melting the butter in the baking dish and not mixing it into the batter is a poor idea. It left the cobbler batter like baked paste.
    I’m sorry for the rudeness, I thought it was an interesting shortcut but it doesn’t work out. The lemon zest is an excellent addition to the berries.

    1. The melted butter in the pan is not a new idea–it’s used in a huge variety of recipes. I’m not sure where it went wrong for you but it definitely should not add a “baked paste” taste to the end result.

  267. 5 stars
    Very easy recipe! I halved the ingredients and used an 8x8in pan because I ended up only having 2 cups of blueberries, but it didn’t change anything else about the directions. I baked it for about 40 minutes and it came out absolutely delicious!

  268. 5 stars
    I’ve made this recipe with peaches and blueberries- the easiest and best I could find on the internet! Great for needing to take a dish to a party and being able to whip this up

  269. 5 stars
    This doesn’t seem to me like cobbler, but more like a cake. It is really good though. I used just over a cup of sugar instead of 1.5

  270. 5 stars
    This is the best blueberry cobbler I’ve ever had! The lemon zest really complements the blueberries! The top was crisp yet the inside was soft and full of perfectly cooked blueberries. We used frozen blueberries and it wasn’t too liquidy or soggy at all!!! It tasted like fresh blueberries were used!