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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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Blueberry Cobbler
Ingredients
- 4 cups blueberries, (fresh or frozen) (600 g)
- 1/2 cup granulated sugar, (100 g)
- 1 teaspoon lemon zest, (2 g)
- 6 Tablespoons butter, (85 g)
For the batter:
- 1 cup all-purpose flour, (120 g)
- 1 cup granulated sugar, (200 g)
- 2 teaspoons baking powder, (8 g)
- 1/4 teaspoon salt, (1.5 g)
- 3/4 cup milk, (180 ml)
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
so good! it just tastes soooooo good. this is my first time making a cobbeler of any sort, and it’s fairly easy! I made it for my brothers wedding and they LOVED it. So now i make it for every celebration!
Perfect.
I used Soy vanilla milk….yummy!
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.
I am going to try it and let you know how it turned out .
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!!
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.
I used half frozen blueberries, a quarter fresh to frozen cranberries and a quarter fresh blueberries and it was WONDERFUL.
I made it! It was so so good! Thanks. It’s a keeper 🙂
I was worried after reading some of these reviews but the cobbler was fantastic! I will definitely use this recipe again.
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.
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.
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.
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.
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!
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
Wow! Very delicious, easy to make .
Way too sweet and like the other commenter said, more cake than cobbler
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