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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 genuinely had a grudge with soy milk for the last 40 years of my life because its not cow milk. I read it could possibly lower blood pressure and mine is ridiculously high so I sais screw it. I actuallty like it better than cow milk, especially the vanilla flavored one. Its so good in my total cereal. Ill try subbing this with soy milk as well sometime. Maybe even vanilla for a little extra flavor in that crust.
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.
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.
I forgot to. Add zest. But its a good recipe
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.
My first time ever baking one and everybody says it is the best! Thank you so much for this very easy to follow recipe!
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.
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!!!!
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.
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.
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…
Excellent!!!
Loved the recipe. Next time I’ll increase batter by 1.5x except for the sugar component.
Too much sugar and not enough batter.
I did reduce the sugar by about 1/3 cup