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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.
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!
terrible …simply soup1 wasted $8 plus 2 hours of picking.
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.
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.
Hi Janet, I’m sorry! Maybe your blueberries were extra large and juicy? My batter rises to cover the top.
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!!!
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!
Came pretty close to what my mom used to make.
Simple and delicious! My husband loves it.
Enjoy seeing your recipes. Home cooking is best!
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..