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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 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.
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!
I have never seen a blueberry tree…..how lucky of you…
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!
I made it and it is scrumptious
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.
can I mix blueberries and apricots for this?
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!
I made it last night, It was delicious
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.
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.