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:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
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
Create a FREE Account to save your favorite recipes and create meal plans
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
This post contains affiliate links.
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!
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 this I didn’t have a lemon so I used lemon juice from a bottle. It turned out great. Thank you!
Always a go too Recipe!
I would recommend fresh lemon juice instead of zest, tastes better in my opinion.
Great
If i double the breading, how long should it bake for?
I should’ve read the comments uggggh, less blueberries less sugar more flour. I got blueberry soup
Tried this recipe without checking the comments, and would agree with others that the recipe is a bit too sweet. The recipe itself is okay, but I think it could be improved. Here are some suggestions I would consider if making again:
– Use less butter (4-5tbsp): my filling turned out greasy, some pooling of butter in certain areas.
– Add more flour to the batter (way too runny, did not cook in the middle), and reduce sugar to 3/4 cup(even less if you do not like desserts that are too sweet. However if you do this, make sure to compensate with flour to ensure there is enough liquid-dry ingredients ratio).
– Add cornstarch in the filling
– This is my personal preference, but adding the cinnamon to the filling rather than on top of the batter makes the flavour profile of the blueberries much nicer
– Another personal preference, but adding lemon and/or lemon zest to filling
I should have listened to the reviews and cut down on the blueberries. My cobbler turned into a soupy mess. This recipe needs to be edited. Thanks for wasting my time and Money on this dessert.
Yes I have made this recipe. Family loved it.
I used frozen blueberries, I added an extra 2 cups.. I don’t recommend this. Unfortunately the whole top looks like a giant bruise. Hahaha. Luckily it’s staying home. Even after 50 minutes, mine is still just blue batter. Starting the oven back up. Hopefully it will bake.
The amount of sugar in this recipe is overpowering – either halve the sugar in the topping or eliminate the sugar from the berries.
I also wouldn’t use a 9×13 pan – there’s not really enough blueberries to make that work. Either increase the berries to 6c or use a 9×9.
Otherwise, the recipe is simple, comes together easily, and uses pretty standard ingredients if you need dessert in a pinch.
I’m disappointed! All the batter is on the bottom. Blueberries on top. Cooked it for over 50 minutes hoping for the best. I’ll see what happens when it cools. Maybe it will be ok. I made it for Thanksgiving tomorrow.😢