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
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!
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.
This is the best! One tweak is to add two tsp vanilla to the batter. My family finished this in one sitting! Will have to make another while the blueberries are still in season!
I have some fresh blueberries and I think I’ll give this a try. I don’t have a lemon though – would it be ok to omit the lemon zest?
Absolutely! The lemon zest just adds a little brightness, but it’ll still be so good without it. Fresh blueberries are the real star anyway 😍
This was not good. Crust way too thin. I’m an accomplished baker. Would not make again My grand daughter did not like the taste. Sorry
Its a no. To runny. I think I’m just gonna have to add cornstarch or something because there’s no way it should came out soupy. Ive made cooler before and never had that happen to me before.
Thx for your comment. I added 1T flour and it was not runny at all.
It’s so sweet it’s really sickly and gross. Actually ended up throwing the whole thing out, which is a bummer because it’s such waste of ingredients.
Thx for your comment. I reduced sugar 50% and it was perfect. (I generally do this with U.S. recipes, where diabetes is an epidemic). I also added 1T flour so it wasn’t runny.
The best Blueberry cobbler recipe I have ever had! Made this with my mom and the whole family enjoyed it! We did use lemon juice instead of the lemon zest but it still turned out amazing! 😁
This cobbler is not good. The amount of sugar is overwhelming and sickly. And the blueberries didn’t thicken at all, so leftovers are out of the question because the blueberry soup makes everything a soggy mess. I’ve definitely made better.
Your comment was helpful. I reduced sugar 50% and it was perfect. (I generally do this with U.S. recipes, where diabetes is an epidemic). I also added 1T flour so it wasn’t runny.
I made this as per the instructions, and was disappointed in the texture and tuffness of the cake. It was very firm, not inedible, but very firm.
Could be from over stirring the flour mixture, gluten activated too much.
Oh my goodness!! This cobbler was so easy to make and it was gone in a day! It will definitely be made over and over again. I had one family member not so sure about a blueberry cobbler at first, but he was easily won over!
So soupy, wont bake all the way through. Wish I wouldn’t have waited til the last minute to cook it for a reunion. So I would have had time to adjust or find a different recipe
Your comment was helpful. I reduced sugar 50% and it was perfect. (I generally do this with U.S. recipes, where diabetes is an epidemic). I also added 1T flour so it wasn’t runny. Also used 50% almond flour.