This Blueberry Cobbler is so easy to make and oh so satisfying! It will come out of the oven warm and gooey and is perfect when combined with some vanilla ice cream.
You’ll definitely want to check out this Peach Crisp, Super Easy Apple Cobbler, and Homemade Strawberry Cobbler next!
Cobbler is one of those desserts that tastes and looks amazing but is so easy to make. Of course, it is best served warm and topped with your favorite vanilla ice cream. Cobblers are one of my favorites because I don’t have to make a pie crust and the cobbler will be beautifully rustic no matter what. So, instead of going for a full on blueberry pie, try blueberry cobbler! You won’t be disappointed.
Why This Recipe Works
Sweet and Tangy: Blueberries are a slightly sweet fruit but combined with sugar and lemon makes for a nicely sweet but also tangy dessert. Topped with some vanilla ice cream, it will curb your sweet tooth without being overly rich!
So easy: All you have to do is combine the ingredients for the separate components, layer them in the pan and bake. This blueberry cobbler recipe is so easy but also very impressive!
Versatile: Don’t have blueberries on hand? Try making this cobbler with other berries or fruits and it’ll turn out amazing!
Ingredients
- Butter– This will line the pan to prevent sticking and add some flavor.
- Blueberries– The main ingredient to this recipe. I prefer to use fresh blueberries but you can use frozen if that is all you have. I would try to thaw them and drain off any excess moisture they might have.
- Lemon Juice– Add this to the blueberry mixture for some extra flavor and to balance the sugar. You can use fresh or lemon juice from the bottle.
- Vanilla– Part of the vanilla in this recipe will go with the blueberry mixture and part of it will be added to the cobbler topping.
- Sugar– Part of the sugar will go with the blueberry mixture and part of it will be in the cobbler topping.
- Flour– You will need all purpose flour for the cobbler topping.
- Salt– The salt is added to the cobbler topping dough.
- Baking Powder– Also added to the cobbler topping dough.
- Cinnamon– This is an optional ingredient to add some extra flavor to the cobbler topping.
- Milk– Milk is added to the dough for the cobbler. Avoid using fat free milk because you need the fat in this dough.
- Vanilla Ice Cream– It wouldn’t be a proper cobbler without some ice cream on top!
- Heavy Cream– I brush my cobbler with some heavy cream right when it comes out of the oven for a golden crust.
- Course Sugar– After brushing with heavy cream, sprinkle some course sugar on top for a classic cobbler topping.
Here’s How You Make Blueberry Cobbler
Step by Step Instructions
- Preheat the oven to 350 F. Make the blueberry filling by combining blueberries, lemon juice, vanilla and sugar in a bowl. (photo 1)
- Cut butter into tablespoon sized pieces and place evenly in a 9×13 pan. Put the pan with the butter in it in the oven and let the butter melt. (photo 2-3)
- In another bowl, whisk together the flour, remaining sugar, salt, baking powder, and cinnamon. Then add the milk and vanilla and stir until combined. (photos 5-6)
- Once the butter is melted, place the blueberry mixture in an even layer on top of the butter in the pan. Spoon the cobbler mixture over the blueberry mixture to cover as much of the blueberry mixture as possible. (photos 4 & 7)
- Bake for about 35-40 minutes until the topping is golden and the blueberry mixture is bubbly around the edges. (photo 8)
- Once out of the oven, brush the topping with heavy cream and sprinkle some course sugar on top. Serve warm with some vanilla ice cream and enjoy!
Expert Tips and Tricks
- If the fruit you choose is frozen or particularly watery, you can add a few tablespoons of flour to the fruit mixture to decrease the amount of liquid coming from the fruit when you bake it.
- You can combine berries like strawberries and raspberries to your blueberries for a mixed berry cobbler or try a different fruit altogether like apples or peaches!
- I recommend using real butter and not margarine. The butter lends a really great flavor and that flavor will be altered with margarine.
- To store and reheat your blueberry cobbler, store in an airtight container in the fridge for up to 3 days. To reheat, put the cobbler in the oven at 375 F for about 10 minutes or until it is heated through. It is best to reheat the cobbler in the oven to keep a crispy topping. You can use the microwave but remember the topping won’t be as crispy!
- Try not to over mix your cobbler topping mixture. For a crispy and delicate topping, mix the ingredients only until combined. If you over mix with the flour it can become tough instead of melt in your mouth!
Suggested Recipes
For some more amazing dessert recipes, give these a try!
Blueberry Cobbler
This Blueberry Cobbler is so easy to make and oh so satisfying! It will come out of the oven warm and gooey and is perfect when combined with some vanilla ice cream.
Servings: 8 servings
Ingredients
- 6 tablespoons butter - chilled
- 4 cups blueberries
- 2 teaspoons lemon juice
- 2 teaspoons vanilla - divided
- 1 ½ cups sugar - divided
- 1 cup flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon - optional
- 1 cup milk
- vanilla ice cream for serving
- 3 tablespoons heavy cream - optional
- 1 tablespoon coarse sugar - optional
Instructions
- Preheat oven to 350 degrees. While oven is preheating combine blueberries, lemon juice, vanilla, and 1/2 cup sugar in a bowl. Stir gently to combine.
- Cut butter into tablespoons and place in a 9×13 inch pan. Transfer to the oven and allow butter to melt while you prepare the cobbler batter. Remove pan from oven once the butter is melted.
- In a medium bowl whisk together flour, remaining 1 cup sugar, salt, baking powder, and cinnamon (if using). Whisk in milk and remaining 1 teaspoon vanilla.
- Arrange blueberry mixture in an even layer in the 9×13 pan on top of the butter. Spoon the cobbler mixture over the blueberries covering as much of the blueberry layer as possible.
- Bake in preheated oven for 35-40 minutes until cobbler topping is golden brown and blueberry mixture is bubbly and gooey around the edges.
- Brush cobbler topping with heavy cream and immediately sprinkle with coarse sugar (this step is optional but provides a beautiful crust!). Serve warm with vanilla ice cream. Enjoy!
Notes
Butter: for best flavor use real butter, not margarine.
Blueberries: I prefer using fresh blueberries, but if you only have frozen you can either thaw them beforehand, being sure to let them drain any excess water from the ice crystals OR you can bake them from frozen and add 4 tablespoons of flour to the blueberry-sugar mixture in step 1.
Milk: avoid skim or fat free milk.
Storage and Reheating: You probably won’t have any BUT if you do, allow the cobbler to cool completely before storing in an airtight container in the fridge up to 3 days. Reheat in an oven-safe dish at 375 degrees for about 10 minutes until heated throughout (you can also use a microwave but your cobbler crust will not be as crisp.)
*Nutrition stats are for the blueberry cobbler only and does not include ice cream.
Nutrition
Calories: 292 kcal, Carbohydrates: 63 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 1 g, Cholesterol: 11 mg, Sodium: 278 mg, Potassium: 144 mg, Fiber: 2 g, Sugar: 47 g, Vitamin A: 191 IU, Vitamin C: 8 mg, Calcium: 122 mg, Iron: 1 mg
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IMO the topping was more of a pancake than a biscuit. I could pour it out of the bowl. Regardless the flavors were good!
Highly recommend this food because it is yummy
Where is the crust? Not there. Followed recipe exactly and the crust never appeared, just blueberries and too much sugar. So disappointed.
Hi Nancy. Sorry to hear you had trouble. I would love to help you troubleshoot. Are you sure that you spooned the batter over the blueberries? I am unsure what you mean when you say that the crust “never appeared” as it should be visible the entire time before and after putting the cobbler in the oven to bake. (see my step by step photos in the post)
IT would be proper without Ice Cream. I don’t like Ice cream ,,,hipper cream is my choice thank you do not like seeing IceCream on your deserts ..
This is one of the VERY BEST COBBLERS I have made—served it to guests and they ravished it asking for more!!!!! The topping was delish—so yummy . This is my go to recipe now. (guests begged for you tasty recipe!!!!)Thank you so much for sharing this
Yvonne
I am so happy to hear you loved this recipe Yvonne! Thanks for your feedback! 🙂