Would you like to save this?
We'll email this post to you, so you can come back to it later!
Blueberry Cobbler Recipe that’s bursting with summer sweetness and easy to bake in under an hour.
If you’ve ever wandered through a farmers market on a hot July morning, you know how ripe blueberries smell like little bursts of joy. This homemade dessert blends those plump, antioxidant-rich berries with a golden, biscuit-style topping—plus a touch of whole-wheat flour for extra texture. You know what? There’s nothing quite like sinking your spoon into bubbling fruit and buttery dough. I first served this at a July 4th cookout, and it quickly became my family’s favorite sweet treat for backyard barbecues, lazy brunches, and cozy Sunday suppers.
Why You’ll Love This Blueberry Cobbler Recipe
- Ready in under 60 minutes—fast enough for weeknight baking
- Celebrates fresh summer fruit at its peak flavor
- One-bowl mixing (easy cleanup!) and uses common pantry staples
- Sweet but balanced—just enough sugar to complement tart berries
- Perfect for beginner bakers or seasoned pros looking for comfort food
- Customizable: gluten-free, vegan or boozy bourbon versions
- Reliable crowd-pleaser for family gatherings or potlucks
- Warm, gooey center with a crisp, golden topping—like sunshine on a plate
Ingredients for Blueberry Cobbler Recipe
- 4 cups fresh blueberries (or frozen, no need to thaw; pat dry for less liquid)
- 1 cup granulated sugar, divided (adjust if your berries are ultra-sweet)
- 2 tablespoons cornstarch (thickens those berry juices perfectly)
- Zest of 1 lemon (optional, for a bright, citrusy lift)
- 1 cup all-purpose flour (King Arthur brand or a gluten-free 1-to-1 blend)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup whole milk (or almond milk for a dairy-free twist)
- ¼ cup unsalted butter, melted and slightly cooled (vegan butter works too)
- 1 large egg, lightly beaten (or flax “egg” for vegan)
- 1 teaspoon pure vanilla extract
- 1 tablespoon coarse sugar (turbinado or Demerara, for crunch)
Tip: Use firm, plump blueberries and don’t skip the lemon zest—it makes a world of difference.
Directions for Blueberry Cobbler Recipe
- Preheat your oven to 375°F (190°C). Place a 10-inch cast-iron skillet or 9-inch pie dish on the middle rack while it heats—this jumpstarts a crisp bottom crust.
- In a large bowl, gently toss blueberries with ½ cup sugar, cornstarch and lemon zest. Let the mixture sit for 5 minutes so the berries release their juices.
- Meanwhile, whisk flour, baking powder, salt and remaining ½ cup sugar in a second bowl until well combined.
- Stir melted butter into the dry mix until it forms coarse crumbs—think pea-sized bits. Add milk, egg and vanilla, then whisk just until the batter is smooth (overmixing yields a tougher topping).
- Carefully remove the hot skillet, swirl in the blueberry mixture, spreading berries evenly. Dollop batter over the top—no need to cover every spot; those blueberry peeks are beautiful.
- Sprinkle coarse sugar across the batter for that extra sweet crunch. Slide the skillet back into the oven.
- Bake 40–45 minutes, or until the topping is golden brown and juices bubble around the edges—use a spatula to peek underneath; you want that bottom to be set.
- Let it rest at room temperature for 10 minutes—this helps the juices thicken so your cobbler doesn’t run. Serve warm with vanilla ice cream or a dollop of whipped cream.
Servings & Timing
• Serves: 6–8
• Prep Time: 15 minutes (plus 5 minutes standing time for berries)
• Bake Time: 40–45 minutes
• Total Time: about 1 hour
Variations
• Swap half the blueberries for sliced peaches for a summer fruit medley.
• Stir in 1 teaspoon ground cinnamon or cardamom for a warm spice note.
• Use coconut sugar and oat milk for a dairy-free, vegan version.
• Top with an oat-brown sugar crumble instead of biscuit batter for extra texture.
• Fold in a handful of dark chocolate chips for a decadent twist.
• Add 2 tablespoons bourbon to the berry mix for a grown-up kick.
Storage & Reheating
Store cooled cobbler in an airtight container in the fridge for up to 3 days. To freeze, wrap individual slices in plastic wrap and foil—freeze up to 1 month. Reheat: pop a slice in a 350°F oven for 10–12 minutes or microwave for 30 seconds (though oven keeps it crisp). For a make-ahead dessert, assemble through step 5, cover and refrigerate overnight—let sit at room temp 30 minutes before baking.
Notes
Honestly, the most surprising tip I learned was that frozen berries work almost as well as fresh—just add an extra tablespoon of cornstarch and pat them dry. If your topping seems too thin, chill the batter in the fridge for 10 minutes; it puffs up better when cold. Brushing the dough with a bit of milk before sprinkling turbinado sugar amps up the golden crunch. And a whisper of almond extract pairs beautifully with blueberry’s natural sweetness.
FAQs
Q: Can I use frozen blueberries?
A: Absolutely—no need to thaw. Just toss with sugar and a tad more cornstarch so it doesn’t get soggy.
Q: What’s the best pan for baking?
A: Cast-iron skillets (like Lodge) give great crisp edges, but a 9-inch pie plate or baking dish works fine too.
Q: How do I prevent a soggy bottom?
A: Preheat the pan, toss berries with cornstarch, and let the cobbler rest before cutting—it all helps.
Q: Can I make it gluten-free?
A: Swap the flour for a cup-for-cup gluten-free blend (Bob’s Red Mill 1-to-1 is a solid pick).
Q: Is there a vegan option?
A: Yes—use plant-based milk, flax “egg” (1 tbsp flaxseed + 3 tbsp water), and vegan butter.
Q: Can I halve the recipe?
A: Sure—use an 8×8-inch pan or smaller skillet and shave 5–10 minutes off the bake time.
Q: How do I know it’s done?
A: Look for a golden-brown top and bubbling juices around the edges—that’s your cue.
Q: Any spice suggestions?
A: Ground cinnamon, nutmeg or a pinch of ginger all pair nicely with blueberry’s bright flavor.
Conclusion
Nothing says summer quite like a warm, bubbling bowl of homemade blueberry cobbler. With its sweet fruit center, lightly crisp topping and hint of lemon zest, this Blueberry Cobbler Recipe delivers big on flavor with minimal fuss. Give it a try—drop a comment below to let me know how you served it, and explore my other sweet and easy fruit desserts for more seasonal inspiration!
Blueberry Cobbler
Ingredients
- 4 cups fresh blueberries or frozen, no need to thaw; pat dry for less liquid
- 1 cup granulated sugar divided (adjust if your berries are ultra-sweet)
- 2 tablespoons cornstarch thickens those berry juices perfectly
- 1 lemon zest of 1 lemon (optional, for a bright, citrusy lift)
- 1 cup all-purpose flour King Arthur brand or a gluten-free 1-to-1 blend
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk or almond milk for a dairy-free twist
- 1/4 cup unsalted butter melted and slightly cooled (vegan butter works too)
- 1 large egg lightly beaten (or flax “egg” for vegan)
- 1 teaspoon pure vanilla extract
- 1 tablespoon coarse sugar turbinado or Demerara, for crunch
Instructions
- Preheat the oven to 375°F (190°C). Place a 10-inch cast-iron skillet or 9-inch pie dish on the middle rack to heat.
- Toss blueberries with sugar, cornstarch, and lemon zest in a bowl. Let sit for 5 minutes to release juices.
- Whisk flour, baking powder, salt, and sugar in a separate bowl. Stir in melted butter, milk, egg, and vanilla until just smooth.
- Pour blueberry mixture into the skillet, top with batter, leaving some spots uncovered. Sprinkle coarse sugar on top. Bake for 40–45 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving warm. Enjoy with vanilla ice cream or whipped cream.
