This simple Blueberry Cobbler is easy to make, but hard to resist. Make this cobbler recipe with frozen or fresh blueberries, and you will enjoy it all year round!
Growing up, we had this amazing, huge garden in our backyard. It was full of great, delicious produce and berries. Blueberries, strawberries, and raspberries that I could pick right off the bush.
My childhood is full of memories of my dad and I picking fresh berries. We would then come into the house and top them with vanilla ice cream. It is the definition of summer perfection.
That is what I am reminded of when I make this cobbler recipe and top it with ice cream. There is something so wonderfully magical about a cobbler recipe. It is like the deliciousness of a fruit pie without rolling out the crust.
You are going to fall in love with this easy recipe for blueberry cobbler. It can be made with fresh blueberries or frozen, making it a dessert that you can make all year round.
This beats the bisquick receipe hands down!! So good!!
How to Make Blueberry Cobbler
This is just a brief overview of how to make this beautiful cobbler. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
Make the Blueberry Filling
Mix the blueberries with sugar, lemon juice, and cinnamon. It is important to let them sit while we are making our crust topping. They can sit in the bowl or right in the baking dish.
Combine the dry ingredients for the crust.
Whisk together the flour, baking powder, and salt.
Combine the Wet Ingredients For the Crust
Beat together the butter and sugar until fluffy, about three to six minutes. Then beat in the milk, vanilla, and egg.
Combine Wet and Dry Ingredients
Add the flour mixture to the wet ingredients until just combined.
Put it Together and Bake
Add the berry mixture to a casserole dish. Top them blueberries with dollops of the crust, and bake. Remove from the oven and let sit until no longer piping hot but still warm, about half an hour. Top with a scoop of vanilla ice cream and serve.
Tips and Tricks
- Fresh vs frozen blueberries: If fresh blueberries are out of season or not in your budget, frozen blueberries are a great alternative. They are picked and then frozen when they are at their peak of freshness. If you choose to use fresh blueberries, your cobbler will need less baking time, so be sure to keep an eye on it at around the 30-minute mark.
- Using other fruits: This recipe is a great base to try with other fruits that you love. It will work well with a variety of fruits, including peaches and blackberries. You can also use a mixture of different fruits. I think peaches and raspberries tend to go together in a really beautiful and unexpected way.
- Use room temperature butter: Room temperature butter will actually still feel cold to the touch. You should be able to easily dent it with your finger without pushing all the way through.
- Measure the flour correctly: The main thing to remember is that you want to scoop and level your flour rather than using a measuring cup to scoop it out of the container it is stored in. You can see my step-by-step directions here: How to Measure Flour.
- Use fresh baking powder: Baking Powder typically needs to be replaced every six months. To test how fresh yours is, you can add a little to some water. It should bubble immediately. If it doesn’t, that is a sign it needs to be replaced.
Storing and Reheating
This easy blueberry cobbler recipe is perfect for a party because it has eight to ten servings. If you are making it for your family, you may have leftovers. This recipe reheats really well and is delicious the next day.
Store the leftovers (once completely cooled) in the refrigerator in the baking dish, covered. Or you can transfer it to an airtight container. Leftover cobbler can be reheated in the microwave or eaten cold. Eat any leftovers within four days of making.
If you make this Blueberry Cobbler recipe or any of my other desserts, leave me a comment and let me know what you think.
Blueberry Cobbler
Ingredients
Blueberry Base
- 8 cups frozen blueberries or fresh, see note (1120 grams)
- 2/3 cup granulated sugar (132 grams)
- 1/4 cup lemon juice (59.1 ml)
- 1 teaspoon cinnamon
Crust
- 2 1/2 cups all purpose flour (300 grams)
- 1/2 tablespoon baking powder
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter room temperature (169.5 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 1/4 cup milk (59.1 ml)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
Blueberry Base
- Spray a 9 by 13 inch baking dish with cooking spray. Add the blueberries, granulated sugar, lemon juice, and cinnamon. Stir to combine well. Set aside and let rest.8 cups frozen blueberries, 2/3 cup granulated sugar, 1/4 cup lemon juice, 1 teaspoon cinnamon
Crust
- In a mixing bowl whisk together the flour, baking powder, and salt. Set aside.2 1/2 cups all purpose flour, 1/2 tablespoon baking powder, 1/2 teaspoon table salt
- Using a stand mixer or a hand mixer, beat together the room temperature butter and granulated sugar. Beat until light and fluffy, about three to six minutes.12 tablespoons unsalted butter, 3/4 cup granulated sugar
- Beat in the milk, then the egg, and then the vanilla.1/4 cup milk, 1 egg, 1 teaspoon vanilla extract
- Add the flour mixture and beat until just combined. The dough batter will be very sticky.
Putting Together the Cobbler
- Add the blueberry mixture to the bottom of the prepared baking dish.
- Drop the dough on top. Bake for 50 to 60 minutes or until the dough is golden brown. Remove from the oven. Let sit until no longer hot, but still warm (20 to 30 minutes) and serve with vanilla ice cream.
Recipe Video
Notes
Richard T Black says
Lisa,
Can I make this in a 8 x 8 pan, and would I need to adjust all the ingredients .
Dick
I’m sorry Dick, I would have to test the recipe to give you the measurements for an 8×8 inch pan. It definitely would not work in that pan as is.
Suzanne Blackie says
Great recipe but, my husband is diabetic do you have anything low in sugar and carbs for the cobbler.
I’m sorry, Suzanne, I don’t. I would have to work on testing a low carb low sugar version. In the meantime, you can find great low sugar foods here and low carb recipes here.
Mj says
This beats the bisquick receipe hands down!! So good!!
I’m so glad you like it!
Barbara says
I really enjoy your recipes! Thank You!
You’re welcome!
Helene Levesque says
could i replace a vanilla cake mix for the dough mix.
I have not tested that with this recipe and suspect that it will be too much batter and not quite the right consistency.