Blueberry Cobbler

Blueberry cobbler is a classic dessert made with fresh blueberries and a biscuit or cake-like topping.

Unlike crisps or crumbles, cobblers have a soft, rustic topping that soaks up the fruit juices while staying crisp on top. It's a warm, comforting treat often served with a scoop of vanilla ice cream.

If you're looking for more summertime dessert inspiration, be sure to check out these additional recipes: Fruit Tart,  Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.

Blueberry cobbler can be made with fresh or frozen blueberries. Unlike other baked fruit desserts, such as a pound cake or quick bread, the excess liquid from the frozen blueberries will not affect the final texture.

Instead, the juices will thicken (thanks to a bit of cornstarch) as the topping bakes. If they are in season, use fresh blueberries: the flavors will be brighter and bolder. Taste and adjust to control the sugar content.

Ingredients You'll Need

• Blueberries: Provide the sweet, juicy base of the cobbler.
• Lemon zest and juice: Add brightness and help activate the natural pectin in the blueberries.
• Granulated and brown sugar: Granulated sugar sweetens, while brown sugar adds depth and a hint of caramel.
• Cornstarch: Helps thicken the blueberry filling for a jammy consistency. It can be substituted with all-purpose flour if needed.
• All-purpose flour: Gives structure and softness to the biscuit topping.
• Unsalted butter: Creates a rich, flaky texture in the biscuits.
• Buttermilk: Adds moisture, a slight tang, and helps the biscuit topping rise.Don't have buttermilk? You can make your own at home. [Click➡️ here for my easy method.]
• Vanilla extract: Enhances the overall flavor of both the filling and the biscuits.
• Turbinado sugar: Sprinkled on top for a golden, lightly crunchy finish.

How to Make Blueberry Cobbler

Note: The full instructions are provided in the recipe card below.

1. Preheat oven to 375°F and grease a 9x9-inch or 2-quart baking dish with butter.
2. In a bowl, mix blueberries with sugars, lemon zest, lemon juice, and cornstarch; set aside.
3. In another bowl, whisk flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until crumbly.
4. Stir in buttermilk and vanilla just until combined; do not overmix
5. Transfer blueberries to the baking dish and dot with 2 tablespoons of butter.
6. Spoon biscuit batter over the top and sprinkle with turbinado sugar.
7. Bake 35 to 45 minutes until golden and bubbly. Cool slightly before serving with ice cream or whipped cream.

Storage, Make Ahead, & Freezing

Storage: Cover any cooled leftover cobbler with plastic wrap and store in the refrigerator. Reheat in a 350°F (175°C) oven for about 10 to 15 minutes, or until warmed through.

Make Ahead: Bake the cobbler up to one day in advance. Let it cool completely, then cover with foil and store at room temperature.

To reheat, place in a 300°F (150°C) oven, covered with foil, for 25 minutes. Remove the foil and bake for another 15 to 20 minutes or until heated through.

Freeze: I don't recommend freezing this cobbler, as the biscuit topping can become soggy and lose its texture once thawed.

Camila's Tips & Variations

The best blueberry cobbler has a juicy but not too runny fruit filling and a balanced mix of sweet and tart, topped with a golden top layer that soaks up the juice without turning to mush. Keep these tips in mind before making your own version of this simple dessert:

• Use fresh blueberries: Fresh blueberries are the best option for making Blueberry Cobbler as they are plump, juicy, and bursting with flavor. If fresh blueberries are not available, frozen blueberries can be used instead.
• Thicken the filling: To ensure the blueberry filling is thick and jammy, add cornstarch or flour to the filling mixture. This will help absorb excess liquid and create a thickened texture.
• Adjust the sugar: The amount of sugar required will depend on the sweetness of the blueberries. Taste the blueberries before making the cobbler and adjust the amount of sugar accordingly. You can use a combination of granulated and brown sugar for extra flavor.
• Keep the butter cold: Cold butter is essential for creating a tender and flaky biscuit topping. It's best to cut the butter into small pieces and place it in the refrigerator for 10-15 minutes before using.
• Don't overwork the dough: Overworking the dough can result in a tough and dense biscuit topping. Mix the ingredients together until just combined and avoid kneading the dough too much.
• Use a deep dish: A deep baking dish will allow the filling to bubble up and the biscuit topping to brown evenly. A shallow dish may result in a dry or burnt topping.
• Serve it warm: Blueberry Cobbler is best served warm, straight out of the oven. Add a scoop of vanilla ice cream or whipped cream on top for a decadent finishing touch.

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Recipe

Easy Blueberry Cobbler

by Camila Benitez

If you're looking for a dessert that's both comforting and indulgent, look no further than the classic Blueberry Cobbler recipe. As summer arrives and fresh blueberries become abundant, there's no better time to whip up this warm and gooey treat. With its simple ingredients and straightforward preparation, this recipe is the perfect way to showcase the sweet and tangy flavors of this beloved berry.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

resting time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 168 kcal

Equipment

• 9" square dish
• Rubber spatula
• Foil
• Pastry Cutter

Ingredients

  

1x2x3x

• ▢ 560 g (4 cups) fresh blueberries
• ▢ Zest from ½ lemon
• ▢ 1 tablespoon fresh lemon juice
• ▢ 150 g ( ¾ cup) granulated sugar
• ▢ 1 tablespoon cornstarch or 2 tablespoons all-purpose flour
• ▢ pinch of kosher salt
• ▢ 2 tablespoons unsalted butter , cut into small pieces, plus more for greasing the baking dish

For the Sweet Biscuits

• ▢ 195 g (1-½ cups) all-purpose flour
• ▢ 75 g ( 6 tablespoons) granulated sugar
• ▢ 1-½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 113 g unsalted butter, cut into small pieces plus 1 tablespoon for greasing the dish
• ▢ 240 ml (1 cup) buttermilk or homemade buttermilk
• ▢ 1 teaspoon zest from ½ lemon
• ▢ ¾ teaspoon vanilla extract
• ▢ 1 tablespoon turbinado sugar for sprinkling
• ▢ Vanilla ice cream or sweetened whipped cream , for serving (optional)

Instructions

 

• Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9"x 9'' square dish or 2-quart baking dish with butter; set aside.
• For the filling, in a medium bowl, combine the blueberries, sugar, lemon zest, lemon juice, and cornstarch. Mix until well combined and the blueberries are evenly coated. Set aside..
• For the biscuit, in a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs.
• Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula, just until combined; do not overmix.
• Transfer the blueberries to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Using a large spoon, dollop spoonfuls of biscuit batter over the blueberries; sprinkle with the remaining tablespoon of turbinado sugar.
• Bake until the tops are golden brown and juices are thick and bubbling, about 35 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.

Watch how to make it

Notes

How to Store & Reheat

Blueberry Cobbler can be stored in an airtight container in the refrigerator for up to 3 days. To reheat Blueberry Cobbler, preheat your oven to 350°F (180°C). Remove the cobbler from the refrigerator and let it sit at room temperature for about 30 minutes to an hour. Place the cobbler in the oven and bake for 10-15 minutes or until heated through. Alternatively, you can reheat individual portions in the microwave for about 10 to 15 seconds, depending on the wattage of your microwave, until heated through.

Make Ahead

Here's how to make Blueberry Cobbler ahead of time: Filling: You can prepare the blueberry filling up to 1 day in advance and store it in an airtight container in the refrigerator until ready to use. Biscuit topping: You can also prepare the biscuit topping up to 1 day in advance and store it in an airtight container in the refrigerator until ready to use. Assemble: When ready to bake, preheat your oven to the required temperature and grease your baking dish with butter. Add the blueberry filling to the dish and top with the biscuit topping, spreading it evenly over the filling. Bake: Bake the cobbler according to the recipe instructions, adding an extra 5-10 minutes to the baking time if needed. By making the filling and biscuit topping ahead of time, you can save time and simplify the preparation process. This is especially helpful if you're planning to serve the cobbler for a special occasion or dinner party. Just be sure to store the filling and topping separately in the refrigerator until ready to use to prevent the biscuit topping from becoming too soggy.

How to Freeze

Here's how to freeze Blueberry Cobbler: Let it cool: Allow the Blueberry Cobbler to cool completely before freezing. Wrap: Wrap the cooled cobbler tightly with plastic wrap and then aluminum foil to prevent freezer burn and to keep it fresh. Label: Label the wrapped cobbler with the date and store it in the freezer. Storage: Blueberry Cobbler can be stored in the freezer for up to 2 months. Reheat: To reheat, remove the cobbler from the freezer and let it thaw in the refrigerator overnight. Then, preheat your oven to 350°F (180°C), place the cobbler in a greased baking dish, and bake for 15-20 minutes or until heated through. It's important to wrap the cobbler tightly to prevent ice crystals from forming, which can cause the texture to become watery and mushy. Additionally, labeling the cobbler with the date will help you keep track of how long it's been in the freezer.

Nutrition

Nutrition Facts

Easy Blueberry Cobbler

Amount per Serving

Calories

168

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

9

mg

3

%

Sodium

 

182

mg

8

%

Potassium

 

96

mg

3

%

Carbohydrates

 

33

g

11

%

Fiber

 

2

g

8

%

Sugar

 

25

g

28

%

Protein

 

2

g

4

%

Vitamin A

 

144

IU

3

%

Vitamin C

 

6

mg

7

%

Calcium

 

44

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.