Blueberry cobbler is one of the few summer desserts that would justify turning on the oven during a heat wave. This recipe for blueberry cobbler combines the flavors of fresh blueberries and lemon zest with a sweet, vanilla-scented biscuit. The cobbler is best served warm, with a scoop of vanilla ice cream or whipped cream on top. For more Summer Desserts, check out these recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.
Jump to:
- More About this Blueberry Cobbler Recipe
- What Is a Blueberry Cobbler?
- Using Frozen vs. Fresh Blueberries in Blueberry Cobbler
- Blueberry Cobbler Ingredients
- Tools You’ll Need
- How to Make Blueberry Cobbler
- Substitutions
- Variations
- How to Serve
- How to Store & Reheat
- Make Ahead
- How to Freeze
- Tips for Making The Best Blueberry Cobbler
- FAQ
- Related Recipes:
- 📖 Recipe
More About this Blueberry Cobbler Recipe
This blueberry cobbler recipe is both quick and easy to make, and it is also delicious. The cobbler can be made in less than 15 minutes, requiring only a few simple ingredients. The blueberry filling is sweet and flavorful, and the sweet biscuit topping is crunchy and satisfying. This recipe is sure to become a favorite!
What Is a Blueberry Cobbler?
Blueberry cobbler is a summer-baked dessert that combines juicy, baked blueberries with a fluffy, sweet biscuit-style topping. Like blueberry pie, but without the complication of pie crust, blueberry cobbler offers a flexible format with consistently surprising results. Variations include stone fruits such as plum or peach cobbler or other summer berries such as strawberry or blackberry cobbler.
Using Frozen vs. Fresh Blueberries in Blueberry Cobbler
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.
Blueberry Cobbler Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Blueberry: Feel free to substitute the fresh blueberry for frozen. You can use whatever fruit you want in any combination.
- Cornstarch: Helps thicken the blueberry filling; you can substitute the cornstarch with 2 tablespoons of flour instead of cornstarch.
- Sugar: Depending on the quality of the blueberries you’re using include anywhere from a ¼ to 3/4 cup of sugar. I used 1/2 cup of sugar.
- Flour: It gives structure and texture to the biscuit.
- Leavenings: I use a combo of baking soda and baking powder.
- Buttermilk: It contributes to the light and fluffy texture by helping to create a soft and tender crumb. If you’d prefer to use homemade buttermilk, see my easy buttermilk recipe here.
- Butter: It adds moisture and flavor. I use unsalted butter to control the salt content of the biscuits.
Tools You’ll Need
How to Make Blueberry Cobbler
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8” x 8” square or 2-quart baking dish with butter; set aside. In a medium bowl, combine the blueberries, sugars, vanilla, lemon zest, lemon juice, and cornstarch. Stir to incorporate, and set the berry mixture aside. In a large bowl, combine the dry ingredients. Whisk together 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 with a scoop of vanilla ice cream or a dollop of whipped cream.
Substitutions
- Blueberry: Feel free to substitute the fresh blueberry for frozen; you can use whatever fruit you want in any combination.
- Sugar: You can use either light brown or granulated sugar instead of the combination of the two if you like; it’s up to you. For a sweeter blueberry filling, increase the sugar to 2/3 to 3/4 cup.
- Buttermilk: If you’d prefer to use homemade buttermilk, see my easy buttermilk recipe here.
- Cornstarch: You can use 2 tablespoons of flour instead of cornstarch.
Variations
- Cornmeal Blueberry Cobbler: Replace 1/2 cup of flour with Quaker yellow Cornmeal in the sweet biscuit mixture.
- Whole Wheat Blueberry cobbler: Replace the all-purpose flour with white or whole wheat flour.
- Peach Cobbler
- Apple Cobbler
- Strawberry Cobbler
- Plum Cobbler
How to Serve
Blueberry Cobbler can be served in many ways, depending on your preference. The cobbler can be served warm with a scoop of vanilla ice cream on top or with a dollop of whipped cream. It can also be enjoyed cold, straight from the fridge.
How to Store & Reheat
The Blueberry Cobbler can be kept covered with plastic wrap at room temperature for up to 1 day or in the refrigerator for up to 4 days; the topping may become soggy. Reheat, covered with foil in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
Make Ahead
The Blueberry Cobbler can be made one day ahead and kept covered with plastic wrap in the refrigerator for up to 4 days. Reheat, covered with foil in a preheated 300F oven for about 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes or until warm through.
How to Freeze
To freeze the blueberry cobbler, first, make sure that it is completely cooled. Once it has cooled, wrap it tightly in plastic wrap and then place it in a freezer-safe container. Make sure to label the container with the date so you know how long it has been in the freezer. Blueberry cobbler will last in the freezer for up to 2 months. Next, thaw overnight in the refrigerator, reheat, covered with foil in a preheated 300F oven for about 25 minutes, remove the foil and continue reheating for 15 to 20 minutes or until warm through.
Tips for Making The Best Blueberry Cobbler
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:
- Adjust the sweetness to preference: Depending on the quality of the blueberries you’re using, include anywhere from a ¼ to 3/4 cup of sugar.
- Get creative with add-ins: Add lemon zest directly to the biscuit batter or blueberry mixture for brightness, thyme or lavender for breezy aromatics, or ground cinnamon or cardamom for warmth.
- Make individual portions in ramekins: If you’re serving a crowd, make the blueberry dessert in one big baking dish, or portion it into personal ramekins before baking.
FAQ
When is Blueberry Season?
June is the Harvest Peak for blueberries and is a great time to buy and freeze them for later use.
Should I refrigerate the blueberry cobbler?
Blueberry cobbler should be refrigerated after one day to prevent bacteria growth and help maintain the freshness of the cobbler.
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📖 Recipe
Blueberry Cobbler
Tools
- 8'' x 8'' square
- Foil
- Pastry Cutter
Ingredients
- 4 cups fresh blueberries
- Zest from 1 large lemon (about 2 teaspoons zest)
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon cornstarch or 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter , cut into small pieces, plus more for greasing the baking dish
For the Sweet Biscuits
- 1-1/2 cups all-purpose flour , spooned into measuring cup and leveled off
- 1/4 cup granulated sugar
- 1-3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
- 1 cup buttermilk or 1 cup of whole milk mixed with 4 teaspoons of fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest (from about 1/2 large lemon)
- 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 an 8'' x 8'' square or 2-quart baking dish with butter; set aside.
- In a medium bowl, combine the blueberries, sugars, vanilla, lemon zest, lemon juice, and cornstarch. Stir to incorporate, and set the berry mixture aside. In a large bowl, combine the dry ingredients.
- Whisk together 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 with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
