This Blueberry Cobbler Recipe is a show-stopping summer dessert! You can make it in the oven or the crockpot, and use blueberries or another fresh or frozen berry. Don’t forget a big scoop of vanilla ice cream!
I hate to sound like a broken record here, but I am so excited for summer berries and alllll of the hot fruit desserts to come!
For me, one of the best things about a hot fruit dessert like this Blueberry Cobbler recipe (or this new Cherry Cobbler!) is that it is just as good, and sometimes better, with frozen fruit, so there’s really no need to wait until summer to make it.
I planted a whole whack of blueberry bushes last summer, and I’m crossing my fingers that I actually get some fruit off of them this year! If you have any tips for growing, well, anything — I’ll take them! I need all the help I can get 😉
I first posted this Blueberry Cobbler recipe on Spend with Pennies as my first contributor post over there. I met Holly at a conference a couple years back and am so excited to have joined her team! She’s a fellow Canadian and just the sweetest person you could ever meet!
How to Make this Blueberry Cobbler recipe:
There are a few different ways to make a cobbler, but this recipe is made with a thick batter that is dropped and spread on top of the fruit before baking.
Often, the berries go on top, but I love the pops of bright purple that bubble up underneath as it bakes, so I like to put my fruit on the bottom.
Other cobbler recipes use a biscuit or pie crust topping, but I love how easily this batter comes together. Just 10 minutes prep and it’s in the oven!
How to make a Crockpot Cobbler:
You can easily cook this blueberry cobbler in the crockpot or slow cooker instead of the oven. It’s summer after all, and we all hate turning our ovens on!
You will follow the same cooking method as this Crockpot Blackberry Cobbler and this Slow Cooker Berry Cobbler. Simply spread the batter into the bottom of a greased crockpot, top with your berries, and cook on high for 2 hours or low for 3-4 hours until the batter is at the top and is cooked through.
You can also easily flip the layer, and put the berries on the bottom and the batter over the top, with no change to the cook time.
No oven required!
What is the difference between a crisp and a cobbler?
A crisp has a crumbly topping that is made with a butter-based streusel, and sometimes includes oats (I put oats in all of mine for extra crunch!).
A cobbler has a softer topping, but what kind exactly varies and can include a biscuit topping, pie crust topping, or a cakey batter like this cobbler recipe.
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- 4 cups fresh or frozen blueberries
- 1 1/4 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 egg
- 1/4 cup milk
- 2 tablespoons oil
- Preheat oven to 375 degrees F and lightly grease an 8×8″ baking dish.
- In a large bowl, stir together blueberries, ¼ cup flour, and 1 cup sugar. Pour into prepared baking dish.
- In another large bowl, stir together remaining 1 cup flour, ¼ cup sugar, baking powder and cinnamon. Add egg, milk and canola oil and stir until completely combined. The batter will be thick.
- Drop batter over the blueberries by tablespoonfuls, covering as much of the fruit as possible (it won’t cover completely!).
- Bake for 40 minutes or until topping is golden brown and the blueberries are thickened and bubbly.
- Let cool for 10 minutes before serving.
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