Blueberry Cobbler is an easy dessert with juicy blueberries and a golden, cake-like topping. Make it with fresh or frozen berries for a simple treat any time of year!
Love a warm fruit dessert? Try my Caramel Apple Cobbler, Perfect Peach Cobbler, and Classic Cherry Cobbler Recipe next!
I know I probably sound like a broken record, but I get so excited for summer berries and allll the warm fruit desserts that come with them.
However, one of the things I love most about this Blueberry Cobbler is that it’s just as delicious with frozen berries, so I can make it any time of the year!
It has the best combination of sweet, juicy fruit and a rich, buttery topping, and it only takes 10 minutes to prep! That means dessert can happen fast (and who’s complaining about that?!)
The topping gets dropped over the fruit in spoonfuls, and as it bakes, the blueberries bubble up around it for that rustic, golden finish that’s perfect with a generous scoop of vanilla ice cream!
What others are saying:
“I could scarf this all summer long! Such a perfect, comforting dessert recipe – THANK YOU!” Jenn
Blueberry Cobbler Ingredients:
- Blueberries: Fresh or frozen blueberries will both work (see the notes in the recipe card about the different amounts of liquid needed)!
- Milk: Use whatever milk you’ve got, but whole milk will give you the richest flavor.
- Oil: A neutral-flavored oil works best.
- Granulated sugar for sprinkling: Optional, but I love it for a lightly crisp, sparkly finish on top.
How to Make this easy Blueberry Cobbler recipe:
This one is hard to beat when I want an easy dessert with only 10 minutes of prep! Scroll down to the recipe card for full ingredient amounts and instructions.
- Stir the blueberries together with flour and sugar in the pan.
- Mix the topping dry ingredients in a bowl.
- Stir in the egg, milk, and oil.
- Drop the batter on top of the blueberries and bake until golden.
Tips for the best Blueberry Cobbler:
- The batter will be thick: The batter should be thick enough to scoop, not pour!
- Drop the batter in spoonfuls: It won’t cover all the fruit, and that’s totally fine! I actually prefer it that way because the blueberries can bubble up around the topping.
- Bake until the filling is bubbling: You want to see the blueberry filling bubbling and thickening around the edges. Don’t just take it out because the top looks done! You can always tent the top with foil if it’s browning too quickly.
How to store leftovers:
Store leftover cobbler covered in the fridge for up to 4 days. The topping will soften a bit as it sits, but the flavor is still amazing.
To reheat, warm individual portions in the microwave or place the baking dish in the oven until heated through. I like serving leftovers warm, so the fruit gets bubbly again!
Blueberry Cobbler
written by Ashley Fehr
Ingredients
- 4 cups fresh or frozen blueberries
- 1¼ cups granulated sugar, (divided)
- 1 cup and 2 tablespoons all purpose flour, (divided)
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 egg
- ¼ cup milk
- 2 tablespoons oil
- granulated sugar for sprinkling, (optional)
Instructions
- Preheat oven to 375℉ and lightly grease a 9×9" or 8×11" baking dish.
- In the baking dish, stir together blueberries, 1 cup sugar, and 2 tablespoons flour.
- In a large bowl, stir together remaining 1 cup flour, ¼ cup sugar, baking powder and cinnamon. Add egg, milk and oil and stir until completely combined. The batter will be thick.
- Drop batter over the blueberries by tablespoonfuls — it won't cover completely and that's okay. Sprinkle the batter with some granulated sugar if desired.
- Bake for 35-40 minutes or until topping is golden brown and the blueberries are thickened and bubbly — if the top has browned but the filling hasn't thickened, cover with foil for the remaining bake time.
- Let cool for 10 minutes before serving.
Video
Notes
- This recipe works well with a wide variety of fresh or frozen fruit. For frozen fruit with a nice thick sauce, increase the flour added to the fruit to ¼ cup.
- For added fiber, swap some of the all purpose flour with whole wheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Add another fruit: Blueberries pair well with raspberries, blackberries, cherries, or sliced peaches if you want to change things up a bit.
- Boost the cinnamon: Add a pinch more if you want a warmer flavor!
- Brighten it up with lemon: A little lemon zest mixed into the filling adds a fresh pop and works really well with the blueberries.
How to make a crockpot cobbler:
You can easily make this Blueberry Cobbler in the crockpot if you don’t want to turn on the oven! It’s the same method as my Crockpot Blackberry Cobbler and this Slow Cooker Berry Cobbler.
To make it in the slow cooker, grease the crockpot, spread in the batter, and spoon the blueberries over the top. Cook on high for about 2 hours or on low for 3 to 4 hours, until the topping is cooked through. You can also layer it the other way, with the berries on the bottom and the batter on top, with no change to the cook time.
It won’t have quite the same crisp edges as the oven version, but it’s still warm, cozy, and delicious, especially with vanilla ice cream!
Karla says
Way too much sugar. I put all the berries but about 2/3 of the sugar into baking dish. I had congealed sugar lumps on the bottom while serving.
The Recipe Rebel says
I’m sorry to hear you had trouble, Karla. Are you saying the sugar didn’t cook? Sugar starts to melt after 10-15 minutes of cooking, so I have no idea why it would be like that after 40 minutes of cooking. As for the amount, this is the amount that has worked best for us, but you can definitely adjust based on your own preferences.
Pamela Estepp says
The nutrition information is incorrect. My husband is on a low sodium diet so I always have to watch the sodium content in things I make. There is 65 mg of sodium in 1/8 of teaspoon of baking power (Clabber Girl). That’s 520 for a tsp. Divided by the 6 servings …comes 86.6 mg of sodium for just the baking powder. The egg and the milk will add more. Just letting you know so you can perhaps re-calculate. A lot of folks with medical issues look at the nutrition information and depend on it for information.
Ashley Fehr says
Hi Pamela! Thanks for sharing that! Unfortunately that information is calculated automatically by the recipe card and I’m not sure what went wrong. I always recommend that those with a medical condition do their own calculations.
Bob says
Delicious. But 40 minutes baking time is about 10 minutes too long.
Ashley Fehr says
It will depend on your exact oven temperature, your pan, and your preference for doneness. For me, 40 minutes is the right amount.
Kevin says
I followed exactly (except I only had 3 cups of Blueberries) and it came out perfectly. I didn’t adjust anything else.
Deb says
Delicious summer dessert. Served with whipped cream.
Bert says
Can I use a sugar substitute. I am Diabetic
Ashley Fehr says
You can, but I don’t have a lot of experience baking with them!
Robin Ventimiglia says
How do you store any that is left? It’s just my husband and me so I’m sure we won’t eat it in one sitting lol
Ashley Fehr says
I just refrigerate and then reheat in the microwave when we want more!
Adrianna says
Does it matter if you thaw the blueberries before making this?
Ashley Fehr says
No, that should work just fine!
Jenn L says
I could scarf this all summer long! Such a perfect, comforting dessert recipe – THANK YOU!
Lane says
We love absolutely anything involving blueberries! Huge hit in our house!
Ashley Fehr says
Yes, same here!
Jenn says
I could scarf this all summer long! Such a perfect, comforting dessert recipe!
Danielle says
I juts love that you have a crockpot option, because yes, I HATE turning on my oven in the summer! It’s too hot. This sounds so delicious and easy – I am drooling a bit while eating my apple. Love berry season!
Ashley Fehr says
The crockpot is the best in the summer!
Cinderella Menhart says
You say to put the spread the thick batter on the bottom of the pan, but the recipe the drop it by tablespoonfuls covering as much of the fruit as possible. Bottom or top? Thanks. It looks like a lovely recipe.
Chardonais says
Yes, I’m very confused about this as well. Yhank you for asking.
Lisbeth says
Yes, wondering the same thing, bottom or top… thoughts?
Ashley Fehr says
The post and recipe are pretty clear. In the post it says that the batter will be dropped and spread over the blueberries. In the recipe it says in step 2 that the blueberries go in first, step 3 the batter.
Pamela Frame says
As the article says, you can do it either way in a crockpot. The recipe for an oven clearly says to put the dough on top of the blueberries.
Zainab says
This blueberry cobbler is the perfect summer dessert!
Ashley Fehr says
Thanks Zainab!