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.
Blueberry Cobbler
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Nutrition Information
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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!