Enjoy this easy blueberry cobbler year-round with fresh or frozen blueberries! Combining a sweet-tart blueberry lemon filling with a fluffy, cakey topping.
From April to late September, when the blueberry season is in full swing, you’ll see me enthusiastically churning out dozens of treats and desserts with blueberries. That includes blueberry bread, blueberry Earl Grey tart, Danish pancake balls (aebleskiver), smoothies, milkshakes, and this super low-fuss, delicious, simple cobbler recipe!
What Is Blueberry Cobbler?
Traditionally, a cobbler is a type of pantry-friendly dessert that combines a fruit filling (be it apple, peaches, or blueberries) with a fluffy biscuit or cake batter topping. This rustic, classic Southern blueberry cobbler recipe is no different and packed with the comfort factor.
Combining a simple sweet-tart blueberry and lemon filling with a simple homemade fluffy batter, this dessert takes just minutes to prepare. Then it bakes until the fruit becomes tender and syrupy/jammy beneath a fluffy, cakey, yet slightly crisp, cinnamon-scented batter.
It’s quicker and easier to make than pie (no fussy pastry/crust to deal with) and more decadent and dense than a crumble or a crisp (like my rhubarb or apple crisp recipes, which contain a light, crumbly oats-based streusel topping). You can easily adjust it to your guests’ dietary requirements, too (gluten-free, naturally sweetened, sugar-free, dairy-free, and/or vegan).
No matter what, this is the best blueberry cobbler recipe to impress and is ready to become a new favorite crowd-pleasing summer dessert at potlucks, dinner parties, or weeknight meals. Enjoy a portion with whipped cream or ice cream for a delicious summer treat.
What Is Blueberry Cobbler Made of?
You only need 10 pantry-friendly ingredients for this quick and easy blueberry dessert.
The Cobbler Filling
- Blueberries: While fresh blueberries are my preferred option in season, you can make cobbler with frozen blueberries (thawed first and excess liquid drained is best, but not entirely necessary) if needed.
- Sugar: Regular white sugar is all you need. Unrefined options like raw cane sugar or coconut sugar will also work, but affect the flavor. Adjust the amount to taste.
Use a sugar alternative (like erythritol) if preferred. However, in that case, the sauce will be much thinner, as the sugar helps to thicken it. Therefore, you’ll need to add some cornstarch to the filling (about 1-2 Tbsp).
- Lemon: Use fresh lemon, as this cobbler recipe relies on lemon juice and zest for plenty of zingy flavor. Alternatively, orange juice and zest will also work.
- Butter: Use dairy or dairy-free butter (unsalted).
- Salt: Just a little will help to balance and enhance the blueberry cobbler filling flavor.
- Vanilla extract: Use natural vanilla extract to avoid an artificial flavor.
- Flour: You can use regular white all-purpose flour, whole wheat flour, or even a gluten-free all-purpose flour blend, like Bob’s Red Mill or King Arthur’s.
- Milk: Use dairy or dairy-free milk (i.e., oat milk, soy milk, cashew milk, etc.)
- Baking powder: To provide some lift to the batter topping.
- Sugar: Same as the filling, use regular, unrefined, or even a sugar alternative.
- Cinnamon: The flavor of cinnamon pairs perfectly with this blueberry dessert. Optionally add a pinch of nutmeg, too.
You can optionally sprinkle some chopped nuts (walnuts, pecans, almonds, etc.) or shredded coconut for an extra crunchy texture.
How to Make Blueberry Cobbler
First, preheat the oven to 350ºF/175ºC. Add the butter to a 9×13-inch baking dish and transfer it to the oven to melt (while the oven is heating).
Meanwhile, in a large bowl, combine the blueberries, sugar, salt, lemon juice, and lemon zest and stir/whisk to combine.
In a separate medium bowl, sift in the flour and combine with the sugar, baking powder, cinnamon, and milk. Stir/mix into a batter.
Once the butter in the oven pan has melted, remove it from the oven and pour the blueberry mixture over it.
Drizzle or spoon the batter over the top, then transfer back to the oven and bake for 35-40 minutes, until golden brown on top with bubbling, tender fruit.
Finally, remove the blueberry cobbler from the oven and allow it to cool for at least 15 minutes (30 if you have the patience), slice, and serve. Enjoy!
I love serving this blueberry cobbler with a scoop of vanilla ice cream. However, you can enjoy it with custard and/or whipped cream/coconut cream. Note you can enjoy the berry cobbler warm, at room temperature, or chilled.
Leaving the cobbler to cool for at least 30 minutes will give the fruit a chance to become jammy, thickening, and setting for easier slicing. If you try to serve it immediately, it will be overly runny/soggy.
Yes. Prepare the filling and batter in separate mixing bowls, cover with plastic wrap, and refrigerate for 1-2 days. When you want to bake it, bring the two mixtures back to room temperature while you melt the butter in the pre-heating oven, then continue with the recipe as written.
It can also help to leave the baking powder out of the batter mixture until just before pouring it over the blueberry filling.
Allow the blueberry cobbler to cool, then store it in an airtight container in the fridge for 4-5 days. Cobbler also freezes well for 3-4 months (whole or in portions for quicker thawing).
You can reheat the cobbler in a microwave (around 45-80 seconds per portion) or in the oven (15-20 minutes at 350ºF/175ºC) until warm. Cover the pan with tin foil if it is overly browning.
More Fruity Summer Desserts
If you try this quick and easy blueberry cobbler recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Best Blueberry Cobbler Recipe
- 23 oz blueberries 5 cups, fresh or frozen
- 2.5 oz granulated white sugar 1/3 cup; or raw cane sugar, coconut sugar, etc. If using a sugar alternative, add 1-2 tablespoon cornstarch to the filling
- 1/2 tablespoon lemon zest from 1/2 lemon
- 1.5 tablespoon lemon juice from 1/2 lemon
- 2.7 oz butter 5 Tbsp; unsalted (dairy or non-dairy)
- 1/8 teaspoon sea salt just a pinch
- 1 teaspoon vanilla extract
- Baking dish 9×13 inch (23×33 cm)
- Preheat the oven to 350ºF/175ºC.Add the butter to a 9×13-inch baking dish and transfer it to the oven to melt (while the oven is heating up).
- In a large bowl, combine the blueberries, sugar, salt, lemon juice, and lemon zest and stir/whisk to combine.
- In a separate medium bowl, sift in the flour and combine with the sugar, baking powder, cinnamon, and milk. Stir/ mix into a batter.
- Once the butter in the oven pan has melted, remove it from the oven and pour the blueberry mixture over it. Drizzle or spoon the batter over the top.
- Transfer the baking dish back to the oven and bake for 35-40 minutes, until golden brown on top with bubbling, tender fruit.
- Remove the blueberry cobbler from the oven and allow it to cool for at least 15 minutes (30 if you have the patience), slice, and serve. Enjoy!
- Allow the cobbler to cool, then store it in an airtight container in the fridge for 4-5 days. Cobbler also freezes well for 3-4 months (whole or in portions for quicker thawing). For reheating and meal prep tips, check the blog post.
- Experiment with fruit: You can combine the blueberries with other berries (strawberries, raspberries, blackberries, etc.), peaches (an extra step is required for fresh peaches), mango, etc.
- Fresh vs. frozen berries: Frozen berries baked from frozen will be juicer/more liquidy and create a cobbler with more syrupy sauce (so may require 1-2 tablespoon of cornstarch). You may also need to increase baking time by 5-10 minutes when making cobbler with frozen blueberries.
- If the cobbler topping browns too quickly: Use foil to tent over the top as it bakes.
- Quick “cheat” topping: You can cut pre-made biscuit dough into rounds to top the cobbler. Pre-made cinnamon roll dough also works!