Enjoy this easy blueberry cobbler year-round with fresh or frozen blueberries! Combining a sweet-tart blueberry lemon filling with a fluffy, cakey topping.
Preheat the oven to 350ºF/175ºC.Add the butter to a 9x13-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!
Storage
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.
Video
Notes
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 Tbsp 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!
Check the blog post for more tips, serving recommendations, and answers to top FAQs!