This easy blueberry cobbler recipe is a classic summer dessert you have to try! Sweet blueberries paired with a buttery, biscuit topping is baked until bubbly and golden. A classic!
Love cobbler? Make sure to try my Peach Cobbler recipe too!
Easiest Ever Blueberry Cobbler
We are right in the middle of blueberry season here in New Jersey and that means one thing: time to break out the blueberry recipes! I’m talking fluffy blueberry pancakes, tender blueberry muffins and blueberry crumble bars that are everything you love about cake and pie mashed into one addictive dessert.
Another favorite way to use fresh blueberries? Blueberry cobbler. Served with vanilla ice cream, obviously.
This simple dessert is almost effortless to put together and is so, so good. A sweet and bubbly blueberry filling is topped with a flakey homemade biscuit mixture, then baked to golden perfection. I like to top the biscuits with turbinado sugar to add a bit of sparkle and crunch too.
What is Cobbler?
Cobbler is a dish that can be sweet or savory but is mostly known to be sweet. It is usually made with fresh fruit that is mixed with sugar, then poured into a baking dish and covered with a topping. There are a few different ways to make a cobbler topping. Here, I have made a quick biscuit topping, but especially in the southern US, you’ll often see cobblers made with a crust-like topping that resembles pie.
What You’ll Need
What’s so great about cobbler is how easy it is! Cobblers contain very simple ingredients, which makes them easy to make in a pinch! Here are a few of the key ingredients you will need:
- Blueberries. I mean this is a blueberry cobbler! I like to use fresh, but you can use frozen blueberries too, just thaw them out and pat them dry.
- Granulated Sugar. This will sweeten the berries a little more and also aid in creating the syrup that forms as the berriesbake. And you add a little into the biscuit topping!
- Lemon Zest. This can be optional, although I really like the slight tartness the zest gives the berries.
- Dry Ingredients: All Purpose Flour, Baking Powder, and Salt. These dry ingredients are all essential in creating the biscuit topping.
- Butter. Use cold butter in this recipe, as the topping is a lot like a biscuit. The cold butter will create a flakier biscuit!
- Heavy Cream. This is what you need to create a rich biscuit topping. You can sub this out for buttermilk if you prefer.
- Turbinado Sugar. Sprinkle some of this on top of the cobbler topping before you bake it for a sparkly topping, and a sweet crunch! Also known as Sugar In The Raw.
What Kind Of Fruit Can You Use In Cobbler?
Other fruits can easily be subbed in place of the blueberries. Here are a few ideas:
- Mixed Berries: Like Blackberries, Raspberries, Blueberries, and Strawberries
Can I Use Frozen Blueberries?
Yes! Just thaw out the blueberries at pat them dry! Using frozen blueberries is a great way to be able to enjoy this recipe all year long, even when blueberries aren’t in season.
How to Make Homemade Blueberry Cobbler
Make the fruit filling: Combine your blueberries, sugar, flour, and lemon zest in a large bowl and set aside.
Make the biscuit topping: In another large bowl whisk together the flour, salt, granulated sugar, and baking powder. Cut in the cold butter using a pastry cutter. You can also do this step in the food processor. It should resemble a coarse sand when combined. Pour in the cream and mix until it becomes a thick dough/batter.
Assemble: Spread the berries into the bottom of a 2-quart baking dish that is coated in nonstick spray or butter. Drop flattened scoops of the dough on evenly on top of the blueberry mixture. Sprinkle some coarse sugar on top of the dough. This makes the top of your cobbler crunchy and golden.
Bake: In a preheated 375°F oven bake for 35-40 minutes, or until golden brown and crisp on top and the berries are bubbly.
Allow the cobbler to cool for at least 15 minutes, and then serve on its own, or with a scoop of vanilla ice cream.
How To Fix A Runny Cobbler:
- Unfortunately once your cobbler is baked, there isn’t much you can do. BUT before you try and troubleshoot, let it cool completely and see if it’s still as runny. A lot of times as it cools it will thicken. But if your fruit was just extra juicy you might have a more liquid-y cobbler. And you know what? It’s fine! It will still be just as delicious!
- If the liquid is exceptionally runny, meaning it bubbles over and is making everything soggy you can try and drain it a bit.
- To avoid a runny cobbler, make sure you are using the recommended amount of flour that the recipe calls for. You can even an another tablespoon of flour or sub in cornstarch to the mix if your berries seem extra juicy prior to baking.
- I have tried some fixes that I have found on other online resources, like boiling a slurry (cornstarch and water) and trying to mix it into your cobbler after it has baked. It’s a pretty big hassle and it doesn’t work that well. Honestly, just embrace that delicious juice your berries have released, and spoon some of it over top of ice cream as a syrup!
What Kind Of Pan Do You Bake Cobbler In?
For this recipe I recommend using a 2- quart baking dish. Whether that is a 9×9 baking pan, a Corningware-style, a cast iron skillet, or a deep dish pie plate, they will all work!
Tips For Making Blueberry Cobbler:
- Dry blueberries as much as you can. The wetter the berries, the more liquidy your cobbler will be!
- Allow the cobbler to cool to allow it to thicken. I know this is pretty hard, because it’s absolutely delicious straight out of the oven with melty ice cream. If you don’t mind more juice at the bottom of your pan, go right ahead and enjoy it hot!
- Make sure you bake your cobbler long enough! While it might appear done on top, make sure that your biscuit mixture is cooked all the way through!
- If your cobbler is browning too much, simply tent a piece of foil loosely over top to slow the browning.
How to Store and Reheat:
Let your cobbler cool to room temperature, then cover the baking dish with saran wrap or transfer to an airtight container and store it in the fridge for up to 4 days. When you are ready to enjoy the leftover cobbler, just spoon the desired amount into a bowl and microwave until heated through. Add ice cream and dig in!
Can I Freeze It?
Yes! Blueberry Cobbler is a great recipe to bake if you have lots of blueberries to use. You can bake this recipe, allow it to cool, cover tightly in plastic wrap, and then again in foil and freeze for up to a month!
To thaw it out just bake in a 350°F oven until warm and bubbly again. Do note that the topping might be slightly soggier than if freshly baked and served.
A cobbler can be made a day in advance. Allow it to cool completely, cover it, and store it in the refrigerator. To reheat a whole cobbler, bake it at 350°F for 20 – 25 minutes, until it is warmed through.
Yes you can, just omit the added baking powder and salt to the mixture.
The riper the berries, the sweeter the cobbler. If you have time, blueberries will ripen after they are picked if left at room temperature. Other berries, like strawberries, do not ripen after they are picked.
Yes it will! The longer the cobbler sits, the thicker the juices release by the berries will get.
In traditional cobbler recipes, the berries go on the bottom. But there are no hard rules when baking! Get creative. I like to add a little of the biscuit mixture into the berries as well as on top.
I don’t recommend you leave this at room temperature overnight. Simple cover your baking dish and store it in the refrigerator until you’re ready to enjoy it again.
That depends on the area of the world you live in. Anywhere from Spring to late summer blueberries can be blueberry season. Here in New Jersey blueberry season starts in June and extends through August.
The best way to tell is by their color. They should be a deep purple, almost black. If the berries are greenish or reddish around the stem they aren’t quite ripe yet.
More Cobbler Recipes to Try
This easy Blueberry Cobbler is the perfect sweetness with a buttery biscuit cobbler topping!
- 5 cups fresh blueberries (*see note)
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 6 tablespoons cold butter, cut into 1/2-inch pieces
- 3/4 cup heavy cream
- 2 tablespoons turbinado sugar (Sugar in the Raw)
- Preheat oven to 375°F. Coat a 2- quart baking dish lightly with nonstick spray. Set aside.
- Blueberry Filling: Place the blueberries in a large bowl and sprinkle with sugar, flour, and lemon zest. Stir to combine. Set aside while you prepare the cobbler topping.
- Cobbler Topping: In another large bowl whisk together the flour, salt, granulated sugar, and baking powder. Cut in the cold butter using a pastry cutter, fork, or food processor until the mixture resembles a coarse meal.
- Add the cream and mix until a thick dough forms.
- Assemble: Spread the berries into the bottom of the prepared pan. Scoop handfuls of the dough out and flatten into 1/2- inch thick disks. Place these evenly on top of the berries. Sprinkle with turbinado sugar.
- Bake: Bake for 35-40 minutes, or until golden on top and the berries are bubbly.
- Serve warm or at room temperature with ice cream or whipped cream if desired.
You can use frozen blueberries for this recipe. Thaw them, and pat them dry before using.
Store airtight in the refrigerator for up to 3 days.
- Serving Size:
- Calories: 286
- Sugar: 27.3 g
- Sodium: 150.4 mg
- Fat: 9.1 g
- Carbohydrates: 50.6 g
- Protein: 3.2 g
- Cholesterol: 22.6 mg
Keywords: cookies and cups, blueberry cobbler, cobbler recipe
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