Blueberry Cobbler Recipe

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.

This Blueberry Cobbler = Warm, Bubbly Berry Bliss

• It’s quick to prep. The batter comes together in minutes, and the blueberries get tossed right on top. No mixer, no chilling. Just stir and bake.
• Golden, buttery topping. As the cobbler bakes, the cakey topping rises around the berries and gets perfectly golden and crisp on the edges.
• Warm, jammy blueberries. The fruit gets soft and syrupy in the oven, creating a juicy layer that’s just begging for a scoop of vanilla ice cream.
• Perfect for summer. I make this with fresh blueberries when they’re in season, but frozen work great too, so you can make it any time of year.
• A real crowd-pleaser. Whether it’s a weeknight dessert or something for company, this one always disappears fast.

Want another summer cobbler recipe? Make sure to try my Peach Cobbler recipe too!

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. You could also use blackberries or raspberries.
• 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.

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

Here’s a quick look at how to make this blueberry cobbler recipe, step-by-step:

• 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.
• Cool: 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:

• Let it cool completely. Unfortunately, once your cobbler is baked, there’s not much you can do. BUT before you try and troubleshoot, let it cool all the way and see if it’s still as runny. A lot of times it thickens as it cools.
• Some extra juice is totally normal. If your fruit was extra juicy to begin with, you might just end up with a more liquid-y cobbler. And you know what? It’s fine! It’ll still be just as delicious.
• If it’s really runny… Like bubbling over and making everything soggy, you can try carefully draining off some of the extra liquid with a spoon.
• To help avoid it next time. Make sure you’re using the full amount of flour the recipe calls for. If your berries seem especially juicy before baking, you can add another tablespoon of flour or even swap in a little cornstarch.
• Don’t bother with complicated fixes. I’ve tried some internet hacks like boiling a cornstarch slurry and mixing it in after baking, and honestly, it’s a hassle and doesn’t work that well.
• Use the juice to your advantage. Just embrace it. That syrupy blueberry juice is gold. Spoon it over your ice cream and call it a win.

Tips For Making Blueberry Cobbler:

• Dry your blueberries. Give them a good pat with paper towels before you use them. The less water, the less likely you are to end up with a soupy cobbler.
• Let it cool (if you can). The cobbler will thicken as it sits, so if you want clean scoops instead of blueberry lava, give it a little time. That said—if warm and juicy with melty ice cream is your vibe, go for it.
• Bake it all the way through. The top might look golden and perfect, but make sure the biscuit topping isn’t still raw in the middle. A toothpick test in the thickest part helps.
• Too brown, too fast? Just tent a piece of foil loosely over the top to slow down the browning without messing up the bake.

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!

How to Store and Reheat

• Store in the fridge: 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.
• To reheat: 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 it 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.

More Cobbler Recipes to Try

• Easy Peach Cobbler
• Snickerdoodle Cobbler
• Blueberry Cobbler Bread
• Skillet Sugar Cookie Peach Cobbler