Blueberry Cobbler

A great dessert has to be easy to make and tasty. This checks both boxes, of course. It comes together very quickly and can be on the table in under an hour! Serve it plain or warm with whipped cream or ice cream. A cobbler that can be made with fresh or frozen blueberries so it's a year-round recipe.

After falling in love with this Pear Cobbler recipe years ago, I started testing this iconic dessert idea with different fruits. The results were wonderful and very different.

Types of cobblers

A cobbler has a fruit layer and a starchy topping. The fruit bakes and released juices as the biscuit or dough cooks, creating a syrupy filling and a sweet, tender topping. A fantastic combination if you ask me.

• With traditional biscuits: this is how my grandmother made it. She simply put her favorite biscuit (or buttermilk scones recipe sometimes) on top.
• With drop biscuits: the type we're using for this recipe today, which is a wetter, spoonable dough that can also be spread, as we do for our popular Pear Cobbler.
• With pie crust: this is a great way to use leftover homemade pie crust or flavored, as shown in the Cinnamon Plum Cobbler.

Ingredients

They're not many and they're everyday staples. Some comments about a few of them:

• Blueberries: fresh or frozen, both work.
• Lemon: both the juice and zest are used.
• Sugar: I use granulated or light brown sugar sometimes.
• Milk: whole is better, and buttermilk can also be used.
• Flour: I use all-purpose or cake flour with good results.
• Butter: unsalted is what we use.

Easy steps

Putting this recipe together is quick, easy, and you can be eating it an hour after you put it in the oven.

I put together a step-by-step video to guide you 👇🏻

1

Add lemon zest and juice to blueberries

2

Mix with cornstarch and sugar

3

Add to ovenproof ceramic dish

4

Mix dry ingredients with sugar, add butter and integrate with your hands or pastry cutter

5

The butter should be the size of peas

6

Add milk until you have a soft, moist dough

7

Spoon over the blueberries me bake as directed

8

Eat warm or at room temperature

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My top tips

Flavorings: I'm very partial to blueberries and lemon (Lemon Blueberry Crumb Cake anyone?) but blueberries are wonderful with orange, tangerine, or ground cinnamon. So let your palate decide.

Serving: cobblers are served directly on the dish they were baked in, so make sure you use one you like to take to the table. A dollop of whipped cream or vanilla ice cream rounds up the serving.

Make ahead: you can make it a day ahead and keep in the refrigerator, covered. Warm in a 350° oven before eating. This dessert can be frozen after it's baked. Also, blueberries can be kept year round in the freezer and the topping comes together in ten minutes. So it's very easy to put together.

Other recipes you might like:

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Blueberry Cobbler Recipe

• Author: Paula Montenegro
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

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Description

This dessert is easy to make and tasty. It comes together very quickly and can be on the table in under an hour! Serve it plain or warm with whipped cream or ice cream. A cobbler that can be made with fresh or frozen blueberries so it's a year-round recipe. 

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Ingredients

Scale 1x2x3x

For the berries:

• 4 cups blueberries, fresh or frozen
• 2 tablespoons lemon juice
• ½ teaspoon lemon zest
• 1 tablespoon cornstarch
• 2 tablespoons sugar

For the topping:

• 1 cup (140g) all-purpose flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 6 tablespoons sugar
• ¼ cup (55g) unsalted butter, cold and cut into pieces
• ⅓ cup milk

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Instructions

1. Preheat oven to 350°F/180°C.
2. Mix blueberries in a bowl with lemon juice, zest, cornstarch, and sugar. 
3. Spread on an 8-inch ceramic or glass dish. 
4. In a large bowl mix flour, baking powder, salt, and sugar. 
5. Add butter pieces and cut in with your hands or a pastry cutter until the butter is the size of peas. 
6. Add milk and mix lightly with a fork. Don’t overmix or beat it so that the biscuit bakes soft and tender. It should be like a scone or thick muffin batter. 
7. Spoon mounds of this mixture over the berries. 
8. Bake for 40-45 minutes, or until it’s dry, golden and when you carefully lift the topping with a fork it’s completely done. Make sure you check this as it sometimes appears well cooked on top but still needs some time to fully bake. 

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Notes

Flavorings: I'm very partial to blueberries and lemon (Lemon Blueberry Crumb Cake anyone?) but blueberries are wonderful with orange, tangerine, or ground cinnamon. So let your palate decide.

Serving: cobblers are served directly on the dish they were baked in, so make sure you use one you like to take to the table. A dollop of whipped cream or vanilla ice cream rounds up the plate. 

Make ahead: you can make it a day ahead and kept in the refrigerator, covered. Warm in a 350° oven before eating. This dessert can be frozen after it's baked. Also, blueberries can be kept year-round in the freezer and the topping comes together in ten minutes. So it's very easy to put together.

Keywords: blueberry cobbler

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.