This is one of those easy dessert recipes that checks both the quick and tasty boxes, with a golden brown topping and a layer of sweet fruit filling. It comes together quickly and is ready in under an hour! Serve it plain, at room temperature, or warm with a scoop of ice cream. A delicious cobbler that can be made with fresh blueberries or frozen ones, so it's a year-round recipe.
After falling in love with this old fashioned Peach Cobbler a few years ago, I started testing this iconic dessert idea with different flavors. The results were wonderful and very different.
It's a match made in heaven with summer berries and most fresh fruit in season, and this easy blueberry cobbler recipe is one that I make often. It's definitely in the easy recipes category.
About this recipe
- Fresh or frozen: it can use both types of blueberries, so take advantage of blueberry season when it hits, but also know that you can make it year round with frozen berries.
- Easy to make: it comes together fast and can be made a day or two ahead ahead. if you use blueberry pie filling it's even quicker.
- Dessert for a crowd: this is a great recipe for gatherings, picnics, barbecues, and other informal celebrations that involve several hungry mouths. Or even a large crowd.
Types of cobblers
A cobbler has a fruit layer and a starchy topping. The fruit bakes and released juices as the biscuit topping baked, creating a syrupy filling and a sweet, tender upper crust. 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 in 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.
They're not many and they're everyday staples. Some comments about a few of them:
- Blueberries: I always use fresh blueberries when available, but I've also made this recipe with frozen ones. They both work very well.
- Lemon: both lemon juice and lemon zest are used to add more flavor.
- Sugar: I use granulated or light brown sugar sometimes.
- Milk: whole is better, and buttermilk can also be used.
- Butter: I recommend unsalted butter for this recipe.
- Flour: I use all-purpose flour or cake flour with good results in both cases.
- Salt: I like to use kosher salt when baking. It enhances the rest of the flavors.
- Baking powder: it helps the batter grow. Together with the flour and the salt, it's part of what we call the dry ingredients.
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Putting this recipe together is quick, easy, and you can be eating it an hour after you put it in the oven. You need a large bowl or two, a spoon, a spatula, a grater and a dish to bake it in. No special gadgets or equipment, and no beating required.
We need to make a loose biscuit dough.
- Incorporating the butter: it should be cold and in pieces, so keep it in the refrigerator until ready to use. You have to integrate it with the flour mixture until it resembles coarse meal and the butter is the size of peas. You can do that with your hands (my choice since it's a small amount) or a pastry blender.
- Food processor: for this first part of mixing the dry ingredients with the butter you can use a food processor with the steel blade. I recommend it when making large amounts, when you want to make it ahead and refrigerate it or freeze it.
- Adding the liquid: in this case, milk. It also needs to be cold, so keep it in the refrigerator until ready to use. Add half of it first, mix a little, and the add the rest.
- Adding flavorings: we use lemon zest and fresh lemon juice for the fruit layer because it pairs so well with blueberries. But you can also add some vanilla extract or a pinch of cinnamon.
- Dry ingredients: the blueberries are also mixed with part of the sugar and some cornstarch, which will help make that wonderful syrup when it bakes.
Assembling & baking
- Simply spoon mounds of the biscuit topping on top of the fruit layer.
- Leave some space between them so the fruit can bubble up and the dough has space to fully bake.
- Make sure the oven is preheated.
- Bake as directed in the recipe, until the top is golden and the juicy blueberries are bubbling. Check that the biscuit is fully baked before removing from the oven.
My top tips
- Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
- Biscuit topping: this recipe is vintage and the top crust is made by rubbing the cold butter pieces with the flour and sugar. As an alternative, you can also use melted butter for easier mixing, adding it barely warm together with the milk, as part of the wet ingredients. Make sure you leave space between the mounds. This will help the biscuit bake all the way through and the blueberry filling to bubble freely as it bakes.
- Checking for doneness: it's important to make sure the biscuit is fully baked. So, when the time is up, lift it carefully here and there with a fork and check that it's not still wet below the surface. If it is you should see strings of uncooked dough, similar to melty cheese.
- Flavorings: I'm very partial to blueberries and lemon (Lemon Blueberry Crumb Cake anyone?) but they are also wonderful with orange, tangerine, or ground cinnamon. So let your palate decide.
- Serving: cobblers are served directly in 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 scoop of vanilla ice cream over a warm serving of this homemade blueberry cobbler recipe might be the perfect summer dessert. At least in my house.
- 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.
- Variation: blueberries and lemon is a popular flavor combination, but you can also use orange, tangerine, add some ground cinnamon, and vanilla extract. Or try it with different fruits, such as blackberries or pitted cherries.
Frequently asked questions
A cobbler has a biscuit or dough like topping, while a crumble has a streusel topping which is crumbly not cakey. Both are similar in that they have a fruit layer and a floury topping.
Warm with a scoop of ice cream or a dollop of whipped cream is the best way in my opinion. But it's also great at room temperature. It's a great family style dessert, so you can put the baking dish in the table or passing it around for everyone to serve themselves.
Yes you can, well covered. Let it cool down, cover it with plastic wrap or aluminum foil and put it in the refrigerator. Warm it in a medium/low oven before serving, at about 325°F/160°C. This may take about 30 minutes, so take that into account.
Check that the topping is fully baked by lifting it here and there with a fork. It should be like the inside of a biscuit or scone, it should not be wet (which usually looks like stringy melted cheese when you lift it). So follow the time specified in the recipe, but also do your own check when the time is up. It might take longer to bake completely.
After a day or two I recommend refrigerating it. Cobblers have fruit and it can start to ferment and ruin the dessert. The temperature of the room has a lot to do with how long they last at room temperature (cold places are better) but it's always to err on the safe side and keep it in the fridge, always well covered. Or freeze it.
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This is one of those easy dessert recipes that checks both the quick and tasty boxes, with a golden brown topping and a layer of fruit filling. It comes together very quickly and can be on the table in under an hour! Serve it plain at room temperature or warm with a scoop of ice cream. A delicious cobbler that can be made with fresh blueberries or frozen ones, so it's a year-round recipe.
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 all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons sugar
- ¼ cup unsalted butter, cold and cut into pieces
- ⅓ cup milk
- Preheat oven to 350°F/180°C.
- Mix blueberries in a medium bowl with lemon juice, zest, cornstarch, and sugar.
- Spread the blueberry mixture on an 8-inch ceramic or glass dish.
- In a large bowl mix flour, baking powder, salt, and sugar.
- Add butter pieces and cut in with your hands or a pastry cutter until the butter is the size of peas.
- Add milk and mix lightly with a fork. Don’t over mix or beat it so that the biscuit bakes soft and tender. It should be like a scone or thick muffin batter.
- Melted butter: if you want to use melted butter for easier mixing, use it warm and add it with the milk. Continue as directed.
- Spoon mounds of this mixture over the berries.
- 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.
- Serve at room temperature or warm, plain or with a scoop of vanilla ice cream.
- Refrigerate leftover cobbler, well covered or in an airtight container. Or freeze it.
it's important to make sure the biscuit is fully baked. So, when the time is up, lift it carefully here and there with a fork and check that it's not still wet below the surface. If it is you should see strings of uncooked dough, similar to melty cheese.
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.
- Serving Size: ⅙
- Calories: 211
- Sugar: 27.4 g
- Sodium: 106.6 mg
- Fat: 0.6 g
- Carbohydrates: 50.6 g
- Protein: 3.4 g
- Cholesterol: 0.3 mg
Keywords: blueberry cobbler