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    Home » Recipes » Desserts

    Published: Jan 20, 2021 · Modified: Apr 1, 2022 by Paula Montenegro · Income from ads and affiliates

    Easy Old Fashioned Blueberry Cobbler

    Jump to Recipe
    White dish with baked cobbler; image with purple text
    Serving of blueberry cobbler on white bowl, a spoon; purple text overlay

    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.

    Serving of blueberry cobble in white bowl with light blue spoon

    After falling in love with our popular peach cobbler recipe 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.

    Table of Contents Open
    About this recipe
    Types of cobblers
    Ingredients
    Easy steps
    My top tips
    Frequently asked questions
    Related recipes you might like:
    Blueberry Cobbler Recipe

    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. 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 releases juices as the biscuit topping is 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 is a wetter, spoonable dough that can also be spread, as we do in our super 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.
    White dish with baked blueberry cobbler on white background

    Ingredients

    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 milk is what I normally use, and buttermilk and reduced fat 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.
    Bowls with ingredients for blueberry lemon cobbler on a white surface

    Watch our video tutorials 👇🏻

    Easy steps

    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, equipment, or beating is required.

    The topping

    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 a 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 a 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 then add the rest.
    Collage showing crumble mixture in glass bowl on white surface, and adding milk

    Blueberry mixture

    • 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.
    Grating lemon zest into bowl of blueberries and adding berry mixture to white oval dish

    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.
    • A preheated oven is an important step, make sure you turn it on before you start assembling the dessert.
    • 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 it from the oven.
    Top view of oval white dish with unbaked blueberry cobbler on a white surface
    Overview of baked blueberry cobbler in oval dish on a white surface

    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!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Biscuit topping: this recipe is vintage and the top crust is made by rubbing the cold butter pieces with 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 it 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.
    • Crunchier topping: you can sprinkle an extra tablespoon of sugar on top of the dough before it goes into the oven to create an even crisper layer.
    • 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.
    White dish with blueberry cobbler, spoon inside, white surface

    Frequently asked questions

    What's the difference between a cobbler and a crumble?

    A cobbler has a biscuit or dough-like topping, while a crumble has a streusel topping that is crumbly, not cakey. Both are similar in that they have a fruit layer and a floury topping.

    How do you serve a cobbler?

    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 on the table or pass it around for everyone to serve themselves.

    Can you make a cobbler the night before?

    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.

    How do you tell if a cobbler is done?

    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.

    Should you refrigerate cobblers?

    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.

    White bowl with serving of blueberry cobbler, a spoon

    Related recipes you might like:

    • Glass dish with half eaten peaches in syrup, biscuit topping and silver spoon.
      Old Fashioned Peach Cobbler
    • Serving of blueberry dump cake in a white bowl with a silver spoon. White surface.
      Blueberry Dump Cake
    • Close up of strawberry cobbler with silver spoon in a white baking dish on a grey surface.
      Easy Strawberry Cobbler
    • White bowl with serving of pear cobbler, white cloth
      Easy Fresh Pear Cobbler

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    White bowl with serving of blueberry cobbler, a spoon

    Blueberry Cobbler Recipe

    Print Recipe
    Save Recipe Recipe Saved

    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.

    • Total Time: 1 hour
    • Yield: 6 servings

    Ingredients

    Units

    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

    Instructions

    1. Preheat the oven to 350°F/180°C.
    2. Mix blueberries in a medium bowl with lemon juice, zest, cornstarch, and sugar. 
    3. Spread the blueberry mixture 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 over mix or beat it so that the biscuit bakes soft and tender. It should be like a scone or thick muffin batter. 
    7. Melted butter: if you want to use melted butter for easier mixing, use it warm and add it together with the milk. Continue as directed. 
    8. Spoon mounds of this mixture over the berries. 
    9. 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. 
    10. Serve at room temperature or warm, plain, or with a scoop of vanilla ice cream. 
    11. Refrigerate leftover cobbler, well covered or in an airtight container. Or freeze it.

    Notes

    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!

    Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

    Biscuit topping: this recipe is vintage and the top crust is made by rubbing the cold butter pieces with 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 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.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 45
    • Category: Desserts
    • Method: Baking
    • Cuisine: American

    Nutrition

    • 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

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    About Paula Montenegro

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

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    1. Lisa says

      April 06, 2021 at 3:17 am

      The butter is missing from the ingredient list and instructions from the recipe at the bottom of the page even though above you mention butter being in the topping and have pics of you working butter into the dry ingredients. How much butter goes into the topping? Thanks!

      Reply
      • Paula Montenegro says

        April 06, 2021 at 7:03 am

        Hi Lisa! It's 1/4 cup. Thanks for letting me know.

        Reply
    2. Long says

      January 22, 2021 at 4:29 am

      Wow~~!! Thanks for sharing. By far, this has been the best recipe! ^___^ I am gonna try this out! Thanks!

      Reply
    3. angiesrecipes says

      January 21, 2021 at 12:28 am

      This looks amazing! One of my favourite desserts when the berries are in season.

      Reply

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    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.

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