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A white bowl and light blue spoon with serving of blueberry cobbler. Close up image.

Blueberry Cobbler (easy recipe)

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This is an easy blueberry cobbler recipe 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 year-round dessert that can be made with fresh blueberries or frozen ones. 

  • Total Time: 1 hour
  • Yield: 6 servings



For the blueberry filling:

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

For the biscuit topping:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons sugar
  • 1/4 cup unsalted butter, cold and cut into pieces
  • 1/3 cup milk or buttermilk (see Notes below for homemade recipe)


  1. Preheat the oven to 350°F/180°C.

For the blueberries:

  1. Mix blueberries in a medium bowl with lemon juice, zest, cornstarch, and sugar. 
  2. Spread the blueberry mixture on an 8-inch ceramic or glass dish. 

For the topping:

  1. In a large bowl mix flour, baking powder, salt, and sugar. 
  2. Add butter pieces and cut in with your hands or a pastry cutter until the butter is the size of peas. 
  3. 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. 
  4. 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. 
  5. Spoon mounds of this mixture over the berries. 
  6. 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. 
  7. Serve at room temperature or warm, plain, or with a scoop of vanilla ice cream. 
  8. Refrigerate leftover cobbler, well covered or in an airtight container. Or freeze it.


  • 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. 
  • Homemade buttermilk: mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles. Stir it once more, and measure it again before using. 
  • 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.
  • 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 minutes
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/6
  • 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