A classic Southern Blueberry Cobbler made with juicy ripe blueberries, a touch of lemon, and a soft, warm cobbler topping. Serve warm with vanilla ice cream for an ideal summer comfort dessert.
Blueberry Cobbler
Blueberry season is one of my favorites—especially living close to a U-pick farm. When berries are at their peak, this Blueberry Cobbler is a simple, satisfying way to use a bounty of fresh or frozen fruit.
It starts with a layer of sweet, slightly lemony blueberries, then gets a soft, cakey cobbler poured over the top. A light sprinkle of cinnamon finishes it. The cobbler bakes quickly and is irresistible served warm with vanilla ice cream for contrast between warm and cool, and creamy and fruity.
Can You Use Frozen Blueberries for Blueberry Cobbler?
Yes. Fresh or frozen blueberries both work well. If using frozen, there’s no need to thaw first, but add about 10 extra minutes to the baking time to compensate for the colder fruit.
What Other Berries Can You Use for Cobbler?
Cobbler is very adaptable. Use blackberries, raspberries, strawberries, or a mixed-berry blend. You can also substitute stone fruits such as cherries, plums, or peaches, or even make a classic apple version. Mix and match fruits to create different flavor profiles.
What’s the Difference Between a Cobbler and a Crisp?
A cobbler has a doughy topping that is somewhere between biscuits and cake—soft and slightly cakey. A crisp features a crunchy topping made from butter, flour, sugar, and often oats or nuts.
Does a Cobbler Have a Bottom Crust?
No. A cobbler has fruit on the bottom (or directly in the baking dish) with a biscuit- or cake-like batter poured on top—no bottom crust is used.
More Blueberry Recipes You’ll Love
- Classic Blueberry Buckle – a rich blueberry cake that works as a coffee cake or dessert.
- Blueberry Peach Crumble – ripe blueberries and peaches topped with a crunchy oat and brown sugar crumble.
- Spicy Blueberry Burgers – burgers finished with a sweet, savory, and slightly spicy blueberry-jalapeño sauce.
- Perfect Blueberry Muffins – a treasured family muffin recipe that’s moist and full of berries.
- Berries and Cream Cupcakes – fluffy vanilla cupcakes folded with fresh berries and topped with light whipped cream cheese frosting.
Blueberry Cobbler
Ingredients
For the Blueberries
- 4 tablespoons butter
- 4 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons flour
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For Cobbler Batter
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- Cinnamon for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Place the butter in slices in a 9″x13″ baking dish and put the dish in the oven so the butter can melt while you prepare the blueberries.
- In a large bowl, combine the blueberries, granulated sugar, brown sugar, 2 teaspoons flour, lemon juice, and lemon zest. Gently toss to coat and set aside.
- In a separate large bowl, whisk together the dry ingredients for the cobbler batter: flour, brown sugar, granulated sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients, add the milk and vanilla, and whisk until just combined. The batter will be somewhat runny—that’s normal.
- Remove the baking dish from the oven. Spread the blueberry mixture evenly across the bottom. Gently pour the batter over the berries, then sprinkle cinnamon over the top.
- Bake at 375°F: about 25–30 minutes if using fresh berries, or about 45 minutes for frozen berries, until the batter is set and cooked through.
- Serve warm, ideally with a scoop of vanilla ice cream.
Notes
- The cobbler batter will be runny—that’s normal and expected.
- Storage: Cover and refrigerate leftovers for up to 4 days.
- Freezer: Freeze baked cobbler for up to 3 months. Thaw overnight in the refrigerator and rewarm in the oven before serving.