Name: Blueberry Cobbler Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups blueberries (fresh or frozen) (600 g); 1/2 cup granulated sugar (100 g); 1 teaspoon lemon zest (2 g); 6 tablespoons butter (85 g); 1 cup all-purpose flour (120 g); 1 cup granulated sugar (200 g); 2 teaspoons baking powder (8 g); 1/4 teaspoon salt (1.5 g); 3/4 cup milk (180 ml); Ground cinnamon, for sprinkling

There’s something incredibly comforting about a warm, fruity dessert fresh from the oven, and this Blueberry Cobbler Recipe fits the bill perfectly. With just a handful of simple ingredients, you can whip up a golden, bubbly treat that’s as satisfying as it is easy to make.

A white bowl with a textured rim holds a blueberry cobbler with a golden brown, crumbly top layer. Beneath this crust, dark purple blueberries peek through, creating a juicy contrast with the crust. On top of the cobbler sits a round scoop of pale yellow vanilla ice cream, slightly melting. A spoon rests inside the bowl, leaned up against the side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Cobbler Recipe
Top Tip
How to Serve Blueberry Cobbler Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Cobbler Recipe

Why You'll Love This Recipe

I’ve made plenty of cobblers over the years, but this blueberry version always wins everyone over with its balance of tart, sweet, and buttery goodness. It’s a dessert that invites casual conversation and happy memories around the table.

Simple Ingredients: Uses common pantry staples plus fresh or frozen blueberries, making it effortless to prepare anytime.
Flaky, Buttery Topping: The melted butter base creates a crisp and tender crust that’s irresistible.
Versatility: Delicious warm on its own or paired with ice cream, cream, or yogurt for extra indulgence.
Perfect for Any Occasion: Whether it’s a casual family dinner or a holiday gathering, it’s always a crowd-pleaser.

Ingredients & Why They Work

Every ingredient here plays a clear role in bringing this dessert to life. The fresh or frozen blueberries offer that juicy burst, while the butter and flour mix up into a topping that’s buttery, golden, and just the right texture.

Flat lay of fresh plump blueberries heaped in a simple white ceramic bowl, a small white bowl filled with fine granulated sugar crystals, a thin strip of bright yellow lemon zest resting neatly on a white ceramic plate, several pale yellow cubes of smooth butter arranged symmetrically on a plain white dish, a small mound of all-purpose flour on a white ceramic plate, a tiny white bowl with fine baking powder, a small white bowl containing fine salt grains, a small white bowl filled with creamy milk, a delicate sprinkle of warm brown ground cinnamon neatly displayed on a white ceramic plate, whole uncracked brown eggs placed in a neat row on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blueberries: Fresh is fabulous in season, but frozen works just as well—and I keep them on hand for cobbler cravings any time.
Granulated Sugar: Adds sweetness to both the blueberry filling and the biscuit-like topping.
Lemon Zest: This little punch of citrus brightens the blueberries and keeps the flavors lively.
Butter: Using melted butter in the baking dish creates a crispy, flavorful base for the topping to bake over.
All-Purpose Flour: Gives structure to the topping without weighing it down.
Baking Powder: Helps the topping puff up slightly, adding lightness and a hint of crispness.
Salt: A tiny bit balances the sweetness and enhances all the flavors.
Milk: Binds everything smoothly together to create the batter.
Ground Cinnamon: Just a sprinkle adds warmth and a cozy spice note on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch up this cobbler depending on what’s on hand and mood. Sometimes, I’ll toss in a handful of chopped nuts or a splash of vanilla extract into the batter for extra depth. You should definitely play around and find your twist!

Variation: Adding a teaspoon of ground ginger gives a lovely spicy kick that pairs beautifully with blueberry.
Dietary Modification: For a dairy-free option, swap butter for coconut oil and use almond milk instead.
Seasonal Changes: Substitute blackberries or peaches when blueberries aren’t in season—they work wonderfully in the same method.

Step-by-Step: How I Make Blueberry Cobbler Recipe

The image shows a close-up of a dessert in a clear glass rectangular dish with a golden brown crust layer on top that looks slightly crispy and uneven in texture. Below the crust is a thick layer of dark purple berries that look soft and juicy, filling almost half of the dish. A silver spoon is scooping some of the berry layer, creating a small empty section that reveals the contrast between the crust and berry filling. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the Butter Melting

First, preheat your oven to 350°F. Slice the butter into pieces and scatter them in your baking dish. While the oven warms up, pop the dish in so the butter melts gently—this step is key. It creates that unbeatable buttery crust when you pour the batter on top later. Just be careful when handling the hot dish!

Step 2: Mix the Blueberry Filling

While the butter’s melting, toss your blueberries, sugar, and lemon zest in a bowl. I like stirring gently to coat the berries so they stay whole but get plenty of sugar and citrus to brighten their flavor. The sugar helps those lovely juices bubble up when baking.

Step 3: Prepare the Batter

In a separate bowl, whisk the flour, sugar, baking powder, and salt. Then, stir in the milk just until everything’s blended—don’t overmix here, or the topping can get tough. A little lumpiness is fine; it helps keep the texture tender and flaky.

Step 4: Assemble and Bake

Take that hot dish out of the oven, and pour the blueberries over the melted butter in an even layer. Drizzle the batter carefully over the top—you want coverage but don’t worry if some blueberries peek through. Finish with a light dusting of cinnamon, then bake for 35 to 40 minutes until the top is puffed, golden, and smelling amazing.

Step 5: Serve It Warm!

Let it cool for just a few minutes before digging in. If you’re anything like me, you’ll want a big scoop of vanilla ice cream on the side for that perfect hot-cold combo.

Top Tip

From years of making this cobbler, I’ve learned that a few small tweaks really elevate the final result. These tips take the guesswork out and guarantee a knock-out dessert every time.

Melt Butter in the Pan: Don’t skip heating the butter in the baking dish; it’s what makes the crust crisp and golden.
Don’t Overmix Batter: Mix just until the flour disappears to keep the topping tender, not dense.
Use Lemon Zest: That bit of zest adds brightness that stops the cobbler from tasting too sweet or heavy.
Watch the Baking Time: Start checking around 35 minutes—overbaking dries it out, but you want a lightly browned top.

How to Serve Blueberry Cobbler Recipe

Garnishes

I almost always serve mine with a scoop of creamy vanilla ice cream, which melts beautifully into the warm cobbler. Sometimes I add a sprinkle of toasted chopped almonds or a few fresh mint leaves for a pop of color and texture.

Side Dishes

This cobbler shines as a stand-alone dessert, but if you’re serving a bigger meal, try pairing it with a light, citrusy salad or a simple scoop of Greek yogurt to balance the sweetness.

Creative Ways to Present

For a festive touch, I’ve served this cobbler in individual ramekins topped with whipped cream and fresh blueberries. It makes a charming personal dessert for dinner parties or holidays.

Make Ahead and Storage

Storing Leftovers

Leftover blueberry cobbler stores beautifully covered in the fridge for up to 3 days. I usually keep it in the original baking dish tightly wrapped or transfer it to an airtight container. The flavors deepen as it rests, making it just as delicious the next day.

Freezing

I’ve frozen cobbler successfully by baking it first, then cooling completely before wrapping tightly in foil and plastic wrap. When thawed overnight in the fridge, it reheats well (see below) and tastes almost freshly baked.

Reheating

To reheat, I prefer popping it in a 325°F oven for about 15 minutes, uncovered. This warms the fruit nicely and crisps the topping back up — microwaving tends to make the topping soggy.

Frequently Asked Questions:

Can I use frozen blueberries in this Blueberry Cobbler Recipe?

Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure to toss them with a little sugar to draw out moisture, and you might need to add a couple extra minutes to the baking time.

How do I know when the cobbler is fully baked?

You’ll want the topping to be lightly golden on top and the blueberry filling to be bubbling around the edges. Gently inserting a toothpick into the batter should come out mostly clean, with a few moist crumbs.

Can I make this Blueberry Cobbler Recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure your baking powder is gluten-free as well. The texture will be just as delicious.

What should I serve with blueberry cobbler?

Vanilla ice cream or whipped cream are classic companions, but it also pairs well with a dollop of plain Greek yogurt for a lighter option. Fresh berries on the side can add a lovely contrast too.

Final Thoughts

This Blueberry Cobbler Recipe is one I keep coming back to, season after season. It’s straightforward, fuss-free, and always ends up being the dessert that everyone asks for again. I hope you enjoy making and sharing it just as much as I do—it’s like a warm hug in dessert form!