Blueberry Cobbler is the quintessential summer dessert. You’ve got fresh blueberries, lemon zest to brighten up the flavor, and you serve it with a scoop of ice cream. Ah-maaazing! And did I mention it’s a cinch to make? Because that too.
This recipe is easy peasy, so you can make it for your family on a weeknight, but it’s impressive enough to serve to guests at your next summer cookout. (Those are the best kinds of recipes, right?!)
If you’re a fan of blueberry crisp, you don’t want to miss out on this simple blueberry dessert!
A No-Fuss Dessert With Blueberries
In writing up this post, I’ve realized that I have quite a few cobbler recipes here on All Things Mamma (the Strawberry Cobbler is one of my FAVORITES!) —but what can I say, I just can’t get enough of them! Fruity desserts are my jam (no pun intended) during the summer months, but I don’t always want to deal with the headaches of pie crust. With this cobbler, all you do is make the batter, pour it into a prepared baking dish, and drop the blueberries on top.
Cobblers are a winner with any fruit, but I really like it with blueberries because of the way they hold their shape. They don’t get quite as soft as some other types of fruit when baking, so the texture here is different than what you might expect from a peach cobbler or blackberry cobbler, for example.
Easy Blueberry Cobbler Recipe
As I mentioned above, this recipe is simple enough to make alongside a weeknight dinner—it takes about 10 minutes to prepare, 30 minutes to bake, and 15 minutes to cool, so you can time it to finish in the oven when your dinner’s done and let it cool while you eat. And then, dig in! Trust me, your family will ask you to make this recipe again and again.
A cobbler earns its name from the cobbled appearance it has after it’s finished baking, which makes it the perfect homemade dessert for those of us who don’t have the ability to make the perfect swirl of frosting on top of a cupcake or bake a cheesecake without it cracking.
Ingredients + Variations
Here’s what you’ll need to make Blueberry Cobbler:
- Fresh blueberries – Frozen blueberries will do in a pinch, but use fresh if you can. You can often find them on sale during the summer months!
- Lemon – Blueberry and lemon are a match made in heaven. You’ll need a little bit of zest and a squeeze of juice.
- Granulated sugar
- Butter – Butter is essential for the perfect Blueberry Cobbler.
- All-purpose flour – I haven’t tried making this with other types of flour, so I don’t recommend attempting any substitutes!
- Baking powder
- Kosher salt – Always remember that when you’re cooking or baking with kosher salt, its crystals are bigger than table salt. If you don’t have kosher salt on hand, you’ll need to use half the amount of table salt, otherwise your cobbler will be too salty.
- Baking soda
- Whole buttermilk – You can make your own buttermilk by combining a scant 1/2 cup of whole milk with 1 1/2 teaspoons of lemon juice. Let it thicken for about 5 minutes.
- Vanilla extract – For a more complex flavor, try almond extract instead.
- Vanilla ice cream – You really can’t have cobbler without a scoop of ice cream, can you?
How to Make Blueberry Cobbler
Preheat your oven to 350ºF and place the melted butter in a 9×9-inch baking dish.
2. Prepare the Blueberries
Stir the blueberries, lemon juice and zest, and 1/4 cup of sugar in a large bowl. Set aside.
3. Make the Batter
In a medium bowl, whisk the flour, baking powder, salt, baking soda, and remaining sugar. Then, in a glass measuring cup, whisk the buttermilk and vanilla. Add the liquid mixture to the dry mixture, and stir until you have a smooth, lump-free batter.
4. Make the Cobbler
Pour the dough over the melted butter, then use a slotted spoon to scatter the blueberries over the batter.
Place the baking dish in the oven and bake the Blueberry Cobbler until it’s brown around the edges, golden in the center, and puffy in the middle, 30–35 minutes. Cool on a wire rack for 15 minutes, then serve with a scoop of ice cream.
Can you freeze blueberry cobbler?
Yes, if you want to freeze blueberry cobbler, you’ll make the whole thing—mix, assemble, and bake—and then let it cool completely. Press a layer of plastic wrap onto the top to protect against freezer burn, then cover the baking dish tightly with a layer of foil. Reheat it at 350ºF, or until warmed through.
What is blueberry cobbler?
Contrary to popular belief, a cobbler is closer to a cake than a pie—a lot of people get them confused with fruit crumbles. A blueberry cobbler combines fruit and a biscuit-y batter for an irresistible summer dessert.
Can I use frozen blueberries to make this recipe for blueberry cobbler?
Fresh blueberries are going to be the best bet. Frozen blueberries tend to leak a lot of liquid and will make the cobbler messy.
What are good toppings to add to homemade crumbles?
You can easily add whipped cream, ice cream, or anything that you’d like! I’m a huge fan of adding frozen whipped cream too, because it has such a creamy texture as it melts in your mouth.
Why is my blueberry cobbler runny?
Make sure to give the baked cobbler time to cool down once it’s cooked. The longer time that you give it to cool, the firmer it is going to get. If you cut into it when it’s still hot, it’s going to be runny.
More Blueberry Recipes to Try This Summer
Do you love blueberries? Here are some more recipes you’ll want to make while they’re in season!
- Blueberry Buckle
- Blueberry Pancakes
- Blueberry Protein Smoothie
- Blueberry Bundt Cake
- 15-Minute Bisquick Blueberry Biscuits
- 2 cups fresh blueberries
- 1 tbsp lemon zest plus 1 tbsp. fresh lemon juice
- 1/2 cup granulated sugar divided
- 1/4 cup butter melted
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/8 tsp baking soda
- 1/2 cup whole buttermilk
- 1 tsp vanilla extract
- vanilla ice cream
- Preheat oven to 350°F. Place melted butter in a 9- x 9-inch baking dish.
- Gently stir blueberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined.
- Whisk together flour, baking powder, salt, baking soda, and remaining sugar in a medium bowl until combined.
- Whisk together buttermilk and vanilla in a glass measuring cup. Add buttermilk mixture into flour mixture, and continue to stir until the batter is smooth.
- Pour the dough mixture evenly over melted butter. (Do not stir.) Using a slotted spoon, scatter blueberry mixture evenly over batter.
- Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 30-35 minutes. Cool on a wire rack at least 15 minutes. Serve warm with ice cream.