Blueberry cobbler is a timeless dessert that brings together juicy berries and a warm, buttery biscuit topping baked to golden perfection. This classic version uses simple ingredients and minimal prep time to deliver a comforting dish that’s perfect year-round.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
5 cups fresh or frozen blueberries (no need to thaw if frozen)
3/4 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon (optional)
For the topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/3 cup milk
1 teaspoon vanilla extract
Directions
Prepare the filling:
I preheat the oven to 375°F (190°C). In a large bowl, I combine the blueberries, sugar, lemon juice, cornstarch, and cinnamon. After gently tossing to coat everything, I pour the mixture into a greased 8×8-inch baking dish.
Make the topping:
In another bowl, I whisk together the flour, sugar, baking powder, and salt. Then I cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. I stir in the milk and vanilla extract just until combined — it’s important not to overmix.
Assemble & bake:
I drop spoonfuls of the topping evenly over the berry mixture, letting some filling peek through. I bake for 40–45 minutes, until the topping is golden and the filling is bubbling.
Cool & serve:
I let the cobbler cool for 10–15 minutes to help the filling set. It’s best served warm, especially with vanilla ice cream or whipped cream on top.
Servings and timing
This recipe serves 6 to 8 people. It takes about 10 minutes to prepare and 40–45 minutes to bake, with an additional 10–15 minutes of cooling time before serving.
Variations
I often change things up based on what I have on hand:
Different fruits: I sometimes replace the blueberries with blackberries, raspberries, or a mix of berries.
Extra crunch: A sprinkle of coarse sugar on top before baking gives a lovely texture.
Gluten-free: I use a gluten-free flour blend to make this cobbler suitable for those with dietary needs.
Storage/Reheating
I store leftover cobbler covered in the refrigerator for up to 4 days. When I want to reheat it, I warm individual servings in the microwave for about 30–45 seconds, or reheat the whole dish in a 350°F (175°C) oven for 10–15 minutes until heated through. If I’m freezing it, I wrap it tightly and use it within 2 months.
FAQs
How do I keep the topping from getting soggy?
I make sure to bake the cobbler until the topping is golden brown and the filling is bubbling. Letting it cool also helps the topping set properly.
Can I use frozen blueberries?
Yes, I use frozen blueberries all the time — there’s no need to thaw them before baking.
What can I serve with blueberry cobbler?
I usually serve it warm with vanilla ice cream or whipped cream. It’s also tasty with a drizzle of cream or even a dollop of Greek yogurt.
Can I make it ahead of time?
Yes, I sometimes prepare the filling and topping separately, store them in the fridge, and assemble right before baking. I’ve also baked it ahead and reheated it gently in the oven before serving.
Why is my cobbler runny?
If I don’t let the cobbler cool enough, the filling can seem too liquid. Also, making sure to use the right amount of cornstarch and baking it long enough helps it thicken.
Conclusion
This classic blueberry cobbler is one of my favorite go-to desserts when I want something simple, warm, and nostalgic. It’s easy to make, endlessly adaptable, and guaranteed to please. Whether I’m using fresh-picked berries in summer or frozen ones in winter, it always hits the spot.
📖 Recipe:
Print
Classic Blueberry Cobbler
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Diet: Vegetarian
Description
Classic blueberry cobbler is a warm, comforting dessert featuring juicy blueberries topped with a sweet, buttery biscuit topping. Easy to make with fresh or frozen berries, it’s perfect for any time of year.
Ingredients
5 cups fresh or frozen blueberries
3/4 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon (optional)
1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/3 cup milk
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a large bowl, combine blueberries, 3/4 cup sugar, lemon juice, cornstarch, and cinnamon. Toss gently to coat.
- Pour the blueberry mixture into the prepared baking dish.
- In another bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract just until combined; do not overmix.
- Drop spoonfuls of the topping over the berry mixture, leaving some gaps for the filling to show through.
- Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling.
- Let cool for 10–15 minutes before serving.
Notes
Use frozen blueberries straight from the freezer; no need to thaw.
Sprinkle coarse sugar on the topping before baking for extra crunch.
Substitute with other berries like raspberries or blackberries for variation.
Store leftovers in the refrigerator for up to 4 days.
Reheat in the microwave or in a 350°F oven until warmed through.
Can be made gluten-free with a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 26g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
