Blueberry Cobbler

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Juicy blueberries are tucked under a blanket of sweet cakey topping for a scrumptious summer dessert.

Our CSA farm partners with a fruit CSA for pickups. We’re not members of the fruit CSA, but sometimes she has extras for sale, and recently I was lucky enough to snag a few boxes of gooseberries and blueberries. I had to make what I’ve been craving: blueberry cobbler!

There’s almost as many blueberry cobbler variations out there as there are families who make it. Whether you like a cake or biscuit topping or prefer to put the blueberries on top rather than the bottom, rest assured you’re in for one wonderful summer treat.

This version has a cake-like texture, and it’s so quick to throw together. I love how easy cobbler is to make — you might even have everything you need right now!

Enjoy this blueberry cobbler with a scoop of ice cream for dessert, or skip the ice cream for a sweet and fruity breakfast (or keep it, I won’t judge). It’s wonderful hot or cold, so there’s no need to make excuses to scoop up a bowlful!

Ingredients for blueberry cobbler

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Blueberries
• Lemon juice
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Milk
• Unsalted butter
• Cinnamon

Both fresh and frozen blueberries will work beautifully in this recipe. There’s no need to thaw the frozen blueberries; they’ll get nice and juicy as they thaw while baking.

You can easily make this cobbler gluten-free by swapping in your favorite gluten-free all-purpose blend. I usually keep a bag of Pamela’s on hand for when I want to bake gluten free.

How to make this recipe

Place the butter in a 2-quart baking dish and set in the oven. Turn the oven to 350°F to preheat and melt the butter.

Meanwhile, combine the blueberries, lemon juice, and 1 tablespoon of the granulated sugar in a bowl, stirring to coat the blueberries. If you like, mash a few to release the juices. Set aside.

In another bowl, stir together the flour, 3/4 cup sugar, baking powder, and salt. Stir in the milk to create a batter.

Remove the baking dish from the oven (use oven mitts!). Add the blueberries in an even layer.

Dollop the batter over the top of the blueberries. Don’t worry if it doesn’t completely cover the fruit or reach the edges. The batter will spread and rise a bit as it bakes.

Combine the remaining 2 teaspoons sugar and cinnamon in a small bowl and sprinkle evenly over the batter.

Place the baking dish back in the oven and bake for about 40 minutes, until a tester comes out clean of batter and the blueberries are very juicy and bubbling.

Let cool for 15 minutes (or longer) to let the juices settle and fruit cool slightly before serving.

Recipe tips

This recipe can be easily doubled to fit a 9×13-inch baking dish. However, if you are doubling, I recommend limiting the butter to only 8 tablespoons, rather than 12.

I use an oval ceramic baker for this cobbler. You can use a 10-inch cast-iron pan, square baking pans, or a 9-inch deep dish pie pan.

You can swap in other fruit for some or all of the blueberries here. I like a mix of raspberries and blackberries along with the blueberries for punchy sweet-tart flavor.

Be sure to taste your fruit before adding it to the cobbler, as you might want to add more sugar, or reduce it if your berries are very sweet.

The cinnamon can be mixed directly into the batter rather than used for the topping, if you like. You can also use other spices like ground cardamom, nutmeg, or a blend like apple pie spice. 

Cobbler can be kept stored at room temperature for 2 days. Make sure to cover it tightly with plastic wrap. Any longer than a day or two and the cobbler should be kept in the refrigerator.

More blueberry recipes

If you have extra blueberries to use up, make a batch of blueberry biscuits, blueberry cookies, or my favorite blueberry pancakes!