This delicious blueberry cobbler is loaded with juicy blueberries and topped with our all-time favorite cobbler topping (it tastes like a buttery sugar cookie!). Serve this cobbler warm with a big scoop of vanilla ice cream. Use fresh or frozen blueberries and enjoy this recipe year round!
Our blackberry cobbler has been so popular that we thought it was time to make a blueberry version. This incredible dessert requires very little hands on time and the payoff is huge – everyone loves it! Prefer another berry? Try our mixed berry cobbler.
Jump to:Why you’ll love this recipe
Quick: The filling and topping both come together in minutes.
Easy: No fancy techniques or equipment needed.
Flavorful: Juicy blueberries paired with a touch of lemon and a vanilla topping.
BEST topping: The topping is a cross between a buttery biscuit and a sweet sugar cookie!
Make it year round: This recipe is equally delicious with fresh or frozen blueberries. I still love serving it in the summer (because blueberries scream “summer”), but feel free to enjoy it any time of year.
Tips: baking with blueberries
I always prefer baking with fresh berries over frozen, if possible.
If using fresh blueberries you’ll need about 24oz. Dry the blueberries well before combining with the other ingredients. Feel free to adjust the sugar in the filling based on whether your blueberries are more sweet or tart.
If using frozen blueberries, use blueberries that are fairly large. Tiny wild blueberries won’t hold up as well when baking. We successfully tested this recipe with Costco’s organic frozen blueberries and they worked well.
Serving and storage
I recommend baking this the day you are serving it.
Serving: Allow the cobbler to cool on a wire rack for about 15-20 minutes. The juices will thicken up a bit as it cools. Serve warm with vanilla ice cream.
Storage: After cooling, store tightly covered in the refrigerator for up to 3 days. Note: the topping will soften and the filling might thin out in the days following baking.
More fruit desserts
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Recipe
Blueberry Cobbler
This delicious blueberry cobbler is loaded with juicy blueberries and topped with our all-time favorite cobbler topping (it tastes like a buttery sugar cookie!). Serve this cobbler warm with a big scoop of vanilla ice cream.
from votes
Print Pin SaveSaved!Course: Dessert
Cuisine: American, Dessert
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8
Calories: 320kcal
Ingredients
Instructions
Filling:
Preheat oven to 350°F.
In a large bowl, gently stir together all filling ingredients. Transfer to an 8×8 baking pan. Note: if using frozen blueberries some of the flour and sugar will settle at the bottom of the mixing bowl (it won't stick to the frozen berries). Just sprinkle the excess over the berries once you've added them to the baking dish.
Topping:
In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the blueberries. Bake for 35-45 minutes, until the berries are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 15 minutes; the juices will thicken up a bit as it cools.
Notes
Blueberries I prefer baking with fresh berries over frozen, if possible. If using fresh blueberries you’ll need about 24oz. Dry the blueberries well before combining with the other ingredients. Feel free to adjust the sugar in the filling based on whether your blueberries are more sweet or tart. If using frozen blueberries, use blueberries that are fairly large. Tiny wild blueberries won’t hold up as well when baking. We successfully tested this recipe with Costco’s organic frozen blueberries and they worked well. Do not thaw the blueberries. Serving and storage I recommend baking this the day you are serving it. Serving: Allow the cobbler to cool on a wire rack for about 15-20 minutes. The juices will thicken up a bit as it cools. Serve warm with vanilla ice cream. Storage: After cooling, store tightly covered in the refrigerator for up to 3 days. Note: the topping will soften and the filling might thin out in the days following baking.Nutrition
Calories: 320kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 76mg | Potassium: 148mg | Fiber: 3g | Sugar: 34g | Vitamin A: 405IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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