Make the most of those juicy summer blueberries with this Blueberry Cobbler recipe! It’s a quick and easy dessert, perfect with a scoop of ice cream.
Cobblers and crisps are the most requested dessert around here. I usually make cobbler with a biscuit topping (Buttermilk Biscuit Strawberry Cobbler! Cherry Cobbler! Peach Cobbler! ahem), but my husband has been a huge fan of cake-like cobblers ever since I made him a Peach Cobbler in the Crockpot.
He says it reminds him of a cake his late grandma used to make, so I whip this up when I want to be extra nice to him 😉 I don’t know if this is a more old school and traditional way to make cobbler, but I don’t even care that much about technicalities. It’s a nice change from our usual biscuit topped fruit desserts!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Butter: I recommend using real butter. Buttery spread will not work as well. If using margarine, only use stick margarine. The taste will be different.
- Blueberries: Fresh and frozen work. See notes below for using frozen.
- Buttermilk: If out of buttermilk, make a homemade buttermilk replacement: Stir 1 teaspoon white vinegar into 2 cups of regular milk. Let sit on counter for 5 minutes, then stir well and use as directed in the recipe.
Step by step photos
Recipe tips
Using frozen berries
To counteract the extra liquid from the frozen berries, you’ll need to add less liquid to the filling – there are instructions in the recipe below.
If you have homegrown and home-frozen blueberries and see a lot of ice crystals/small blocks among the berries, you should also add an extra spoonful of cornstarch.
Cooking the blueberries
I know, a lot of cobbler recipes use the berries raw in the filling. And while that’s easier to prep, I definitely prefer pre-cooking the filling here (it only takes a couple of minutes!).
With the cake-like topping, it’s necessary to bring the berries to a boil with some cornstarch and sugar before adding them to the baking dish.
That way you also know if you added enough sugar (as it can be hard to judge how sweet berries are before cooking them).
Troubleshooting the filling
If your filling doesn’t thicken after bubbling up on the stove, you will need to add a little extra cornstarch.
Simply whisk 1 teaspoon of cornstarch into 1-2 tablespoons cold water, then stir the slurry into the blueberry filling and bring it to a boil again until thickened.
Blueberry cobbler FAQs
The best way is to stick a food thermometer into the thickest part of the topping. It should read 200°F to be done. The filling should be bubbly and the topping should look baked, spring back when touched and look golden in color.
Like fruit pies, a cobbler does not need to be refrigerated. Cover the cooled cobbler well, then leave it on the counter for up to 1 day. If you need to keep your cobbler for a longer time, refrigerate it for up to 3 days.
I let cobbler cool between 10-15 minutes, to allow the juices to set and thicken a little and to allow it to cool down. I like cobbler best hot with a scoop of ice cream, but you can also let it cool for longer and serve it warm or at room temperature.
More crisps and cobblers
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Easy Blueberry Cobbler
Recipe details
Ingredients
For the dish
- ½ cup butter
For the filling
- 2 pounds blueberries fresh or frozen (no need to defrost)
- ½ cup sugar
- 1.5 tablespoons cornstarch
- ¼ cup water leave out if using frozen berries!
- juice of ½ lemon
For the topping
- 2 cups white flour
- 1 cup sugar
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 cups buttermilk
Instructions
- Prep:Preheat the oven to 350F. Place the butter in a deep-dish 7×11 baking dish (if you don't have a deep dish one, use a 9×13 pan instead). Place in the oven to melt (take out as soon as the butter has melted, don't let its splatter up and burn!).
- Prepare berries:Combine berries, ½ cup sugar, cornstarch water (if using, ONLY with fresh berries) and lemon juice in a saucepan. Bring to a boil. Check for sugar, then set aside.
- Prepare topping:Combine flour, 1 cup sugar, baking soda, salt and ground cinnamon in a medium mixing bowl. Add buttermilk and whisk until smooth.
- Bake:Pour blueberry filling over melted butter. Pour prepared topping over blueberries. Do not stir! Bake for 40-45 minutes, or until golden brown.
Nutrition
More recipe information
More blueberry recipes
I first published this recipe on 04/29/2019. I updated it on 06/07/2020 to make it better for you.
Remy says
Made the recipe to the nose and the cake submerged to the bottom, and the top was just blueberry butter. Not sure what happened. Also super salty! I hate wasting food but even combining it with vanilla ice cream can’t save it.
Nora says
Remy, did you maybe use salt instead of sugar by accident? Because the entire recipe contains just 1/4 teaspoon of salt, and 1.5 cups of sugar. There is absolutely no way it’s too salty the way it is written. Or did you use salted butter? I used unsalted and it’s common to use unsalted butter in recipes unless they specifically state salted. But even with salted butter, it wouldn’t have been inedible due to the salt content. Did you forget the sugar in the cake part maybe? That could also have caused the cake to collapse. Sorry you didn’t have a better experience, but I can assure you the recipe works very well as written, and tastes very sweet.
Amanda Hurley says
Prep time 20 minutes Cook time states 20 minutes, but further down the recipe it says to bake for 40-45 minutes. Could you clarify please? Thanks
Nora Rusev says
Amanda, so sorry about that. That was definitely a typo – all fixed (and moved the recipe to the top so it’s easier to find, too – just fyi so I’m not confusing you even more 🙈).
Chris says
Just made this recipe and didn’t have a lemon so used an orange. Still turned out amazing!
Nora Rusev says
I’m so glad, Chris!
Jackie Combs says
Made this recipe for my husband so easy and delicious!
Nora Rusev says
I’m so glad, Jackie!
Susie says
Really good dessert.
Nora Rusev says
I’m glad you enjoyed it, Susie.
Nicole says
I just pulled this out of the oven and it’s delicious! Does it need to be stored in the refrigerator?
Nora Rusev says
I’m so glad Nicole! As with fruit pies, you can keep the cobbler at room temperature for a day (I recommend covering it with plastic wrap or a clean kitchen towel). Or you can keep it in the refrigerator for 2-3 days instead. Hope that helps!
Mabel Brenner says
This was delightful.
So good..I made exactly as the recipe stated, and it IS a keeper.
I love the cake type, biscuit topping..spongy, moist and very delicious.
Nora Rusev says
Mabel, I’m so glad to hear! This is my husband’s all-time favorite cobbler because of the cake-like topping, so I’m happy it turned out so well for you.
Leah says
The cobbler was absolutely delicious. It was gone so quickly that I didn’t even have time to get a picture. This is definitely a new family favorite!
Lisa says
Without a doubt, this turned out to be the best blueberry cobbler I’ve ever tried. I used the deeper bakeware and it came out extremely juicy and the topping is soft and delicious!
Nora says
I’m so glad to read this, Lisa! Thanks for coming back to leave a review – I appreciate it!