Easy Blueberry Cobbler Recipe (2024)

1 hour hr

| 29 Comments |

4.80 from 53 votes

Jump to Recipe 06/07/20 | Updated: 01/16/24 | by Nora

Make the most of those juicy summer blueberries with thisBlueberry Cobblerrecipe! 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 printable recipe card at the bottom of this post 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

How do you know when cobbler is done?

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.

Does cobbler need to be refrigerated?

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.

How long do you let cobbler cool?

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

Slow Cooker Cinnamon Roll Berry Cobbler
Strawberry Cobbler with Buttermilk Biscuits
Fresh Cherry Cobbler
Crockpot Peach Cobbler

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Printable Recipe Card

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Easy Blueberry Cobbler

Make the most of those juicy summer blueberries with thisBlueberry Cobblerrecipe! It's a quick and easy dessert, perfect with a scoop of ice cream.

Recipe by Nora from Savory Nothings

made it? tap the stars to add your rating!

4.80 from 53 votes

Print Add Review

Recipe details

Prep 20 minutes mins

Cook 40 minutes mins

Total 1 hour hr

Servings 10 servings

Difficulty Easy

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.

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Nutrition

Serving: 1servingCalories: 374kcalCarbohydrates: 65gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 29mgSodium: 410mgPotassium: 161mgFiber: 2gSugar: 41gVitamin A: 410IUVitamin C: 8.8mgCalcium: 67mgIron: 1.4mg

Nutrition is an estimate.

More recipe information

Course: Dessert

Cuisine: American

More blueberry recipes

Blueberry Baked Oatmeal
Buttermilk Blueberry Scones
Blueberry Waffles
Blueberry Oatmeal Muffins

I first published this recipe on 04/29/2019. I updated it on 06/07/2020 to make it better for you.

About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.

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Comments

Linda says
May 25, 2023 at 2:20 am

This is the last blueberry cobbler that you will use. I have made this so many times and everyone raves about it. Thank you for posting this recipe!! The only thing I change is to add more blueberrries, family loves them!
Reply
- Nora says
  July 09, 2023 at 7:23 pm
  I’m so glad, Linda!
  Reply
Kathy reiser says
May 05, 2023 at 3:17 am

Easy peasy recipe, and absolutely delicious Thank you so much
Reply
Creta says
September 14, 2022 at 3:38 am

This was the easiest and by far the best blueberry cobbler recipe I have tried@ I used frozen berries and it was so delicious served warm with vanilla ice cream!
Reply
- Nora says
  September 18, 2022 at 12:17 pm
  I’m so glad, Creta!
  Reply
Jan says
See Also
Pecan Dessert Recipes
August 02, 2021 at 9:43 pm

Idk why but my topping was way thinner. It created a marbled effect.
Reply
- Nora says
  August 03, 2021 at 5:43 pm
  I hope it was still delicious, Jan!
  Reply
Miesa Aguilera says
July 09, 2021 at 4:41 pm
I’m not a big baker but this sounded super simple and yummy. Unfortunately mine did not turn out. I checked the cake top with a toothpick after 40 minutes and it came out clean so I assumed it was finished. Went to cut into it and the whole layer of the cake part that was touching the blueberries was completely raw. I had cooled it down so unfortunately it was a flop. I did not have a 7 x 11 dish so I put it in one that measured 6×12 or so. It was a casserole dish so I don’t know if that had anything to do with it or not. Any ideas? I’m certainly eager to try this again.
Reply
- Nora says
  August 03, 2021 at 6:06 pm
  Miesa, I have had this happen with a different cobbler recipe before. I’m not 100% sure, but I do think it has a lot do do with the baking dish you’re using. I’m sorry I’m not of more help, and I’m sorry it didn’t turn out – I know just how frustrating it is!
  Reply
Remy says
February 19, 2021 at 8:07 am
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.
Reply
- Nora says
  February 19, 2021 at 12:40 pm
  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.
  Reply
Brandy says
July 15, 2020 at 3:20 am
All I have is unsweetened almond milk. Will this be ok to use?
Reply
- Nora says
  July 10, 2023 at 4:02 pm
  Yes, absolutely!
  Reply
Vero says
May 26, 2020 at 6:28 am

So easy that even my 11yr old helped me to make this cobbler. Shared with a friend and she definitely said it is a keeper. Would be delicious with a scoop of vanilla ice cream. Thank you so much for sharing your delicious recipe.
Reply
Amanda Hurley says
May 09, 2020 at 7:24 pm
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
Reply
- Nora Rusev says
  May 09, 2020 at 8:04 pm
  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 ?).
  Reply
  - Chris says
    June 08, 2020 at 3:42 am
    Just made this recipe and didn’t have a lemon so used an orange. Still turned out amazing!
    Reply
    - Nora says
      June 09, 2020 at 3:39 pm
      I’m so glad, Chris!
      Reply
Jackie Combs says
April 08, 2020 at 9:00 pm
Made this recipe for my husband so easy and delicious!
Reply
- Nora Rusev says
  April 13, 2020 at 3:18 pm
  I’m so glad, Jackie!
  Reply
Susie says
April 07, 2020 at 9:27 pm
Really good dessert.
Reply
- Nora Rusev says
  April 13, 2020 at 3:20 pm
  I’m glad you enjoyed it, Susie.
  Reply
Nicole says
March 02, 2020 at 8:41 pm

I just pulled this out of the oven and it’s delicious! Does it need to be stored in the refrigerator?
Reply
- Nora Rusev says
  March 02, 2020 at 8:52 pm
  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!
  Reply
Mabel Brenner says
February 17, 2020 at 2:46 am

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.
Reply
- Nora Rusev says
  February 19, 2020 at 5:31 pm
  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.
  Reply
Leah says
November 11, 2019 at 1:04 am

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!
Reply
Lisa says
June 24, 2019 at 2:59 am
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!
Reply
- Nora says
  June 24, 2019 at 6:48 pm
  I’m so glad to read this, Lisa! Thanks for coming back to leave a review – I appreciate it!
  Reply

FAQs

What is blueberry cobbler made of? ›

Ingredients in Blueberry Cobbler:

Blueberries: You can use fresh or frozen blueberries for this cobbler recipe. Sugar: A little granulated sugar mixed in with the blueberries will help create a sauce from the blueberries as they bake. Lemon Zest: A touch of lemon zest helps boost flavor.

How do you keep cobbler from getting soggy? ›

The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit. When baking, be sure the filling is bubbling-hot to ensure the cornstarch is cooked enough to thicken.

Know More ›

Why is my cobbler tough? ›

Not cooking it long enough.

Try this: Because the cobbler topping is a variation on a quick bread, we can take its temperature to ensure doneness. A probe thermometer inserted in the center of the cobbler should reach 200°F in the thickest part of the topping.

Read On ›

Can you overcook cobbler? ›

(bakers tip: it's pretty hard to overcook a cobbler, so don't be afraid to leave it in there for longer than 30 minutes - if the top is browning too quickly and the juices still aren't running clear, tent the crisp with foil and continue baking.) Serve warm with vanilla ice cream.

Learn More Now ›

What is cobbler crust made of? ›

The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.

Show Me More ›

Why is my cobbler raw in the middle? ›

Mistake: Baking at too high of a temperature

Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.

View Details ›

Why do you put cornstarch in a cobbler? ›

Making the Fruit Filling

You can bake a cobbler with just fruit as the filling, but a little sugar and cornstarch tossed with the fruit before baking will work together to create a lush sauce from the fruit's juices. This is the thing that turns a good cobbler into a knock-out dessert.

Read On ›

What can you use to thicken a cobbler? ›

Water and flour can be combined to make a thickening agent for peach cobbler. This mixture is commonly known as a "flour slurry."

Get More Info Here ›

How do I know when my cobbler is done? ›

Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.

Do you refrigerate cobbler after baking? ›

Does peach cobbler need to be refrigerated? Yes, leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.

Tell Me More ›

Why did my cobbler turn out like cake? ›

Raw, the batter will look a little sparse when dolloped on top of the peaches, but it will rise and spread out as it cooks. If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

View Details ›

How long is homemade cobbler good for? ›

Peach cobbler is best enjoyed warm, right after it's baked. Store leftover cobbler covered, in the fridge for 4-5 days. To reheat peach cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature.

Can you leave cobbler out overnight? ›

As a general rule of thumb, most fruit pies and cobblers are fine to be left out overnight at room temperature as long as they are covered. If the pies contain dairy or eggs, then you should store them in the fridge.

Discover More ›

What's the difference between blueberry pie and blueberry cobbler? ›

The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

How is cobbler different from pie? ›

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Read The Full Story ›

What's the difference between a blueberry crisp and a cobbler? ›

Differences Between Cobblers and Crisps

Exterior: Cobblers are denser due to the biscuit dough topping and base, while crisps use oats and a streusel topping, making them lighter. Cobbler toppings are also likely not a full layer like a crisp or pie.

Read On ›

What's the difference between a cobbler and a regular pie? ›

Cobbler vs.

pie really comes down to the crust (or lack thereof). A pie, whether sweet or savory, always has a bottom crust, while a cobbler doesn't. A cobbler is a baked fruit dessert without a bottom crust and the top crust is a kind of biscuit dough instead of a traditional pastry or pie dough.

Keep Reading ›