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.
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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.
Recipe overview
*Full recipe below in recipe card*
Blueberry filling: Stir together blueberries, sugar, flour, lemon juice, and lemon zest.
Cobbler topping: Stir together flour, sugar, salt, and baking powder. Add melted butter and vanilla and stir until well combined. No need for a mixer – this topping comes together in one bowl in just about a minute.
Assembly: Scoop the blueberry filling into an 8×8 baking dish. Press pieces of the topping between your fingers and scatter the pieces on top of the blueberries.
Bake: Bake the cobbler for about 35-40 minutes, until the blueberries are bubbling around the edges and the topping is beginning to turn light golden brown.
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.
Recipe
Blueberry Cobbler
Ingredients
Filling:
- 5 cups fresh (preferably) or frozen blueberries , see note
- ¼ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- finely grated zest of one small lemon
- 3 tablespoons all purpose flour OR ¼ cup if using frozen blueberries
Topping:
- ¾ cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter, melted and cooled
- vanilla ice cream, for serving
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.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Gina says
This disappeared fast in my house when I made it! Love this cobbler!
Lisalia says
I have loads of fresh blueberries from the shrubs in my yard. This was such a delicious treat and so easy to make. I will definitely try it again this summer and even in the winter with the extra blueberries that we freeze.
D says
This is so delicious!! I followed the directions to a tee except I used a few different fruits I had in the fridge. Making this again and again!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Kandi says
Winner in our house. Fabulous!!
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Annie says
Holy smokes this blueberry cobbler is absolutely delicious! It’s so easy to make and exceeded my expectations. This is a new family favorite. 💙
Allison says
I’m so glad! Thanks for taking the time to comment. 🙂
Josephine Chiaramonte says
Can you use blackberries?
Allison says
Yes! That recipe is here: Blackberry Cobbler.
Jewel says
Yum
Brian says
Would this work with 5 cups of cherries instead?
Allison says
Hi! I have a cherry cobbler recipe here: cherry cobbler.
Carrie says
My husband loves this! I’ve used all types of frozen fruit. It works great!
Allison says
I’m so glad! Thanks for stopping by. 🙂
Maryam says
This was such an easy recipe and it turned out so good! That topping is delicious!! Loved pairing a warm slice of the cobbler with some vanilla ice cream. So hard to stop at just one slice!
Allison says
I’m glad you enjoyed it. 🙂
Jenn says
Really good!
Allison says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂