This Blueberry Cobbler is a delicious fruit-filled dessert that you are going to love. The juicy berry filling is sprinkled with a sugar cookie topping and baked until warm and bubbly. Use fresh or frozen blueberries and enjoy this recipe year round!
Say hello to this beautiful summer treasure: Blueberry Cobbler.
Our Blackberry Cobbler has been super popular lately, so I figured we needed a blueberry version, too. This delicious recipe is loaded with juicy blueberries and topped with our all-time FAVORITE cobbler topping. Serve this cobbler warm with a big scoop of vanilla ice cream.
Blueberry filling: A combination of blueberries, sugar, flour, lemon juice, and lemon zest.
Cobbler topping: This is our favorite cobbler topping. It’s a cross between a sugar cookie and a buttery biscuit. 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.
Why you’ll love this recipe
Flavor: Juicy blueberries with a hint of lemon are complemented by a buttery sugar cookie topping.
Ease: This recipe comes together quickly and easily. Stir up the blueberries in one bowl, the topping in another, and add them to the baking dish. You don’t need an electric mixer or any fancy equipment
The BEST cobbler topping: This topping bakes up sweet and buttery and it practically melts in your mouth. It adds a bit of crunch that contrasts wonderfully with the soft fruit.
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.
- If using frozen blueberries try to find blueberries that are fairly large. Tiny wild blueberries won’t hold up as well when baking. Costco’s organic frozen blueberries are our favorite for this recipe.
- Allow the cobbler to cool on a wire rack for 15-20 minutes. The juices will thicken up a bit as it cools.
- Serve the cobbler warm with vanilla ice cream.
- Make this the day that you want to serve it. The filling will thin out in the days following.
- 5 cups blueberries , fresh or frozen
- 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
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, melted
- vanilla ice cream, for serving
- 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.
- 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.