This Easy Blueberry Cobbler is a simple, crowd-pleasing dessert that comes together in under an hour. Made with fresh or frozen blueberries and a sweet, golden topping, it’s perfect for any time you need a quick and cozy treat.
This Easy Blueberry Cobbler is one of those classic, no-fuss desserts that never goes out of style. Whether you’re using fresh-picked, seasonal berries or frozen ones straight from the freezer, this dessert is perfect year-round!
The juicy blueberry filling bubbles up beautifully under a soft, golden topping. It’s quick to throw together and perfect for weeknights, weekends, or whenever you want to impress without a lot of effort. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special finish.
Ingredient notes and substitutions
- Blueberries: If using frozen blueberries, don’t thaw before use.
- Lemon juice: I highly recommend using fresh lemon juice as bottled lemon juice can have an off taste. I recommend fresh orange juice, but bottled orange juice will work in a pinch.
- Butter: I use salted butter. If using unsalted butter, add 1/4 teaspoon of salt along with the butter.
- Coarse sugar: The coarse sugar adds a bit of sweetness and crunch.
How to make blueberry cobbler
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 375 degrees F (190 degrees C).
Step 2: Mix blueberries, juice, and 3 tablespoons sugar in a 7×11-inch baking dish. Set aside.
Step 3: Cream the butter and 1/2 cup sugar in a large bowl until light and fluffy. It should take about 3-4 minutes on medium speed.
Step 4: Beat in egg and vanilla. Be sure to scrape down the bowl as you go.
Step 5: Add flour, baking powder, and salt, stirring just until combined.
Step 6: Drop spoonfuls of batter over the blueberry mixture, covering as much filling as possible. There’s no need to spread the batter as it will spread out some as it bakes.
Step 7: Sprinkle coarse sugar over the top.
Step 8: Bake for about 35-40 minutes, until topping is golden brown and filling is bubbling.
Recipe Tips!
- Serving suggestions: I like to serve the cobbler with either a scoop of vanilla ice cream or with a dollop of homemade whipped cream.
- Topping: The topping is more cake-like and less biscuit-like. Since it’s meant to be softer and fluffier, you’ll want to stir in the dry ingredients just until combined and not overmix.
Storage
Store any leftover blueberry cobbler in an airtight container at room temperature. It will keep for 2-3 days when properly stored.
More blueberry recipes!
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Easy Blueberry Cobbler
Equipment
- 7×11 baking pan
Ingredients
Filling
- 4 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 3 tablespoons fresh lemon juice or orange juice
Topping
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- Coarse sugar
Instructions
- Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C).
- Mix blueberries, sugar, and juice in a 7×11-inch baking dish. Set aside.4 cups fresh or frozen blueberries, 3 tablespoons fresh lemon juice or orange juice, 1/4 cup granulated sugar
- Cream butter and 1/2 cup sugar in a large bowl until light and fluffy.1/2 cup salted butter, 1/2 cup granulated sugar
- Beat in egg and vanilla.1 large egg, 1/2 teaspoon vanilla extract
- Add flour, baking powder, cinnamon, and salt, stirring just until combined.1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon ground cinnamon, 1 pinch salt
- Drop spoonfuls of batter over the blueberry mixture, covering as much filling as possible.
- Sprinkle coarse sugar over the top.
- Bake for about 35-40 minutes, until topping is golden brown and filling is bubbling.
Notes
-
- Blueberries: If using frozen blueberries, don’t thaw before use.
-
- Lemon juice: I highly recommend using fresh lemon juice as bottled lemon juice can have an off taste. I recommend fresh orange juice, but bottled orange juice will work in a pinch.
-
- Butter: I use salted butter. If using unsalted butter, add 1/4 teaspoon of salt along with the butter.
-
- Coarse sugar: The coarse sugar adds a bit of sweetness and crunch.
- Nutrition values are estimates.
Nutrition
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