This scrumptious southern Blueberry Cobbler Recipe is made in two easy steps with fresh or frozen blueberries and an eight-ingredient flaky biscuit-like crust sprinkled lightly with sugar. The result is the best mouthwatering, perfect summer dessert.
This cobbler recipe is so quick that you can whip it up and have it in the oven in about twenty minutes. I like to serve it warm, but it is equally delicious at room temperature. For an over-the-top taste treat, serve it with a scoop of vanilla ice cream or fresh whipped cream.
Do you like blueberries? We are a berry-loving family, and blueberries are at the top of our list. If you like blueberries as much as we do, try blueberry coffee cake, blueberry sauce, and blueberry muffins.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: salted or unsalted, if using salted, omit the added salt in the topping.
- Blueberries: fresh or frozen
- Cornstarch: for thickening the blueberry mixture
- Cinnamon: It can be omitted, but it complements the flavor
- Buttermilk: Make your own buttermilk. Add 1 1/2 teaspoons of lemon juice or white vinegar to the half cup of milk. Let it sit for 5 minutes before mixing with the flour/butter mixture
How to Make Blueberry Cobbler
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.
Melt a little bit of butter in the baking dish in the oven. In a medium bowl, stir together the blueberries, sugar, cornstarch, and lemon zest. Pour the blueberry mixture into the bottom of the baking dish on top of the butter.
Whisk the flour, sugar, baking powder, salt, and ground cinnamon. Using a pastry cutter, cut in the butter until the mixture is crumbly.
Stir in the buttermilk just until the mixture is moistened. Drop the batter by rounded spoonfuls onto the blueberries. Sprinkle lightly with sugar and bake.
Preparation Tips For Blueberry Cobbler
- If you like nutmeg, add a couple of pinches for added flavor. Or try lemon zest for a little tang.
- Use a pastry cutter or two knives to cut the butter into the flour mixture. I always start by cutting my chilled butter into small cubes.
- Mix the dough just until moistened, as over-mixing can make it tough.
- Blueberries stain easily, so clean up spills and messes quickly.
Frequently Asked Questions
Yes, you can use fresh or frozen blueberries, raspberries, or blackberries.
I have a better solution. Make your own buttermilk. Just add 1 1/2 teaspoons of lemon juice or white vinegar to the half cup of milk. Let it sit for 5 minutes before mixing with the flour/butter mixture.
Once cooled, cover and store on the countertop for up to 24 hours. After that period, store in the refrigerator for up to 3 days.
To freeze, cool them completely, and then cover them with two layers of plastic wrap and one layer of aluminum foil. Freeze for up to 2 months. Bake from frozen at 350 degrees for about 30 minutes. Cover with aluminum foil if the top is browning too quickly.
More Blueberry Recipes
Blueberry Cobbler Recipe
Ingredients
- 1 tablespoon unsalted butter
- 5 cups blueberries
- ⅔ cup granulated sugar
- 2½ tablespoons cornstarch
- 1 teaspoon lemon zest
Topping
- 1½ cups all purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ cup unsalted butter
- ½ cup buttermilk
- 1 tablespoon sugar
Instructions
- Preheat oven to 375 degrees.
- Melt 1 tablespoon butter in a 9×9 inch baking dish in the oven.
- In a large bowl, stir the blueberries, 2/3 cup sugar, cornstarch, and lemon zest. Spoon the mixture into the bottom of the baking dish on top of the butter.
- Whisk the flour, 1/4 cup sugar, baking powder, salt, and ground cinnamon. Using a pastry cutter, cut in the butter until crumbly. Stir in the buttermilk just until moistened. Drop the dough by rounded spoonfuls onto the blueberries. Sprinkle with one tablespoon of sugar.
- Bake for 35-40 minutes or until golden brown and bubbly.
Notes
- If you like nutmeg, add a couple of pinches for added flavor. Or try lemon zest for a little tang.
- Use a pastry cutter or two knives to cut the butter into the flour mixture. I always start by cutting my chilled butter into small cubes.
- Mix the dough just until moistened, as over-mixing can make it tough.
- Blueberries stain easily, so clean up spills and messes quickly.
Nutrition
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Allyssa
This blueberry cobbler recipe is perfect! Thanks a lot for sharing this! Super loved it!
Sara Welch
I have always enjoyed cobblers but this is easily my new favorite recipe! So sweet and delicious; the best way to enjoy blueberries, indeed!
Anjali
Yumm!! I love this twist on a traditional apple cobbler! It was really fun making it this weekend with my kids and we all devoured it once it was done!
Michelle
What a delicious blueberry cobbler! It would be amazing with a scoop of vanilla ice cream!
Tara
Yum! Such a delicious dessert especially with the cinnamon. I bet my family will love this.
Agnieszka
I love cobblers and crisps and can’t wait to try this one. I think I’ll use frozen berries and pretend it’s already summer. The photos are beautiful!!
Beth Pierce
Thanks so much! That sounds like a great plan!!
Suzy
We loved it! Not overly sweet which we love and so tasty too!
Lily
I love easy dessert recipes like this, I am not much of a baker, but this turned out perfect! I served it with ice cream and it disappeared super quickly!!
Lisalia
I was looking for something to bake – and use up the frozen blueberries from my summer harvest! WOW this brings the fresh taste of summer to my mid-March day! Absolutely the best!
Terri
This looks so good. I can’t wait to make it.
Beth Pierce
Thanks Terri! Enjoy!!