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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karen
omg this looks soooo good, so good! Perfect for the dinner we’re hosting this coming Saturday…Thank you.
Beth Pierce
The pleasure is all mine, Karen! Enjoy!
Carrie Robinson
The perfect dessert to use those sweet summer blueberries in! 🙂 I just love how easy this is to make.
Elizabeth
This recipe is inspiring me to go out blueberry picking! I’d love to try the variation with strawberries. Such a perfect dessert for summer!
Neha
Love to bake with blueberries during summers and this cobbler looks just perfect with that flaky biscuit crust. I am so making this!
Justine
I swear there’s nothing better than a homemade dessert made with fresh blueberries. This was perfect and my kids loved it!
Beth Pierce
Thanks, Justine! So glad that they liked it!
Sara
This was such a sweet and satisfying dessert that doesn’t miss a beat! Easy, delicious and hearty; definitely, a new favorite treat!
Beth Pierce
Thanks, Sara! I am glad that you liked it!
Tayler Ross
I’ve made this cobbler several times and it always turns out perfectly! Thanks so much for sharing the recipe!
Beth Pierce
The pleasure is all mine! Thank you!
Sara
Enjoyed this for dessert last night and it did not disappoint! Easy and delicious; the best way to end my day, indeed!
Beth Pierce
Thanks Sara! So glad that you liked it!
Aimee
Thanks for the tip on using frozen blueberries. Easy to make and is now a family favorite!
Beth Pierce
Thanks Aimee! So glad that they liked it!
kushigalu
Blueberry cobbler looks amazingly delicious. Thanks for sharing.