Blueberry cobbler is an easy summer dessert that is served warm with vanilla ice cream. Use either fresh or frozen blueberries and top with homemade biscuits that are soft and slightly sweet.

serving spoon with blueberry cobbler in baking dish

Summer recipes are coming in full throttle this month! I’m kicking it off with some blueberry cobbler. This summer dessert is a classic. The fresh summer blueberries are bursting with flavor and complement the biscuit cobbler topping perfectly. This dish is best served warm with a scoop of vanilla ice cream.

Why this recipe works: The berries are baked before adding the biscuits. By doing this, the heat of the berries helps bake the biscuits from the bottom so the biscuits are cooked through and rise to a fluffy consistency.

blueberry cobbler filling ingredients labeled with text
photo collage demonstrating how to make filling for blueberry cobbler

How to make blueberry cobbler

  1. Preheat the oven to 375 F. Grease an 8×8 baking dish or pie plat.e
  2. Make the filling: Whisk together the dry ingredients, then add the blueberries, lemon juice and lemon zest. Stir to combine. Transfer the berries to prepared dish and bake for 25 minutes.
  3. Make the cobbler topping: In a large bowl, whisk the dry ingredients together. In a separate bowl, whisk together the wet ingredients. Combine the dry and wet ingredients and mix just until combined. Shape the dough into discs and place on top of hot blueberries. Bake at 425 F for 15 minutes.
  4. Let the cobbler sit in the pan for 15 minutes before serving warm with ice cream.

Want to use frozen blueberries in a cobbler? No problem! Frozen blueberries may be substituted in a 1:1 ratio for this recipe. Keep the berries frozen when making the filling and follow the recipe according to the instructions. The filling may be slightly more juicy, but nevertheless delicious!

blueberry cobbler biscuit ingredients in bowls labeled with text
photo collage demonstrating how to make cobbler biscuits for blueberry cobbler

Frequently Asked Questions

Do you refrigerate blueberry cobbler?

Blueberry cobbler is best when eaten the day it is baked, however it may be covered and stored in the refrigerator for 2 or 3 days.

How to reheat blueberry cobbler

Preheat oven to 350 F. Bake the cobbler (uncovered) for 10 minutes or until heated through.

How to freeze blueberry cobbler

Bake the cobbler according to instructions and let it cool completely. Wrap the entire dish in aluminum foil to prevent freezer burn. Store on a flat surface in the freezer for up to 1 month. Defrost in the refrigerator overnight before reheating in the oven.

Can I mix other fruit in with blueberry cobbler?

Yes, just be sure the total amount of fruit is approximately 5 cups.

Helpful tips

The timing for this recipe is actually rather important. While the blueberry filling is baking, prepare the dough topping, but don’t mix the dry ingredients with the wet just yet. Wait until a few minutes before the blueberries come out of the oven to mix the topping ingredients together. This will prevent the cobbler topping from becoming too soggy.

The blueberry filling should be hot when you add the cobbler topping. This helps the biscuits bake from the bottom while in the oven. This method guarantees a biscuit topping that is fluffy and baked through.

baking dish of blueberry cobbler next to bowl of blueberries and bowl of single serving blueberry cobbler with vanilla ice cream

Blueberry recipes are some of my favorite for summer. If you have extra blueberries, then you should definitely try my mini blueberry pies or triple berry pie. Both are great uses of summer berries! If you prefer something a little simpler, try this peach blueberry crisp recipe. It also tastes delicious when served warm with vanilla ice cream.

If you love cobblers, then you should definitely try my peach cobbler recipe. It is best when made with peaches that are in season (late June through August).

spoon taking bite of blueberry cobbler out of bowl with vanilla ice cream

This blueberry cobbler recipe is a classic. The berries are baked perfectly so that their juices are bursting with flavor. The cobbler topping gets the perfect amount of rise so the center is soft and the tops are barely crispy with the cinnamon sugar.

I love serving this for friends when they are visiting during the summer months. What occasion will you serve blueberry cobbler for? Let me know in the comments and leave a review if you try the recipe!

oval baking dish with blueberry cobbler and a scoop of vanilla ice cream

Blueberry Cobbler

Blueberry cobbler is an easy summer dessert that is served warm with vanilla ice cream. Try this dessert with fresh or frozen blueberries!

Ingredients

Blueberry filling

  • ½ cup (100 g) granulated sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 5 cups (25 ounces) fresh blueberries
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice

Cobbler topping

  • 1 cup (125 g) all purpose flour
  • 2 tablespoons cornmeal
  • ¼ cup (50 g) granulated sugar, plus 2 teaspoons for sprinkling
  • 1 ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (56 g) unsalted butter, melted and slightly cooled
  • cup (80 ml) buttermilk, room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • Vanilla ice cream for serving

Instructions 

Blueberry filling

  • Preheat oven to 375° F. Grease an 8-inch square ceramic baking pan (a pie plate works too).
  • In a large bowl, whisk together sugar, cornstarch, cinnamon and salt. Add blueberries and stir until coated. Add lemon zest and juice and stir again.
  • Transfer mixture to prepared pan. Bake for 25 minutes or until the berries are bubbling around the edges. Start the cobbler topping while the berries are baking.

Cobbler topping

  • In a large bowl, whisk together flour, cornmeal, ¼ cup sugar, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, whisk together the melted butter, buttermilk and vanilla. Two minutes before the berries come out of the oven, add the wet ingredients to the dry ingredients and mix just until combined.
  • Remove the berries from the oven and increase oven temperature to 425° F. Use a spoon to scoop a heaping tablespoon of dough, roll into a ball and lightly press it into a disc. Place on top of hot berries and repeat with remaining dough. Remember this doesn’t have to be exact. Fruit cobblers are meant to mimic a cobbled road! Whisk together 2 teaspoons sugar and ¼ teaspoon cinnamon. Sprinkle on top of dough.
  • Bake cobbler at 425° F for 15 to 18 minutes or until the dough is golden brown and the berries are bubbling. Let the cobbler cool for 15 minutes before serving warm with vanilla ice cream.

Notes

Important note about timing: The timing is important here. Make sure the cobbler dough is mixed together right before the blueberries come out of the oven. You don’t want the dough sitting there for too long before baking it. Then the dough has to go on the blueberries while they are still hot. The heat of the berries helps bake the cobbler dough from below so the center of the dough is cooked all the way through.
Frozen blueberries may be used instead of fresh. Use the same amount of berries and mix the filling ingredients together when the berries are still frozen. The filling may be slightly more juicy, but still delicious!
Store blueberry cobbler covered in the refrigerator for 2 or 3 days.
Freeze blueberry cobbler for up to 1 month. Bake the cobbler, then let it cool completely. Wrap it in aluminum foil and store on a flat surface in the freezer. Defrost in the refrigerator overnight before reheating.
Reheat blueberry cobbler in a 350 F oven for 10 minutes or until heated through.
Recommended tools: Kitchen scale, mixing bowls, baking dish.
Serving: 1serving, Calories: 339kcal, Carbohydrates: 64g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 161mg, Potassium: 272mg, Fiber: 4g, Sugar: 38g, Vitamin A: 323IU, Vitamin C: 14mg, Calcium: 82mg, Iron: 2mg

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