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.
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.
How to make blueberry cobbler
- Preheat the oven to 375 F. Grease an 8×8 baking dish or pie plat.e
- 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.
- 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.
- 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!
Frequently Asked Questions
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.
Preheat oven to 350 F. Bake the cobbler (uncovered) for 10 minutes or until heated through.
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.
Yes, just be sure the total amount of fruit is approximately 5 cups.
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.
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. Another favorite is lemon blueberry bread with fresh or frozen blueberries.
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).
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!
- 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
- 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
- ⅓ cup (80 ml) buttermilk, room temperature
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- Vanilla ice cream for serving
- 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.
- 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.