Blueberry Cobbler

There’s just something special about fresh fruit desserts, and this blueberry cobbler is one of my favorites to make when summer berries are in peak season. Plus, there’s nothing complicated here. It comes together in about 10 minutes and with just a handful of pantry staples along with your fresh or frozen blueberries.

It’s the perfect dessert to make when you have an abundance of blueberries and simple enough to make as a treat whenever the mood strikes. You’ll love the flavor of sweet blueberries deliciously accented with a generous amount of lemon zest, not to mention the batter that bakes up fluffy, buttery, and scrumptious! For more blueberry desserts, try my blueberry coffee cake recipe, blueberry scones recipe, or blueberry muffins recipe.

Ingredients for Blueberry Cobbler

Blueberries — you can use fresh blueberries or frozen blueberries. If using frozen, do not thaw them first.

Sugar — granulated sugar is mixed with the blueberries and also goes into the batter to add sweetness. You need coarse sugar as well to sprinkle over the top before baking.

Lemon zest — zest a whole lemon for a bright, citrusy flavor in the fruit filling.

Butter — opt for unsalted butter, which adds richness to the cobbler and helps to caramelize the edges.

Flour — all-purpose flour works perfectly for this cobbler. Use a kitchen scale for accurate measurements.

Baking powder — check the expiration date on the baking powder to ensure it is still fresh and will rise properly when baked.

Milk — I use whole milk in the cobbler batter. You can use another type of milk if you’d like.

How To Make Blueberry Cobbler

1. Stir together blueberries, sugar, and lemon zest in a large bowl until combined.

2. Place the unsalted butter in a 8×8-inch square baking dish. Place the dish in your oven, preheated to 350°F, until the butter is melted. Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, and salt.

3. Whisk the milk into the dry ingredients.

4. Carefully remove the baking dish with the melted butter from the oven (it will be hot!), and keep the oven on. Pour the batter into the pan. Do not stir. Top evenly with the blueberry mixture. Sprinkle coarse sugar over the top. Bake for 40 to 45 minutes or until the batter is golden brown and a wooden pick inserted in the center comes out mostly clean. Let the blueberry cobbler cool slightly before serving. Serve the delicious cobbler with a scoop of vanilla ice cream or a big dollop of whipped cream.

Can I Use Frozen Blueberries to Make Cobbler?

Yes, you can use frozen blueberries if it isn’t blueberry season. No need to thaw them first; you’ll just need to add 5 to 10 minutes of baking time to account for the berries starting at a much colder temperature. Keep in mind that frozen blueberries have more liquid than fresh blueberries, so your cobbler will be more jammy and syrupy.

How to Store and Reheat Cobbler

Once the leftover cobbler has cooled completely to room temperature, wrap the baking dish tightly with plastic wrap and refrigerate for up to 4 days. To reheat it, place the pan of cobbler in the oven at 350°F for 15 to 20 minutes or until heated through. You can also microwave individual servings for 30 seconds to 1 minute.

How to Feed a Crowd

This recipe makes a thick, fluffy cobbler. For a thinner cobbler that can feed a crowd with smaller servings, bake this in a 9×13-inch pan. Because it’s thinner, it should take about 30 to 35 minutes for the center to set and the top to be golden brown. For more generous servings, double the recipe and bake it in a 9×13-inch pan for 45 to 55 minutes.

Pro Tips For Making This Recipe

• A note on butter: Some butter may float to the top and not reabsorb until the cobbler is almost done, so don’t panic if it still looks wet until the last few minutes of baking.
• Don’t add more berries. This will increase the baking time and cause the cobbler to burn at the edges or be underbaked in the center.
• Control the sweetness. If the blueberries are not as sweet as you’d like, feel free to add more sugar to them.
• Add lemon juice. If you love lemon flavor, add about half a tablespoon of lemon juice to the blueberries in addition to the zest.
• Use a 9×13-inch pan. You can bake this same recipe in a larger pan. Reduce the baking time to 30 to 35 minutes, as the cobbler will be a bit thinner and bake faster.

Frequently Asked Questions

If you’ve tried this blueberry cobbler recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!