This blueberry cobbler recipe is the perfect warm and sweet dessert that comes together with basic pantry staples. It’s an easy dessert recipe that doesn’t take long to make and is fitting for any occasion. This cobbler is a delicious way to use up blueberries as they become thick, sweet, and syrupy, making the dessert absolutely irresistible.
I love how this blueberry cobbler is rustic and not fussy, so it’s not just for special occasions but perfect for a weeknight dessert. Got extra blueberries? Try making my blueberry coffee cake recipe, blueberry scones recipe, or blueberry muffin recipe.
What You Need to Make This Recipe
Blueberries — you can use fresh or frozen blueberries for this cobbler. Make sure to wash them beforehand and pat them dry. Make sure to discard soft and blemished berries and any stems on them.
Sugar — this helps sweeten the blueberries and the cobbler. The sugar also helps make the blueberry filling juicy.
Lemon zest — the zest brightens the overall flavor of the cobbler and complements the blueberry flavor.
Butter — make sure to use unsalted butter for this blueberry cobbler so it doesn’t end up too salty.
Baking powder — always double-check the freshness of your baking powder and purchase a new one if it is expired.
Milk — for the best flavor, use whole milk. The milk adds flavor, richness, and moisture to the cobbler.
How to Make Blueberry Cobbler
1. In a large bowl, stir together blueberries, sugar, and lemon zest until combined. Set aside.
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Whisk in the milk until just combined. Pour the batter into a 13×9-inch baking dish with melted butter (do not stir).
4, Sprinkle with the blueberries. Bake for 30 to 35 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 with a scoop of vanilla ice cream, if desired.
Pro Tips for Making This Recipe
- 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.
- Be careful not to add too many blueberries to the cobbler, as it will increase the baking time and lead to the cobbler burning on the edges.
- If the blueberries are not as sweet as you’d prefer, add more sugar to them.
- Not a fan of ice cream? Top the cobbler off with my homemade whipped cream recipe!
- This blueberry cobbler recipe tastes best warm from the oven as you lose some juiciness from the blueberries as it cools.
Frequently Asked Questions
Can I use frozen blueberries?
If using frozen blueberries, the bake time may increase by a few minutes. The frozen blueberries will add extra juices and lead to a more syrupy cobbler. Alternatively, you can thaw the blueberries and pat them dry before treating them as fresh blueberries.
What is the difference between a cobbler, a crumble, and a crisp?
All three desserts are very similar, mainly as they use similar ingredients. The main difference is the toppings. A crisp has crispy, streusel crumb topping, a crumble has the same topping but without any oats, and a cobbler doesn’t have any topping in comparison.
How do I store leftovers?
Once the blueberry cobbler has reached room temperature, you can cover the baking dish and transfer it to the fridge for up to 4 days.
Can I freeze leftovers?
If you want to freeze leftover cobbler, transfer them to a freezer-safe airtight container and freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating in the oven.
If you love this recipe try these out!
If you’ve tried this Blueberry Cobbler recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blueberry Cobbler
Equipment
- Mixing Bowls
- 13x9 inch baking pan
Ingredients
For the Blueberries:
- 3 cups fresh or frozen blueberries (450g)
- ¼ cup granulated sugar (50g)
- 1 lemon zested (2 teaspoons zest)
For the Batter:
- 5 tablespoons unsalted butter (70g)
- 1¼ cups all-purpose flour (150g)
- ½ cup granulated sugar (100g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk (240mL)
Instructions
- Preheat the oven to 350°F.
For the Blueberries:
- In a large bowl, stir together blueberries, sugar, and lemon zest until combined. Set aside.
For the Batter:
- Place the butter in a 13x9-inch baking dish. Place the dish in the preheated oven until the butter is melted, about 10 minutes.
- Meanwhile, in a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the milk until just combined.
- Carefully remove the baking dish from the oven, and pour the batter into the pan (do not stir). Sprinkle with the blueberries.
- Bake for 30 to 35 minutes or until the batter is golden brown and a wooden pick inserted in the center comes out mostly clean. Let the cobbler cool slightly before serving. Serve with a scoop of vanilla ice cream, if desired.
Video
Notes
- 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.
- Be careful not to add too many blueberries to the cobbler, as it will increase the baking time and lead to the cobbler burning on the edges.
- If the blueberries are not as sweet as you’d prefer, add more sugar to them.
- Not a fan of ice cream? Top the cobbler off with homemade whipped cream!
- This cobbler tastes best warm from the oven as you lose some juiciness from the blueberries as it cools.
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