Blueberry Cobbler
Blueberry Cobbler, filled with sweet blueberries nestled in a delicious batter, is made with simple ingredients and is a summer must-have!
Summer is the perfect time for berry picking, sharing meals with friends and family, and making classic desserts for them, like a fantastic Blueberry Cobbler! Sweet juicy blueberries folded in a batter made with flour, sugar, butter, and milk, this summer treat is perfect as-is or topped with a scoop of cold vanilla ice cream!
Gobble up this Cobbler!
Ask anyone to list their favorite summer desserts, and Blueberry Cobbler will be at the top of their list! Juicy blueberries in a buttery cake with crispy edges are so warm and comforting that we make this when it’s chilly outside, using frozen blueberries. This fruit cobbler recipe takes only a few minutes to mix and then spread in a pan, so this easy and fool-proof dessert is made often in our house and is in demand at every potluck we have!
There are so many amazing fruit cobblers to enjoy all summer, like a delicious Peach Cobbler and easy Crock Pot Apple Cobbler– you may need to buy ice cream by the barrel!
Other Recipes to Serve with Blueberry Cobbler
- Everyone loves a warm, fresh Blueberry Muffin for breakfast, a snack, or just to sit around and enjoy the day!
- Stay cool and refreshed all summer long with a Blueberry Mojito– this classic cocktail is even better with a berry twist!
Ingredients
Blueberries: You can choose fresh blueberries or pick up frozen blueberries for this recipe.
Wet Ingredients: Set out the butter and milk to soften to make this cobbler. Since there is salt in this recipe, you can use unsalted butter, but really, you can use whatever butter and milk you have on hand.
Dry Ingredients: To make this cobbler, you will need all-purpose flour, salt, granulated sugar, and baking powder.
How to Make Blueberry Cobbler
STEP ONE: Toss the blueberries and 1/2 cup of sugar in a bowl and set aside. Preheat the oven to 375 degrees F and grease an 8×8 pan with shortening, butter, or non-stick spray.
STEP TWO: Using a stand or hand mixer with a large mixing bowl, beat the butter and 1/2 cup of sugar together. Whisk together the flour, salt, and baking powder in a separate bowl. Beat the flour mixture into the sweetened butter. Pour in the milk and mix until a thick batter is formed.
STEP THREE: Spread the batter evenly in the prepared pan and top with the blueberries.
STEP FOUR: Bake the cobbler for 40-45 minutes, or until it’s golden brown. Remove the pan from the oven and allow the cobbler to cool for 15 minutes before serving.
Tips for Success
- Fresh or frozen blueberries are great in this recipe, so choose whichever you prefer or can easily purchase.
- Be sure to let the cobbler cool after baking for at least 15 minutes, and top it with ice cream or whipped cream!
- You can store the cobbler in the fridge for up to four days. You can also freeze a well-wrapped cobbler for up to three months. Allow the cobbler to thaw before reheating it in the microwave for 30 seconds until it reaches the desired temperature.
What’s the difference between a blueberry crumble and a blueberry cobbler?
There are a few differences between a crumble and a cobbler, such as toppings and texture. Crumbles or crisps have a streusel-like topping, made with oats, nuts, and/or a butter and flour mixture. This type of topping has a sweet crunch, which is different from a cobbler. Cobblers have a biscuit or cake-like batter that is slightly crispy in some areas and is delightfully soft where the fruit bubbles through. Crumbles and cobblers can be made with various fruits, and both are delicious ways to enjoy warm, sweet, fruit-filled desserts!
What thickens cobblers?
Cobbler recipes can vary in terms of whether they include a thickener, usually cornstarch or tapioca flour. The purpose of a thickener is to make the fruit in a cobbler or crisp more sauce-like, rather than runny. However, a thickener isn’t necessary, and the real trick is to give the cobbler time to cool. Allowing the cobbler to cool for at least 15 minutes gives the fruit time to gel and thicken on its’ own. Warm cobbler that can be eaten in giant bites is much better than eating molten lava cobbler any day, so always give your dessert time to reach a good temperature!
More Delicious Ways to Enjoy Blueberries All Summer Long!
- Lemon Blueberry Pound Cake
- Blueberry Dump Cake
- Blueberry Oatmeal Bars
- Air Fryer Blueberry Shortcakes
- Blueberry Pie with Star-Spangled Crust
*This post originally posted on 05/08/2016.
Blueberry Cobbler
Ingredients
- 2 cups fresh blueberries (or frozen and thawed)
- 1 cup granulated sugar divided
- ¼ cup unsalted butter softened
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup milk (2% or whole)
- Vanilla ice cream for serving (optional)
Instructions
- Combine the blueberries and 1/2 cup of sugar in a small mixing bowl. Set aside.
- Preheat the oven to 375 degrees F. Lightly grease an 8-inch x 8-inch baking dish with butter or non-stick cooking spray. Set aside.
- In a large mixing bowl, beat the butter and remaining 1/2 cup of sugar together until fluffy and pale, about 1 minute.
- In a medium mixing bowl, stir flour, baking powder, and salt together. Add the dry ingredients to the sweetened butter and mix to combine. Pour in the milk and mix until a thick batter forms.
- Spread the cobbler batter in an even layer in the bottom of the prepared baking dish. Spread the blueberries and sugar over the batter.
- Bake for 40-45 minutes or until the crust is golden brown. Remove from the oven and allow the cobbler to cool for 15 minutes
- Serve warm as is or topped with a scoop of vanilla ice cream.
I’ve made it twice now and everyone that I’ve given it to loves it!
I will try this recipe soon
Cobblers are great all season long! Can’t wait for you to try it.
Came out awesome
Thank u?
Yay thank you!
I really like to bake with fresh fruit. This cobbler looks very good. The pan in the pictures looks like a 13 x 9, but the directions say to use an 8 x 8 pan. Which size pan should be used? Thank you!
I actually used a 9×11, but I feel like it’s not that common of a pan. I have also used an 8×8 and it works great as well!