Blueberry Cobbler is a sweet summertime dish made with freshly picked blueberries and topped with a sweet biscuit-like topping. This dish is easy, ready in under an hour, and best served warm with a scoop of vanilla ice cream! Recipe includes a how-to video!
It’s berry season!
Typically this time each year Zach and I go berry picking with his family, but given current circumstances I’m not sure that we will get to this year. Still, I have plenty of berry recipes in store for you (and don’t forget some of my old favorites, like my strawberry cake!). Today’s blueberry cobbler is an old favorite of mine, definitely worth re-sharing.
This recipe is sweet and simple. I consider it a lazy-day blueberry pie. The prepwork is minimal, it’s not particularly fussy, and it can be ready to eat in under an hour.
What’s the Difference Between a Cobbler a Crisp?
Cobblers are made of a fresh (or frozen) fruit filling baked in a baking dish and topped with a sweet biscuit-like topping (which, you may have noticed, has a very “cobbled” appearance). Crisps (like my apple crisp) also have fruit on the bottom, but they have thinner, crispier, and crumblier tops made primarily of butter, sugar, and oats. Bon Appetit has a nice little breakdown on the differences if you want to read more on the subject!
The topping for this blueberry cobbler recipe is based off of my homemade biscuit recipe but is sweetened to be more like my strawberry shortcake layers, so if you’ve made either of those recipes before you already know how simple it is to prep! The batter for this topping is much less firm than the one used for my biscuits, though, and will need to be scooped/dolloped rather than worked by hand.
Can I use frozen blueberries?
Yes! This recipe works great with either frozen or fresh blueberries.
- For best results, chill your butter in the freezer for 15-30 minutes before beginning.
- You can quickly make the cobbler dough in a food processor if you have one! Combine the dry ingredients and pulse. Cut butter into 6 pieces, scatter over the flour mixture, and pulse until the mixture resembles coarse crumbs. Add cream and milk and pulse just until ingredients begin to cling together. This is similar to the technique I use for my scone recipe.
- I use a mix of cream and milk and recommend it. However, you can use all milk, you’ll just need to use a splash less, or all cream, you may need to use a splash more. Both the cream and the milk can also be substituted for half and half.
- I recommend that you use the toothpick test to make sure your cobbler is baked completely. Insert a toothpick into the center of the biscuit topping down to the blueberry layer. It should come back out without any wet batter from the cobbler topping.
- Exactly how much time it takes to bake the cobbler will vary depending on how evenly you distribute our topping. Try to scatter/dollop the batter as evenly as possible so that you don’t have thin burnt patches alongside deep doughy ones.
All things considered, blueberry cobbler is easy to make and I don’t think you’ll have any problems with it, but if you’re more of a visual learner I’ve included a step-by-step video in the recipe card!
While the blueberry cobbler is still warm the filling will be very liquidy, but I do recommend serving it warm. I like to scoop out my portion (which is usually quite large), top it with vanilla ice cream, and then use some of the leftover juice from the pan as a blueberry sauce to pour over the ice cream. Yum!
More Recipes You Might Like:
- 6 cups blueberries (870g)
- ¼ cup granulated sugar (50g)
- ¼ cup light brown sugar (50g)
- ½ Tablespoons lemon juice
- 2 Tablespoons cornstarch
- 2 cups all-purpose flour (250g)
- ¼ cup sugar (50g)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons unsalted butter¹ cold (85g)
- ½ cup heavy cream (120ml)
- ⅓ cup whole milk cold (80ml)
- Additional heavy cream for brushing
- Coarse sugar for sprinkling if you don't have coarse sugar, regular granulated will work just fine!
- Preheat oven to 425F. In a large bowl, combine blueberries, ¼ cup sugar ¼ cup brown sugar, lemon juice, and corn starch.
- Stir ingredients well and then pour into a 7x11 baking dish². Set aside and prepare your blueberry cobbler topping.
- In a separate large bowl, combine your flour, sugar, baking powder, and salt in a large bowl and mix well.
- Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture.
- Cut in the butter or stir to combine the grated butter until the mixture resembles coarse crumbs.
- Add heavy cream and milk and use a wooden spoon or spatula to stir until ingredients are combined (don't over-mix).
- Use your hands to evenly drop and distribute biscuit mixture over the blueberry filling that you prepared earlier. The biscuit batter does not have to totally cover the blueberries, just do your best to evenly distribute it so that it will cook evenly.
- Brush with additional heavy cream and sprinkle generously with coarse sugar (if you don't have coarse sugar, regular granulated will also work just fine).
- Transfer to oven and bake on 425F (220C) for 25-30 minutes or until top is golden brown. Cover cobbler with foil and bake an additional 10-15 minutes or until a toothpick inserted in the center of the biscuit portion comes out clean or with a few dry crumbs.
- Allow to cool for about 10-15 minutes before scooping and serving warm. Top with vanilla ice cream, if desired.
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I originally published this recipe May 31st 2018. Post has been updated to be more helpful.