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    You are here: Home / Desserts / Blueberry Cobbler

    Blueberry Cobbler

    May 28, 2020 By Sam 31 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Blueberry Cobbler

    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!

    freshly baked cobbler with spoon in blueberry juices

    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. 

    blueberries and muffin batter

    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.

    spooning cobbler batter over blueberries

    Tips:

    • 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!

    blueberry cobbler on white plate with ice cream

    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:

    • Strawberry Cobbler
    • Strawberry Shortcake
    • Peach Cobbler
    • Blueberry Sauce
    • Blueberry Muffins

    Enjoy!

    freshly baked cobbler with spoon in blueberry juices

    Blueberry Cobbler

    My blueberry cobbler recipe makes a perfect summertime dish with a sweetened biscuit-like topping that's ready in under an hour! Best served warm, topped with a hearty scoop of vanilla bean ice cream! Recipe includes a quick how-to video!
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8 servings
    Calories: 394kcal
    Author: Sam Merritt

    Ingredients

    • 6 cups blueberries (870g)
    • ¼ cup granulated sugar (50g)
    • ¼ cup light brown sugar (50g)
    • ½ Tablespoons lemon juice
    • 2 Tablespoons cornstarch

    Cobbler topping

    • 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!
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    ¹For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.  
    ²Alternatively you may use a 9x9 baking dish.

    Nutrition

    Serving: 1serving | Calories: 394kcal | Carbohydrates: 63g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 162mg | Potassium: 304mg | Fiber: 4g | Sugar: 31g | Vitamin A: 557IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    I originally published this recipe May 31st 2018. Post has been updated to be more helpful.

    « Lemon Poppy Seed Muffins
    Raspberry Cake Filling »

    Reader Interactions

    Comments

    1. David George

      July 03, 2022 at 7:57 pm

      This was amazing! A scoop of ice cream. Yum!

      Reply
    2. Bruce

      July 28, 2021 at 9:19 am

      5 stars
      I made it with 870 g of blackberries, because that’s what my friend likes best. It’s wonderful, of course. It can be made in an 8×8 pan, but it’s a really tight fit (the berry mixture comes all the way to the top) and it spills over just a bit in the oven, but it worked. I really liked applying the biscuit mixture by hand. The dough is just a little shaggy, which makes that process go very smoothly.

      Reply
      • Sam

        July 30, 2021 at 10:15 pm

        I love the idea of making it with blackberries! 🙂

        Reply
    3. Sharon

      June 27, 2021 at 11:37 pm

      5 stars
      Although being almost 75, I have never made a cobbler in my life. Fear of all things related to pastry or biscuit dough. Sad, I know. But your video made this look so easy I had to try. Success! I served it to two of my favorite 85 year olds and they said it tastes like what they used to make. High praise, indeed. Thank you so much for this recipe. It was fabulous. I love your site. I learn new things every day. Next up, strawberry cobbler.7

      Reply
      • Sam

        June 28, 2021 at 7:33 am

        That is so wonderful, Sharon! I’m glad I was able to help you conquer your fears. Now you’ll be eating cobblers all the time. 😉

        Reply
    4. Marie Hinojos

      June 24, 2021 at 9:19 pm

      5 stars
      Just made this recipe and it is delicious! Used frozen blueberries.
      Thanks for sharing the goodness Sam

      Reply
      • Sam

        June 25, 2021 at 8:47 am

        I’m so glad you enjoyed it so much, Marie! 🙂

        Reply
    5. Mary

      August 15, 2020 at 12:49 pm

      Hello there! We dont have heavy cream where i live so do i use 200ml of milk only?
      Thank you !

      Reply
      • Sam

        August 15, 2020 at 1:49 pm

        Hi Mary! I’d start with a bit less than 200ml since milk is thinner than cream and then add the rest only if needed, but yes it will work with milk only. I hope you love it!

        Reply
        • Mary

          August 15, 2020 at 2:05 pm

          Thank you will try with 150- 170ml and see i guess.
          Thank you will let you know how it works out.

        • Rhonda Rothgeb

          September 20, 2020 at 9:48 am

          Can u use cake batter instead of biscuits

        • Sam

          September 23, 2020 at 9:34 pm

          Hi Rhonda! I haven’t tried it to know how it would turn out but I think it could work. 🙂

    6. Channen

      August 05, 2020 at 5:57 pm

      5 stars
      AMAZING!! Every recipe I try of yours, comes out awesome. Thank you for the step by step and the videos. I have 2 blueberry bushes in my front yard. This recipe was a perfect use of them. Thanks!

      Reply
      • Sam

        August 06, 2020 at 9:27 am

        I am so glad you enjoyed it so much, Channen! I would love to have a blueberry bush, that sounds awesome! 🙂

        Reply
    7. Nora M OHara

      July 24, 2020 at 11:37 am

      Can I use frozen wild blueberries in this recipe?

      Reply
      • Sam

        July 24, 2020 at 2:12 pm

        Hi Nora! That will work great! 🙂

        Reply
    8. Danielle

      June 21, 2020 at 3:02 pm

      5 stars
      A-MAZING!! My husband demanded I make this again the following week. Thank you for such a a great and easy recipe!

      Reply
      • Sam

        June 22, 2020 at 4:18 pm

        I am so glad everyone enjoyed it so much, Danielle! 🙂

        Reply
    9. Danielle

      June 14, 2020 at 5:31 pm

      5 stars
      Oh my god. This is amazing. It is super easy to make and came out perfect the first time. Thank you!!

      Reply
      • Sam

        June 15, 2020 at 10:29 am

        Hi Danielle! I am so glad you enjoyed it so much! 🙂

        Reply
    10. Eric

      May 28, 2020 at 8:28 pm

      Im making this one next!

      Reply
      • Sam

        May 29, 2020 at 11:29 am

        I hope you love it, Eric! 🙂

        Reply
    11. Patricia Rankin

      May 28, 2020 at 11:51 am

      Thanks I love your recipe
      Every recipe you have done

      Reply
      • Sam

        May 28, 2020 at 11:59 am

        Thank you so much, Patricia! 🙂

        Reply
      • Eric

        May 28, 2020 at 8:29 pm

        me too

        Reply
    12. Anna

      May 28, 2020 at 11:16 am

      I have always loved strawberry cobbler, so I hope to make this some time! I can just picture this blueberry perfection with ice melted everywhere. 🙂 I might make it soon but we dont have heavy whipping cream, can I substitute extra milk?

      Reply
      • Sam

        May 28, 2020 at 11:50 am

        Hi Anna! You can just use milk over heavy cream, you just may want to use a splash less. I do talk about this a little bit in my tips section. 🙂

        Reply
    13. Katie

      May 28, 2020 at 10:12 am

      first of all I want to tell you I am a major fan I love all your recipes that I’ve tried. But I do have a question about this one. Can you use a mixed berry blend with this recipe. If so would I need to tweak any ingredients.

      Reply
      • Sam

        May 28, 2020 at 11:42 am

        Hi Katie! You can use any similar fruit, but you will want to keep the same proportions here. I do have a strawberry cobbler and a peach cobbler as well. 🙂

        Reply
    14. Jean

      August 11, 2019 at 11:39 am

      5 stars
      This blueberry cobbler is delicious! I didn’t have the heavy cream for the recipe, so I substituted coffee creamer in place of the cream. It turned out great! Thanks Sam for all the wonderful recipes! 😋

      Reply
      • Sam

        August 11, 2019 at 11:55 am

        I’m so glad you enjoyed the blueberry cobbler, Jean!! Thank you so much for commenting, I really appreciate it 🙂

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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