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.
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!
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:
Enjoy!
Blueberry Cobbler
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!
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
Nutrition
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.
I originally published this recipe May 31st 2018. Post has been updated to be more helpful.
jim hynes
Hi Sam/Emily
Down here in Texas blueberry cobbler is almost the official state dessert. And I want to take your version to an event. My problem is I do not have a 7×11 pan. Thinking a 9×9 would be ok. Or is there some significance to the 7×11 size for this?
As always, my thanks to you both
Emily @ Sugar Spun Run
Hi Jim! It should work just fine in your pan. Enjoy! 😊
David George
This was amazing! A scoop of ice cream. Yum!
Bruce
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.
Sam
I love the idea of making it with blackberries! 🙂
Sharon
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
Sam
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. 😉
Marie Hinojos
Just made this recipe and it is delicious! Used frozen blueberries.
Thanks for sharing the goodness Sam
Sam
I’m so glad you enjoyed it so much, Marie! 🙂
Mary
Hello there! We dont have heavy cream where i live so do i use 200ml of milk only?
Thank you !
Sam
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!
Mary
Thank you will try with 150- 170ml and see i guess.
Thank you will let you know how it works out.
Rhonda Rothgeb
Can u use cake batter instead of biscuits
Sam
Hi Rhonda! I haven’t tried it to know how it would turn out but I think it could work. 🙂
Channen
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!
Sam
I am so glad you enjoyed it so much, Channen! I would love to have a blueberry bush, that sounds awesome! 🙂
Nora M OHara
Can I use frozen wild blueberries in this recipe?
Sam
Hi Nora! That will work great! 🙂
Danielle
A-MAZING!! My husband demanded I make this again the following week. Thank you for such a a great and easy recipe!
Sam
I am so glad everyone enjoyed it so much, Danielle! 🙂
Danielle
Oh my god. This is amazing. It is super easy to make and came out perfect the first time. Thank you!!
Sam
Hi Danielle! I am so glad you enjoyed it so much! 🙂
Eric
Im making this one next!
Sam
I hope you love it, Eric! 🙂
Patricia Rankin
Thanks I love your recipe
Every recipe you have done
Sam
Thank you so much, Patricia! 🙂
Eric
me too
Anna
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?
Sam
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. 🙂
Katie
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.
Sam
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. 🙂
Jean
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! 😋
Sam
I’m so glad you enjoyed the blueberry cobbler, Jean!! Thank you so much for commenting, I really appreciate it 🙂