There’s nothing quite like the comforting aroma of a freshly baked Blueberry Cobbler wafting through your kitchen. This dessert combines juicy, bursting blueberries with a golden, buttery topping that’s both crisp and tender. In just 55 minutes, you can create a treat that’s perfect for sharing or savoring solo. The balance of sweet and tart flavors, paired with the delightful contrast of textures, makes every bite irresistible. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cobbler is a crowd-pleaser that feels like a hug in dessert form.
Packed with vitamin C and a hint of fiber, this cobbler isn’t just indulgent—it’s a little nourishing too. The blueberries shine in their natural sweetness, while the rich, crumbly topping adds a decadent touch. With 15 minutes of prep and a hands-off baking time, it’s an effortless way to impress family or guests. Each serving delivers a burst of flavor and a satisfyingly gooey center that’s impossible to resist. Perfect for summer gatherings or cozy nights in, this cobbler is a timeless dessert that’s as easy to make as it is delicious to eat.
Ingredients for Blueberry Cobbler
- Blueberry Filling:
- 6 cups (870 g) fresh blueberries
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar (firmly packed)
- 2 Tablespoons cornstarch
- ½ Tablespoon lemon juice
- Cobbler Topping:
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons (85 g) unsalted butter (very cold, grated or cut into small pieces)
- ½ cup (120 ml) heavy cream (cold)
- ⅓ cup (80 ml) whole milk (cold)
- For Finishing:
- Additional heavy cream (for brushing)
- Coarse sugar (for sprinkling; regular granulated sugar works too!)
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the blueberry filling: In a large mixing bowl, combine blueberries, granulated sugar, brown sugar, cornstarch, and lemon juice. Stir well until evenly mixed. Pour into a 7×11 or 9×9 glass or ceramic baking dish and set aside.
- Make the cobbler topping: In a separate large bowl, whisk together flour, sugar, baking powder, and salt. Grate the cold butter using a box grater (or cut it into small pieces with a pastry cutter) and add it to the flour mixture. Stir with a fork until the mixture resembles coarse crumbs.
- Combine wet ingredients: Add the cold heavy cream and milk to the flour mixture. Stir with a wooden spoon or rubber spatula until just combined (avoid over-mixing).
- Assemble the cobbler: Drop spoonfuls of the topping evenly over the blueberry filling. It doesn’t need to cover the blueberries completely—just distribute it as evenly as possible.
- Finish the topping: Brush the topping lightly with additional heavy cream and sprinkle with coarse sugar (or granulated sugar if you don’t have coarse sugar).
- Bake: Place the cobbler in the oven and bake for 25-30 minutes, or until the top is golden brown. Cover with foil and bake for an additional 10-15 minutes, or until a toothpick inserted into the biscuit portion comes out clean or with a few dry crumbs.
- Cool and serve: Let the cobbler cool for 10-15 minutes before serving. Enjoy warm, optionally topped with vanilla ice cream!
Perfect Pairings: Serving Suggestions
This Blueberry Cobbler is a star on its own, but it shines even brighter with a scoop of vanilla ice cream or a dollop of whipped cream. For a tangy twist, try serving it with a drizzle of lemon curd or a sprinkle of zested lemon peel. If you’re feeling indulgent, a warm caramel sauce adds a rich, decadent touch.
Keep It Fresh: Storage and Reheating Tips
Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or warm the entire dish in the oven at 350°F (175°C) for 10-15 minutes. For a crispier topping, broil for the last 1-2 minutes—just keep an eye on it to avoid burning!
Mix It Up: Recipe Variations
Swap blueberries for blackberries, raspberries, or a mix of your favorite berries for a different flavor profile. For a nutty twist, add ½ cup of chopped pecans or almonds to the topping. If you’re feeling adventurous, sprinkle in 1 teaspoon of cinnamon or ½ teaspoon of nutmeg to the filling for a warm, spiced aroma.
Quick Tips: Time-Saving Hacks
Use frozen blueberries instead of fresh—just toss them in the cornstarch mixture while still frozen to prevent excess liquid. To save time on the topping, grate the butter in advance and keep it chilled until ready to use. If you’re short on bowls, mix the filling directly in the baking dish to cut down on cleanup.
Essential Tools: Equipment Guidance
A 7×11 or 9×9 glass or ceramic baking dish is ideal for even baking. A box grater makes shredding cold butter a breeze, but a pastry cutter works just as well. For easy cleanup, line your baking dish with parchment paper or use a non-stick spray to prevent sticking.
Blueberry Cobbler
Ingredients
- 6 cups blueberries
- ¼ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 2 Tablespoons cornstarch
- ½ Tablespoon lemon juice
Cobbler topping
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons unsalted butter very cold (see note)
- ½ cup heavy cream cold
- ⅓ cup whole milk cold
- 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 (220C). In a large mixing bowl, stir together blueberries, sugars, corn starch and lemon juice until combined. Pour into a 7×11 or 9×9 glass or ceramic baking dish and set aside while you prepare the topping.
- Stir ingredients well and then pour into a 7×11 baking dish². Set aside and prepare your blueberry cobbler topping.
- For the ToppingIn a separate large mixing bowl, combine flour, sugar, baking powder, and salt and whisk well.
- Ue a box grater to shred the butter into small pieces and then add to the flour mixture (alternatively use a pastry cutter to cut the butter into the mixture).
- Use a fork to stir in the grated butter until the mixture resembles coarse crumbs.
- Add heavy cream and milk and use a wooden spoon or rubber spatula to stir until ingredients are combined (don’t over-mix).
- Evenly drop and distribute topping 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 lightly 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, you just need to make sure the biscuit portion is cooked through before serving.
- Allow to cool for about 10-15 minutes before scooping and serving warm. Top with vanilla ice cream, if desired.