This delicious Blueberry Cobbler is the perfect summer dessert and takes just minutes to pull together using pantry ingredients. Serve with a scoop of vanilla ice cream or fresh whipped cream for a memory-making dessert worthy of holidays and special occasions.
Love blueberries? Try my Blueberry Corn Muffins, Blueberry Pie Crumb Bars and Lemon Blueberry Scones!
Blueberry desserts top the list as some of my all-time favorites. There is just something ultra-delicious about blueberries, so much so that I planted my own blueberry plants this summer! It’s so nice to be able to walk outside and grab some for baking.
This Blueberry Cobbler has a simple blueberry filling that is thickened slightly with corn starch, sweetened with sugar and brightened with a bit of fresh lemon zest.
I top my cobbler with a combination of my biscuit recipe and lemon blueberry scone recipe. It’s sweet, light, flaky and goes perfect with the blueberry filling.
What Is The Difference Between a Cobbler, Crumble and Crisp?
All three of these desserts start with a delicious fruit filling. The difference lies primarily in the topping. A cobbler, like this one, has a biscuit or scone like topping. A crumble is historically a combination of sugar, butter and flour that gets “crumbled” over the top of the fruit filling. A crisp will usually have oats added to the topping and it gets sprinkled over the filling. It bakes up with a lovely crispy topping. All are amazing in their own right!
Try this easy cobbler recipe with different fruits or mix and match! We love blueberries with peaches or nectarines or try strawberries or even apples. Blackberries, raspberries – we love it all!
More Berry Recipes
Berry-licious and so fresh tasting, these are some of our favorite berry recipes and just perfect for summer:
What You’ll Need
This recipe is really so incredibly simple. The blueberry filling comes together in minutes and then we’re making a combination of my biscuit recipe and lemon blueberry scones recipe for the biscuit topping. Let’s take a quick look at what you’ll need and, as always, you can find the full printable recipe card at the end of this post.
Blueberry Filling
- blueberries – the star of the show! Pick through blueberries carefully making sure to remove stems and discard soft and blemished berries.
- lemon zest – brightens the flavor and perfectly complements the blueberries.
- granulated sugar – sweetens the blueberry filling.
- corn starch – helps to thicken the blueberry filling just a bit.
Biscuit Topping
- all purpose flour – this is the structure of the biscuit or scone topping.
- granulated sugar – makes the biscuits nice and sweet.
- baking powder – that’s the leavening ingredient and is needed for a nice rise in the biscuits.
- salt – balances the sweetness in this cobbler.
- unsalted butter – you can use salted butter, just omit the salt from the recipe.
- heavy cream – milk or buttermilk can be used instead but the cream gives a really delicious richness to this recipe.
- vanilla extract – just enough for flavor.
- heavy cream – gets brushed on top of the biscuit topping. You can also use milk here.
- sanding sugar – sprinkle on top of the biscuits for a lovely finish. Turbinado sugar or granulated sugar can also be used.
How To Make Blueberry Cobbler
- Prep baking dish. Preheat oven to 375°F. Lightly spray an 8 inch or 9 inch baking dish with nonstick cooking spray.
Prepare Blueberry Filling
- Combine filling ingredients. Stir together blueberries, granulated sugar, lemon zest and corn starch. Pour blueberries into prepared baking dish and set aside.
Prepare Biscuit Topping
- Combine dry ingredients. Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
- Add wet ingredients. Stir in the cream and vanilla extract just until just combined.
- Add biscuit topping. Scoop out biscuit dough and drop onto filling or lightly flatten into discs and place on filling. You may not use all of the dough, that’s totally okay. Make a biscuit or scone with any leftovers.
- Sugar topping. Brush biscuits with heavy cream and sprinkle with sugar.
- Bake cobbler. Bake for 30 to 40 minutes or until the blueberry filling is bubbling and the biscuits are lightly golden brown and cooked through. Let cool for at least 10 minutes before serving.
Blueberry Cobbler can be served warm or at room temperature. Enjoy with whipped cream or vanilla ice cream.
Blueberry Cobbler FAQs
Yes! Frozen blueberries can be substituted in this recipe and they don’t even need to be frozen. Just mix in with the other filling ingredients and proceed as directed.
Cobblers are supposed to be a little runny and will be very runny when they come straight from the oven. The longer they sit, the thicker the filling becomes. To ensure you have a thicker filling, you can add up to 1 additional teaspoon of cornstarch.
Cover your cobbler tightly with a lid, plastic wrap or foil. Store in the fridge for up to 4 days or at room temperature for up to 2 days.
Trish’s Tips
Serve warm with ice cream or whipped cream. Cobbler is SENSATIONAL with a scoop of vanilla ice cream or freshly whipped cream – so good!
Try different fruits for new cobbler flavors. We love this simple cobbler recipe with strawberries, peaches, cherries and more! Easy to try something new, just grab a new fruit.
More Blueberry Recipes
Love blueberries? Try these favorites:
- Blueberry Corn Muffins
- Blueberry Hand Pies
- Lemon Blueberry Scones
- Blueberry Buttermilk Pancakes
- Peach Blueberry Pie with Pecan Streusel Topping
- Banana Blueberry Bread
- Blueberry Pie Oatmeal Crumble Bars
- Blueberry Breakfast Parfait Pops
How To Make Blueberry Cobbler
Blueberry Cobbler
Ingredients
Blueberry Filling
- 4 cups blueberries
- 1 teaspoon lemon zest
- ½ cup granulated sugar
- 1 teaspoon corn starch
Biscuit Topping
- 1½ cups all purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 tablespoons unsalted butter if using salted butter, omit salt from recipe
- ¾ cup heavy cream whole milk or buttermilk can be substituted
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream milk can be substituted
- 2 tablespoons sanding sugar or turbinado sugar or granulated sugar
Instructions
- Preheat oven to 375°F. Lightly spray an 8 inch or 9 inch baking dish with nonstick cooking spray.
Blueberry Filling
- In a large bowl, combine the blueberries, granulated sugar, lemon zest and corn starch. Stir to combine until the blueberries are fully coated. Pour blueberries into prepared baking dish and set aside.4 cups blueberries, 1 teaspoon lemon zest, ½ cup granulated sugar, 1 teaspoon corn starch
Biscuit Topping
- In a large bowl, whisk together flour, granulated sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.1½ cups all purpose flour, ½ cup granulated sugar, 1½ teaspoons baking powder, ¼ teaspoon salt
- Stir the cream and vanilla extract together. Pour cream mixture over flour mixture and stir just until just combined.¾ cup heavy cream, 1 teaspoon vanilla extract
- Scoop out biscuits with a cookie scoop or large spoon and flatten slightly with your hands before placing on top of the blueberries in the baking dish. Repeat until you have mostly covered the blueberries, it's fine to have some peeking out. You may not use all of the dough, that's totally okay. Make a biscuit or scone with any leftovers.
- Brush the heavy whipping cream over the top of the biscuits and sprinkle with sugar. Sanding sugar, turbinado sugar or granulated sugar.1 tablespoon heavy cream, 2 tablespoons sanding sugar
- Bake for 30 to 40 minutes or until the blueberry filling is bubbling and the biscuits are lightly golden brown and cooked through. Remove from oven and transfer the pan to a wire rack and let cool for at least 10 minutes before serving. Cobbler can be served warm or at room temperature. Enjoy with whipped cream or vanilla ice cream.
Rett says
There is even an easier topping for the blueberry cobbler.
1 cup sugar
1cup flour self rising
1cup milk
Melt 1stick of butter
Put fruit of your choice
Pour crust mixture over it.
Bake 375 until golden brown
Delicious and a lot easier.
Mary Lou says
I am not a baker! Too impatient! That being said, I love your Nana’s carrot cake! So I decided to try this recipe! came out great! Very easy. I have never made biscuits before…but this recipe..Easy! didn’t have fresh lemon used the bottled lemon I did have a senior moment, forgot 2 cups of the blueberries. Still fantastic. Keep them coming!
Trish - Mom On Timeout says
Thank you so much Mary Lou!
Lynda B says
Also love the format of this recipe. No flipping back and forth between ingredients and instructions