This delicious blueberry cobbler has a fluffy biscuit top, and tons of juicy blueberries. Serve it with a scoop of vanilla ice cream for the perfect summer treat!
Have you ever made a cobbler before? They’re definitely one of my favorite fruit desserts and so easy to make. And this blueberry cobbler is no exception. We love it just as much as our classic Peach Cobbler, or Blackberry Cobbler!
Cobbler? yes, please!
Who here loves cobbler?! If you haven’t had it before, Cobblers are a fruit dessert with a biscuit topping. The fruit layer is similar to a crisp or crumble, then the biscuit topping is dropped on top to give the appearance of a cobbled street – which is where this dessert gets its name.
There are all kinds of varieties made with different fruits, but the most common are probably peach and apple. With summertime drawing near, and all the berries being in season, I thought a yummy berry cobbler would be perfect!
I opted for a blueberry cobbler this time around, and I couldn’t be happier with how it turned out. The whole family loved it.
How to Make Blueberry Cobbler
To make this blueberry cobbler, there are 2 parts: the blueberry layer and the biscuit topping.
Blueberry Filling. Simply stir together the following 5 ingredients, and pour into the bottom of a 9×13 baking dish.
- 8 cups of blueberries (fresh OR frozen, see note below)
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup cornstarch
NOTE: You can use fresh or frozen berries (I recommend using fresh berries when in season). If using frozen berries – the bake time will just be longer (about 10 minutes), and since there’s a little more liquid, I recommend adding a little extra cornstarch.
Biscuit Topping. Whisk together the dry ingredients: flour, sugar, baking powder, and salt. Then, whisk together the wet ingredients: melted butter, egg, vanilla extract, and milk. Make a well in the middle of the dry ingredients – then pour the wet ingredients into the well and stir everything together.
The biscuit dough will be thick, which is what you want. I take about 1/4 cup of batter at a time, form into a circle about 1/2 inch thick, and then cobble them together on top of the blueberries. You don’t need to cover the entire blueberry layer – I personally quite like the look of some juicy blueberries poking through 🙂
Perfect for feeding a crowd
Note that this recipe definitely makes a big batch – it’s made in a 9×13 inch pan.
If you have a smaller family gathering or just don’t need quite so much, you can half all of the ingredients and make it in an 8×8 or 9×9 inch ceramic or glass pan (just make sure the sides are quite high). The bake time will be about the same.
MAKE AHEAD + FREEZE. If you need to make this ahead for an event, you could prepare and bake the cobbler according to the instructions, let it cool entirely, cover, and freeze for up to one month.
When you’re ready to reheat and serve, bake at 350° F until completely heated through. Just note, the biscuit topping won’t be quite the same, as it might have a little extra moisture.
For more blueberry recipes, try:
- Glazed Blueberry Quick Bread
- Blueberry Muffins
- Blueberry Cake
- Lemon Blueberry Cake
- Blueberry Crumb Delight
Blueberry Cobbler Recipe
- 8 cups blueberries*
- 3/4 cup white sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/4 cup cornstarch*
- 2 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup unsalted butter , melted and cooled
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon sugar , for sprinkling on top
Preheat the oven to 375F degrees.
Lightly grease a 9x13 inch ceramic baking dish.
In a very large bowl stir together the blueberries, sugar, cinnamon and lemon juice.
Stir in the cornstarch to coat the berries.
Pour the berry mixture into the prepared pan.
In a medium bowl whisk together the flour, 1/4 cup sugar, baking powder and salt.
In a large liquid measure cup or bowl, whisk together the melted butter, egg, milk and vanilla extract.
Make a well in the middle of the dry ingredients, then pour the wet ingredients into the well.
Stir the mixture together until combined - it will be thick.
Section off pieces of the biscuit dough (I usually do about 1/4 cup) and flatten into circles about 1/2 inch thick. Cover the blueberry filling with the circles of biscuit dough. It doesn't need to completely cover the top of the berries.
Sprinkle the top with 1 tablespoon of sugar.
Bake the Cobbler
Cover the top of the pan with aluminum foil, and bake for 20 minutes.
Remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown and you can see the blueberries bubbling underneath.
Remove from the oven and let cool for 15 minutes before serving.
*If using frozen berries, I recommend adding 1 additional tablespoon of cornstarch.