Blueberry Cobbler

If you’re craving a dessert that’s bursting with juicy fruit flavor and topped with a fluffy, golden crust, this Blueberry Cobbler is your new go-to! Every bite is a blend of sweet, tangy blueberries and a buttery biscuit topping that’s crisp on the outside and tender underneath.

What makes this cobbler truly irresistible is how incredibly simple it is to whip up—no fussy steps or fancy equipment required. It’s a classic recipe that never fails to wow a crowd and is perfect for weeknight treats, backyard barbecues, or any summer occasion.

This cobbler is inspired by my grandma’s old-fashioned recipe, and it’s been a family favorite for years. Each warm, gooey scoop is a little taste of comfort and nostalgia!

Why You'll Love This Recipe

• Ridiculously easy to make—no mixer or rolling required!
• Delivers perfectly sweet and tart blueberry flavor in every bite
• Versatile enough for fresh or frozen berries, so you can enjoy it year-round
• Crowd-pleasing dessert that’s perfect for picnics, potlucks, or cozy nights in

Key Ingredients for Blueberry Cobbler

See recipe card below for full list of measurements, ingredients, and instructions.

Blueberries

Blueberries are the superstar of this dessert, giving the filling its deep, jammy flavor and gorgeous purple hue. Fresh, plump blueberries are ideal for their vibrant taste and bursty texture, but frozen blueberries will work wonderfully too. If using frozen, no need to thaw—just toss them in and add a couple extra minutes to the baking time. You can even mix in blackberries, raspberries, or strawberries for a fun twist.

Granulated Sugar

Sugar sweetens up the berries and helps coax out their syrupy juices as they bake. If your berries are extra tart, feel free to add a tablespoon or two more. You can substitute half the sugar with light brown sugar for a deeper, caramel-like sweetness.

Lemon Zest

Lemon zest brightens the filling and enhances the natural berry flavor, adding a subtle zing that keeps the cobbler from tasting flat. Be sure to zest only the yellow part of the peel and avoid the bitter white pith. Don’t have fresh lemon? A splash of bottled lemon juice will work in a pinch, but zest is best for that floral aroma.

All-Purpose Flour

Flour thickens the blueberry juices and forms the base of the biscuit topping. For the filling, it helps prevent a watery cobbler. In the topping, it creates the perfect biscuit crumb. Gluten-free all-purpose flour blends can be used for a gluten-free version, though the texture may be a touch more tender.

Unsalted Butter

Cold, cubed butter is the secret to light, fluffy biscuits with a crisp, golden crust. Use the highest-quality butter you can for the richest flavor. If you only have salted butter, simply reduce the added salt in the recipe by half.

Instructions for Blueberry Cobbler

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures even baking and a perfectly golden topping.

Prepare the Blueberry Filling

In a large mixing bowl, toss the blueberries with 2/3 cup sugar, 2 tablespoons flour, lemon zest, and lemon juice. Stir well until the berries are evenly coated and a bit glossy. Pour this mixture into a 2-quart baking dish, spreading it into an even layer.

Make the Biscuit Topping

In a separate bowl, whisk together 1 cup flour, 1/4 cup sugar, baking powder, and salt. Add the cold cubed butter and, using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Don’t overwork—it’s okay if there are a few pea-sized pieces of butter left.

Mix in the milk and vanilla extract just until a soft, slightly sticky dough forms. If it feels too dry, add an extra tablespoon of milk.

Dollop the Topping Over the Berries

Using a spoon or cookie scoop, drop portions of the biscuit dough evenly over the blueberry filling. Don’t worry about covering every inch; some gaps are perfect to let the filling bubble up. Sprinkle the top with the remaining 2 tablespoons sugar for a sweet, crackly crust.

Bake Until Golden and Bubbly

Transfer the dish to the oven and bake for 35-40 minutes, or until the topping is golden brown and the berry filling is bubbling up around the edges. If using frozen berries, you may need an extra 5 minutes. Let the cobbler cool for at least 10-15 minutes before serving—this helps the filling set.

Recipe Variations

Make It Vegan

Swap the butter for plant-based margarine and use your favorite non-dairy milk (like almond or oat milk) in the biscuit topping. The result is still tender, golden, and absolutely delicious!

Gluten-Free Option

Replace both the filling and topping flour with a 1:1 gluten-free all-purpose flour blend. The texture will be just as delightful, and no one will even notice the difference.

Add a Cinnamon Twist

Mix 1/2 teaspoon ground cinnamon into the biscuit topping or sprinkle cinnamon sugar over the finished cobbler for a warm, spiced flavor that pairs perfectly with blueberries.

Try Other Fruits

Don’t hesitate to swap some of the blueberries for blackberries, raspberries, or sliced peaches for a mixed fruit cobbler. Just keep the total fruit volume about the same.

Serving Suggestions

Serve your Blueberry Cobbler warm, ideally with a generous scoop of vanilla ice cream or a dollop of homemade whipped cream. For extra flair, sprinkle with fresh lemon zest or a few mint leaves. Pair with a hot cup of coffee or iced tea for the perfect end to any meal.

Storage and Reheating

Store leftover cobbler covered in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 30-60 seconds or warm the entire dish in a 325°F (163°C) oven for about 15 minutes. While you can freeze baked cobbler for up to 2 months, the topping may soften a bit upon thawing—just reheat in the oven to crisp it up slightly.

Frequently Asked Questions About Blueberry Cobbler (FAQ)

Q: Can I use frozen blueberries for cobbler?
A: Absolutely! No need to thaw them—just add a few extra minutes to the baking time since they’ll release more juice.

Q: Can I make blueberry cobbler ahead of time?
A: Yes, you can assemble the filling and topping separately up to a day ahead. Cover and refrigerate, then assemble and bake just before serving for the best texture.

Q: Why is my cobbler topping soggy?
A: If the topping is soggy, it might be due to excess berry juices. Make sure to toss the fruit with flour and don’t cover the dish while baking, so the topping stays crisp.

Ready to treat yourself? This Blueberry Cobbler is truly a show-stopping dessert that’s as easy as it is delicious. Give it a try, and let me know what you think in the comments and ratings below—I love hearing about your baking adventures!