Blueberry Cobbler

This easy blueberry cobbler recipe is warm, gooey, and packed with juicy fresh blueberries. It bakes into a soft, cake-like batter with golden edges and a bubbling berry center. The sweet and tart flavor is just right, especially when you top it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s simple, comforting, and always delicious.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Dessert

Cuisine: American

Keyword: blueberry cobbler

Servings:

Calories: 161kcal

Author: Mandy Applegate

Equipment

Ingredients

For the Blueberries:

4 tablespoons butter melted
4 cups blueberries fresh
¼ cup sugar
¼ cup brown sugar
2 teaspoons flour
1 tablespoon lemon juice
1 teaspoon lemon zest

For Cobbler Batter:

1 cup flour
½ cup brown sugar
½ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla
Cinnamon for topping

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the blueberries, granulated and brown sugar, flour, lemon juice, and zest. Gently stir in the melted butter and set aside.
4 cups blueberries, ¼ cup sugar, ¼ cup brown sugar, 2 teaspoons flour, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 4 tablespoons butter
In a separate bowl, whisk together flour, both sugars, baking powder, and salt. Add milk and vanilla extract, and stir just until smooth (don’t overmix).
1 cup flour, ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon salt, 1 cup milk, 1 teaspoon vanilla
Pour the blueberry mixture into a greased 9x13-inch baking dish. Gently pour the batter over the top—do not stir. Sprinkle lightly with cinnamon for a warm finish.
Cinnamon
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the batter comes out clean.
Best enjoyed fresh from the oven with a scoop of vanilla ice cream or a dollop of whipped cream.

Video

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Notes

Use fresh berries when possible: Fresh blueberries give the best flavor and texture, but frozen works too—just don’t thaw them first.
Don’t skip the lemon: The lemon juice and zest brighten up the filling and balance the sweetness.
Milk: Any milk works here, including almond, oat, or soy.
Avoid overmixing the batter: Stir just until combined for a soft, tender cobbler topping.
Try other fruits: Swap in blackberries, raspberries, peaches, apricots, or even a mix—this batter works with lots of different combinations.
Let it rest before serving: The filling thickens slightly as it cools, so give it 10–15 minutes if you can wait.

Storage and Reheating Instructions

Fridge: If you have any cobbler left, just cover the baking dish tightly or transfer the leftovers to an airtight container. It’ll keep in the fridge for up to 4 days.
Reheat: To reheat, pop a portion in the microwave or warm it in the oven until heated through. The topping stays soft and the berries get even more jammy—still just as good!

Nutrition

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