This Blueberry Cobbler features a sweet, lightly spiced crust topped with fresh blueberries and sugar. It’s a quick and easy dessert perfect for summer. Enjoy topped with a scoop of ice cream.
It’s probably no surprise that fruit cobblers are one of my favorite summer desserts. I’ve made many variations, like cherry cobbler, berry cobbler, magic lemon cobbler, and peach cobbler. This blueberry cobbler is another favorite and one I’ve been making every summer for years. It’s so easy and I love the contrast of the tart blueberries against the sweet crust.
Why This Is The Best Blueberry Cobbler Recipe
- Made with fresh berries. While this recipe can be made with frozen blueberries, I think it’s best with plump and sweet summer blueberries.
- Quick & easy. One of the reasons I love any cobbler recipe is that they’re ridiculously easy to make and this blueberry cobbler is no exception. Combine the crust ingredients, pour it into the pan, top with blueberries, and bake.
- Perfect for summer. As I noted above, I love making this recipe with fresh summer berries. It’s one of my favorite summer desserts to enjoy topped with some vanilla ice cream. So good!
Recipe Ingredients
Here’s an overview of everything needed to make this recipe. Scroll down to the recipe card below for the exact measurements.
- Self-rising flour – If you don’t have self-rising flour, use 1 cup of all-purpose flour mixed with 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt.
- Granulated sugar – Sweetens the crust and is also used to create the topping.
- Salt – Helps balance the flavors.
- Cinnamon – Adds warmth to the dish.
- Butter – I recommend unsalted.
- Vanilla extract
- Whole milk – 2% also works.
- Blueberries – I highly recommend using plump fresh blueberries in this recipe!
How To Make Blueberry Cobbler
Cobbler is truly one of the easiest desserts to make! The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Grease the baking dish.
- Make the crust. Whisk together the dry ingredients. Stir in the butter, milk, and vanilla until smooth. Pour into the baking dish.
- Add the topping. Sprinkle the blueberries over the batter. Top with about 1/4 cup of granulated sugar.
- Bake. Bake for 40-45 minutes, until the top is golden brown and set. Let cool for 5-10 minutes then serve and enjoy!
Tips & Tricks
This blueberry cobbler recipe is so simple that there aren’t many tips to share but here are a few things to keep in mind.
- Add lemon. For extra flavor, add a teaspoon of lemon zest to the batter or toss the blueberries with a splash of lemon juice before baking.
- Frozen berries are okay. Fresh blueberries work best, but frozen blueberries can be used. If frozen, do not thaw before adding to the dish.
- Ensure the crust is fully cooked. To see if the cobbler is done baking, insert a toothpick into the crust. It should come out clean with no wet crumbs.
Serving Suggestions
I love to enjoy blueberry cobbler warm with a generous scoop of vanilla ice cream. Whipped cream is also a great topping and I’ll sometimes add a bit of fresh mint as well.
Proper Storage
- Fridge. Cover leftover blueberry cobbler tightly and store in the refrigerator for up to 3 days.
- Reheat. Heat individual servings in the microwave for 30–45 seconds or warm the entire cobbler in a 325°F (160°C) oven until heated through.
Blueberry Cobbler
Ingredients
- 1 cup self-rising flour
- 1 cup granulated sugar plus extra for topping
- 1 pinch salt
- ½ teaspoon cinnamon
- 1/2 cup unsalted butter melted
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 2 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or cooking spray.
- In a large bowl, whisk together the self-rising flour, granulated sugar, salt, and cinnamon.
- Pour in the melted butter, whole milk, and add the vanilla extract, mixing until the batter is smooth and combined.
- Pour the batter evenly into the prepared baking dish.
- Evenly sprinkle the fresh blueberries across the batter.
- Sprinkle a generous amount of granulated sugar over the top of the batter, about a ¼ cup.
- Bake for about 40–45 minutes, or until the top is golden brown and set. A toothpick inserted into the crust should come out clean. Remove from the oven and let cool for about 5-10 minutes.
- Serve warm with a scoop of vanilla ice cream and garnish with fresh mint if desired. Enjoy!
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