Blueberry Cobbler made with fresh blueberries and a simple buttermilk biscuit topping is the perfect summer dessert. Serve warm with vanilla ice cream!
Blueberry season is my favorite because it means I HAVE to make blueberry muffins, blueberry scones, and Blueberry Cobbler. I put those fresh and juicy blueberries to good use! This easy blueberry cobbler is one of my favorites because it uses A LOT of blueberries and it’s so easy to make! The sweet blueberry base gets topped with a simple buttermilk biscuit topping. It is SO good served warm with vanilla ice cream. This easy cobbler is a MUST make summer dessert!
How to Make Blueberry Cobbler
I love making cobblers because you basically dump fruit into a pan, top it with an easy biscuit like topping, and bake it. It doesn’t get any easier than that!
For this recipe, I combined the blueberries with sugar, lemon zest, and cornstarch. I let them all hangout while I made the easy buttermilk biscuit topping. I spooned the cobbler topping onto the fruit, brushed with milk, and sprinkled on turbinado sugar. Bake until bubbly and you will have yourself a fabulous summer dessert.
A few cobbler tips:
- I add a little lemon zest to the sugar because lemon and blueberry are a fantastic combo. The lemon brightens up the blueberry flavor.
- Don’t forget the cornstarch. It will help thicken the blueberry sauce.
- Make sure your butter and buttermilk are cold for the biscuit topping.
- The turbinado sugar gives the cobbler a nice, sugary crunch and it makes the cobbler pretty. Don’t skip this step.
- Bake the cobbler for 45-50 minutes or until the cobbler topping is golden brown and the blueberries are bubbling.
- Remove from the oven and let cool on wire rack for 15 minutes before serving.
Fresh or Frozen Blueberries?
I use fresh blueberries when they are in season and on sale, but frozen blueberries work well in this recipe too. The blueberries are the bottom of the cobbler and get nice and juicy so frozen fruit works great for cobblers. The extra juice from frozen fruit won’t hurt the dessert, a little extra sauce is always a good idea!
If you don’t have blueberries, you can use other fruit in this cobbler recipe. A few of our favorite fruits include: peaches, raspberries, blackberries, plums. You can also mix fruits together.
How to Store
Blueberry cobbler is best when served warm with a scoop of vanilla ice cream. I am all about two desserts in one bowl:) You can store any leftover cobbler in the refrigerator for 3 to 4 days. I recommend reheating it in the microwave or oven.
- To reheat in the microwave, scoop out an individual portion and place in a microwave safe bowl. Reheat for 30 seconds or until cobbler is heated through.
- To reheat in the oven, remove the cobbler from the fridge and allow it to come to room temperature. Cover the pan with aluminum foil and bake at 350 degrees F for about 20 minutes or until heated through.
Perfect Summer Dessert
Cobblers are a great way to enjoy summer fruit and this Blueberry Cobbler is down right delicious! So good you will want to eat it for breakfast. It is mostly fruit and blueberries are a super food, so I say go for it:)
You need to load up on blueberries NOW so you can make this recipe ASAP. Don’t forget the vanilla ice cream because cobbler and ice cream are a match made in heaven. Enjoy!
More Blueberry Recipes:
- Prep Time
- 20 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour 5 minutes
For the Blueberry Filling:
- 6 cups blueberries
- 1/3 cup granulated sugar
- Zest of 1 large lemon
- 2 tablespoons light brown sugar
- 1 tablespoon cornstarch
For the Cobbler Topping:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1/3 cup granulated sugar
- ½ cup unsalted cold butter cut into pieces
- 1 teaspoon vanilla
- 1 cup cold buttermilk
- Heavy cream or milk for brushing
- Turbinado sugar for sprinkling
- Preheat oven to 375 degrees F.
- Put the blueberries in a large bowl.
- In a small bowl, combine the granulated sugar and lemon zest. Rub together with your fingers until fragrant. Add the sugar lemon mixture to the blueberries. Add the brown sugar and corn starch. Gently stir until blueberries are well coated. Let the mixture sit while you prepare the cobbler topping.
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Cut the cold butter into the flour mixture with a pastry blender, two forks, or by using clean hands. Mix until the butter pieces are pea size.
- In a small bowl, whisk the cold buttermilk and vanilla together, then pour mixture into dry ingredients. Stir with a spatula until mixture comes together. Don’t overmix, the dough will be sticky.
- Pour the blueberry mixture into a 9″ x 13″ pan. Drop pieces of the cobbler topping on top of the blueberries, it is fine if there is space between the cobbler topping. Lightly brush the cobbler topping with heavy cream or milk. Sprinkle turbinado sugar over the cobbler topping.
- Place in the oven and bake for 45-50 minutes or until the cobbler topping is golden brown and the blueberries are bubbling. Remove from the oven and let cool on wire rack for 15 minutes before serving. Serve with vanilla ice cream, if desired.
- Note-store cobbler, covered, in the refrigerator for 1-2 days. Reheat in the microwave, if desired.