Blueberry Cobbler

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Blueberry Cobbler made with fresh blueberries and a simple buttermilk biscuit topping is the perfect summer dessert. Serve warm with vanilla ice cream! 

Blueberry Cobbler

Blueberry Cobbler

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!

Blueberry Cobbler Recipe

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.
Best Blueberry Cobbler Recipe

Fresh or Frozen Blueberries for Cobbler?

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 cobbler 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.

Easy Blueberry Cobbler

How to Store Blueberry Cobbler

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 the cobbler in the microwave or oven.

  • To reheat the cobbler 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 amazing Blueberry Cobbler. Don’t forget the vanilla ice cream because cobbler and ice cream are a match made in heaven. Enjoy!

More Blueberry Recipes:

Blueberry Cobbler with ice cream

Blueberry Cobbler

This easy blueberry cobbler recipe can be made with fresh blueberries or frozen blueberries. Serve warm with a scoop of vanilla ice cream.
4.75 from 4 votes
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


  1. Preheat oven to 375 degrees F.
  2. Put the blueberries in a large bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Note-store cobbler, covered, in the refrigerator for 1-2 days. Reheat in the microwave, if desired.
Nutrition Facts
Blueberry Cobbler
Amount Per Serving
Calories 253 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 23mg8%
Sodium 188mg8%
Potassium 174mg5%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 21g23%
Protein 3g6%
Vitamin A 310IU6%
Vitamin C 7.2mg9%
Calcium 63mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

blueberrry, summer

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Awesome! The Mrs uses Blueberries in her porridge and she always buys a great big bag – she won’t miss a handful tonight when I make this, haha!

  2. Omg this looks amazingly delicious! I will take blueberries any way I can get them but this has got to be at the top of my list! Thanks for sharing yet another great recipe.

  3. This is a wonderful dessert!!!! Have made it 3 times since finding this recipe! Brought it to my friends home in Vermont, then 2 other times for beach house gatherings. Easy to make too. Thank you soooooo much!! Everyone loved this dessert.

  4. The cobbler topping turned out perfectly-light and fluffy.  The blueberry filling was pretty tart but i would definitely use the cobbler topping again with other fruit!

  5. Awesome Blueberry Cobbler Recipe, Easy too make and taste Delicious, I’ll make the peach Cobbler next.

    1. You can use apples, I would use the same amount of fruit. You can leave the turbinado sugar off if you don’t have it. A mixture of cinnamon and sugar would be good!

  6. Our family loves cobblers, but I have often had issues with the the cobbler topping staying light and crisp beyond the first day of baking. Do you have any solutions to keep the eventual sogginess at bay? Thanks!

  7. I’ve made this twice. The first time I made it, it was perfect! However, I made it for Sunday dinner last week and it was a little dry. Maybe, the blueberries weren’t as juicy as the ones I used the first time. It had a really good flavor though! I love your recipes!

  8. Soooo yummy! Received a box of fresh picked blueberries on Friday and baked this on Saturday!
    Had to make some substitutions, no buttermilk and we’re low on butter. We had just enough buttermilk pancake/biscuit mix so I used that and added sugar and vanilla. It called for 1 cup of milk, but I added a bit more to make the dough stickier and gloppier. And I had to use regular granulated sugar for the top. It made the biscuit tops shiny and pretty.
    This thing melted in my mouth. I had it with whipped cream when I got it out of the oven. The next morning I got it out of the fridge and was too impatient to warm it. I put it in a small bowl and poured heavy cream on top. Just as tasty cold, especially as the juices and cream soaked the biscuit topping into a wonderful crumbly mess of yummy!
    And the thing is, I didn’t think I liked blueberries! Boy was I wrong!
    This recipe is going on the side of the fridge so it’s handy for the next batch of fresh fruit I come across.

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