My blueberry cobbler recipe is made completely from scratch, but made with simple ingredients you have in your pantry! Plus, use fresh or frozen blueberries — whatever you have on hand!
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Old Fashioned Blueberry Cobbler
This is the best blueberry cobbler recipe you’ll ever taste! Incredibly easy to make with wholesome ingredients, it’s ready in under 1 hour. And it’s totally delicious!
I’ve made it with fresh blueberries or frozen, and it comes out great either way.
A touch of lemon and vanilla makes the flavor is bright and sweet — paired with the buttery topping, it’s the perfect dessert for any occasion.
Dish it up with your favorite burgers and hot dogs at your next cookout, or bring it along to a potluck. It’s an instant crowd-pleaser!
Why We Love This Recipe for Blueberry Cobbler
- Make it with fresh or frozen blueberries
- No need for fancy self-rising flour and no Bisquick
- Only a few minutes of prep time
- Cobbler topping is buttery, light, and tender
- So easy to make!
Blueberry Cobbler Recipe Ingredients
- Blueberries – fresh or frozen
- Cornstarch
- Lemon Zest
- Whole Milk
- All-Purpose Flour
- Sugar
- Baking Powder
- Butter – cubed and cold
- Vanilla Extract
- Turbinado or Sanding Sugar – optional
Best Blueberry Cobbler Substitutions
- Cornstarch: All-purpose flour is the easiest thickening substitute for cornstarch, although you could also use tapioca starch or arrowroot powder.
- Lemon Zest: Lemon extract can be substituted, or you can switch up the flavor slightly and use orange zest.
- Whole Milk: I like whole milk best, but you can use whatever milk you have on hand.
- All-Purpose Flour: This recipe for blueberry cobbler would also work with a 1:1 gluten-free flour substitute if needed.
- Optional Turbinado or Sanding Sugar: These sugars add a delicious crunch! If you want to add some more sweetness and don’t have them at home, you can substitute them with regular granulated sugar.
How to Make Blueberry Cobbler
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 375 degrees F and prep an 8-inch baking dish with nonstick spray.
STEP TWO: Add the blueberries, cornstarch, lemon zest, and 1 tablespoon of milk to a medium bowl and mix. Transfer the filling to the prepared baking dish.
STEP THREE: In a separate bowl, mix the flour, granulated sugar, and baking powder together. Add the cold butter and use a pastry blender or your fingers to incorporate the butter. It should be about the size of peas.
STEP FOUR: Add the rest of the milk and vanilla extract to a small bowl and mix. Incorporate the milk mixture into the dry ingredients and stir until a shaggy dough forms.
STEP FIVE: Top the blueberry mixture with the cobbler topping, making sure to cover the berries as much as possible. Add the turbinado sugar if using.
STEP SIX: Bake your homemade blueberry cobbler for 40-45 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Old Fashioned Blueberry Cobbler Tips
- Choose ripe blueberries for the best flavor: Ripe berries boast a natural sweetness that will improve the overall taste of your old fashioned blueberry cobbler! If working from frozen, do not thaw them as they will become too mushy.
- Cold butter and milk will give you the best texture: For a flaky and tender cobbler topping, keep those ingredients as cold as possible. Take them out of the fridge just before using them!
- Use the toothpick trick to test for doneness: You’ll know your blueberry cobbler is ready when the filling starts to bubble, and the topping turns golden brown. Use a toothpick to make sure that the middle is fully cooked — it should come out clean (or with a few moist crumbs) when inserted into the center.
- If you find that the blueberry filling doesn’t thicken up right away, have a bit of patience. If a few minutes after mixing, it still hasn’t thickened, add a bit more cornstarch 1 tablespoon at a time. You need the filling to thicken or else you could end up with mushy and soggy results.
How to Serve the Best Blueberry Cobbler Recipe
Serve this blueberry cobbler recipe with a scoop of vanilla ice cream or a dollop of whipped cream. Warm cobbler and cold ice cream create a nice contrast of temperature.
Garnish with some fresh blueberries or a spring of fresh mint for an even more impressive presentation!
How to Store Homemade Blueberry Cobbler
Store leftover blueberry cobbler in an airtight container in the refrigerator. It will be kept for 3-4 days when properly stored. You can reheat it in the microwave in 30-second bursts until warmed through.
It also freezes well! Once the cobbler is completely cool, place it in an airtight container in the freezer. It will be good for about 3 months. Let it thaw in the fridge overnight before reheating or serving chilled
Blueberry Cobbler Recipe FAQs
Do you serve cobbler hot or cold?
The best blueberry cobbler is served hot. Not only are the flavors in both the filling and topping best when warm, but the texture is better, too! That said, you can enjoy this dessert at room temperature or chilled if you’d like.
Why is my cobbler full of liquid after baking?
Your cobbler may be full of liquid after baking if you use thawed frozen blueberries, don’t use enough cornstarch, or use overly ripe blueberries. Don’t skip that cornstarch! It works as a thickening agent and does much to prevent overly liquid results.
Why is my cobbler mushy?
If your cobbler is mushy, you likely didn’t use enough cornstarch, or you overmixed the cobbler topping. Be sure to follow my recipe instructions closely to avoid this!
If you find the filling hasn’t thickened enough, add a bit more cornstarch until you get the right consistency.
More Fruit Desserts:
- Lemon Blueberry Cookies
- Cinnamon Roll Apple Pie
- Strawberry Fruit Dip
- Lemon Poke Cake
- Air Fryer Apple Crisp
Homemade Blueberry Cobbler
Ingredients
- 3 cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon zest
- ½ cup + 1 tablespoon whole milk divided
- 1 ½ cups all purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 6 tablespoons cold butter cubed
- 1 teaspoon pure vanilla extract
- 2 tablespoons turbinado or sanding sugar optional
Instructions
- Preheat your oven to 375 degrees F and grease an 8” baking dish lightly with nonstick spray.
- In a medium bowl, mix together the blueberries, cornstarch, lemon zest, and 1 tablespoon of milk. Transfer to your prepared baking dish.
- In a separate bowl, mix together the flour, granulated sugar, and baking powder.
- Add the cold butter and use a pastry blender (or your fingers) to incorporate the butter until it is the size of peas.
- In a small bowl, combine the remaining ½ cup of milk and vanilla extract. Pour the milk mixture into the dry ingredients and stir until it comes together into a shaggy dough.
- Sprinkle the cobbler topping over the blueberries, covering as much of the surface as possible.
- Sprinkle the turbinado sugar evenly over the cobbler.
- Bake for 40 to 45 minutes or until the blueberry filling is bubbling and the cobbler is golden brown.
- Enjoy warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Notes
- This recipe would work with a 1:1 gluten-free flour substitute as well.
- I used whole milk, but feel free to use whatever you have on hand.
