Best Blueberry Cobbler Recipe
Best Blueberry Cobbler Recipe is a juicy blueberry dessert that comes together in 10 minutes. Serve with vanilla ice cream or whipped cream!
No gathering is ever a one person show. My friend Kristy and I hosted a dinner together, because it’s just easier when you don’t have to do it all yourself. And friends, I want to tell you about my new book out this year, Big Boards for Families! You can preorder it now!
Best Blueberry Cobbler Recipe
We made a few salads, toasted bread in the oven, and served a summer-fresh Best Blueberry Cobbler Recipe. Perfect for a hot night with vanilla ice cream. [If you really want to serve it right, make my mom’s Old-Fashioned Vanilla Ice Cream recipe.]
Blueberry Cobbler
Truly, sharing the load for a dinner party makes it a lot more fun. When Kristy said, I’ll bring dessert, I knew she was bringing Grandma Roth’s Blueberry Cobbler.
Everyone has a “family” cobbler recipe, right? The church that Kristy and I grew up in has a church cookbook and it’s full of cobbler recipes. Many my mom made, too.
This blueberry cobbler just screams summer!! You can make ahead or serve it warm out of the oven with vanilla ice cream.
Whipped cream is also delish on top!
Ingredients for making blueberry cobbler
- Blueberries (you can use fresh or frozen)
- Lemon
- Butter
- Milk
- Sugar
- Salt + baking powder
- Flour
- Vanilla extract
- Cornstarch
The secret is the 2 cups of boiling hot water that you pour over the mixture right before baking.
So moist and delish!
It’s also “peach” season so if you love a yummy-almond crust, then try my Peach Blueberry Cobbler!
Our Crossfit ladies came, our common interest being that we all work out together in the same Crossfit gym. These ladies are so dear to my heart.
And everyone loved the dessert.
How do you make a blueberry cobber?
- Spray a 9×13 cake pan. On the bottom, lay the blueberries and juice of 1 lemon.
- In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Spread the mixture over the fruit.
- In the same bowl, add the remaining 1 cup of sugar and cornstarch. Mix together and sprinkle on top of the cobbler mixture.
- Over the entire cobbler pour 2 cups of boiling water.
- Bake and serve warm with vanilla ice cream or fresh whipped cream.
The beauty of food
But here’s the beauty of food. It connects and binds and makes us laugh and tell our stories. [Table details below: MacKenzie-Childs Enamelware Courtly Check Dinner Plates (affiliate link), orange glasses from Ginger’s Kitchenware (downtown Bend, OR), tablecloth from Target, my husband made me the bench!]
As a hostess, I love to look around the table and see those rich connections made between people we love.
Honestly, friends, why do I host so much?
The people who come into our homes are important. They count. They matter.
Hosting is not what we do, but how we love.
So set out some good food and start inviting and making new friends, or invite some friends who’ve been in your life for years!
Happy hosting!
More blueberry dessert ideas:
Lemon Blueberry Icebox Cake and Easy Summer Tiramisu.
Best Blueberry Galette or Strawberry Blueberry Chocolate Pavlova.
Get the Recipe:
Best Blueberry Cobbler Recipe
Ingredients
- 5 cups blueberries
- 1 lemon, juiced
- 6 Tbsp butter, melted
- 1 cup milk
- 2 cups sugar, divided
- ½ tsp salt
- 2 tsp baking powder
- 2 cups flour
- ½ tsp vanilla extract
- 2 Tbsp cornstarch
- 2 cups boiling water
Equipment
- 9x13 baking dish (I like to use a ceramic baking dish)
- Medium bowl (I like that this set includes several sizes)
Instructions
- Preheat oven to 375 degrees.
- In a 9x13 pan, spray with cooking spray. On the bottom, lay the blueberries and juice of 1 lemon.
- In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Spread the mixture over the fruit.
- In the same bowl, add the remaining 1 cup of sugar and 2 Tbsp cornstarch. Mix together and sprinkle on top of the cobbler mixture.
- Over the entire cobbler pour 2 cups of boiling water.
- Bake for 1 hour. Serve warm with vanilla ice cream or fresh whipped cream.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Can you use Blackberries instead of blueberries?
Yes you can!
Anyone tried preparing the recipe and then waiting a few hours before baking? I’d like to bring this to a gathering and just bake it there so we can enjoy it warm, I’m just concerned how it’ll work out letting all the ingredients sit together for a few hours before baking. I’d hate to ruin the texture or have it not turn out the way it’s supposed to.
I recommend baking it when you pour the water over it. You can always warm it up in the oven (with foil) when you get there.
I took this cobbler to the neighbor’s house when they invited us for dinner and it was a huge hit! Everyone raved about the flavor. They even requested that I make for the next time we get together!
This is the most delicious blueberry cobbler. We served it with homemade vanilla ice cream and it is beyond amazing and so simple to make.
I had a bunch of fresh blueberries from the farmer’s market, so I decided to try out this recipe. It definitely didn’t disappoint! Everyone loved it.
The best blueberry cobbler!! Super easy and came out perfect. I used fresh blueberries. The only thing I added was a little lemon zest with the juice of a lemon.
Wow, so easy and delicious too.
Thanks for the recipe:-)
How do you store the blueberry cobbler? In the refrigerator or just out on the counter. Karen
I keep it out on the counter :)
Can this be frozen after baking?
We haven’t tried freezing it but I don’t see why you couldn’t. The texture might be a tiny bit different after freezing though.
Is this using salted or unsalted butter?
Either works!
Using the online serving reduction button I halved the recipe. Careful – only the ingredient list is reduced but the instruction amounts remain for the whole recipe. I used frozen berries, which meant I did have to bake the cobbler a bit longer. ‘Sauce’ was still runny, so next time I will reduce water by about 1/8 of a cup.
My family was quite amused when it came to pouring the boiling water as well as the cornstarch and sugar sprinkled on top. These steps result in a perfectly crunch top! Everyone was pleased with the results.
How much longer did you bake it?
Wow! I was super skeptical but man was this delicious! The 2 cups of water threw me off but it totally worked! Yummy.
What adjustments would you recommend if I am using frozen blueberries?
With frozen, it’s a little wetter (moister) but I use the same amount of blueberries.
I made it today for a potluck and it was a big hit. Was a little runny but I think next time I’ll reduce the boiling water a bit.
Hi, Rainee! I’ve never had to reduce the 2 cups of boiling water. Did you use frozen blueberries or fresh?
Was easy to make and delicious. Will definitely make again.
If using frozen blueberries, do they need to be thawed first?
Hi Staci, no they don’t. You can add them frozen!
Hi! Is this recipe 375f on a fan assisted oven? Or is the fan setting cooler? Thanks
375 F!
I was skeptical about pouring boiling water over the whole thing, but it worked out great! It was so delicious! I made it with fresh blueberries, but now they’re out of season. Can I use Frozen blueberries for this recipe?
Yes, you can use frozen blueberries!
Hi, what do you use to mix the dough mixture? Is it with a mixer or can you just mix it with a wooden spoon? I’m worried!
Either a wooden spoon or a mixer works!
The recipe says to “pour” the flour mixture over the berries. Mine was not pourable. It was more like biscuit dough. Is that how it was suppose to be?
Yes! I changed the word to say “spread” – that’s exactly right. Thanks Patsy!
I baked this and it tastes wonderful! I used almond extract instead of vanilla. The only issue I had was there was a lot of liquid on the bottom. Is there any way to make sure the next batch is not so soupy?
I think it depends on if you use frozen or fresh blueberries. I haven’t experienced it to be soupy!
As others have said, I was very skeptical of the boiling water part at the end. But I followed the recipe and YUM! Perfect ratio of cobbler to fruit!
Why the hot water?
It’s a part of the recipe! Makes it nice and juicy. Did you try it?
The first time I made this I thought the boiling water was crazy. It is perfect. I have made this with drained canned peaches and also apple with cinnamon and nutmeg.
Just made this and boy does that last step w the boiling water make you feel uncomfortable???? Lol it turned out fabulous and I threw peaches in w the blueberries. Thanks for sharing!
Right? It’s the easiest, best recipe! Thanks for sharing!
I made this recipe about 4 months ago and it was delicious!! Everyone LOVED it! I’m trying it again today, but instead of blueberries, I’m trying blackberries! We got 4 containers of fresh blackberries yesterday and I didn’t want them to go bad before doing something with them. I hope it works just as well with the blackberries!! Also, I messed up and used self-rising flour instead of all purpose. 🤦🏼♀️ I hope I didn’t screw it up all around! LOL I will let you know how it turns out!