Blueberry Cobbler Recipe (Easy!)
This Easy Blueberry Cobbler Recipe is so simple and juicy, a blueberry dessert that comes together quickly and is baked to perfection. Serve warm with vanilla ice cream or fresh whipped cream! It’s the ultimate summer dessert and great for any party! Optional to use fresh or frozen blueberries!
Craving a simple summer dessert? Whip up this Easy Blueberry Cobbler in about one hour! Bake and enjoy warm with ice cream or whipped cream.
I love a summer blueberry cobbler. It reminds me of my childhood, as my mom and grandma always made every kind of “cobbler” in the summertime! This Blueberry Cobbler Recipe (easy!) is simple and you can use fresh or frozen blueberries. It’s rustic, with a delicious crust on top, and even though it can be made any time of the year, it’s perfect for using fresh summer berries.
What makes this the best blueberry cobbler recipe?
Our classic version involves a biscuit batter that is placed on top of the berries, and one easy step of pouring boiling water over the entire 9×13 baking dish. The boiled water over the top is what makes it the best blueberry cobbler! Then it’s baked until the crust is golden and the berries are bubbling up throught the crust. You cannot skip this step!
One of our readers, Norma, recently said: “Literally the best cobbler I have ever eaten!”
This best blueberry cobbler is the recipe my grandma would make. Hope you enjoy it as much as I do! Delicious served warm. Even better, it’s perfect for a hot summer 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 – Easy Ingredients
- Blueberry Filling: Fresh or frozen blueberries and fresh lemon juice.
- Cobbler Biscuit Dough: Flour, sugar, baking powder, salt, butter, milk and vanilla extract.
- Topping: A touch of cornstarch (or flour) to thicken with sugar, and then hot boiling water.
How do you make an Easy Blueberry Cobbler Recipe?
- Preheat oven to 375 degrees.
- In a 9×13 pan, spray with cooking spray. On the bottom, lay the blueberries and juice of 1 lemon over the berries.
Make the cobbler batter:
- In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Spread the batter over the fruit using a spoon. It will be thick and you can spread it with a spatula.
Make the sugar topping:
- In a small bowl, add the ½ cup of sugar and 2 Tbsp cornstarch. Whisk together and then sprinkle it on top of the cobbler batter.
Last step before baking:
- Over the entire cobbler pour 2 cups of boiling water.
- Bake for 1 hour. Remove from the oven and allow to cool for about 10 minutes before serving.
Sandy’s Tips & Substitutions:
- Optional to use fresh or frozen blueberries. If frozen, make sure they are drained (no excess juice).
- The secret is the 2 cups of boiling hot water that you pour over the mixture right before baking. This makes the cobbler so moist and delicious.
- Optional to also add 1 tsp almond extract. Try it – both vanilla and almond together is fantastic!
- It’s also “peach” season so if you love a yummy-almond crust, then try my Peach Blueberry Cobbler!
- Allow the cobbler to cool for about 10 minutes before serving.
- Serve warm with vanilla ice cream or fresh whipped cream.
- Make the whipped cream: To make whipped cream, whip 2 cups of heavy whipping cream. Add 1/4 cup powdered sugar and 1 tsp. vanilla and gently mix together.
- Storage: Store any leftovers in the fridge for up to 5 days.
- Freezing: You can freeze this cobbler after it is baked and completely cooled, but it will be a little runnier when serving it. Always serve it warm (it’s the best).
Serving
The best way to serve this amazing blueberry dessert is to set it out while warm. I love to set it out with vanilla ice cream, or we make homemade vanilla ice cream. But you can also grab the easy recipe to make your own whipped cream. You can also add a touch of cinnamon to the whipped cream!
We love this in summer served with Bang Bang Chicken Skewers, a Caprese Orzo Salad, Grilled Corn Salad, and hot herb bread. The ultimate summer menu!
More blueberry dessert recipes you may want to try:
- Lemon Blueberry Icebox Cake
- Best Blueberry Galette
- Strawberry Blueberry Chocolate Pavlova
- Peach Blueberry Cobbler
Get the Recipe:
Blueberry Cobbler Recipe Easy
Ingredients
- 5-6 cups blueberries, fresh or frozen
- 1 lemon, juiced
Make the crust:
- 6 Tbsp butter, melted
- 1 cup milk
- 1 cup sugar
- ½ tsp salt
- 2 tsp baking powder
- 2 cups flour
- 1 tsp vanilla extract
Topping:
- 2 Tbsp cornstarch
- ½ cup sugar
- 2 cups boiling water
Equipment
- 9×13 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 9×13 pan, spray with cooking spray. On the bottom, lay the blueberries and juice of 1 lemon over the berries.
Make the batter:
- In a medium bowl, mix together the melted butter, milk, 1 cup sugar, salt, baking powder, flour, and vanilla. Spread the batter over the fruit using a spoon. It will be thick and you can spread it with a spatula.
Make the topping:
- In a small bowl, add the ½ cup of sugar and 2 Tbsp cornstarch. Whisk together and then sprinkle it on top of the cobbler batter.
Last step before baking:
- 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!