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
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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...
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!
I’m afraid I can’t recommend this recipe… I was intrigued by the simplicity and the boiling water aspect but it came out more like a blueberry jello mold. I assume there was too much cornstarch (I followed the recipe) but very disappointed to have used 5 cups of fresh-picked blueberries with such a poor outcome. I will return to my old standby which has much less sugar and the topping comes out crisp… not like this one which was browned nicely but more cake-like.
How much cornstarch did you use Kurt? We’ve made this recipe DOZENS of times over the years, and it has amazing reviews. I am afraid you may have added too much? Anyway, we hope you will try it again. IT’S OUR TRIED AND TRUE recipe and we can’t recommend it enough. In fact, we have this recipe with many different types of fruit on the blog. Everyone’s favorite! Thanks!
Can this be made with gluten free flour like Bobs Red Mill 1 to 1?
I have not tried it Alison, but I would think you’d be fine. Let me know if you make it that way, and come back and tell me how it was! Sandy
Made one for my neighbor ( a friend and great mechanic) who is recovering from knee surgery. Came out of the oven at 10:30 and it’s a little late for him to enjoy it with the container of Haagen-Dazs I have for him.,…….. So I will deliver it in the morning and he can enjoy it with a cup of coffee
Omg!!! So so very good!!!! I will be making this again soon. Thank you!!
Do I need to defrost frozen blueberries before using?
No, you do not need to defrost them first.