Blueberry Cobbler {A Southern Classic!}

Scratch-made Blueberry Cobbler has a fluffy biscuit top and tons of juicy ripe blueberries. It’s a perfect summer treat! 

Serve this Blueberry Cobbler recipe with a scoop of Vanilla Ice Cream or Whipped Cream! We love it just as much as our classic Peach Cobbler, or Blackberry Cobbler.

Cobbler? yes, please!

If you haven’t had it before, cobblers are a fruit dessert with a biscuit topping.

The fruit layer is similar to a crisp or crumble, but a cobbler uses biscuit dough that is dropped on top to give the crust the appearance of a cobbled street – which is where this dessert gets its name.

There are several kinds of cobbler, but the most common are probably Peach Cobbler and Apple Cobbler. With summertime drawing near, and all the berries being in season, I thought a yummy berry cobbler would be the perfect summer dessert!

I opted for a Blueberry Cobbler this time around, and I couldn’t be happier with how it turned out. The whole family loved it.

How to Make Blueberry Cobbler

To make this easy Blueberry Cobbler recipe, there are 2 parts: the blueberry layer and the biscuit topping.

PREP. Preheat the oven to 375°F. Lightly grease a 9×13 inch ceramic baking dish.

BLUEBERRY FILLING. In a very large bowl stir together the blueberries, sugar, cinnamon, and lemon juice. Stir in the cornstarch to coat the berries. Pour the berry mixture into the prepared pan.

BISCUIT LAYER

DRY INGREDIENTS. In a medium bowl whisk together the flour, ¼ cup sugar, baking powder, and salt. 

WET INGREDIENT. In a large liquid measure cup or bowl, whisk together the melted butter, egg, milk, and vanilla extract. 

COMBINE. Make a well in the middle of the dry ingredients, then pour the wet ingredients into the well. Stir the mixture together until combined – it will be thick. 

SHAPE. Section off pieces of the biscuit dough (I usually do about ¼ cup) and flatten into circles about ½ inch thick.

LAYER. Cover the blueberry filling with the circles of biscuit dough. It doesn’t need to completely cover the top of the berries. Sprinkle the top with 1 tablespoon of sugar. 

BAKE THE COBBLER

BAKE. Cover the top of the pan with aluminum foil, and bake for 20 minutes.

Remove the aluminum foil and continue baking for 20-25 minutes or until the top is golden brown and you can see the blueberries bubbling underneath.

COOL. Remove from the oven and let cool for 15 minutes before serving. 

More of our favorite cobblers:

You could easily try a cobbler with raspberries, strawberries, cherries, or your favorite fruit!

Bake in a dutch oven

During the summer, we love to bake cobblers in a Cast Iron Dutch Oven. This takes a little more effort and time than baking it in a kitchen oven, but it’s absolutely delicious, especially when you’re out camping.

PREP. Prepare about 25 charcoal briquettes. Spray the inside of your dutch oven.

COBBLER. Add in the blueberry filling and top with the biscuit dough.

COOK. Place the dutch oven on a bed of 8-10 coals and place 12-15 coals on the lid. Cook the cobbler for 40-45 minutes. Every 15 minutes turn the base ¼ turn clockwise and turn the lid ¼ turn counterclockwise.

This will help the heat distribute evenly during the cooking process. The coals need to stay hot, so replace any coals that die out.

Golden brown topping. The biscuit topping should be browned and the filling should be bubbly. Decrease or increase the heat by adding or removing hot coals.

Recipe Tips

Fresh berries. Use fresh blueberries or frozen blueberries (I recommend using fresh berries when in season).

• Frozen berries – the bake time needs to be adjusted (add about 10 minutes). Since there’s more liquid, I recommend adding a little extra cornstarch.

Doneness. You can tell the cobbler is done when the filling is bubbly and the biscuit topping has turned a nice golden color.

Thickening. Some recipes call for coating the blueberries with flour to help thicken the filling, but this recipe uses cornstarch as a thickener. If the filling doesn’t get hot enough, the cornstarch will not activate.

Perfect for feeding a crowd. Note that this recipe definitely makes a big batch – a 9×13-inch pan.

• For a smaller batch. Half the recipe and make it in an 8×8 or 9×9 inch ceramic or glass pan (make sure the sides are quite high). The bake time will be about the same.

Storing info

STORE. Cover leftovers with plastic wrap, or divide them into airtight containers. It will keep for about 5 days in the fridge or in the freezer for up to 3 months. 

To reheat individual portions quickly, place the cobbler in the microwave and heat until warm throughout.

For larger amounts, it is best to reheat in the oven:

• Preheat the oven to 350°F.
• Place the cobbler in an oven-safe dish and heat for 15-20 minutes or warm throughout.
• If the top is browning before the cobbler is heating, tent a piece of tin foil over the top.

Make ahead of time. If you need to make this ahead for an event, prepare and bake the cobbler according to the instructions. Let it cool entirely, cover it, and freeze it for up to one month.

• To reheat and serve, bake at 350°F until completely heated through. Just note, that the biscuit topping won’t be quite the same, as it might have a little extra moisture.

For more blueberry recipes, try: