Blueberry Cobbler

Do you ever wonder how food bloggers test their recipes? Or if they even test them at all? If you want a little peek behind the scenes, let me tell you: I tested this blueberry cobbler recipe NINE times to make sure it is absolutely perfect!

To be fair, most recipes don’t require that many tries but I really wanted to offer an option for using frozen blueberries when fresh aren’t in season and are super expensive. While the version using fresh berries came together quickly, it took me a bit to find the best method for making a blueberry cobbler with frozen berries.

The good news is that in the end, I figured it out, and now you’ve got a dependably delicious blueberry cobbler recipe that can be made with fresh or frozen berries! Like this peach blueberry crisp and blueberry bread pudding, it’s going to be a win for any blueberry lover!

Classic Blueberry Cobbler Recipe

Simple perfection. This is not a dessert with big, bombastic flavor combinations or a dozen different textures and layers. It’s just a simple classic—jammy blueberries that aren’t overly sweet, and a tender cobbler topping that’s crisp and golden brown on top. Delicious!

Easy to make. There’s nothing fussy or complicated when it comes to making this blueberry cobbler recipe. The blueberry filling mixes right in the baking dish!

Frozen and fresh options. As mentioned above, this recipe can be made with either fresh or frozen blueberries, making it the perfect year-round dessert. (And a great way to get a taste of summertime in the middle of winter!)

Ingredient Notes

• Fresh (or frozen) blueberries: Look for berries that are plump and deep blue; be sure to examine them for stems before you add them to the baking dish. We recommend fresh if you can get them, but again, both work.
• Granulated sugar: Ripe blueberries are quite sweet, so you only need a little bit of sugar, merely to enhance the flavor of the berries. You’ll also add sugar to the topping so the dessert is deliciously sweet.
• Lemon juice: We tried this recipe with and without lemon juice, and found that just a squeeze of fresh lemon juice adds dimension and brightness to the filling.
• Cornstarch: The filling is thickened with cornstarch. Without it, the filling would be quite runny because when blueberries are cooked, they release quite a lot of juice.
• All-purpose flour: The topping is somewhat cake-like in texture although the batter is very thick, almost like biscuit dough. Measure the flour accurately by lightly spooning it into the measuring cup and leveling the top with a straight edge.
• Baking powder: This is a leavening agent that interacts with the buttermilk and helps the cobbler topping rise, and become light and fluffy. Adding baking powder is really what distinguishes a cobbler from a crumble.
• Unsalted butter: The butter is cut into the flour, similar to what you would do with biscuit dough. The gives the topping a rich flavor and a cake-like texture.
• Buttermilk: We tested this recipe using buttermilk, a buttermilk substitute, and regular milk. While milk and the homemade buttermilk both work in a pinch, the flavor of the cobbler is superior with buttermilk.
• Vanilla extract: The cobbler topping has a hint of vanilla, but almond extract would also be good for an option.
• Coarse sugar: Coarse sugar can take a couple of forms: turbinado sugar, which is brownish in color, or sanding or sparkling sugar (usually found by the cake decorating products). If you like the crunchy texture that coarse sugar provides, feel free to sprinkle a tablespoon or so on top of the dough before you pop the cobbler into the oven. It’s totally optional, though, because the cobbler is great with or without it.  
• Ice cream or whipped cream (optional): For serving, if you’d like. 

How to Make Blueberry Cobbler

Prepare. Preheat your oven to 350°F, and grease a glass or ceramic baking dish with nonstick spray or butter.

Make the filling. Add the blueberries, sugar, cornstarch, and lemon juice to the baking dish and toss to coat. (If you prefer, this can be done in a mixing bowl and scraped into the baking dish, making sure to include all of the sugar and cornstarch.) Arrange the blueberries so that they are in an even layer.

Make the cobbler topping. Whisk the flour, sugar, baking powder, and salt in a mixing bowl. Drop the chilled butter cubes into the bowl and cut it into the dry ingredients using a pastry cutter, fork, or your fingers until coarse crumbs form. (The mixture should hold together when you pinch it.) Stir in the milk and vanilla just until combined. The batter will be quite thick and sticky.

Add the topping. Add spoonfuls of the cobbler topping over the blueberry filling. It may not completely cover the berries, and it won’t be smooth on top, and that’s what you want. We’re going for rustic and the batter does expand as it bakes. Sprinkle coarse sugar over the top if you’re using it.

Bake. Place the baking dish in the oven and bake for 50 to 55 minutes, or until the topping is golden brown and the blueberry filling is bubbling up between the gaps.

Serve. Let the cobbler cool for 20 to 30 minutes. The filling will thicken up a bit as it cools. Serve warm or at room temperature, preferably with a dollop of whipped cream or a scoop of ice cream!

Tips for Perfect Blueberry Cobbler

• Use the right baking dish. I tested different types of baking dishes for this recipe. We found that a clear glass baking dish or white ceramic dish worked best. I tried a black ceramic baking dish and it seemed like the topping got too dark. Blueberries contain an acid that will interact with metal baking pans, particularly aluminum, so you also want to avoid that.
• Don’t overmix the batter. Once you add the buttermilk, use a light hand to combine it with the flour mixture. Overworking the dough can result in a tough cobbler topping rather than tender and fluffy. 
• Don’t underbake the cobbler. Even though the topping may look done, we found that looks can be a little deceiving and may still be a little doughy underneath.

Easy Recipe Variations

• Use frozen blueberries. Rather than thawing the berries at room temperature or baking them frozen, add them to the baking dish with the other filling ingredients and microwave on high power for 5 minutes. We found this method worked the best and was the easiest. If you don’t thaw the berries at all, the topping has a tendency to stay underdone.
• Add more lemon flavor. You can zest the lemon and add this to the filling mixture for extra brightness.
• Experiment with different fruits. While blueberry cobbler is a classic, you can swap half the berries for another fruit like strawberries, raspberries, plums, or peaches. Keep the total amount of fruit to 6 cups.
• Add spices. To add a little spice, you can sprinkle a dash of cinnamon, nutmeg, or ginger into the fruit filling, or add it to the topping (or both!).

Storage & Reheating

Refrigerate: Store leftover blueberry cobbler covered in the baking dish or transfer it to an airtight container. It will keep at room temperature for a day, or in the refrigerator for 3 to 4 days.

Freeze: You can also freeze your cobbler for longer storage. Make sure to let it cool completely and then wrap it tightly with plastic wrap and foil, or place leftovers in an airtight container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming it up.

Reheat: You can eat the cobbler cold out of the fridge but I think it’s much better warm! If the cobbler is still in the baking dish, you can pop it in the oven at 350ºF until warmed through (the amount of time needed will depend on how much cobbler is in the pan), or warm individual portions in the microwave until just warm, not hot.