Best Blueberry Cobbler


The best blueberry cobbler is one where the blueberries provide a firm and tangy touch to each bite. They shouldn’t be so juicy that they run out across your plate leaving you with bland, overly sweet, and mushy crusts. Of course, this has to be balanced with keeping the overall flavour combination from feeling too heavy. Finally, it should have a simple elegance that doesn’t require too much frill to distract from the basic flavours.

Blueberry Cobbler

This rustic blueberry cobbler features tart, syrupy blueberries with a sugared biscuit topping.

Servings: 6 to 8

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes, plus 15 to 20 minutes for the cobbler to cool



  • 2 tablespoons unsalted butter, cut into small pieces, plus more for greasing the pan
  • 4 cups fresh blueberries (see note)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour


  • 1½ cups all-purpose flour, spooned into measuring cup and leveled off
  • 7 tablespoons sugar
  • 1 teaspoon packed grated lemon zest (from 1 lemon)
  • 1¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 stick (½ cup) cold unsalted butter, cut into small chunks
  • 1 cup buttermilk (see note)
  • Vanilla ice cream or sweetened whipped cream, for serving (optional)


  1. Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8 x 8-inch square or 2-quart baking dish with butter.
  2. Make the fruit filling: In a large bowl, toss the blueberries with the sugar and flour. Transfer the mixture to the prepared baking dish and dot evenly with the 2 tablespoons of butter.
  3. Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, and the lemon zest, baking powder, baking soda, and salt. Add the butter and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a spoon until just combined. It will look a bit lumpy; that’s good. Do not overmix.
  4. Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the blueberries, allowing the filling to peek through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon sugar over the batter.
  5. Bake until the fruit is bubbling and the biscuit top is golden, about 35 minutes. Check the cobbler; if the biscuit topping is nicely golden, cover loosely with foil and bake for 10 minutes more (even if the top is golden, the center still needs time to cook through). If it is not yet golden, leave uncovered and bake for 10 minutes more. Remove the foil, if necessary, and let cool for 15 to 20 minutes. Serve with vanilla ice cream or sweetened whipped cream.
  6. Note: When baking with berries, there’s always some variation in the sweetness of the fruit. Taste the blueberries; if they happen to be very sweet, reduce the sugar in the filling to ⅔ cup.
  7. Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.


  • Per serving (8 servings)
  • Calories:390
  • Fat:15 g
  • Saturated fat:9 g
  • Carbohydrates:62 g
  • Sugar:39 g
  • Fiber:2 g
  • Protein:4 g
  • Sodium:398 mg
  • Cholesterol:39 mg

Blueberry Cobbler

  • Level: Easy
  • Total: 1 hr
  • Active: 15 min
  • Yield: 10 to 12 servings


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8 cups fresh blueberries

2/3 cup sugar 

1 tablespoon lemon juice 

1/4 cup all-purpose flour 

2 tablespoons cold salted butter, cut into pieces


2 1/2 cups all-purpose flour

2 1/2 heaping tablespoons sugar, plus more for sprinkling 

1 tablespoon baking powder 

1/2 teaspoon salt 

1 1/2 sticks cold salted butter, cut into pieces 

3/4 cup milk 

1 large egg 

Vanilla ice cream, for serving Add to Shopping List


  1. Preheat the oven to 425 degrees F.
  2. For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
  3. For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients. 
  4. Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy! 
  5. Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
  6. Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.


In a shock to no one, I have a lot of thoughts about the perfect summer cobbler.  Cobbler is a sweetened fruit base topped with a wet biscuit batter that bakes up to be something between a cake and a biscuit atop simmering fruit.  A cobbler is not a crisp (though this apple crisp really stands the test of time).  A cobbler is no time for oats – no time for streusel. Biscuit business only. Cinnamon and nutmeg? Not now, pals – we’ll see you in the autumn. This blueberry cobbler recipe is my ideal – and to let you in on the first secret – mix fresh blueberries with fresh blackberries.  Their sweetness and seeds are the perfect compliment to cooked blueberries.

ingredients for blueberry cobbler in small bowls.


•  Berries. Most obviously – fresh blueberries.  Less obviously – fresh blackberries because I like a little variety in my dark berry flavor and texture.

And I hear you wondering – can I use frozen blueberries for this recipe?  Sure thing! I would thaw and drain the berries before using but if you decide to go with a bunch of frozen berries because you’re a rebel pressed for time, just know your cobbler will be a bit more loose and juicy than the cobbler pictured here.

•  unsalted butter (though if you use salted butter, skip the pinch of salt in the fruit filling and cut the dough salt to 1/4 teaspoon)

•  granulated sugar

•  lemon zest

•  kosher salt

•  all-purpose flour

•  the second secret to my favorite blueberry cobbler: cornmeal. Think – hint of sweetness and tender bite add a lovely texture to the biscuit top. 

•  baking powder

•  buttermilk

• a large egg

I used a 9×13-inch baking pan for this mega cobbler because cobbler, when made, should be shared with everyone you know. But it’s also easy to cut this recipe in half and bake it in a 8×8 or 9×9-inch square pan.

fresh berries, sugar, cornstarch and lemonzest in a medium bowl.

Let’s let this blueberry cobbler be as simple as it is. In a medium bowl toss together both berries and lemon zest.  Heck, add a little squeeze of lemon juice, too! Add the sugar and toss to thoroughly combine.  Sugar should lightly coat each berry.

Sprinkle flour over top of the berry mixture along with a sprinkle of salt and toss to coat.  The blackberries may break down a bit as you assemble the filling, but for the most part, the berries should stay intact and will cook down to soft and syrupy in the oven.

adding butter to blueberry cobbler topping
adding get ingredients to cobbler topping

While the berries sit and lightly mascerate, let’s bring together the cobbler batter.  In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt.  Add cold butter cubes and the rest is just like making biscuits – breaking the cold butter into the dry ingredients until they’re the size of oat flakes or small peas.  The thing that makes this different from making biscuits or pie crust is that the stakes are much lower.  We want this cobbler top to be like a soft drop biscuit, we’re not asking the cold butter to create a flaky crust.

In a small bowl, whisk together the buttermilk and egg and pour into the dry ingredients.  Stir to create a somewhat sticky batter.  The texture of the dough will be soft, fluffy, and a bit sticky.

Blueberry cobbler berries in pan with pats of buttere

Heat the oven to 425 degrees and lightly grease a big baking dish. Place the berries in the dish and dot with softened butter because of course.

Crumble the biscuit topping in slightly flattened gobs (for lack of a better word) on top of the fruit.  You’ll want some berries to peek through the topping.  The third secret to this ideal blueberry cobbler – think “cobblestone street” when you’re crumbling the topping. It is a cobbler after all, you want some berries and their juice sneaking through the top.

a small portion of cobbler spooned out of pan.

Cover the cobbler with foil for 20 minutes then uncover and forget about the cobbler in the oven (for about 20-25 more minutes). You’ll smell those bubbling berries and buttery biscuits and remember the incredible life choices you made just 40 minutes prior.  When you open the oven the cobbler top should be a gorgeous golden brown and the fruit edges bubbling.

The purple shade of baked berries is just SUCH A SWOON.  This blueberry cobbler is best served warm (DUH) with a scoop of vanilla ice cream or whipped cream.

There’s also a good case for serving this perfect summer dessert at room temperature, ya know, at a sunset picnic, as we do.  Store and leftover cobbler in the fridge and reheat the following morning for breakfast.

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