Blueberry Cobbler From Scratch


You are about to learn how to make a delicious blueberry cobbler from scratch. This cobbler is easy to make and tastes great! Making cobbler from scratch is the way it should be made – fresh and natural. If you have never made Blueberry Cobbler before then this is a great recipe to start with because it is very easy and requires few ingredients. On top of that, blueberries are in season right now so what better time to enjoy fresh berries?

Blueberry Cobbler

An easy Blueberry Cobbler recipe made with fresh or frozen blueberries and basic pantry ingredients.

This blueberry cobbler recipe was born out of my love for warm, comfort-food desserts made with fresh fruit. My peach cobbler recipe is one of the most loved recipes on the site, and this Triple Berry Crisp is one of my personal favorites.

Blueberry cobbler in a white bowl with a spoon and vanilla ice cream on top.
Blueberry Cobbler

Blueberry cobbler is a warm and sweet dessert recipe that takes just a few minutes to prepare and will satisfy every dessert craving you have ever had; it’s just that good!  This recipe is an adaptation of my very popular Peach Cobbler recipe and both recipes can be made with fresh or frozen fruit!

Ingredients in Blueberry Cobbler:
  • Blueberries: You can use fresh or frozen blueberries for this cobbler recipe.
  • Sugar: A little granulated sugar mixed in with the blueberries will help create a sauce from the blueberries as they bake.
  • Lemon Zest: A touch of lemon zest helps boost flavor.
  • Butter: A few tablespoons of butter, melted at the bottom of the pan, keeps the cobbler from sticking to the pan, and adds to the amazing flavor.
  • Batter: The batter for this cobbler is made from flour, sugar, milk, baking powder, salt, and cinnamon. The combination of those ingredients, layered on top of the blueberries creates a delicious cake-like topping with a slightly crispy crust and soft center. It reminds me of an old-fashioned dutch-oven type of cobbler.
How to Make Blueberry Cobbler:
  1. Prepare your pan: Preheat your oven to 350 degrees F and slice the butter into pieces.  Add the butter to a 9×13 inch baking dish.Place the pan in the oven while it preheats, allowing the butter to melt. Once melted, remove the pan from the oven.
  2. Prepare the blueberries: Add blueberries, sugar and zest to a bowl and stir to combine.
  3. Prepare the batter: Mix the batter ingredients together: flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour blueberries over melted butter in pan, drizzle the batter over the top, and sprinkle with a little bit of cinnamon.
  4. Bake: Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top.
  5. Serve: Serve the cobbler warm from the oven with a scoop of vanilla ice cream, if desired.
Four overhead process photos for making blueberry cobbler including butter in the pan, blueberry filling, batter on top, and the baked blueberry cobbler.
Can I use frozen fruit to make cobbler?

Yes!  Both this blueberry cobbler recipe and my peach cobbler recipe can be made with fresh or frozen fruit.  Frozen fruit doesn’t even need to be completely thawed before using.  There will likely be a little extra juice from the frozen fruit as a result of the thawing process but that is totally fine!  The extra liquid will make a slightly more syrupy/saucy cobbler that tastes just as amazing.

A 9x13 inch pan of blueberry cobbler with a scoop removed.

Blueberry cobbler is best enjoyed warm, right after it’s baked. Store leftover cobbler covered, in the fridge for 4-5 days.

To reheat blueberry cobbler, use the microwave or oven. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350 degrees F for about 20 minutes or until warmed through. (Place tinfoil over it if it’s browning too much).


This easy blueberry cobbler is about to become one of your absolute favorite easy dessert recipes! I’m a huge blueberry fan and this blueberry dessert does not disappoint! It’s so ooey gooey, moist, sweet, and oh so delicious! After it bakes, you get a slightly crispy edge (which is my favorite part!)

slice of blueberry cobbler shown on a white plate, topped with ice cream and a bottle of milk in the background.


What other fruits can be used besides blueberries?

Raspberries and strawberries make great additions or substitutions. Be sure to check out my STRAWBERRY RHUBARB COBBLER! You can really have a lot of fun with different versions of cobbler. CHOCOLATE COBBLER, BANANA BREAD COBBLER and INSTANT POT CHERRY COBBLER are just a few that I have shared here.

What if I don’t have self-rising flour?

For this recipe just whisk together one cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Proceed with recipe as written.

Can I use frozen blueberries?

You can but keep in mind that frozen blueberries will require more work to use. You will need to fully defrost the blueberries then dry them as best as possible. If you don’t, they will add too much water to the cobbler and it won’t turn out properly. Cobbler is best made with fresh fruits which is why you often see them served in the summer.

Can I use almond, soy or oat milk?

I get this question a lot these days, and I will be honest, I don’t use anything other than cow’s milk. I would think that you could but its one of those things that you will just have to try and test out yourself.

Can I use a sugar substitute?

I will answer the same as above. I only bake with real sugar. If you are familiar with baking with sugar substitutes then I would hope that you would already know how to properly substitute sugar in recipes. I will be no help there.


This delicious blueberry cobbler has a fluffy biscuit top, and tons of juicy blueberries. Serve it with a scoop of vanilla ice cream for the perfect summer treat!

Have you ever made a cobbler before? They’re definitely one of my favorite fruit desserts and so easy to make. And this blueberry cobbler is no exception. We love it just as much as our classic Peach Cobbler, or Blackberry Cobbler!

Scoop of blueberry cobbler with vanilla ice cream in a white bowl


Who here loves cobbler?! 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, then the biscuit topping is dropped on top to give the appearance of a cobbled street – which is where this dessert gets its name.

There are all kinds of varieties made with different fruits, but the most common are probably peach and apple. With summertime drawing near, and all the berries being in season, I thought a yummy berry cobbler would be perfect!

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 process pics


To make this blueberry cobbler, there are 2 parts: the blueberry layer and the biscuit topping.

Blueberry Filling. Simply stir together the following 5 ingredients, and pour into the bottom of a 9×13 baking dish.

  • 8 cups of blueberries (fresh OR frozen, see note below)
  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup cornstarch

NOTE: You can use fresh or frozen berries (I recommend using fresh berries when in season). If using frozen berries – the bake time will just be longer (about 10 minutes), and since there’s a little more liquid, I recommend adding a little extra cornstarch.

Biscuit Topping. Whisk together the dry ingredients: flour, sugar, baking powder, and salt. Then, whisk together the wet ingredients: melted butter, egg, vanilla extract, and milk. Make a well in the middle of the dry ingredients – then pour the wet ingredients into the well and stir everything together.

The biscuit dough will be thick, which is what you want. I take about ¼ cup of batter at a time, form into a circle about ½ inch thick, and then cobble them together on top of the blueberries. You don’t need to cover the entire blueberry layer – I personally quite like the look of some juicy blueberries poking through 🙂

Blueberry Cobbler recipe close up


Note that this recipe definitely makes a big batch – it’s made in a 9×13 inch pan.

If you have a smaller family gathering or just don’t need quite so much, you can half all of the ingredients and make it in an 8×8 or 9×9 inch ceramic or glass pan (just make sure the sides are quite high). The bake time will be about the same.

MAKE AHEAD + FREEZE. If you need to make this ahead for an event, you could prepare and bake the cobbler according to the instructions, let it cool entirely, cover, and freeze for up to one month.

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

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