Juicy blueberries in a sweet citrusy sauce are tucked under a crunchy biscuit topping for this Blueberry Cobbler dessert. Fresh or frozen fruit can be used for a convenient year-round treat!
This cobbler recipe was inspired by our beloved Strawberry Rhubarb Crumble that has a streusel topping and also out of this world!
Blueberries are one of my favorite fruits – their taste, beautiful color, and the fact that you don’t need to chop them before adding them into recipes! They’re perfect in a cobbler.
Easy Blueberry Cobbler
A cobbler is a baked fruit dessert with a thick biscuit layer on top, dropped onto the fruit in small rounds, making it look like a cobbled road. The topping can consist of biscuit dough, cookie dough, or cake batter.
This blueberry cobbler recipe we’re sharing today has a traditional homemade biscuit topping that covers plump, juicy fruit coated in a sweet citrusy sauce. It’s a family favorite and tastes as good as it looks!
Blueberry Cobbler Recipe Ingredients
Here’s what you’ll need to make it:
(Scroll below to the printable recipe card for details and measurements.)
- Blueberries: Fresh or frozen fruit can be used (see notes below.)
- Sugar: Granulated sugar is mixed with the blueberries, which helps create a sauce as the blueberries release juice during baking.
- Citrus: Orange juice and lemon zest add a brightness and boost of flavor.
- Topping: The topping for this cobbler is a batter consisting of dry and wet ingredients. Flour, sugar, cornstarch, baking powder, salt, cinnamon, butter, egg, and vanilla. These ingredients create a biscuit-like topping with a crisp outside and tender inside.
- Turbinado sugar (optional): This is a coarse/raw sugar that we sprinkle on before baking. It is completely optional, but it does give the topping a nice textural crunch, since it doesn’t melt or dissolve into the dough. We really love it.
- Ice cream or Whipped cream (optional): Finishing off the dessert with a scoop of vanilla ice cream or fresh whipped cream is optional, but I never serve this dessert without them. There’s something purely magical about the taste and texture of vanilla ice cream melting into the molten lava blueberries!
Fresh or Frozen Blueberries for Cobbler
Fresh blueberries will give you the best flavor in this cobbler recipe, but we make this dessert year-round using frozen blueberries when they’re not in season. If using frozen blueberries, they do not need to be thawed before adding them in, but it can increase the baking time slightly and you may need to tent the dish toward the end if you notice the topping is over-browning.
How to Make Blueberry Cobbler
Cobblers, crisps, and crumbles are some of the easiest desserts to make – great recipes to have in your back pocket when you’re craving something sweet, but don’t have the time or patience to bake a cake.
Here’s a summary of what to do:
(Scroll below to the printable recipe card for details and measurements.)
- Make the blueberry layer: Toss blueberries with sugar, orange juice, and lemon zest in an 8-inch square baking dish coated with cooking spray.
- Make the topping: Whisk together flour, cinnamon, cornstarch, baking powder, and salt. Using an electric mixer, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined.
- Assemble: Drop batter by rounded tablespoons over blueberry mixture. Sprinkle with turbinado sugar over the top.
- Bake: Bake at 375 degrees F for 35 to 40 until topping is golden brown and the filling is bubbling.
- Serve: We like to serve portions with a scoop of vanilla ice cream!
Storing and Reheating Leftover Blueberry Cobbler
Blueberry cobbler is best served right from the oven while it’s fresh and warm, but leftovers are certainly enjoyable, too!
- To store leftovers: Store any extra cobbler in an airtight container in the refrigerator. It will keep up to 4 days.
- To reheat: Reheat portions in the microwave until warmed through. You can also reheat in the oven. Remove dish from the fridge and bring to room temp and bake at 350 degrees F about 15-20 minutes until warmed through. (Cover with foil if topping is over-browning.)
More Fruit Desserts:
Other Blueberry Recipes:
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Blueberry Cobbler
Ingredients
FOR THE BLUEBERRIES
- 3 cups blueberries (fresh or frozen, see note)
- 3 tablespoons granulated sugar
- 1/3 cup orange juice
- 1 teaspoon lemon zest
FOR THE TOPPING
- 2/3 cup all-purpose flour
- 1/2 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- pinch of salt
- 1/2 cup butter , softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon turbinado sugar , optional
FOR SERVING
- vanilla ice cream , for serving
- whipped cream , for serving
Instructions
- Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with nonstick spray.
- Add blueberries, 3 tablespoons sugar, orange juice, and lemon zest to the baking dish; mix to combine. Set aside.
- In a small bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt. Set aside.
- In a medium bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined.
- Drop batter by rounded tablespoons over blueberry mixture (try to cover as much of filling as possible.) Sprinkle the turbinado sugar over the top.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
- Serve with a scoop of vanilla ice cream, if desired, and enjoy!
- NOTE: If using frozen blueberries, they do not need to be thawed before adding them in, but it can increase the baking time slightly and you may need to tent the dish toward the end if you notice the topping is over-browning.
Nutrition
Other Notes
