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When I set out to create this easy Blueberry Cobbler recipe, I had a very specific vision in mind. As a classically trained chef, I wanted to create an any-fruit cobbler, the sort of recipe so good, you can make it with any fruit and always be delighted with your results.
Meggan’s notes
The secret to this blueberry cobbler recipe is balance: The fruit is juicy without being watery, and the topping is golden brown and crunchy, and it’s never gritty. I use orange juice and just a touch of sugar in the filling (a great combination that works with almost any fruit). The topping itself is like a from-scratch pancake in appearance with crispy edges and a satisfying chew.
I also think the technique needs to be simple: I don’t want to cut butter into a streusel for cobbler. That’s fine for blueberry muffins, but when it comes to cobblers, let’s keep it easy. Just toss the fruit with the OJ and sugar in a bowl, then drop the from-scratch topping over it. This blueberry cobbler, and all the other cobblers on my site, follow this same method.
Table of Contents
Blueberry Cobbler Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Blueberries: Any combination of blueberries, blackberries, or cherries taste delicious in this cobbler. If you substitute strawberries, leave out the orange juice.
- Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
- Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream or whipped coconut cream would also be delicious on top.
How to make Homemade Blueberry Cobbler
- Preheat oven to 375 degrees. In a medium bowl, add blueberries, orange juice, and 3 tablespoons sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
- To combine the dry ingredients, in a small bowl, whisk together flour, baking powder, and salt. To combine the wet ingredients, in a large bowl, cream butter and ½ cup sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, fold in ⅓ of the flour mixture at a time, beating well after each addition. Drop rounded tablespoons of batter over the blueberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Easy Blueberry Cobbler Tips and Variations
- Yield: This recipe makes about 6 cups of cobbler, enough for 6 (1-cup) servings.
- Best Blueberry Muffin Recipe: My bakery-style Blueberry Muffin Recipe come topped with secret ingredients: a buttery brown sugar streusel that you sprinkle over the muffin batter. Make a big batch and freeze blueberry muffins for later! I personally researched my favorite muffin tin, too, and reported my findings in The 6 Best Muffin Pans (my winner doesn’t even need paper liners or cooking spray).
- Blueberry Cobbler: This from-scratch Blueberry Cobbler recipe is ready in under an hour, and it’s even better with a scoop of vanilla ice cream on top.
- Blueberry Crisp: If you love blueberry desserts, a simple, delicious Blueberry Crisp has a pile of juicy berries (you can use fresh or frozen!) and a crunchy buttery walnut topping. It’s an easy dessert that’s done in an hour with just 10 minutes of prep!
- Blueberry Pancakes: If you love blueberry recipes, learn how to make homemade Blueberry Pancakes that are light, fluffy, and popping with blueberry flavor. Use fresh or frozen (but not thawed) blueberries for the cleanest batter in your bowl. I love to make a big batch of pancakes, freeze them individually on plates, and transfer to a freezer bag for my daily pancake habit!
- Blueberry Lemon Yogurt Cake: Blueberry Lemon Yogurt Cake is an easy quick bread made with Greek yogurt, lemon juice, lemon zest, vegetable oil, and juicy blueberries, fresh or frozen, and it’s ready in under an hour.
- Apple Cobbler: Celebrate fall’s best apples with this easy homemade Apple Cobbler Recipe. The from-scratch topping is ready in minutes and bakes up soft, chewy, and golden brown. It’s the perfect dessert to wind down a chilly fall day.
- Apple Walnut Cobbler: Apple Walnut Cobbler is like upside down apple pie topped with a rich caramel sauce studded with walnuts.
- Blackberry Cobbler: Showcase your crop of summer’s juiciest blackberries with this easy fruit cobbler recipe. Toss the berries in orange juice for sweetness, then bake until hot and bubbly.
- Cherry Cobbler: This delicious Cherry Cobbler is ready for the oven with just 10 minutes of prep. You’ll love the from-scratch buttery topping baked until golden brown and the piping hot, bubbling cherries beneath.
- Peach Cobbler: When peaches are in season, there’s no better dessert than a warm Peach Cobbler, fresh from the oven, with a scoop of ice cream.
- Pear Cobbler: Transform fresh pears into a luscious dessert worthy of any dinner party, brunch, or weeknight meal. It’s a great way to celebrate this juicy fruit during their short seasonal window.
- Strawberry Cobbler: Put summer’s best strawberries to work in this delicious Strawberry Cobbler. Or do a mix of all your favorite berries!
How to serve Homemade Blueberry Cobbler
Blueberry Cobbler is best served warm and à la mode, with a scoop of vanilla ice cream on top. Here are some of my other favorite ways to serve this fruit dessert:
- Top with whipped cream and a drizzle of caramel sauce.
- Add another complimentary fruit, such as fresh strawberries, on top.
- Dust with powdered sugar or cinnamon-sugar topping.
- Create individual berry cobblers in mini baking dishes. I have a 10-ounce baking dish that makes a great single serving. You’ll need to adjust your baking time, though.
Storing this Recipe for Blueberry Cobbler
Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
Freezer:
Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Frequently Asked Questions
A traditional cobbler is a dessert using fresh fruit with a biscuit-like dough that is dropped by the spoonful onto the fruit and baked. When it was invented, it’s likely that it looked like a bumpy cobblestone road, earning the name “cobbler.”
Yes! Just thaw frozen blueberries overnight in the refrigerator and proceed as directed.
Absolutely! Substitute 3 cups of blueberries or raspberries (or a mix of different berries) and proceed with the recipe as directed. Or, use 3 cups pitted cherries or 4 cups (3 pounds) fresh peaches, peeled, pitted, and sliced. You can also make a Strawberry Cobbler with 2 pounds of hulled strawberries (omit the orange juice).
You definitely don’t need an official ice-cream scoop to drop cobbler topping. The scoop I use holds 1 tablespoon, so feel free to substitute your nearest measuring spoon. I just love the easy-release and portion-size simplicity of the scoop (you can find them on Amazon for about $16).
A pinch is considered ⅛ teaspoon. When this recipe calls for a pinch of salt, you can use ⅛ teaspoon salt (table salt, not kosher salt).
Both chemical leaveners are responsible for producing tiny air bubbles that allow baked goods to rise. Baking soda is sodium bicarbonate. Baking powder is baking soda + cornstarch + cream of tartar.
More tasty recipes to try
Fruit Dessert Recipes
Apple Crisp with Oatmeal
Pie and Tart Recipes
Fresh Fruit Tart
Cake Recipes
Cinnamon Apple Cake
Breakfast Recipes
Strawberry Crepes
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Blueberry Cobbler from Scratch
Ingredients
For the filling:
- 3 cups fresh blueberries (see note 1)
- 1/3 cup orange juice
- 3 tablespoons granulated sugar
For the topping:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch Salt
- 1/2 cup butter softened (see note 2)
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- vanilla ice cream for serving, optional (see note 3)
Instructions
- Preheat oven to 375 degrees. In a medium bowl, add blueberries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
- Drop rounded tablespoons of batter over the blueberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
Recipe Video
Notes
- Blueberries: Any combination of blueberries, blackberries, or cherries taste delicious in this cobbler. If you substitute strawberries, leave out the orange juice.
- Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
- Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be delicious.
- Yield: This recipe makes about 6 cups of cobbler, enough for 6 (1-cup) servings.
- Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Awesome! My Dad ate his in 2 days haha
Hi Amanda! Thanks so much for sharing this! I love it! – Meggan
I used a tbsp of lemon juice with water instead of OJ. It was a very tasty cobbler. Well worth making and surprisingly light and airy.
Thanks Doug! – Meggan
I like this recipe! Will be trying it with apples and strawberries next.Thank You!