Blueberry Cobbler Recipe

By Bill McDonald

4.0

(143)

Active Time

10 minutes

Total Time

50 minutes

As much as we love blueberry pie and blueberry muffins, in the pantheon of summer blueberry recipes, we’d stand by this easy blueberry cobbler recipe time and time again. Why? It goes from concept to cooling rack in less than an hour, and the prep time required maxes out at 10 minutes. It's a beautifully straightforward blueberry dessert, perfect for summer entertaining.

You can use fresh blueberries or frozen here, but if using frozen, don't thaw them first lest their juices sog up the works before the batter has had time to set. We like using a little nutmeg to season this cobbler, but you could swap it out for (or keep it in addition to) some vanilla extract, lemon zest, cinnamon, or coriander, which has a particular affinity for blueberries. If your fruit is lackluster, toss the berries with about 1 Tbsp. lemon juice and a little extra sugar before adding them to the pan. And if you’re trying to use up a fridge full of raspberries, blackberries, gooseberries, or currants, feel free to mix and match as you please to reach 2 cups of fruit (deseeded if necessary).

Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers are unlikely but can be stored in an airtight container. Reheat in a warm oven—or eat cold, late at night, while standing in front of the fridge. Now on to peach cobbler, cherry cobbler, and more in our collection of the easiest summer desserts.

4–6 servings

Place rack in middle of oven and preheat to 375°F. Place 6 Tbsp. (3 oz.) unsalted butter in an 8"-square or other 2-qt. baking dish and melt in oven while it comes to temperature.

Sift 1 cup all-purpose flour, 2 tsp. baking powder, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly grated nutmeg into a medium bowl. Whisk in 1 cup sugar until well combined.

Add ⅔ cup whole milk to the dry ingredients and whisk until batter is just combined. Pour over melted butter; do not stir. Scatter 2 cups blueberries over the batter; do not stir. Bake until cobbler topping is golden-brown and berries exude juices, 40–45 minutes. Cool for at least 10 minutes. Serve warm or at room temperature with whipped cream or ice cream. Editor's note: This recipe was first printed in the August 1998 issue of ‘Gourmet’ as ‘Bill's Blueberry Cobbler.’ Head this way for more of our favorite blueberry recipes →

How would you rate Easy Blueberry Cobbler?

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If you are looking for a super easy dessert look no further. Full of flavor and you can use almost any fruit you like.

petertro23

Frederick, MD

6/24/2017

I had an 8-person dinner party last night including adults and children. This recipe was a hit! I cut down on the sugar and butter as others had suggested. I mixed the dry ingredients in advance to cut down on prep time. Delicious with vanilla ice cream. Easy and delicious!

LaCartedeVins

Montclair, NJ

6/4/2017

Fast, easy and the perfect summer dessert when fresh (local!) fruit is available... You can make it exactly as written or play with it... I've done this with and without: vanilla, brown/white sugar mix, nutmeg/cinnamon mix, lemon juice and zest in the batter... you name it - it works out beautifully every time. My best suggestion is: after baking uncovered at 350 degrees for 40 minutes, I let it sit on the cooling rack for 30-45 minutes before we cut into it. Warm, not hot - and served with good vanilla ice cream.

rqp

Leverett, MA

8/6/2016

This is a great, crowds pleaser recipe that I've used for years. And it's flexible enough to use many different fruits. This last got round, I followed suggestions and reduced the sugar by 1/3 and halved the butter and it was still wonderful. Used blueberries and some chopped pineapple. Easy, fast and delicious. Can't miss with this one.

Anonymous

Greenville NC

7/10/2016

Very good base recipe! Easy easy. I made this gluten free by using (by weight) 1.5 oz sweet rice flour, 1 oz coconut flour, 1 oz tapioca starch, and 0.5 oz almond flour. I also reduced the sugar in the crust by 1/3 and, instead, sprinkled some of that on top of the pie just before putting it in the oven.

EEL428

9/27/2013

I made this for my church picnic. It was so easy to make. I did everything x 2 to make large enough for everyone to share. I will be making it again for sure.

MsCFroggy2u

Timberlake, NC

8/28/2013

So easy and so good! With the blueberries, I added a handful of chopped strawberries that needed to be used up, and it was so delicious that I can foresee making this with peaches, raspberries, etc. I also cut the sugar to 1/2 cup and reduced butter to 4 Tb, added a bit of lemon zest. Loved the taste and texture and clean up was a breeze!

mrmushroom

Lenoxville, PA.

8/15/2013

This recipe is great. The people who were disappointed weren't very experienced bakers if they couldn't foresee the type of consistency that would result from this butter to sugar to flour ratio. No this is not a typical fluffy/biscuit pastry which was what drew me to this recipe in the first place. So perhaps the name is misleading but the essence of a cobbler is its simplicity and simple and fast this recipe is. The result is a sweet buttery crisp muffin texture abundant with bursting berries. I would go as far to say it is more like a blueberry bread putting with a bonus buttery crispness. If the amount of butter turns you off you probably shouldn't be baking in the first place. I serve small portions in antique blue china tea cups. It was so delicious I didn't feel the need to add homemade whipped cream or ice cream.

Arsiecooksie1

Durham, NC

7/15/2013

If I could rate this as a 1/2 a fork, I would. The result of this recipe was horrid. The batter didn't raise the way it should, it was thick and once it was baked, it was chewy. In no way is this cobbler fluffy or biscuit-like as a cobbler should be.In the end, I ended up salvaging the berries that I could and throwing the rest away. Never again will I make this recipe.

baking_gal23

Oregon

7/14/2013

Oh yeah, decrease butter and sugar by all means!

pataloi

Boston, MA

6/11/2013

Made this many many times over the past few years especially when blueberries are on sale at the market. While not a traditional cobbler it's a very simple, quick and tasty dessert. Try it with cherries. Try substituting nutmeg with cinnamon or cardamom. All quite tasty!

pataloi

Boston, ma

6/11/2013

I had some wonderfully fresh blueberries from Michigan that I bought at the Farmer's Market. I did what everyone suggested and reduced the butter to 4 tbls and the sugar to 1/2 cup. and used Skim Milk. I added lemon juice and some lemon zest. I also added a peach chopped (also from the Farmer's Market). It turned out SOOO good! The crust get crunchy on the outside and moist on the inside. It's very easy and very tasty!! I only rated it 3 forks because the original recipe wasn't so great with so much sugar and butter. But the way I made it was perfect.

OccassionalFoodie

Palatine, IL

8/19/2012

I added 1 cup of peaches with the blueberries,it was great

KathleenMcK

NY

7/20/2012

A little too muchbutter is anunderstatement. Atotal waste ofblueberries. Can'teven imagine addingthe fat in ice creamto this. BIGdisappointment!

anniegu3

7/19/2012

Made as directed; super simple, no mixer and no egg! Served warmed with no topping and the group devoured it in five minutes. Will make again and try with only 1/2 stick of butter to see how it turns out...would like to try it with other fruit as well. Very Very Easy.

lyndajane

Gloucester, MA

7/4/2012