Blueberry Cobbler is a delicious summer dessert! Easy cobbler recipe with warm fresh blueberry filling and buttery biscuit topping, perfect with ice cream!
Just like a fresh Peach Cobbler, this old-fashioned dessert is easy to make and is a crowd pleaser, especially with a scoop of vanilla ice cream! When the warm sweet fruit filling oozing up through the buttery cake-like biscuits meets the creamy melted ice cream, it’s like magic in your mouth.
A Blueberry Cobbler is one of the best ways to use fresh blueberries, especially when they go on sale and you can get several pints at a time. It’s an inexpensive summer dessert that takes almost no time to come together with simple pantry ingredients you have on hand. Plus, there’s a hack below to make it even easier with cake mix!
This Blueberry Cobbler recipe can be made with fresh or frozen blueberries meaning you can make it whenever a craving hits! Unlike a lot of blueberry recipes, you don’t have to thaw frozen fruit for cobbler. The extra juice in frozen blueberries will just make your filling more syrupy… and you can drizzle that extra sauce on the ice cream.
You should definitely serve Blueberry Cobbler with Vanilla Ice Cream or Homemade Whipped Cream! If you want to make the biscuit topping a little sweeter, brush the batter with heavy cream and sprinkle turbinado sugar before baking. Turbinado sugar is large light brown sugar crystals and will add crunchy, sweet bits to every bite.
This recipe is by far one of the easiest ways to make it. You could even mix the blueberry filling in the baking dish to make this a one bowl, one pan recipe. For those who like the bubble-up Texas Style or want a slow cooker cobbler, there are adjustments below too!
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VARIATIONS ON BLUEBERRY COBBLER
- Berries: You can mix in other fruits or berries to Blueberry Cobbler. This is a great way to use half bags of frozen fruit or berries in your freezer!
- Buttermilk: For a tangy, buttermilk biscuit topping replace ¼ cup of butter with buttermilk and use cold butter to cut into the topping.
- Lemon: Add lemon juice and lemon zest to the blueberry filling to bring out the blueberry flavor and add a little tartness.
- Cornstarch: If you like a thicker cobbler filling, toss the blueberries with 1 tablespoon cornstarch before adding the sugar and orange juice.
- Cake Mix Blueberry Cobbler: Replace the topping ingredients with one box of yellow or vanilla cake mix. Sprinkle dry cake mix over filling, pour 1 cup of melted butter over the top, and bake as usual.
Texas Style Blueberry Cobbler
- Melt ½ cup butter and pour into the bottom of the baking dish.
- Whisk together topping ingredients (minus butter) with 1 cup milk.
- Pour mixture over melted butter and top with blueberry filling, without mixing.
- Bake as usual, until center is set and edges are golden brown. Batter will rise up and around blueberries.
Slow Cooker Blueberry Cooker
- Grease a 4-6 quart slow cooker with butter.
- Add blueberries, orange juice, sugar, and 1 tablespoon cornstarch to crock pot. Stir to combine.
- Prepare biscuit topping and drop by spoonfuls over berry filling.
- Cover slow cooker with paper towels (to absorb moisture) and secure lid.
- Cook on low 3-4 hours, or on high 2-2 ½ hours, or until the topping has puffed and set.
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HOW TO STORE BLUEBERRY COBBLER
- Serve: Easy Blueberry Cobbler is best served warm, but allow it to cool for 10-15 minutes so the filling isn’t super hot. Keep at room temperature for up to 2 hours.
- Store: Cover baking dish with plastic wrap or foil after the cobbler has completely cooled so moisture does not collect. Refrigerate for up to 5 days.
- Freeze: Once the Blueberry Cobbler is cooled, wrap pan tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350 degrees for 20 minutes.
- 1/3 cup orange juice
- 3 tablespoons sugar
- 3 cups fresh blueberries
- 2/3 cup flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1/2 cup unsalted butter , softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees. Coat an 8x8 baking dish with baking spray.
- In a large bowl, mix the orange juice with 3 tablespoons sugar, then add the blueberries. Pour into the prepared baking dish.
- In a separate bowl, sift together the flour, baking powder, and salt.
- In a stand mixer, cream the butter and ½ cup sugar until light and fluffy. Mix in the egg and vanilla extract.
- Mix the flour mixture into the batter gradually.
- Drop spoonfuls of batter over the blueberry mixture evenly.
- Bake in oven for 35-40 minutes, or until topping is lightly browned.