Easy Blueberry Cobbler
This Easy Blueberry Cobbler is a simple dessert that’s ready in no time. Tangy blueberries are tossed with cozy spices and then sprinkled with a buttery, cinnamon sugar cake-like topping. Easy to make and loaded with flavor, this homemade blueberry cobbler is perfect to enjoy all year long!
Narrowing down my favorite veggies are pretty easy — mushrooms and asparagus make the top cut.
But, narrowing down my favorite fruits are just a little bit harder. Blueberries, apples, strawberries, and peaches are the top contenders, with a smattering of others falling right behind.
Luckily, having a favorite fruit (or five) is an easy problem to have, especially when it comes to baking! You can pretty much find one (or three) containers of fresh blueberries in my refrigerator at any given time, even in the winter. The hubster loves taking some for lunch during the week, and I love munching on them for breakfast or as a snack.
In fact, blueberries just might be my favorite fruit to bake with. From this blueberry yogurt cake, to that blueberry peach crisp, those blueberry coffee cake bites, and these mini blueberry kiwi tarts, I love it all.
Besides the delicious taste, blueberries are so versatile and easy to use! No peeling, chopping or coring required, just dump into your recipe and that’s pretty much it.
And since we’re nearing the unofficial start of summer, I thought I would share my favorite Easy Blueberry Cobbler recipe.
It’s the perfect dessert to serve for your Memorial Day get-togethers, and all throughout the year, too. Cobblers (and crisps) are my favorite fruit dessert, hands down. I love how simple the recipes are and that buttery, crispy topping…mmm mmm good!
Like most of my recipes, this blueberry cobbler is a breeze to whip up. But, you knew that was coming, right? The blueberry filling is a simple mix of blueberries, spices, sugar, and cornstarch.
And that buttery, cakey topping? Oh-so good, friends! The hardest part is cutting in the butter, which it totally worth it, thanks to my handy-dandy tip below.
Easy Blueberry Cobbler Ingredients
Whether you’re making a fresh or frozen blueberry cobbler, the ingredients are the same:
- Granulated sugar
- Light brown sugar
- Lemon juice
- All-purpose flour
- Baking soda
- Ground cinnamon
- Unsalted butter
- Heavy cream
Can I Use Frozen Blueberries?
Not only is this homemade blueberry cobbler a perfect recipe for Memorial Day, it will also take you right through the summer (and fall and winter). You can use fresh or frozen blueberries in this cobbler to enjoy it all year long.
Can I Use Another Type of Berry?
Most likely, yes! I imagine blackberries, strawberries, raspberries, or a mixture of berries would all work well here. You may need to adjust the amount of sugar in the filling depending on how sweet your berries are.
How to Make Blueberry Cobbler
I didn’t label this “easy blueberry cobbler” for nothing! Here are the basic steps to making this simple blueberry cobbler at home:
- Combine the blueberries, white sugar, brown sugar, cornstarch, and lemon juice. Spread into a greased 9×13-inch baking dish.
- Whisk together the cobbler topping. Drop evenly over the blueberries.
- Brush the topping with heavy cream (or more milk), then sprinkle with sugar.
- Bake until golden on top and the filling is bubbling.
One bite and you’ll fall in love with the delicious blueberry filling and butter, cinnamon-y, cakey topping. It’s a match made in cobbler heaven, friends!
Serve this Easy Blueberry Cobbler warm, with a big scoop (or three) of vanilla ice cream, and I guarantee you’ll be making this summer dessert over and over again!
How to Store Blueberry Cobbler
You can store this easy blueberry cobbler at room temperature for up to 3 days.
Can Blueberry Cobbler Be Frozen?
Yes! Let it cool completely before storing in a freezer safe container. You can reheat the cobbler from frozen, or thaw it overnight in the fridge first.
Can This Recipe Be Made Gluten-Free?
Possibly, but I’ve only made the recipe as written so I can’t say for sure. If you substitute the flour with a gluten-free alternative, please leave me a comment below letting me know how it turned out.
Tips for the Best Blueberry Cobbler
- This simple blueberry cobbler can be made with fresh or frozen blueberries, which makes it best treat to enjoy all year long.
- If making a frozen blueberry cobbler, there’s no need to thaw the berries first. However, you may need to increase the bake time slightly.
- If cutting in cold butter frustrates you, try my easy method: freeze 6 tablespoons of butter for about 30 minutes. Remove from the freezer and grate butter using the largest holes on a cheese grater. Add to the flour mixture and then stir. This results in a sand-like texture, in no time!
- Don’t forget to brush the cobbler topping with heavy cream or milk and then sprinkle with sugar. This helps the cobbler topping retain that golden color and give it a hint of sweetness.
Looking for more easy blueberry desserts?
- Easy Blueberry Turnovers
- Easy Blueberry Dump Cake
- Bakery Style Blueberry Muffins
- Blueberry Banana Bread
- Pumpkin Blueberry Muffins
- Blueberry Peach Crisp
Easy Blueberry Cobbler
- 6 cups blueberries, (fresh or frozen)
- ¼ cup granulated sugar
- 3 tablespoons packed light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, , cut into cubes (see note below)
- ½ cup heavy cream
- ½ cup milk, (I used 2%)
- Heavy cream or milk, , for brushing over cobbler
- Turbinado or regular sugar, , for topping
- Preheat oven to 350°F. Light grease a 9x13-inch baking pan with non-stick cooking spray. Set aside.
- In a large bowl, combine the blueberries, white sugar, brown sugar, cornstarch, and lemon juice. Spread evenly into prepared dish. Set aside.
- In a medium bowl, combine the flour, white sugar, baking powder, cinnamon, and salt. Cut in butter using a pastry cutter or two forks until mixture resembles coarse sand. ** (see note below). Add heavy cream and milk. Stir until just combined, being careful not to overmix.
- Drop topping mixture over filling, evenly distributing. It is ok if there are spaces in between, as filling with spread out a little when baking. Lightly brush topping with heavy cream or milk, and then sprinkle with turbinado or regular sugar.
- Bake for 50-55 minutes, or until topping is golden brown and filling is bubbly. Remove from oven and let cool for 15 minutes before serving.
- **Alternatively (and a much easier method), freeze 6 tablespoons of butter for about 30 minutes. Remove from the freezer and grate butter using the largest holes on a cheese grater. Add to flour mixture and stir until resembles coarse sand.
- See more of my tips for making this blueberry cobbler in the post (above the recipe box).