Name: Blueberry Cobbler
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 cups fresh blueberries (Frozen blueberries can also be used without thawing.); 1/2 cup granulated sugar (For the filling.); 1 tsp lemon zest (Adds brightness to the filling.); 2 tbsp corn starch (Thickens the filling.); 1 cup all-purpose flour (Can be substituted with gluten-free flour.); 1/4 cup granulated sugar (For the topping.); 1 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup unsalted butter, cold and cubed (Use chilled for a flakier topping.); 1/2 cup milk (Whole milk is preferred.); 1 tsp vanilla extract

I’ve been making this simple blueberry cobbler for years when ripe berries are in season — it’s quick, forgiving, and always disappears at the table. This version uses a biscuit-like topping spooned over a juicy, lemon-zested blueberry filling. It’s the kind of dessert that works for a casual weeknight treat, a summer barbecue, or a cozy weekend breakfast with coffee. If you like quick fruit desserts, you might also enjoy my take on a fruit-forward pastry like these peach cobbler cheesecake donuts for a playful twist on cobbler flavors.

Why you’ll love this dish

This blueberry cobbler is appealing because it’s fast, unfussy, and uses pantry staples. Fresh berries make the filling bright and slightly tart, while the tender drop-biscuit topping soaks up juices without getting soggy. It’s budget-friendly (berries + basics), kid-friendly, and easy to scale up for guests.

“The topping browned perfectly while the filling bubbled — a warm, comforting dessert that tasted like summer in a spoon.” — a repeat-taster at my Sunday brunch

It’s perfect for:

Weeknight desserts when you want something homemade without fuss.
Brunches or potlucks where you can serve slices hot or at room temperature.
Using a big bowl of summer blueberries before they disappear.

Step-by-step overview

Before you start: this recipe roasts fruit in a single dish and bakes a drop-biscuit topping on top. Expect about 10 minutes to prepare and 35–40 minutes in the oven. The main steps are:

Toss blueberries with sugar, lemon zest, and cornstarch to make the filling.
Spread filling in an 8–9 inch baking dish.
Make a simple batter by cutting cold butter into dry ingredients, then adding milk and vanilla.
Drop spoonfuls of batter over the berries, leaving small gaps so steam can escape and the filling can bubble.
Bake until the topping is golden and the filling is bubbling; cool slightly before serving.

What you’ll need

4 cups fresh blueberries (you can use large frozen berries if needed; see substitutions below)
1/2 cup granulated sugar (for the filling)
1 tsp lemon zest (adds brightness)
2 tbsp corn starch (thickens the filling)
1 cup all-purpose flour
1/4 cup granulated sugar (for the topping)
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, cold and cubed (use chilled for flakier topping)
1/2 cup milk (whole milk gives best richness; sub almond or oat if dairy-free)
1 tsp vanilla extract

Notes and substitutions:

Frozen blueberries: don’t thaw before using; increase cornstarch by 1 tbsp because frozen fruit releases more liquid.
Gluten-free: swap 1:1 gluten-free flour blend for all-purpose and check baking powder is gluten-free.
Butter alternative: cold coconut oil works for a dairy-free version but gives a slightly different flavor.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch baking dish.
In a large bowl, combine the blueberries, 1/2 cup sugar, lemon zest, and corn starch. Toss gently until the berries are evenly coated and the sugar starts to draw out the juices.
Pour the blueberry mixture into the prepared baking dish and spread into an even layer. Set aside.
In a separate bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
Cut the cold cubed butter into the dry mixture with a pastry cutter or two knives until it resembles coarse crumbs with pea-sized bits. This creates a tender, slightly flaky topping.
Add the milk and vanilla extract, stirring just until combined — don’t overmix; a few dry streaks are fine.
Drop spoonfuls of the batter over the blueberry mixture, spacing them to cover as much of the fruit as possible but allowing gaps for steam to escape.
Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbly at the edges. If the topping browns too quickly, tent lightly with foil for the last 10 minutes.
Allow the cobbler to cool for 10–15 minutes so the filling thickens slightly before serving.

Best ways to enjoy it

Serve warm with vanilla ice cream or a dollop of whipped cream for classic contrast.
For brunch, pair a slice with plain Greek yogurt and a drizzle of honey.
Sprinkle toasted almonds or granola on top for crunch.
Plate a generous spoonful with a small mint leaf for a pretty finish.

Storage and reheating tips

Refrigerator: Store covered in the baking dish or transfer to an airtight container for up to 3–4 days. Reheat individual portions in the microwave for 20–30 seconds or warm slices in a 325°F (160°C) oven for 10–15 minutes.
Freezing: Cool completely, then wrap tightly with plastic wrap and foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F (175°C) oven until warmed through.
Food safety: Do not leave cobbler at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).

Helpful cooking tips

Use cold butter: This keeps the topping tender and slightly flaky — warm butter yields a denser result.
Don’t overmix the batter: Stir until just combined; overworking develops gluten and makes the topping tough.
Bubble check: The filling should be bubbling at the edges when done — that’s the best doneness cue.
Balancing sweetness: If your blueberries are very sweet, reduce the filling sugar to 1/3 cup. If tart, keep 1/2 cup or add a touch more.
I also like to consult texture and technique ideas from other cobbler styles; for a playful variation and presentation ideas, see this peach cobbler cheesecake take on cobbler flavors.

Creative twists

Lemon-Blueberry: Add 1 tbsp fresh lemon juice to the filling for extra brightness.
Streusel top: Combine 1/4 cup oats, 2 tbsp brown sugar, and 2 tbsp cold butter; sprinkle over batter before baking.
Berry mix: Substitute half the blueberries with raspberries or blackberries for complex flavor.
Vegan: Use dairy-free milk and coconut oil; replace sugar with maple syrup (reduce quantity slightly and whisk into berries).
Mini cobblers: Divide into ramekins and shorten baking time to 20–25 minutes.

Common questions

Q: Can I use frozen blueberries instead of fresh?

A: Yes. Use frozen berries straight from the freezer (don’t thaw), and add an extra tablespoon of cornstarch to account for the extra liquid they release. Bake time is the same.

Q: How can I tell when the cobbler is done?

A: The topping should be golden brown and the filling should be bubbling around the edges and slightly through the gaps. If it’s bubbling and the topping is still pale, give it another 5–10 minutes.

Q: Can I make this ahead of time?

A: You can assemble the cobbler and keep it covered in the fridge for up to 24 hours before baking. Add a few extra minutes to the bake time if baking cold from the fridge.

Q: Is there a gluten-free option?

A: Substitute a 1:1 gluten-free flour blend for the all-purpose flour and confirm your baking powder is gluten-free. Texture will be slightly different but still delicious.

Q: What’s the best way to reheat leftovers?

A: Reheat in a 325°F (160°C) oven for 10–15 minutes until warm, or microwave single portions for 20–45 seconds depending on your microwave. Cover loosely to prevent drying out.

Conclusion

This blueberry cobbler is a dependable, crowd-pleasing dessert that’s quick to pull together and easy to adapt. If you want a similar but richer take, check out the classic, old-fashioned approach at Old Fashioned Blueberry Cobbler – Tastes Better from Scratch, or try an alternate family-tested method at Easy Blueberry Cobbler Recipe for more serving ideas and step photos.