Blueberry Cobbler is a delicious seasonal baked dessert with a juicy blueberry filling and a sweet golden-brown topping that’s a cross between a biscuit and a cake! It’s pure summer comfort food, and it’s absolutely amazing served warm with a scoop of ice cream!
This Easy Blueberry Cobbler Is So Fresh And Scrummy!
This Easy Blueberry Cobble Recipe is the perfect summer dessert that’s bursting with juicy blueberry flavor! Bake it up and enjoy it with a scoop of sweet vanilla ice cream or light, fluffy whipped cream!
Each bite delivers ooey-gooey filling studded with ripe blueberries that are topped with a golden-brown sweet crumble topping. To make it the best cobbler, I stuck to pantry staples to deliver the incredible taste of homemade, along with juicy, fresh blueberries and a buttermilk crumble topping!
It takes just 15 minutes to prep, and one baking dish will serve a large crowd! Making it a go-to for those summertime family reunions, BBQS, and picnics!
Blueberry Cobbler Recipe Ingredients
- Granulated Sugar
- Light Brown Sugar
- Lemon Zest
- All-Purpose Flour
- Ground Cinnamon
- Vanilla Simple Syrup
- Lemon Juice
- Vanilla Extract
- Baking Powder
- Salted Butter
What’s great about this cobbler recipe is that the majority of the ingredients are pantry staples! This makes it a dessert that can be whipped up on a whim fairly inexpensively.
Some ingredients you may not have on hand are lemon zest, lemon juice, blueberries, salted butter, and buttermilk. For the lemon zest and lemon juice, I recommend using fresh lemons, as this will impact the dessert’s overall flavor.
When it comes to blueberries, fresh is best for this recipe! This recipe calls for just 2 pints, so hit up your local farm with your kids to pick fresh while supporting local!
Salted butter and buttermilk both have easy substitutions that can be made right at home! Unsalted butter can replace salted butter with the addition of salt, and the buttermilk has an easy 2-ingredient substitute to make a homemade replacement.
Substitutions & Variations
- Blueberries – You can use fresh blueberries or frozen blueberries when making this cobbler recipe!
- Buttermilk – Homemade buttermilk substitute can be made by combining white vinegar or lemon juice with cold whole milk.
- Fruit – This cobbler can be made with your choice of fruit! Make this with strawberries, raspberries, peaches, or even blackberries for a delicious cobbler variation!
- Simple Syrup – Plain simple syrup can be used in place of vanilla simple syrup. Both are easy to find in your local grocery store’s coffee or liquor mixers aisle.
- Homemade Simple Syrup – You can also replace the store-bought simple syrup with homemade by microwaving equal parts water and granulated sugar until the sugar has dissolved.
How To Make Blueberry Cobbler
Step 1: Prepare the baking pan by greasing it with salted butter and then scattering butter slices on the bottom of the pan.
Step 2: Whisk the granulated sugar, light brown sugar, and lemon zest together in a large bowl.
Step 3: Stir in the all-purpose flour, ground cinnamon, and salt.
Step 4: Mix in the vanilla simple syrup, lemon juice, and vanilla extract, creating a thick paste-like consistency.
Step 5: Add in the blueberries and toss them until evenly coated.
Step 6: Transfer the blueberry filling to the prepared baking pan and bake.
Step 7: As the blueberry filling is baking, the topping must be prepared! Add all-purpose flour, granulated sugar, and baking powder to a food processor and pulse.
Step 8: Add in the sliced salted butter and continue to pulse until the mixture turns to a crumbly/sandy consistency.
Step 9: Pour the buttermilk and vanilla extract into the food processor and pulse again just until the crumbs have moistened.
Step 10: Drop the topping in clumps onto the hot blueberry filling as soon as it comes out of the oven. It’s okay if there’s space between the clumps of topping!
Step 11: Bake the Blueberry Cobbler until the top is golden brown. The cobbler can then be served right out of the oven for saucier dessert, or you can let it thicken up for an hour to enjoy at room temperature!
How To Serve This Recipe For Blueberry Cobbler
For a saucier blueberry cobbler, you can serve this hot right out of the oven! However, for a cobbler with a thicker consistency, you can allow it to come to room temperature before enjoying it.
Top your Blueberry Cobbler with a scoop of vanilla ice cream or Easy Homemade Whipped Cream for a sweeter dessert!
Blueberry Cobbler Easy Storage
Tightly wrap the baking dish of Blueberry Cobbler with aluminum foil or plastic wrap. If you only have a few servings left, you can also transfer the leftovers into an airtight container.
Store Blueberry Cobbler in the refrigerator for 3 to 4 days.
You can also freeze the blueberry cobbler by tightly wrapping the dish with plastic wrap and then again with aluminum foil. Afterward, store the cobbler in the freezer for up to 1 month.
Can Blueberry Cobbler Sit Out?
Yes, blueberry cobbler can actually be left out for up to 24 hours. After that, I recommend storing it in the fridge to preserve it for longer to enjoy!
Blueberry Cobbler Recipe FAQs
No, cobbler is more like a fruit-filling pie without a bottom crust!
The three types of desserts are all baked treats that contain a fruit filling. The difference occurs in the topping! A crisp has a streusel-like topping that’s typically made of oats.
Similarly, a crumble also has a streusel-like topping, though it’s usually made with some type of nuts. Whereas a cobbler is made of a biscuit-type topping that’s dropped in clumps.
If the cobbler turns out mushy, the berries may have been overripened. This could add too much extra juice to the dessert, resulting in a runny, mushy cobbler.
Of course! Making the cobbler the night before will allow the blueberry filling to penetrate the topping to create a more flavorful dessert!
No, cobblers do not have a bottom crust.
Cobbler filling can be thickened by adding cornstarch or all-purpose flour a tablespoon at a time.
If the cobbler is not done in the middle, it may have been baked at the wrong temperature or not long enough. Be sure to bake it at 325 degrees F for 32 to 35 minutes or until the top is golden brown!
More Cobbler Recipes
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- Food processor
- 9×13-inch baking dish
- Large mixing bowl
- Liquid measuring cup
- 4 tablespoons salted butter
- 1 cup granulated sugar 230g
- ¼ cup light brown sugar 40g, packed
- 1 teaspoon lemon zest
- ¼ cup all-purpose flour 55g, spooned and leveled
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 ounces vanilla simple syrup
- 1 tablespoon lemon juice fresh is best
- ½ teaspoon vanilla extract
- 2 pints blueberries 800g, 1¾ pounds, 4 to 5 level cups
- A note before you begin: Be prepared to make the topping while the blueberries are baking since the topping must be added to the blueberries when they are hot. If you are not going to make the topping right away, just set the blueberries aside.)
- Preheat the oven to 375°F and grease a 9×13-inch baking pan with 4 tablespoons salted butter, slice up any remaining butter and scatter it over the bottom of the pan.4 tablespoons salted butter
- In a large bowl, whisk together the 1 cup granulated sugar, ¼ cup light brown sugar, and 1 teaspoon lemon zest to infuse the sugars with lemon flavor.1 cup granulated sugar, ¼ cup light brown sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 pints blueberries, ½ teaspoon vanilla extract
- Add in ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon salt and whisk together.
- Stir in 2 ounces vanilla simple syrup, 1 tablespoon lemon juice, and ½ teaspoon vanilla extract until a thick paste forms. Then add in the 2 pints blueberries and toss until evenly coated.
- Pour this mixture into the prepared baking dish and bake for 15 minutes.
- While the blueberries are baking, prepare the topping by adding 2 cups all-purpose flour, 1 cup granulated sugar, and 2 teaspoons baking powder to a food processor and pulse together.½ cup buttermilk
- Add the sliced ¾ cup salted butter and pulse just until the mixture is crumbly/sandy looking (do not overmix).¾ cup salted butter
- Pour in ½ cup buttermilk and 1 teaspoon vanilla extract and pulse just until the crumbs are moistened. Drop this mixture in clumps onto the hot blueberries as soon as they come out of the oven. If you allow the blueberries to cool at all, the topping will not bake properly. It is okay if there is some space between the clumps of topping.1 teaspoon vanilla extract
- Bake for 32 to 37 minutes until the top is golden brown.
- Serve right out of the oven for a saucier cobbler, or let sit for an hour to thicken up. This cobbler can be enjoyed warm or at room temperature.
- Plain simple syrup can be used in place of vanilla. Both are easy to locate in the grocery store (usually in the coffee or liquor mixers aisle). You can also make it by microwaving equal parts sugar and water until the sugar dissolves.