Incredibly delicious Blueberry Cobbler is loaded with juicy, sweet blueberries and topped with a cinnamon sugar biscuit crust. This dessert is surprisingly easy to make and irresistible served warm with a scoop of vanilla ice cream!
Blueberry cobbler is definitely one of the easiest dessert recipes I’ve ever made! The whole thing can be thrown together in less than 10 minutes. And let me tell you, this is a major family favorite. It tastes amazing and didn’t even last a full day in the Lee household!
If that’s not reason enough to make this quintessential summer dessert, let me entice you a little further. It’s bright, flavorful, much easier to make than homemade blueberry pie and absolutely amazing topped with a scoop of vanilla ice cream.
Blueberry cobbler is perfect to serve to your family and friends for 4th of July or any summer gathering. A recipe I’ll definitely be making again and again.
what is a cobbler?
I always get a little confused about the difference between cobblers, crumbles, and crisps (like apple crisp). They’re all very similar – kind of like pie, but with different crusts.
Cobblers usually have a sweet biscuit or cake-like topping, crumbles (like my blackberry crumble) have an oat-less crumb topping and a crisp has a loose mixture of sugar, flour, and oats. Often, the names for the desserts are used interchangeably with one another, but cobbler almost always has the biscuit topping. I personally love cobblers, crumbles, and crisps even more than pie, and they’re so much easier to make!
This warm fruit cobbler recipe is comprised of two main parts, the blueberry filling and the biscuit-like topping. Super quick and easy to make both!
See the recipe card at the end of the post for a full list of what you’ll need.
- Blueberry filling. The filling is a mix of blueberries, cornstarch and lemon juice. Of course, the blueberries are the star of the show! The lemon juice brightens the flavor of the blueberries and the cornstarch helps to thicken the filling.
- Biscuit topping. The crust is a mix of flour, sugar, baking powder, nutmeg, salt, oil, vanilla and egg whites. Once you dollop the dough over the blueberry mixture, sprinkle a mix of cinnamon and sugar over the top. These ingredients bake over the juicy blueberries and create total magic. SO GOOD!
using frozen or canned blueberries
Fresh blueberries will yield the best results, however frozen blueberries will work in a pinch. Do not thaw the fruit before baking, as this will add too much water to the mix. Keep in mind, frozen blueberries will produce a more liquid-y layer. You may need to add about 15 minutes more to the cook time. If the topping starts to brown too soon, gently cover with foil (don’t seal the foil, just lay it over top).
Skip the canned blueberry fillings sold in grocery stores and make the fruit layer yourself. Trust me, it’s so much more delicious!
how to make this recipe
The crust is easy to make and the fruit part is a mix of just 3 ingredients. SO simple, yet so satisfying. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
- Make the filling. Start by adding the blueberries, cornstarch, and lemon juice to a medium bowl and toss gently to combine. Let this mixture sit while you prepare the topping.
- Make the crust. In a separate large bowl, whisk together the dry ingredients for the crust. Make a well in the center of the bowl; set aside. In a small bowl, stir together the oil, vanilla and egg whites. Add this liquid mixture to the well in the bowl with the dry ingredients and stir wet ingredients with the dry ingredients until just combined.
- Bake. Spray a 9-inch pie dish with nonstick cooking spray and transfer the filling to the dish. Then, drop dollops of batter, evenly, over the blueberries. Sprinkle the cinnamon/sugar mixture over the top and bake for about 40 minutes. You’ll know the cobbler is done when the juices are bubbling around the edges and the topping is golden brown.
- Serve. Once fully cooked, allow the cobbler to cool for at least 15 minutes. The longer it cools and firms up, the better the consistency when spooning out to serve. Pair with some whipped cream or whipped topping, or a scoop of vanilla ice cream. Yes, please!!
A juicy, warm blueberry cobbler is amazing on its own, but topped with vanilla ice cream, whipped cream, or even crème fraîche, this cobbler becomes a dinner party-worthy dessert. And cold cobbler is a wonderful, slightly indulgent breakfast as a topping for your morning yogurt. Yum!
I’ve even used it as a topping for buttermilk waffles. It was just as scrumptious as what you might imagine!
Even though the blueberries in this blueberry cobbler are incredible, feel free to use equal parts of your favorite fruits to add in or use instead. Try cherries, blackberries, raspberries, strawberries, peaches, plums, nectarines, and the list goes on.
You can also add some chopped nuts to the topping, if you’d like.
Cooked fruit desserts usually last just 2-3 days. If you are going to eat the cobbler within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. After 24 hours, cover it and place it in the fridge. Alternatively, you can refrigerate it in an airtight container.
To freeze: Wrap the cobbler in plastic wrap and then wrap in foil to keep moisture out and place it in the freezer for up to 1 month. When you’re ready to enjoy, thaw and reheat using one of the methods below.
- To reheat in the microwave. Scoop out an individual portion and place in a microwave safe bowl. Cover and reheat for 30-45 seconds or until it is heated through.
- To reheat in the oven. Remove from the fridge and allow it to come to room temperature. Cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.
Blueberry cobbler makes the perfect summer dessert for dinner parties, BBQs, and celebrations or an easy weeknight treat. It’s delicious on its own, but it’s over-the-top wonderful, paired with a scoop of vanilla ice cream!
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 4 cups fresh blueberries , (see post for instructions for using frozen blueberries)
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 tablespoon oil (any variety works)
- 1/2 teaspoon vanilla
- 2 egg whites
- 1 teaspoon cinnamon
- 2 teaspoon sugar
- Preheat the oven to 350ºF. and spray a 9" round baking dish or pie plate with cooking spray. Set aside.
- Toss the blueberries, corn starch and lemon juice together in a mixing bowl; set aside.
- In a separate mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. Form a well in the center of the bowl.
- In small bowl, stir together the oil, vanilla, and egg whites until fully combined.
- Add the egg white mixture to the well you created in the flour mixture. Stir the wet ingredients into the dry ingredients until just moist; set aside.
- Pour the berry mixture into the pie plate. Then, drop the dough by spoonfuls evenly onto the blueberry mixture to cover evenly.
- Combine the additional 2 teaspoons sugar and 1 teaspoon cinnamon to form cinnamon sugar. Sprinkle evenly over the top of the pie dish.
- Bake for 40-45 minutes or until the blueberries are bubbling and the topping is golden.
- Once baked, allow the cobbler to cool on a wire cooling rack for about 15 minutes before enjoying. The longer it cools and firms up, the better the consistency when spooning out to serve. Pair with a scoop of vanilla ice cream or a dollop of whipped cream!
- Store leftover cobbler, covered or in an airtight container, in the refrigerator for up to 2-3 days.
- To reheat in the microwave, scoop out an individual portion and place in a microwave safe bowl. Cover and reheat for 30-45 seconds or until cobbler is heated through.
- To reheat in the oven, remove the cobbler from the fridge and allow it to come to room temperature. Cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.
- See post for freezing options.