This Blueberry Cobbler is a wonderful way to celebrate National Blueberry Month. Fresh berries are topped with a simple biscuit-style topping for a quick, seasonal dessert that’s easy to pull together.
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If you enjoy blueberries, try my Fresh Blueberry Crisp, Cherry and Blueberry Cream Pie, Blueberry Coconut Banana Bread, or Blueberry Banana French Toast Bake for more ways to celebrate the season.
Food months and holidays give a fun reason to cook and bake, especially when they highlight produce at its peak. Blueberries are a perfect example—sweet, juicy, and in season right now.
Even if National Blueberry Month is nearly over, fresh berries will still be available for a while. This simple blueberry cobbler is fast to make and reliably delicious — a dessert you’ll want to bake again and again.
What is a Cobbler?
The names cobbler, crisp, and crumble can be confusing, but they all share a fruit base with a baked topping. A crisp or crumble usually has a streusel or oat topping, while a cobbler is topped with biscuit or dumpling-like pieces of dough. These desserts are simple, unfussy, and perfect for highlighting seasonal fruit. Cobblers can also be made savory, though we most often think of them as desserts.
Ingredients in Blueberry Cobbler
If you have fresh blueberries, you likely already have the rest of the ingredients on hand. This straightforward cobbler keeps the filling bright and the topping tender.
- Blueberries – Fresh are best, but frozen will work (see below for frozen berry tips).
- Flour – All-purpose flour is used; you can experiment with a small portion of whole wheat if desired.
- Sugar – A portion sweetens the berries and the rest goes into the biscuit topping, plus a light sprinkle on top.
- Lemon juice and zest – Adds brightness and lifts the berry flavor.
- Baking powder – Helps the biscuit topping rise. If you’re out of baking powder, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.
- Salt – Enhances overall flavor.
- Butter – Use unsalted if possible; reduce added salt if using salted butter.
- Milk – Add just enough to bring the dough together into a soft consistency.
Using Frozen Blueberries Instead of Fresh
When fresh berries are out of season or expensive, frozen blueberries are an excellent substitute. Use them straight from the freezer—no need to thaw. They may release extra juice while baking, but that makes for a saucier filling and is perfectly fine in a cobbler.
Enjoy other cobbler variations
Try these ideas next time you want a cobbler: Strawberries and Cream Skillet Cobbler, Red Velvet Cobbler, Zucchini Cobbler Bars, Coconut Peach Cobbler, Pumpkin Cobbler, or a mixed Berry Cobbler. Each uses the same easy approach of a fruit base with a simple topping.
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Blueberry Cobbler
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Ingredients
- 1 pint blueberries about 2 1/2 cups
- 1/2 cup plus 1 teaspoon flour
- 3 tablespoons plus 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 1/2 tablespoons cold unsalted butter cut into small cubes
- 1/4 cup milk
Instructions
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Preheat the oven to 375ºF.
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Combine the blueberries, 1 teaspoon flour, 2 tablespoons sugar, lemon zest, and lemon juice in a bowl. Toss to coat, then pour into an 8×8-inch baking dish.
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In another bowl, mix the remaining 1/2 cup flour with 1 tablespoon sugar, baking powder, and salt. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the milk just until the dough comes together.
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Drop teaspoonfuls of the dough over the blueberries and sprinkle the remaining 1 teaspoon sugar on top.
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Bake about 30 minutes, until the topping is golden and the filling is bubbling.
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Serve warm, optionally with ice cream.