Blueberry Cobbler

Our Blueberry Cobbler recipe is packed with fresh, ripe blueberries and topped with a crisp, biscuit layer. The topping is spiced with a secret ingredient to bring out the flavor of the blueberries. It’s wonderful as a dessert served with vanilla ice cream or whipped cream!

 

Blueberry cobbler is typically served as a dessert, though some enjoy it with a cup of coffee or tea. It makes an indulgent breakfast, similar to our delicious Blueberry Breakfast Cake.

Blueberry Cobbler

This classic fruit cobbler (like our famous crockpot apple cobbler) is a dessert recipe everyone will love. 

RELATED: you might also like this recipe – Rhubarb Crisp

We’ve included Saigon cinnamon in both the filling and the dough. This really brings out the blueberry flavor! We only use a small amount, so that the flavor of cinnamon doesn’t take over. Saigon cinnamon is a little stronger in aroma and flavor than common ground cinnamon.

Blueberry season runs from April through October. While these are the best months to buy blueberries, they are available fresh and frozen year round in most grocery stores. If you can’t find fresh ones, you can substitute the same amount of frozen blueberries.

Ingredients for Blueberry Cobbler

Biscuit Topping

• 1 cup all-purpose flour
• 1 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon Saigon cinnamon 
• 1/4 cup unsalted butter, cubed and chilled
• 1 large egg
• 1/4 cup milk

Blueberry Cobbler Filling

• 6 cups fresh or frozen, unsweetened blueberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon Saigon cinnamon
• 1/2 tablespoon Demerara sugar (or other coarse sugar)

Toppings

• 1 recipe Vanilla Whipped Cream, optional
• 1 recipe No-Churn Vanilla Ice Cream, optional

Helpful Kitchen Tools

• measuring spoons and cups
• 9 x 9-inch heat safe baking pan
• colander
• pastry cutter
• mixing bowls
• baking spatula

(Print this recipe below)

Make the Biscuit Topping:

In a large bowl, stir together flour, 2 tablespoons sugar, baking powder, salt and 1/2 teaspoon Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until mixture looks like course crumbs. Set aside.

In a medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined.

Make the Blueberry Cobbler filling:

In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, 1/4 teaspoon Saigon cinnamon, and cornstarch. Cook until the blueberry release their juices, stirring continuously. The mixture should be bubbly.

Transfer filling to a 9 x 9 inch baking dish. Using a large spoon, drop the biscuit dough in 5-6 mounds on top of the hot filling. Sprinkle 1/2 tablespoon Demerara sugar over the top of the biscuits.

Bake in preheated oven for 20 to 25 minutes or until biscuit topping is golden brown. When done, allow to cool in pan on a wire rack or trivet for 1 hour. The will allow the filling to thicken.

Serve warm with vanilla ice cream.

Topping this Blueberry Cobbler with a big scoop of vanilla ice cream or fresh whipped cream is a must. The combination of cold vanilla ice cream and warm Blueberry Cobbler is a comforting, classic summer dessert favorite.

I love making this cobbler with fresh blueberries, especially after going blueberry picking and I have a lot on hand. Try different berries as well; blackberries or raspberries would make a delicious variation.

I know you will love this Blueberry Cobbler recipe!

Want more amazing blueberry recipes? Don’t miss our Lemon Blueberry Galette. Filled with delicious blueberries, this galette is an easy version of a classic blueberry pie! The blueberry goodness doesn’t stop there.

More Blueberry Recipes

We have so many blueberry-filled recipes here including some of our favorites:

• Blueberry Hand Pies
• No-Bake Blueberry Cheesecake
• Lemon Blueberry Trifle
•  Blueberry Upside Down Cake
• Blueberry Lush

Blueberry Cobbler

This Blueberry Cobbler has fresh, ripe blueberries with a crisp, biscuit on top. It’s wonderful on it’s own or served with vanilla ice cream or whipped cream!

5 from 5 votes

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Course: Desserts

Cuisine: American

Servings: 12

1 hour hr

Calories: 334

Author: Amanda Davis

Ingredients

Biscuit Topping:

• ▢ 1 cup all-purpose flour
• ▢ 1 tablespoons granulated sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon Kosher salt
• ▢ ½ teaspoon Saigon cinnamon I suggest Saigon cinnamon because it’s more fragrant than Ceylon cinnamon
• ▢ ¼ cup unsalted butter cubed and chilled
• ▢ 1 large egg
• ▢ ¼ cup milk
• ▢ ½ tablespoon Demerara sugar or other coarse sugar

Blueberry Cobbler Filling:

• ▢ 6 cups blueberries fresh or frozen
• ▢ 1 cup granulated sugar
• ▢ 2 tablespoons cornstarch
• ▢ ¼ teaspoon Saigon cinnamon

Toppings:

• ▢ 1 Vanilla Whipped Cream optional
• ▢ 1 No-Churn Vanilla Ice Cream optional

Before You Begin

Calorie count includes 1/2 cup vanilla ice cream for one serving.

Instructions

• Preheat oven to 400 degrees F.
• For Biscuit Topping:
• In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt and 1/2 tsp. Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until mixture looks like course crumbs. Set aside.
• In a small-medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined.
• For Blueberry Cobbler filling:
• In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, 1/4 tsp. Saigon cinnamon, and cornstarch. Cook until the blueberry release their juices, stir continuously. The mixture should be bubbly.
• Transfer filling to a 2 quart (9 x 9 inch baking dish) and using a large spoon, drop the biscuit dough in 5-6 mounds on top of the hot filling. Sprinkle 1/2 tablespoon Demerara sugar over the top of the biscuits.
• Bake 20 to 25 minutes (25 minutes always works for me!) or until the top of the biscuit topping is golden brown. When it’s done, allow to cool in pan on a wire rack or trivet for 1 hour (to allow the filling to thicken). Serve with Vanilla Whipped Cream and/or No-Churn Vanilla Ice Cream. Enjoy!

Nutrition

Serving: 1slice | Calories: 334cal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 256mg | Potassium: 262mg | Fiber: 2g | Sugar: 39g | Vitamin A: 465IU | Vitamin C: 7.6mg | Calcium: 121mg | Iron: 0.8mg

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This post was originally published here on Feb 9, 2018.