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
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
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
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
This post was originally published here on Feb 9, 2018.
Amanda Davis
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Judy says
Buy your berries in season, spread them out on cookie sheets and freeze~ it takes about 30 minutes~then put in small biggies. DO NOT WASH THEM. A grower told me washing them dilutes the juice and who wants watered down blueberry juice?
Natalie says
I love cobbler, it’s one of my favorite desserts! This one looks amazing and so delicious ♥