Old Fashioned Blueberry Cobbler is awesome and simple: just buy enough blueberries to cover a pan at least an inch deep and then add super soft dough that bakes to a really crispy buttery crust on top. Especially delicious when served warm out of the oven and topped with vanilla ice cream!
If you love blueberry desserts as much as I do, you might also like Flaky Blueberry Hand Pies and Blueberry Scones.
This is a classic American dessert made with fresh blueberries. Quick & easy to prepare, blueberry cobbler is the perfect way to use up ripe fresh berries. Just like Berry Cobbler Cookies or Blueberry Crumble Cheesecake.
I always mean this as a dessert, but I somehow end up baking this blueberry cobbler for breakfast so you decide what it is for you. It's close to my heart because it's such an old-fashioned simple berry cobbler recipe that our grandmothers made for years and I want the tradition to go on.
Why this recipe works
Perfect crust: A crisp, flaky, all butter cobbler crust just can't be beat. It's golden in color, with a slight crispness on top, and soft, juice-soaked biscuityness underneath where it meets the fruit.
Blueberries are jammy, not soggy: The blueberries are perfectly jammy, and the batter bakes up with a chewy, buttery crust around the edges. It's pretty great and not soggy at all.
Ingredients and why you'll need them
Blueberry filling
- Blueberries: I used lots and lots of fresh blueberries. All classic blueberry cobblers are bursting with blueberries and you can never go over the top with them.
- Lemon juice: Lemon/orange zest or lime could be nice as well.
- Cornstarch: To thicken the blueberry mixture.
- A bit of salt, which can amplify other flavors that are already there.
- Vanilla: Vanilla extract for the win!
- Ground cinnamon: Gives a little more depth.
Crumble topping
- Flour: I always use unbleached, unbromated all-purpose flour.
- Brown sugar (packed): Traditional blueberry cobbler uses brown sugar in the dough to get that nice browning on top.
- Butter: cold and unsalted.
Plus vanilla, baking powder and baking soda
How to make Classic Blueberry Cobbler
1. Make blueberry filling and add to the baking dish
- Combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, salt, and cinnamon.
- Pour the blueberry filling evenly into the baking dish. Do not mix.
2. Make crumble topping
- In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Add the cubed cold butter to the dry ingredients. Use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract to form a slightly sticky dough.
3. Add crumble topping on top of blueberries: Spoon dollops of the crumble topping over the blueberries, leaving some gaps for the berries to peek through.
4. Bake at 350 F. until golden all over the top, with a deeper golden color around the edge and the blueberries are bubbling around the edges-between 40 minutes and an hour.
5. Sprinkle with coarse sugar once fully baked: If you want an extra touch of sweetness, sprinkle the top with coarse sugar or cinnamon sugar right after it comes out of the oven.
Tips on this recipe
- Want a cobbler with a golden, soft topping? Pour your batter or drop biscuit dough onto hot, bubbling berries, then bake at a higher temperature so it crisps up nicely while staying tender inside
- Brown the butter first will jazz up your topping for sure
- Sprinkle sugar on top before baking. But I don't know that there's much to jazz up about cobbler-biscuits are biscuits,
- Add cinnamon: Cinnamon will compliment your crumble topping.
- Always let the finished cobbler cool for 10-15 minutes before serving. It helps the filling thicken and makes for nice, gooey spoonfuls.
FAQ'S
Can I use frozen blueberries instead of fresh? Yes! Frozen blueberries work perfectly in blueberry cobbler. Just make sure to thaw them and drain any excess liquid before using them in the filling. When I used frozen blueberries and it took a solid hour to bake.
Can I use a different type of berry for the filling? Absolutely! You can use other berries like raspberries, blackberries, or strawberries, or even a mixed berry blend. Just make sure to adjust the sugar if the berries are sweeter or more tart than blueberries.
Can I make this gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use contains xanthan gum or another binding agent to help hold the topping together.
How do I know when the cobbler is done? The cobbler is done when the topping is golden brown and the filling is bubbling around the edges.
Can I add a streusel topping instead of the crumble? Yes! You can swap the crumble for a streusel topping if you prefer a different texture. Simply add some oats, nuts, or even shredded coconut to the topping for extra crunch and flavor.
How can I make the topping more cinnamon-flavored? If you love cinnamon, you can increase the amount of cinnamon in the topping to 1 teaspoon or more.
Can I serve this cobbler with something other than ice cream? Of course! While ice cream is a classic pairing, you can also serve it with whipped cream, a dollop of Greek yogurt, or even a drizzle of caramel sauce or vanilla custard for a richer dessert.
Is cobbler is better than a pie?
I'll still eat a blueberry pie - don't get me wrong but I'll be lying if I didn't wish it was a blueberry cobbler instead every time. I'm not sure if cobbler is just the natural evolution of a pie, or which one came first but I do know which one is better: blueberry cobbler!
With pies, sometimes the pie crust is so thick that it takes away from the overall enjoyment of the dish. Cobbler on the other hand has the appropriate crust to filling ratio. Or well it's biscuit on top but still. I have a feeling that a cobbler was invented by someone trying to redeem a dropped pie.
How to serve blueberry cobbler
Serve it warm, preferably with a scoop of vanilla ice cream or fresh whipped cream. That combo of chilled cream and warm berries is hard to beat.
Variations and substitutions
- Replace butter with coconut oil if you want a non buttery flavor.
- Replace brown sugar: Use maple sugar, maple syrup or hot honey
- Replace some of the milk with another liquid like fruit juice or a liqueur like bourbon or rum.
- Try a streusel topping instead of a biscuit one: although I think that's technically a crumble not a cobbler.
- Add more spice: Cobblers are forgiving-experiment with spices (a dash of cinnamon, ginger or nutmeg), citrus zest, or even a splash of vanilla in the filling or topping. Add in some other spices like cardamom, clove, and even just a hint of cayenne is good. Make it your own and enjoy every bite.
Old Fashioned Blueberry Cobbler
Ingredients
Filling
- 4 cups fresh or frozen blueberries
- ¼ cup sugar (or adjust to taste)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- pinch of salt
- ½ teaspoon ground cinnamon (optional)
Topping
- 1 cup all-purpose flour
- ½ cup brown sugar (packed)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup cold unsalted butter cubed
- ¼ cup milk
- 1 teaspoon vanilla extract
Optional Garnish
- a sprinkle of turbinado cane sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8x8 pan and set it aside.
- In a mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract, salt, and cinnamon. Stir gently to coat the blueberries evenly. Let it sit for a few minutes so the juices start to release.
- In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Add the cubed cold butter to the dry ingredients. Use a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract to form a slightly sticky dough.
- Pour the blueberry filling into a greased 8x8-inch baking dish or similar-sized dish.
- Spoon dollops of the crumble topping over the blueberries, leaving some gaps for the fruit to peek through.
- Bake for 30-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
- Let it cool for a few minutes before serving.
- If you want an extra touch of sweetness, sprinkle the top with coarse sugar or cinnamon sugar right after it comes out of the oven.
- Serve with a scoop of ice cream and enjoy!
Notes
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
- Make ahead: You can prepare the cobbler the night before! Assemble the filling and topping, cover, and refrigerate overnight. Then, bake it the next day for 30-40 minutes
- To reheat, you can pop it in the microwave or bake it in the oven at 350°F (175°C) for 10-15 minutes to warm it up.
- Freeze: If freezing before baking, assemble it in the dish, cover tightly, and freeze. When you're ready to bake, you can bake it straight from frozen, but you may need to add an extra 10-15 minutes of cook time. If freezing after baking, let it cool completely, then wrap it tightly and freeze for up to 3 months.
Carol says
I mixed blueberries with blackberries and served the entire thing with freshly whipped cream.
Olya says
Sounds absolutely delicious!!