Blueberry Cobbler: not quite a pie, not exactly a cake, but a piece of Americana worth celebrating (all by itself or with a scoop of vanilla ice cream!).
This made-from-scratch cobbler is just as easy as the ones made with cake mix and it tastes better, too. It brings pie lovers and cake lovers together with its perfect combination of sweet baked dough and summer fruit.
Need to make a romantic blueberry cobbler for two, or for an army? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
What is a cobbler?
A traditional cobbler is a dessert using fresh fruit with a biscuit-like dough that is dropped by the spoonful onto the fruit and baked. When it was invented, it’s likely that it looked like a bumpy cobble brick road, earning the name cobbler.
Can you use frozen fruit to make Blueberry Cobbler?
Sometimes, when blueberries are in season, I buy a big box and freeze them because they keep so beautifully. If you have frozen blueberries you’d like to use, you need to reduce the added liquid. Try 1 tablespoon each of lemon juice and water, or 2 tablespoons frozen concentrated orange juice if you have it. You can bake this recipe without thawing the frozen fruit, but you may need a little extra baking time if you do.
What other fruit can you make cobbler with?
Summer fruit of all kinds work well, like: cherry, peach, blackberry, marionberry, or raspberry. In the fall, an apple cobbler hits the spot, too.
How does a cobbler compare to a crisp?
Pies, crisps, buckles, cobblers, and crumbles all are made by baking fruit with some kind of dough. These desserts can vary based on the region, much like the dialect of a language. In general, crisps rely on a crumbly, streusel type topping that can contain oats, while cobblers are more biscuity. Cobblers can even be made with cake batter and cookie dough, however.
Can you add cinnamon to Blueberry Cobbler?
You can and you should. If you love cinnamon, by all means, add ½ teaspoon to the fruit, the batter, or both. Nutmeg works, too, but reduce the amount to ¼ teaspoon.
What can be substituted for orange juice in Blueberry Cobbler?
If you don’t have orange juice, you can use a mixture of lemon juice and water (2 tablespoons lemon juice to 3 tablespoons water) with a little lemon zest in place of orange juice.
Can Blueberry Cobbler be frozen?
Leavened doughs, such as the biscuit-like topping used on traditional cobblers, need to be baked before you freeze them. Freezer storage can interrupt the chemical processes that make a cobbler light and fluffy.
Does Blueberry Cobbler need to be refrigerated?
If you’re wrapping it, use plastic wrap around the cobbler first, then add a layer of foil to keep as much moisture out as possible. For short-term storage, place the covered cobbler in the refrigerator. Cooked fruit desserts should be eaten within two to three days just to be safe.
Can you make Blueberry Cobbler without sugar?
You can make sugar-free blueberry cobbler by switching out your favorite bake-able sugar substitute.
Can you make Blueberry Cobbler in a cast-iron skillet?
If you have one, you can use your favorite cast-iron skillet for this recipe, but you might want to butter the skillet before adding the fruit.
Can you make Blueberry Cobbler in a crockpot?
If oven space is an issue, you can try making this in a crockpot, but you may need to invert the batter, putting it at the bottom of the crockpot, so it can cook. Let me know how it goes!
- Drop dough onto the bottom of a 5-quart slow cooker coated with butter.
- Spoon the berry mixture over the batter.
- Cook, covered, on high until berry mixture is bubbly, 1-¾ to 2 hours.
For the filling:
- 3 cups fresh blueberries (see note 1)
- 1/3 cup orange juice
- 3 tablespoons granulated sugar
For the topping:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 pinch Salt
- 1/2 cup butter softened (see note 2)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- vanilla ice cream for serving, optional (see note 3)
- Preheat oven to 375 degrees. In a medium bowl, add blueberries, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
- In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
- Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
- Drop rounded tablespoons of batter over the blueberry mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
- Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
- Blueberries: Any combination of blueberries, blackberries, or cherries taste delicious in this cobbler. If you substitute strawberries, leave out the orange juice.
- Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
- Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be delicious.
- Yield: This recipe makes about 6 cups of cobbler, enough for 6 (1-cup) servings.
- Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
- Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.