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It only takes 10 minutes to prep this easy Blueberry Cobbler recipe and pop it in the oven. Start with plenty of fresh blueberries, add a delicious from-scratch topping, and bake until golden brown. Bonus points if you add a scoop of ice cream!
This Blueberry Cobbler is easy to make (just 10 minutes prep!) and so delicious to eat, especially with a scoop of cold ice cream atop a scoop of warm cobbler.
Some cobbler recipes rely on cake mix for the topping, but this from-scratch topping is just as easy to make. It’s buttery, delicious, and so perfect baked until golden brown with bubbly fruit beneath.
It’s the perfect dessert to enjoy when blueberries are in peak season or anytime you are craving a spoonful of summer.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- 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.
Step-by-step instructions
- 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.
Recipe tips and variations
- 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.
Recipe FAQs
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 cobblestone road, earning the name “cobbler.”
Yes! Just thaw frozen blueberries overnight in the refrigerator and proceed as directed.
Absolutely! Substitute 3 cups of blueberries or raspberries (or a mix of different berries) and proceed with the recipe as directed. Or, use 3 cups pitted cherries or 4 cups (3 pounds) fresh peaches, peeled, pitted, and sliced. You can also make a Strawberry Cobbler with 2 pounds of hulled strawberries (omit the orange juice).
You definitely don’t need an official scoop to drop cobbler topping. The scoop I use holds 1 tablespoon, so feel free to substitute your nearest measuring spoon. I just love the easy-release and portion-size simplicity of the scoop (you can find them on Amazon for about $16).
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Blueberry Cobbler
Ingredients
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)
Instructions
- 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.
Notes
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Awesome! My Dad ate his in 2 days haha
Hi Amanda! Thanks so much for sharing this! I love it! – Meggan
I used a tbsp of lemon juice with water instead of OJ. It was a very tasty cobbler. Well worth making and surprisingly light and airy.
Thanks Doug! – Meggan
I like this recipe! Will be trying it with apples and strawberries next.Thank You!