Blueberry Cobbler

Blueberry Cobbler – easy recipe – comforting fresh fruit dessert. Juicy, syrupy blueberries and sweet peaches under a soft, cake-like golden crust.

This Blueberry Cobbler with fresh summer berries, stone fruit and a lightly sweet cake topping is a love letter to summer. The simple decadence is delightful.

A generous scoop of vanilla ice cream makes this rustic dessert a favorite on the blog and the best blueberry cobbler recipe you’ll find.

What I love about this recipe:

1.  Versatile! Use all blueberries or sub nectarines if peaches aren’t available.
2. This is an easy dessert with fresh berries. Assembles quickly —  is always a hit.
3. Delicious cobbler from simple ingredients. Perfect for any summer gatherings.
4. One of the best recipes around during blueberry season and a family favorite.

Blueberry Cobbler ingredients:

• Blueberries:  – fresh or frozen (thaw completely and blot dry with paper towel)
• Sugar: granulated sugar adds sweetness and creates syrupy, juicy blueberry filling.
• Lemon zest: fresh citrus elevates the flavor.
• Butter: keeps everything from sticking to the pan and adds tons of flavor!
• Cobbler batter: all purpose flour, sugar, baking powder, a pinch of salt, vanilla extract, cinnamon and milk come together to form a soft, cake-like old fashioned topping.

How to make Blueberry Cobbler:

Preheat the oven to 375°. Slice cold butter and add to a 9×13 baking dish. While the oven preheats, place the dish in the oven to melt the butter then take it out as soon as it’s melted.

Pit and dice peaches (leave skin on) into 1″ pieces. Add to a medium bowl with blueberries, sugar, lemon zest and mint. Stir and set aside.

In a separate bowl, whisk flour, sugar, baking powder, cinnamon and salt together. Add milk and vanilla to the dry ingredients. Stir just until combined.

Transfer the blueberry mixture to the butter-lined baking dish then add batter on top of the blueberries leaving some of the fruit exposed.

Bake at 375 for 30 minutes or until golden brown and bubbly.

Remove from the oven. Serve warm to room temperature with ice cream or whipped topping.

Subs and variations to this recipe:

1. Use all blueberries. Leave out the peaches and use 4 cups blueberries.
2. If you normally buy unsalted butter — use it. You won’t notice the difference.
3. Use frozen blueberries (thaw and pat dry with paper towel ) for easy blueberry cobbler year-round.
4. Optional: add a sprinkle of coarse sugar over the batter before baking.

Frequently asked questions:

• What’s the difference between blueberry pie and blueberry cobbler? Blueberries are encased in a pastry or pie crust for blueberry pie. Cobbler doesn’t have a bottom crust, is more free-form and has a cake-like topping.
• Why add lemon juice? To enhance the flavor and add a bright citrus taste that compliments the blueberries.
• What’s the difference between blueberry cobbler and crisp? Cobbler has a cake like topping. Crisp has a crumbly streusel topping – usually involving oats.
• What’s the best thickener for blueberry cobbler? All purpose flour works best. An equal amount of cornstarch can also be used instead.

How to store and reheat leftover Blueberry Cobbler?

This cobbler is at its best fresh-baked. If you have leftovers, store in an airtight container in the fridge for 3-4 days.

To reheat, cover and microwave for a few seconds until just warm.

More easy fruit desserts:

Skillet Berry Crisp (GRILL or BAKE)

Apple Cobbler

Mixed Berry Galette

Full details for this homemade Blueberry Cobbler recipe in the printable recipe card below. Enjoy!

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