Blueberry Cobbler is the ultimate summer dessert! Blueberries are dressed up with sugar and lemon zest and are topped with the best sweet cakey topping. It’s a fruity, warm, and comforting dessert that’s best when served with a big dollop of vanilla ice cream on a sunny day!
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Sometimes, the key to a good dessert (and most things in life) is to keep it simple! This beautiful berry dessert recipe is hassle free, features inexpensive ingredients, and has no unnecessary frills. It’s a classic, tried and true recipe that always makes my whole family smile – especially when I serve it with vanilla ice cream!
This classic cobbler features sweet, juicy blueberries baked beneath dollops of cakey batter until golden. Blueberries do most of the work here by infusing the batter with sweet juices to create the best fruity flavor throughout the dish. A touch of lemon zest and cinnamon makes it even more flavorful.
I absolutely love adding a soft topping on a cobbler versus a crunchy or biscuit-like one. Soft, cake-like topping has such a pleasant texture when combined with juicy blueberries. The topping becomes moist on the bottom, where it’s infused with blueberries, and still has a mild sweet crunch over the top. It’s the best of both worlds!
Blueberries – Fresh blueberries are preferred, but frozen can certainly be used in a pinch. More info on that below in my FAQ section! Oh, and if you have any leftover blueberries, use them to make some Homemade Blueberry Syrup and thank me later.
Lemon – Lemon zest adds the most delightful fresh, tangy flavor to the blueberries to help balance all of the sweetness.
Sugar – You’ll need white granulated sugar in both the blueberry mixture and the batter.
Milk – I prefer using whole milk in my batter for the best consistency.
Vanilla – For the best flavor, use pure vanilla extract, not imitation.
Butter – Unsalted melted butter is one of the key ingredients in making the batter so good!
See recipe card for complete information on ingredients and quantities.
How to Make Blueberry Cobbler
Prepare – Wash blueberries first with water. Let them dry a little on a towel or paper towel.
Make the blueberry mixture – Combine the blueberries with sugar, lemon, zest, and flour in a bowl. Mix everything together well, then spread it all evenly in a baking dish that’s been prepared with cold butter (1).
Make the batter – Whisk together the egg, milk, sugar, vanilla, and melted butter until smooth. Then, whisk in the flour, baking powder, cinnamon, and salt until incorporated (2).
Let it stand – Let the batter stand for 10 minutes before adding it to the blueberries.
Top the berries with batter – Drop small spoonfuls of batter all over the blueberries (3). Make sure that there are even amounts throughout (4).
Bake – Bake for 30-35 minutes at 375°F until the top is beautifully golden brown.
Yes! And there’s no need to defrost them, either. To prepare the frozen berries, simply smack the bag on the counter a few times to break up any that have been stuck together. Mix the frozen blueberries just like you would fresh ones and bake the very same way.
The best way to store blueberry cobbler is in an airtight container in the fridge. If your baking dish doesn’t have a lid, simply wrap the top of it tightly with plastic wrap to stay fresh. Properly stored, blueberry cobbler will last for 4-5 days. It’s best reheated in the microwave for 30 seconds at a time until warmed through, then it’ll be good as new!
Yes, it can sit at room temperature for about 24 hours. However, it’ll stay fresh much longer when kept in the fridge! Either way you choose to store it, be sure to keep it in an airtight container or wrapped with plastic wrap.
Lemon zest helps to balance out all of the sweet flavors from the berries and cakey batter with a natural tangy note.
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Blueberry Cobbler Recipe
- 5 cups blueberries (about 28 oz)
- 1 lemon – zest only
- 1/3 cup white granulated sugar
- 3 tbsp all purpose flour
- 1 egg
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
- 1 cup all purpose flour
- 3/4 cup white granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Preheat oven to 375°. Grease a 9×13 casserole dish with cold butter, rubbing it all over the bottom and up the sides.
- Whisk egg, milk, white granulated sugar, vanilla extract, and melted butter together until smooth.
- Add flour, baking powder, cinnamon, and salt and whisk until completely incorporated.
- Let the batter stand for about 10 minutes before adding it to the blueberries.
- Wash blueberries first and let them dry a little on a towel.
- Combine blueberries with sugar, lemon, zest, and flour in a bowl. Mix it well and then spread it all evenly in the prepared baking dish.
- Drop small spoonfuls of batter all over the blueberries, make sure that there are even amounts throughout.
- Bake for 30-35 minutes, until the top is beautifully golden-brown.