Blueberry Cobbler (A Jam-Filled Dessert)
This Blueberry Cobbler combines a bubbling blueberry filling with a soft, buttery topping that bakes until golden brown. The berries become jammy as they cook, while a little lemon juice and zest help brighten the flavor without overpowering the fruit.
We tend to make this recipe during blueberry season, but it's just as welcome throughout the year when you're craving a simple fruit dessert. Served warm with a scoop of vanilla ice cream, it's the kind of dessert that disappears quickly at family dinners and summer gatherings.
If you enjoy our Gluten Free Strawberry Cobbler and Blueberry Galette, this blueberry cobbler is another easy fruit dessert I know you will love!
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Ingredients
The blueberry filling comes together quickly, and the cobbler topping is simply mixed, dropped over the fruit, and baked until golden.
See the recipe card below for the exact quantities of each ingredient.
- Fresh Blueberries: Fresh berries create a juicy filling.
- Cornstarch: Helps thicken the juices as the cobbler bakes.
- Lemon Juice and Zest: Brighten the filling and balance the sweetness.
- All-Purpose Flour: Forms the base of the cobbler topping.
- Granulated Sugar: Used in both the filling and topping.
- Cold Butter: Creates a buttery, crumbly texture in the topping.
- Heavy Cream: Helps bring the dough together and adds richness.
- Egg: Gives the topping structure as it bakes.
- Vanilla Extract: Adds a little warmth and rounds out the flavor.
To make this easy blueberry cobbler recipe, you'll need measuring cups and spoons, a mixing bowl, 1.5-Quart baking dish, and pastry cutter (two forks work well, too).
Variations
- Mixed Berries: Add blackberries, raspberries, or strawberries along with the blueberries.
- Warm Spice: A pinch of cinnamon works well if you enjoy a little extra warmth.
- Extra Crunch: Sprinkle coarse sugar over the topping before baking.
- Different Fruit: This same topping works well with peaches, cherries, or mixed berries.
How to Make Blueberry Cobbler
The blueberry filling comes together quickly, and the cobbler topping is simply mixed, dropped over the fruit, and baked until golden.
Preheat oven to 375F and prepare a 1.5-quart oval baking dish with non-stick spray.
In a large mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Transfer to baking dish and set aside.
In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Add cold butter and mix with two forks or a pastry cutter. Set aside.
In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour into flour mixture (note: it will be a little sticky).
Make about 5-6 "stones" with the topping and place them on top of the blueberry filling mixture in the baking dish.
If desired, sprinkle ½ tablespoon extra sugar on top of the batter.
Bake about 25-28 minutes, or until the topping starts to turn golden brown.
Cool slightly to allow it to thicken, then serve warm.
Hint: Using fresh lemon juice and zest makes a noticeable difference in the filling to bottled.
Recipe Tips
- Keep the Butter Cold: Cold butter helps create a tender topping with plenty of texture.
- Don't Overmix: Stir the topping just until combined.
- Let It Rest: A few minutes of cooling time allows the filling to thicken before serving.
- Serve Warm: One of our favorite ways to enjoy this cobbler is with vanilla ice cream melting into the warm berries.
If you're looking for another easy dessert for summer gatherings, our Strawberry Pretzel Salad is always a favorite.
More Desserts
Storage Instructions
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Freezer: Freeze tightly covered for up to 2 months.
- Reheating: Warm individual portions in the microwave or reheat the baking dish in the oven.
- Serving: This cobbler is delicious warm, room temperature, or cold straight from the fridge.
Serving Suggestions
- More Blueberry Desserts: Blueberry Tart, Coffee Cake, Blueberry and Lemon Scones, Galette, and Lemon and Blueberry Cookies.
Blueberry Cobbler Recipe FAQs
We've made this with frozen blueberries before. There's no need to that them first, but the filling may need a few extra minutes in the oven.
Usually it just needs a little more cooling time. Though it's hard to wait to dig in, the filling continues to thicken as it rests.
Not at all. Two forks or your hands work just as well for cutting the butter into the flour mixture.
You can. We often bake it earlier in the day and warm it slightly before serving.
You can, although the topping won't be quite as rich. Whole milk is the best substitute we've found.
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Blueberry Cobbler
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- 1.5-Quart Oval Baking Dish
- Pastry Cutter
Ingredients
FILLING:
- 6 cups blueberries fresh, washed and lightly dried (about 1lb 14oz)
- 2 tablespoon granulated white sugar about 25 grams
- 1 ½ tablespoon cornstarch
- 1 ½ tablespoon lemon juice and zest freshly squeezed
TOPPING:
- 156.25 grams all-purpose flour about 1 ¼ cups
- 75 grams granulated white sugar about 6 tbsp
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ stick butter unsalted, cold (about 6 tbsp)
- 2 tablespoon heavy cream
- 1 large egg
- ½ tablespoon pure vanilla extract
Instructions
- Preheat oven to 375F and prepare a 1.5-quart oval baking dish with non-stick spray.
- In a large mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Transfer to baking dish and set aside.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Add cold butter and mix with two forks or a pastry cutter. Set aside.
- In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour into flour mixture (note: it will be a little sticky).
- Make about 5-6 "stones" with the topping and place them on top of the blueberry filling mixture in the baking dish.
- If desired, sprinkle ½ tablespoon extra sugar on top of the batter.
- Bake about 25-28 minutes, or until the topping starts to turn golden brown.
- Cool slightly to allow it to thicken, then serve warm.
Notes
- Keep the Butter Cold: Cold butter helps create a tender topping with plenty of texture.
- Don't Overmix: Stir the topping just until combined.
- Let It Rest: A few minutes of cooling time allows the filling to thicken before serving.
- Serve Warm: One of our favorite ways to enjoy this cobbler is with vanilla ice cream melting into the warm berries.
- Fresh Lemon Juice: It really makes a noticeable difference in the filling versus bottled.
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Freezer: Freeze tightly covered for up to 2 months.
- Reheating: Warm individual portions in the microwave or reheat the baking dish in the oven.
- Serving: This cobbler is delicious warm, room temperature, or cold straight from the fridge.
Nutrition
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