“Magic” Blueberry Cobbler

This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.

Blueberry Cobbler

Here’s an easy blueberry dessert that always hits the spot: this magical blueberry cobbler! This recipe is an old family favorite. Growing up, my mom served it all the time in the summer. Here we’re sharing her recipe…with a magic trick that’s fun every time! Throw fresh blueberries on top of the blueberry batter and throw it in the oven. As the cobbler bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Get ready to be amazed by this simple kitchen trick!

Ingredients in blueberry cobbler (only 6!)

This blueberry cobbler recipe is so delicious and it only uses 6 ingredients! You’ll be amazed at how the blueberries sink from the top of the dough to the bottom. A crust appears and forms neatly over the top. This recipe is handy because the batter uses ingredients you’ll likely already have on hand. All you need to find is ripe blueberries! Here are the ingredients you need for this tasty summer dessert (plus salt):

  • Fresh blueberries
  • Flour
  • Sugar
  • Baking powder
  • Milk
  • Butter
Blueberry cobbler

How do the blueberries sink to the bottom?

In this recipe, you’ll mix up the simple batter and place the fresh blueberries on top of it before placing it in the oven. How do they end up on the bottom? The blueberries are more dense than the batter. So during the 1 hour that the blueberry cobbler bakes, they’ll settle to the bottom. A beautiful golden brown crust of the batter forms on top!

When we made this, we turned on the oven light and watched the berries. At 20 minutes, the blueberries were still on the top. But as luck would have it, after another 40 minutes a lovely golden crust had formed over the top of the blueberry cobbler. It worked! We pulled it from the oven and served it warm with melty vanilla ice cream. As I watched my son and his friends smear the blue goo all over their charming faces, I was convinced: this blueberry cobbler is now my family’s tradition, too.

How to make blueberry cobbler

How to serve blueberry cobbler

This blueberry cobbler is fantastic on its own, but it’s even better with a topping! Here are a few ideas to take this cobbler from good to great:


More blueberry recipes

If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:

This blueberry cobbler recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use coconut oil and almond milk.

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Blueberry Cobbler

“Magic” Blueberry Cobbler

1 Star2 Stars3 Stars4 Stars5 Stars (74 votes, average: 3.88 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x


This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.


  • 1 cup all purpose flour
  • 3/4 cup granulated sugar
  • 2 1/4 teaspoon baking powder
  • 1/4 + 1/8 teaspoon kosher salt
  • 1 cup milk (or oat or almond milk)
  • 3 tablespoons butter (or vegan butter or coconut oil)
  • 1 pint blueberries


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine the flour, sugar, baking powder and kosher salt; stir in the milk and mix batter until smooth.
  3. In a 1 or 1 1/2 quart casserole-type baking dish, add the butter and place the dish in the preheated oven for a minute or two until the butter is melted. Pour the batter into the baking dish, and sprinkle the blueberries on top.
  4. Bake for 45 to 60 minutes, until lightly browned. As the cobbler bakes, the blueberries settle to the bottom and the cobbler forms on top.
  5. Cut individual pieces and serve with vanilla ice cream, whipped cream, or yogurt whipped cream.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Blueberry Cobbler, Easy Blueberry Cobbler, Blueberry Desserts, Blueberry Recipes, Summer Dessert Recipes

More fruit desserts

Love fruit desserts? Us too. Here are some more favorites to try:

Easy blueberry cobbler

Last updated: June 2020

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    September 8, 2013 at 9:19 pm

    Loving this classic. Cobblers are the best!

  • Reply
    September 8, 2013 at 9:54 pm

    Oh I needed this post today! I just had 3 falls in a row today. So not fun and so not the way I wanted the day to go! Thanks for reminding to try again! Who knows maybe I get something even better the next time!

    Oh and the pie is gorgeous. Moms have the best recipes!

    • Reply
      September 8, 2013 at 10:18 pm

      We batted 1 for 3 yesterday as well… :) Not everything edible is blog-worthy :)

    • Reply
      September 19, 2013 at 9:49 am

      Thanks, Tieghan! Glad to hear we are not alone :)

  • Reply
    Wendy B.
    September 8, 2013 at 10:14 pm

    Yep, that’s a classic cobbler! The Southerners I grew up among would likely use a good bit more butter, but that’s the real deal. It works the same way with about three cups of peaches. :)

    • Reply
      September 8, 2013 at 10:18 pm

      Haha! Perhaps each state you move north you lose a tablespoon of butter (since this adaptation arrives via a family friend in Minnesota). It would be great with peaches!

      • Reply
        July 8, 2020 at 6:44 pm

        Mine totally didn’t work. Blueberries were still on top. I don’t know what I did wrong??🙂

        • Reply
          Sonja Overhiser
          July 9, 2020 at 5:23 pm

          Thanks for letting us know! The top will still have some blueberries at the top especially in the center, but there should be a nice crust around the edge. Did you happen to snap a photo? We can chat via email. Thanks!

  • Reply
    Erica Lea | Buttered Side Up
    September 8, 2013 at 11:37 pm

    This looks amazing – I thought it was a pie at first glance. :) Do you think this would work with other berries? And thanks for the inspiration to not give up on a recipe too soon. :)

  • Reply
    September 9, 2013 at 4:45 am

    Oh, this was definitely worth the wait! Such a lovely jammy pile of fruit at the bottom and that lovely looking crust on top. Cobbler perfection!

  • Reply
    September 9, 2013 at 5:27 am

    Do you think you could substitute soy milk for the regular milk?

    • Reply
      September 19, 2013 at 9:49 am

      We have never tried it with soy milk! You could give it a try and see what happens?

  • Reply
    September 9, 2013 at 12:08 pm

    looks Amazing!

  • Reply
    Chelsea @ BigBitesLittleBudget
    September 9, 2013 at 2:54 pm

    Oh that is beautiful! Cooking has a way of teaching us things that we need to learn. Failing gracefully is a great example. I made a peach crisp yesterday that was just divine. I bet this cobbler would also be delicious with peaches!

    • Reply
      September 19, 2013 at 9:47 am

      Thanks, Chelsea! Couldn’t agree more :)

  • Reply
    September 11, 2013 at 8:23 pm

    Made this tonight with some fresh blueberries. It doesn’t even need ice cream. My one year old and three year old loved sprinkling the blueberries and then discovering they disappeared upon baking.

    • Reply
      September 12, 2013 at 1:04 pm

      So glad you enjoyed it!

  • Reply
    Vanessa Natasha B.
    November 3, 2013 at 4:12 am

    Oh, this is such a beautiful post! The minute I saw the cobbler pop up on my screen… I had to make this! It’s brought back the memories of baking this as a child with my grandmother and this recipe was spot on, and much easier to make than I anticipated. Thank you for the inspiration to cook and when all fails… just keep trying! P.S – A cherry variation of this would divine too!

    • Reply
      November 3, 2013 at 6:08 pm

      So glad you enjoyed it! Yes, the recipe does have a kind of nostalgic feel, doesn’t it? A cherry version is an excellent idea – I’ve never thought of that!

  • Reply
    February 21, 2016 at 11:43 pm

    I made this dish vegan for a friend’s dinner by subbing coconut oil for butter and almond milk for milk. It turned out pretty good, and seemed to be a big hit (there wasn’t much left at the end). I think I’ll add some lemon juice with the blueberries and a little more sugar next time as it needed a little something, but it still came together nicely!

  • Reply
    Katie @ Whole Nourishment
    July 13, 2017 at 3:45 am

    Yummo! Despite reading your backstory and directions, I *still* pulled the cobbler at 50 minutes even though the blueberries hadn’t sunk to the bottom. My convection oven cooks very hot, so I was afraid the crust would dry out. It didn’t though, and the cobbler was amazing. With the batter and blueberries mingled together, it actually reminds me of another cobbler/cake I make. This gets 5 stars no matter what ends up on top. ;-)

    • Reply
      July 26, 2017 at 5:11 pm

      Haha! So was there a cobbler on top at all, or all mingled together? Either way, I’m so glad you tried this! It’s a summer staple at my mom’s house.

      • Reply
        Katie @ Whole Nourishment
        August 3, 2017 at 4:01 pm

        No, the cobbler didn’t end up on top at all really. The blueberries and juice sank down so there were places the cobbler was raised and closer to the top. I used whole spelt flour and almond milk. Maybe these changes made the difference, esp the flour since I couldn’t measure by weight in this case? Either way I’ll make it again!

        • Reply
          August 3, 2017 at 10:04 pm

          Oh interesting! Hmmm, maybe those subs made a difference? Either way, it can be touchy. But it doesn’t really matter, since it tastes delicious either way! :)

  • Reply
    July 2, 2020 at 4:56 pm

    Can I use frozen berries?

    • Reply
      Alex Overhiser
      July 2, 2020 at 9:42 pm

      We haven’t tried it, but we think it’d be better to stick with fresh for this one.

    • Reply
      Carolyn Christensen
      July 4, 2020 at 1:25 pm

      I tried this with 1:1 gluten free flour and it didn’t work. Still tasted delicious though! Must be something about the real flour!

      • Reply
        Alex Overhiser
        July 5, 2020 at 8:18 pm

        Thanks for the comment! Sorry it didn’t quite work :)

      • Reply
        Martha Page
        July 14, 2020 at 3:25 pm

        Same, but it was still delicious. Just didn’t have that brown effect that I was craving.

  • Reply
    August 23, 2020 at 7:38 pm

    Have you ever tried making this with almond flour? Trying to make it keto friendly.

    • Reply
      Alex Overhiser
      August 24, 2020 at 10:18 am

      We haven’t tried that! I’m not sure if it would work…

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