This post may include affiliate links; for details, see our disclosure policy.

This classic blueberry cobbler recipe is an easy family favorite! The golden sweet topping layered over juicy berries is pure bliss.

Blueberry cobbler recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Here’s a dessert that spells summer for us: blueberry cobbler. This one is everything you need in a sweet treat: the fruit layer bursts forth with pure berry juiciness. The topping is cakey and fluffy, just sweet enough and baked to golden perfection. This is the blueberry cobbler recipe you need! It’s steeped in tradition for us, with loads of barbecues and cookouts and 4th of July celebrations under its belt. Every time we serve it, people ask for the recipe! Love cobbler? Also try Blackberry Cobbler or Cherry Cobbler.

Ingredients in this blueberry cobbler recipe

There are a few common ways to make a blueberry cobbler. Traditionally a cobbler is a fruit filling topped with dollops of biscuit-like dough (which often is only lightly sweetened). However, the most popular way to make a blueberry cobbler in America is with a cake-like biscuit topping that is a solid sheet of batter.

This blueberry cobbler recipe is a spin on the latter version, an adaptation of my mom’s favorite recipe that she makes every summer. She got her recipe from her church’s cookbook, which you know has to be good! Our version uses similar ingredients: flour, butter, sugar and milk make the cobbler topping, and the blueberries are lightly sweetened and mixed with lemon juice and zest to accentuate their zippy flavor. Here are the blueberry cobbler ingredients:

  • Blueberries, fresh or frozen
  • Granulated sugar
  • Lemon juice and zest
  • Cinnamon
  • All-purpose flour
  • Baking powder
  • Salt
  • Butter (or vegan butter or coconut oil)
  • Milk (dairy or non-dairy)
  • Vanilla extract

This recipe is a spin on this Old Fashioned Blueberry Cobbler, if you’re looking our “magic” recipe where the berries sink until the batter while baking. This one has been updated to error-proof a few things and bring out the flavor to make it even better.

Blueberry Cobbler

Can you use frozen blueberries in cobbler?

Frozen berries are a great substitute for fresh berries in blueberry cobbler. Cobblers, pies, crumbles, and bars are a great place to use frozen berries because they break down to make a jammy filling in the same way fresh berries do (similar to in a blueberry sauce).

Where frozen berries don’t work well? Baked goods like blueberry muffins and scones. Frozen berries can sometimes bleed into the batter and turn it a purple color! So it’s much safer in a cobbler. Let us know if you try this with frozen berries in the comments below.

Ways to serve blueberry cobbler

Blueberry cobbler warm from the oven is the ideal treat! But to us, the texture and flavor need one more thing: a creamy topping. This contrasts the sweet cake of the cobbler and rounds out the overall experience of the dish. Here are a few ways to serve it:

  • Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
  • Whipped cream. Try our homemade whipped cream, which makes just the right rich and creamy counterpoint.
  • Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.

Storage and make ahead info

This blueberry cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.

Blueberry cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

Blueberry cobbler recipe

More blueberry desserts

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.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Cobbler

Easy Blueberry Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 to 8 1x


This classic blueberry cobbler recipe is an easy family favorite! The golden sweet topping layered over juicy berries is pure bliss.


  • 3 cups blueberries
  • 1 ¼ cup granulated sugar, divided
  • Zest of 1/2 lemon
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons butter, melted*
  • ¾ cup milk*
  • 2 teaspoons vanilla extract


  • Preheat the oven to 350°F.
  • Stir together the blueberries with ½ cup granulated sugar, lemon zest, lemon juice, and cinnamon in a 9 x 9″ or 7 x 11″ medium baking dish.
  • In a medium bowl, combine the all-purpose flour, ¾ cup sugar, baking powder and kosher salt. Stir in the melted butter, milk, and vanilla and mix until a smooth batter forms. Let the batter stand for 1 minute to thicken.
  • Pour the batter over the blueberry filling, smoothing it to the edges. (If desired, you can sprinkle a bit more sugar on the top.)
  • Bake for 55 to 60 minutes, until golden brown and set. Cool for at least 30 minutes before serving. Scoop into individual servings and serve with vanilla ice cream or homemade whipped cream. Stores up to 3 days refrigerated; reheat in a 350°F oven until room temperature or warm before serving.


*For vegan and dairy, free, use non-dairy milk and refined coconut oil or vegan butter.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Angela A. Pierce says:

    This looks amazing – I thought it was a pie at first glance. :) Do you think this would work with other berries?

    1. Alex Overhiser says:

      Yes the same concept works for most berries.

  2. Kim Wade says:

    I don’t have any vanilla, I only have self- rising flour and I don’t know what lemon zest is. Also I’m using juice from a real lemon. My neighbor gave me the blueberries they’re in a bag I imagine they were frozen. So with all that said can I still make blueberry cobbler?? Your comments will be greatly appreciated. Thank you

    1. Alex Overhiser says:

      Yes, it should still taste good!

  3. Linda says:

    Does this work with frozen berries
    If so
    Do you thaw them or frozen
    Do you add anything for thickening

    Thank you

  4. Erin MIlls says:

    Oh boy, this is great. I remember when I was around 5ish or even younger my mother making a blueberry dish that I LOVED but asking her years later she didn’t remember. My best recollection was that it was delightfully pudding like. I have tried over my 65 years making regular cobblers, crisps, buckles etc etc but nothing came even close until this recipe, I am so thrilled to have found it! I read through the comments and did a lot of googling of MAGIC cobblers and determined a couple of adjustments might solve the issue that some people had with the berries remaining on top, here goes:

    I doubled the batter recipe and I won’t go into reason but I made it a day in advance and kept in the fridge. I always do that with muffin batter, if it made a difference I don’t know but it certainly didn’t hurt! I added a teaspoon + of almond extract to the batter. I used about 5 cups of blueberries, maybe more, adding 1/3 cup each sugar and cornstarch to the berries. I put on a glove and squished 1/3 of the berries.
    Baked in a 1/2 hotel pan, 10x12x4″ and it worked out perfectly. The berries where fully submerged in the batter except for a tantalizing bubbling window in the center. Same time and temp.

  5. millie logan says:

    I love love your Magic Blueberry hubbie does also.
    I have made 2 since 1st of sept.
    so delicious.
    can I substitute cherries for the blueberries?
    thanks for your delicious recipes.

    1. Alex Overhiser says:

      We’ve never tried it! I think if you gave them a rough chop it should work. Let us know if you try it. :)

  6. Judy Nutaitis says:

    Just pulled it out of the oven. I still see blueberries on the top (both center and on the edges). I followed the recipe exactly – all fresh ingredients = including just opened sacks of flour and sugar; fresh blueberries, just purchased a few hours ago. However, I am more concerned that my cobbler was done (more than done) at 35 minutes! I had the oven set to 350 degrees F, plus I have an added thermometer inside my oven to make sure of the temperature setting. The finish is quite more than lightly brown. I need to wait until it cools/sets to cut and see what the inside looks like. Hope it’s not overdone and still can serve to company visiting tomorrow (!?). This was a fun and easy recipe to make, I don’t know why it baked as quickly as it did.

  7. Bobbye says:

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

    1. Alex Overhiser says:

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

  8. Rose says:

    Can I use frozen berries?

    1. Alex Overhiser says:

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

    2. Carolyn Christensen says:

      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!

      1. Alex Overhiser says:

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

      2. Martha Page says:

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

  9. Katie @ Whole Nourishment says:

    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. ;-)

    1. Sonja says:

      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.

      1. Katie @ Whole Nourishment says:

        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!

        1. Sonja says:

          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! :)

  10. Hollie says:

    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!

See More Comments