This easy Blueberry Cobbler is a classic comfort food treat that’s simple to make with fresh or frozen blueberries. Rich with summer flavors and a hint of lemon, it’s a treat you’ll love. The browned butter and vanilla topping are soft and utterly decadent.
And for me… one bite of warm cobbler elicits a happy, happy sigh. Especially when the vanilla ice cream melts down into the berries and cobbler topping.
The aroma? Oh my… the fragrance literally permeates not only the kitchen but the entire house.
As I write and test this recipe, it’s the heart of winter. We’ve had snow on the ground until just recently. It’s cold and damp, and at times blustery.
But in my kitchen… it feels like summer!
It tastes like the best of summer too.
In the middle of January… that’s a very good thing.
When I opened a package of frozen blueberries (my own berries having run out during the holidays), the fragrance of those berries instantly transported me to summer blueberry fields in June.
The sun was shining and the air was warm… in my dreams, and in my kitchen too.
Later that evening, curled up in front of a crackling fire with a bowl of warm blueberry cobbler, topped with vanilla ice cream… it was the best of all worlds.
Instantly summer and instantly winter.
This cobbler is a treat for all seasons.
How Does This Recipe Differ from Your Other Blueberry Cobbler?
I absolutely love my Blueberry Cobbler recipe made super simple in a skillet. It’s quick and easy, and utterly delicious.
This recipe, however, is a more classic cobbler with a pillowy, biscuit topping. Butter is cut into flour and then dropped by spoonfuls onto a hot, bubbling blueberry mixture.
Blueberry Cobbler Ingredients
This is a summary of the ingredients you’ll need. Specific ingredient measurements are in the recipe card at the bottom of this post.
- Lemon juice
- Fresh or frozen blueberries
- All-purpose flour
- Granulated sugar
- Baking powder
- Cold butter
- Cream, half and half, or milk (I used half and half)
- Vanilla extract
How to Make This Blueberry Cobbler
Preheat the oven to 400 degrees F and coat an 8 x 8-inch square or 2-quart baking dish with nonstick cooking spray.
To Make the Filling
Combine sugar, cornstarch, water, and lemon juice, and blueberries. Cook and stir until thickened and bubbly. Transfer to a baking pan.
To Make the Topping
Combine the flour, sugar, baking powder, and salt in a medium-sized bowl. Cut in cold butter until fine crumbs form. Fold in the cream and vanilla just until combined. Drop spoonfuls of topping onto the hot blueberry mixture.
Bake the Blueberry Cobbler
Bake until the topping is golden and the filling is bubbling; 20 to 25 minutes. Let cool for 20 minutes before serving.
How Long Does the Blueberry Cobbler Keep?
The blueberry cobbler can be stored, covered, and refrigerated for 3 to 4 days. I like to warm individual servings in the microwave before serving.
Can You Use Frozen Blueberries in this Cobbler?
Absolutely! I’m using frozen blueberries in this recipe. There is no need to thaw the berries.
Making the Cobbler Ahead
If you want to make the Blueberry Cobbler ahead, simply bake as directed. Let cool completely before storing in the refrigerator.
When you’re ready to serve, preheat the oven to 350 degrees F and warm in the oven for 20 minutes, or until warm through.
To reheat individual servings, as mentioned above, microwave for 30 to 60 seconds until warmed through.
More Recipes You May Also Enjoy
- 3/4 cup sugar
- 1 ½ tablespoons cornstarch
- 1/4 cup water
- 2 teaspoons lemon juice
- 4 cups fresh or frozen blueberries
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, diced
- 1/2 cup half and half, cream, or milk
- 1/2 teaspoon vanilla extract
- Preheat the oven to 400 degrees F and coat an 8 x 8-inch square or 2-quart baking dish with nonstick cooking spray.
- Make the Filling: Combine sugar, cornstarch, water, and lemon juice in a large saucepan. Stir in the blueberries. Cook and stir until thickened and bubbly. Transfer the blueberry mixture to the prepared baking dish and keep the filling hot.
- Make the Topping: Combine the flour, sugar, baking powder, and salt in a medium-size bowl. Cut in the cold, diced butter until the mixture resembles fine crumbs. Fold in the cream and vanilla just until combined.
- Drop spoonfuls of the topping onto the hot blueberry mixture.
- Bake the cobbler until the topping is golden and the filling is bubbling; 20 to 25 minutes. Let cool for 20 minutes before serving warm with whipped cream or ice cream.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 325mgCarbohydrates: 49gFiber: 3gSugar: 32gProtein: 3g