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5 from 1 vote
A serving of Blueberry Cobbler topped with vanilla ice cream next to the cobbler dish.
Blueberry Cobbler
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Enjoy those end-of-summer juicy blueberries in the humble cobbler; blueberry cobbler is the quintessential summer dessert.

Course: Specialty Dessert
Cuisine: American
Keyword: blueberry cobbler
Servings: 6 Servings
Calories: 480 kcal
Blueberry Filling
  • 2 pints blueberries (about 4 cups)
  • 1/4 cup sugar (1/3 cup if your blueberries aren't as naturally sweet)
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • 1/4 cup corn starch
  • 1/4 tsp kosher salt
  • pinch of nutmeg
Cobbler Topping
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp kosher salt
  • 2 oz unsalted butter (1/2 stick)
  • 3/4 cup heavy cream
  • 1 Tbsp unsalted butter, melted
  • 1 Tbsp turbinado or granulated sugar
  • *vanilla ice cream for serving
  1. Preheat the oven to 400 degrees and lightly spray a 1 1/2 qt baking dish with non-stick baking spray.

Blueberry Filling
  1. Toss the blueberries with the remaining ingredients. Stir evenly to coat and pour into the prepared pan.

Cobbler Topping
  1. Whisk together the flour, baking powder, sugar, and salt. Add the butter and mix with your fingers until you have coarse meal.

  2. Stir in the cream until just combined.

  3. Drop six even scoops on top of the blueberry mixture (They'll be just touching.) Brush the tops with the melted butter and sprinkle with sugar.

  4. Place the baking dish on a lined baking sheet to catch any drips while it bakes.

  5. Bake until the cobbler is risen, golden brown, and the blueberries are bubbling about 35-40 mins. Cover the top lightly with foil if it begins too brown to deeply.

  6. Cool on a wire rack until still warm but cool enough to eat, about 10 mins.

  7. Serve warm or at room temperature, topped with vanilla ice cream if desired. Loosely cover the cobbler with aluminum foil and store at room temp for up to two days.

Recipe Notes

Special Equipment: 1 1/2 qt oven-safe dish (or similarly sized baking dish)


  • Don't over-mix the biscuit topping. Over-handling can make it more dense and chewy instead of light and crumbly.
  • You can substitute flour for cornstarch, but cornstarch definitely produces a silkier sauce.
  • Don't skip brushing the biscuit topping with butter and sugar! It gives it a sweet, crunchy, golden crust.
  • Serve this after just resting from the oven. It's best served warm with vanilla ice cream or whipped cream.
Nutrition Facts
Blueberry Cobbler
Amount Per Serving
Calories 480 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 66mg22%
Sodium 307mg13%
Potassium 345mg10%
Carbohydrates 70g23%
Fiber 4g17%
Sugar 32g36%
Protein 5g10%
Vitamin A 820IU16%
Vitamin C 16.4mg20%
Calcium 108mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.