Blueberry Cobbler gives fresh blueberries the center stage in the most amazing way!  This simple from-scratch cobbler recipe whips up in just minutes and is bursting with flavor!  If you love blueberries, make sure to give my Blueberry Coffee Cake a try too!

Plate with Baked Blueberry Cobbler.

Blueberry Cobbler

Blueberries are a family favorite around here.  We buy them by the truckful if we can.  I am always looking for different ways that I can sneak in blueberries as an ingredient in one of my recipes.  One of my favorites was this blueberry cheesecake with a shortbread crust.  Cobblers are so fun and easy to make, I can’t believe I am just now getting to this combination!  This blueberry cobbler recipe is super simple.  With just a few short minutes of prep, this will be in your oven and the family will be begging for updates on when it will be done.  The smell that comes from your oven is amazing, to say the least.

Fresh Blueberries

Blueberry Cobbler Recipe

The best part about this blueberry cobbler recipe is that you probably already have everything you need (minus the blueberries unless you were prepared for this exact moment).  

How to Make an Easy Blueberry Cobbler

You will prepare this super easy blueberry cobbler in three steps.

Step 1:  Mix up the batter.  Add all of your dry ingredients together and milk together and then slowly whisk in the butter.  Add this mixture to the skillet (or greased baking dish)

Step 2:  Mix your blueberries and sugar together and then sprinkle them over the top of the batter.  Don’t worry, the batter will pull the sugared berries in during the baking process.  it is important to spread them around as much as you can to make sure that you have even batter to blueberry distribution.  Pop this mixture into the oven for 45 minutes.

Step 3:  Top the dish with more sugar and then put it back in the oven for 10 more minutes.  This gives the topping a sugar crust and just the perfect amount of sugary crunch.

Sugar crust on blueberry cobbler

Toppings for Blueberry Cobbler

The basic topping choices for a blueberry cobbler are whipped cream or ice cream.  Within those two categories, there are a few variations that can really take this easy blueberry cobbler recipe to a whole new level.   For the ice cream, we almost always have vanilla or vanilla bean as a staple in our freezer.  The vanilla ice cream is a perfect complement to the buttery, cakey, blueberry flavors in the cobbler.

What if I Don’t Have a Skillet?

You can also use a 9×13 casserole baking dish. It will be a bit thinner, and you may want to check the doneness of the cobbler at 35-40 minutes.


Sugar topping on blueberry cobbler in a skillet

Blueberry Cobbler
4.88 from 8 votes

Blueberry Cobbler

Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Blueberry Cobbler gives fresh blueberries the center stage in the most amazing way!  This simple, from scratch cobbler recipe, whips up in just minutes and is bursting with flavor!  If you love blueberries, make sure to give my Blueberry Coffee Cake a try too!



  • 1/2 cup (1 stick/113 g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 cup (128g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (238 g) milk


  • 2 cups fresh blueberries, rinsed and dried
  • 1/2 cup (100 g) granulated sugar

Sugar Topping

  • 2 tablespoons granulated sugar (or turbinado sugar)



  • Preheat the oven to 350°F.
  • In a medium bowl, combine sugar, flour, baking powder, salt, and milk. Slowly whisk in the melted butter.
  • Pour the batter into a 7 or 8 inch cast iron skillet or a greased baking dish.


  • In a medium bowl, combine blueberries and sugar.
  • Add the blueberries mixture evenly over the top of the batter.
  • Bake for 45 minutes. Carefully remove from oven.

Sugar Topping

  • Sprinkle the 2 tablespoons of sugar over the top and RETURN to the oven; bake for 10 additional minutes.
    Cobbler is done when the edges are golden brown and the center doesn't jiggle. A toothpick inserted near the center should be removed with some crumbs and moist blueberry.


You can double this recipe for a 12-inch skillet. 🙂

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Looking for More Blueberry Recipes?

Blueberry Coffee Cake

Lemon Blueberry Soda Cake

Blueberry Galette

Lemon Blueberry Cake

Blueberry Dump Cake


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I would like to know why the recipe went from 4 cups blueberries to only 2 cups. Which is correct?

    Also can frozen berries be used?

  2. Awesome recipe…I made it for New Year lunch at my daughter’s place…. everyone loved it…no leftovers… thanks!

    1. Hi, Cathy! I work with iambaker and am happy to help with questions. Yes, you could use frozen blueberries, but let them thaw first. Have a great day!

  3. This was amazing! Quick and easy, everyone raved…disappeared in one seating, no leftovers, the best fans were a 3 and 6 year old, “deelicious!!” Definitely a keeper.

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