Blueberry Cobbler

filed under: Dessert on April 6, 2019

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).  To prep, you will need:

  • Butter
  • Sugar
  • Flour
  • Baking Powder
  • Salt
  • Milk
  • Blueberries

How to Buy Blueberries

When you head to the store to pick up your berries, don’t just grab the first container and run.  Look for firm berries that have a smooth surface with no leaves or stems.  They should be a deep purple color, not a reddish tone.  Also, look for juices in the container.  If you see that the berries look a little runny, that means that one or more of the berries is probably bruised (another sign that flavor won’t be great).

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 compliment to the buttery, cakey, blueberry flavors in the cobbler.

Homemade Whipped Cream

Making your own whipped cream is probably one of the top recommendations that I will ever give you when discussing homemade desserts.  To do that, you need heavy whipping cream and confectioners sugar.   Essentially, from here you just pour the whipping cream into a bowl and whip until peaks start to form.  (I would recommend using a hand mixer or a stand mixer unless you are really focusing on those arm muscles.)

Slowly add in the sugar and serve.  Super simple.  You can put a few other fun twists on this by adding in freshly squeezed lemon juice into the whipped cream for a citrus whipped cream.  You can do this with store-bought whipped cream too.  The same method applies here, you just add lemon juice to the pre-made version.  This is great over blueberry pancakes or blueberry waffles as well!

Sugar topping on blueberry cobbler in a skillet

Looking for More Blueberry Recipes?

Blueberry Coffee Cake

Lemon Blueberry Soda Cake

Blueberry Galette

Lemon Blueberry Cake

Blueberry Dump Cake

4.88 from 8 votes
Blueberry Cobbler
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!

Course: Dessert
Cuisine: American
Keyword: Blueberry Cobbler
Servings: 8
Author: Amanda Rettke
  • 1/2 cup (1 stick or 113g) butter, melted
  • 1 cup (200g) granulated sugar
  • 1 cup (128g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (238g) milk
  • 2 cups fresh blueberries, rinsed and dried
  • 1/2 cup granulated sugar
Sugar Topping
  • 2 tablespoons granulated sugar
  1. In a medium bowl, combine sugar, flour, baking powder, salt, and milk. Slowly whisk in the melted butter.
  2. Pour the batter into a 7 or 8 inch cast iron skillet or a greased baking dish.

  1. In a medium bowl, combine blueberries and sugar.
  2. Add the blueberries mixture evenly over the top of the batter.
  3. Bake for 45 minutes at 350°F.

Sugar Topping
  1. Sprinkle the 2 tablespoons of sugar over the top and return to oven; bake 10 additional minutes.

Recipe Notes

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

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  • Jeanne says:

    What temp do you bake cobbler?

    • Jennifer Holmes says:

      Bake @ 350° for 45 mins
      Then top with sugar and bake an additional 10 minutes @ 350°.
      Hope this helps. 👍🏽😁

  • Judy Everett says:

    The blue berry cobbler looks yummy.

  • Brenda says:

    I wondered how to get the sugary topping. It sets it apart from any other Blue. Berry Cobbler. Yum. Thanks. I am having a friend for dinner soon. I can’t wait to hear the compliments. I am thinking 350 degrees for baking it. That is fairly standard.

  • Karin L Johnson says:

    This was delicious but I am Keto so I took the liberty of using some alternative ingredients.

  • Leslie Jones says:

    Can you substitute the same amount of blackberries?

  • Dianna Christensen says:

    reading the Directions and looking at the pictures, it appears the skillet has a different recipe being made. No where in the recipe does is say to place pats of butter on top of the dry cake mix. This recipe is great, fast and enjoyed by everyone.

    • Amanda Rettke says:

      Good catch! Not sure how that picture slipped in there. I removed it. Thanks!

  • Marlana mallar says:

    Great nothing better

  • Pat says:

    Can we use frozen blueberries instead?

  • Christine Cooper says:

    Question. You didn’t specify which size of a skillet or baking dish I should use. I’m using a 10″ skillet and I hope that is ok.

  • Donna says:

    What size baking dish do you use if Not making in a skillet? Thanks for sharing. Can’t wait to try.

    • Amanda Rettke says:

      If you don’t have a skillet you can use a 9×9 or 9×13. The thickness of the cobbler might vary.

  • Nadine J Vanderstelt says:

    can you use frozen berries

  • Evilee Meacham says:

    I didn’t see the answer to the question, can you use frozen blueberries instead of fresh?

  • Judith R Deist says:

    Can I double this recipe?

  • Tena says:

    Can you use frozen blueberries

  • Julie says:

    This recipe was so easy & delicious. My family loves it. I make a lot of your recipes & we love them all.


  • Karin Johnson says:

    After living in the USA for 28 years and relocating back to Norway it is so wonderful to see that you also put grams in you recepies. Thank you.

  • Chip says:

    If I use a 9 x 13 pan for a single batch, will the bake time be the same? If I double the recipe, do I add additional time?

  • ED HAYWOOD says:

    Amanda I used an 8″ Lodge skillet. I am glad I put foil under it as it overflowed greatly onto the foil after 30 minutes. It was was stll yummy, but next time I’ll use my 10″ skillet.

  • Patricia Warren says:

    The cobbler was WONDERFUL!! I am looking forward to making the onion, cheesy chicken next.

    • Amanda Rettke says:

      So glad you like it! <3

  • Shirley says:

    I saved this recipe earlier this year. The recipe at that time said 4 cups of blueberries. What do you suggest.

  • Ann Conklin says:

    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?

    • Amanda Rettke says:

      Hi Ann… not sure what you mean? The recipe states 2 cups.

  • CHRISTINE K Flores says:

    Frozen blueberry question has been asked 4 times here…can anyone answer?

  • Carla Jesse says:

    I added a little lemon zest and 1/4 tsp of vanilla to the batter Turned out great

  • Heather says:

    Do not use frozen blueberries. You should use fresh blueberries or thaw your frozen blueberries first.

  • Siti says:

    So delicious

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.