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

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Blueberry Cobbler

Blueberries are a family favorite around here. Eating a pint in one sitting is something I willingly do! I love baking with it even more and know that you will love this simple and satisfying blueberry cobbler.

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As noted below, you can omit the sugar coating the blueberries if you prefer.

Ingredients

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). There are three parts to the recipe–the batter, blueberries, and sugar topping.

Sugar: Yes, this cobbler is sweet! I used granulated sugar in the batter, as well as to coat the blueberries. You can ABSOLUTELY omit the 1/2 cup granulated sugar used to coat the blueberries.

Blueberries: Fresh blueberries are the best. Be sure to rinse and dry the blueberries before coating them with sugar. You could also get away with using frozen berries.

Turbinado Sugar: Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use granulated sugar for the topping.

How to Serve 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.

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How to Store Blueberry Cobbler

If you have any leftover cobbler, it can be stored in the refrigerator for up to 3 days. You could also freeze it for a month or two.

Can I Make this Without a Skillet?

A cast-iron skillet heats more evenly than a baking dish and also gives this dessert a nice, crispy crust. However, you could also use a 9×13-inch casserole baking dish. The cobbler will be a bit thinner, and you may want to check the doneness of the cobbler at 35 minutes. But, it will still be devoured in no time and make your house smell amazing!

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Blueberry Desserts

Overhead Image of Baked Blueberry Cobbler in Skillet. Dessert, Cobbler, Blueberry Cobbler, Easy Summer Desserts, Summer Dessert, Blueberry Dessert, i am baker, iambaker.
4.89 from 9 votes

Blueberry Cobbler

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
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! 

Ingredients

Batter

  • 1 cup (200 g) granulated sugar
  • 1 cup (125 g) all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup (238 g) milk
  • ½ cup (1 stick / 113 g) unsalted butter, melted

Blueberries

  • 2 cups fresh blueberries, rinsed and dried
  • ½ cup (100 g) granulated sugar *see notes

Topping

  • 2 tablespoons turbinado sugar

Instructions

Batter

  • 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 10-inch cast-iron skillet.

Blueberries

  • In a medium bowl, combine blueberries and sugar.
  • Add the blueberry mixture evenly over the top of the batter.
  • Bake for 40 minutes. Carefully remove from the oven.

Topping

  • Sprinkle the turbinado sugar over the top and RETURN to the oven; bake for 5-10 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.
  • Serve warm.

Notes

*You can omit the sugar coating on the blueberries if you want. 

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

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

    Thanks
    Julie

  3. 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.

  4. 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?

  5. 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.

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