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! For another delicious recipe, be sure to try my Butter Swim Biscuit Blueberry Cobbler, too!
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. If this recipe sounds good to you, be sure to also try my Blueberry Puff Pastry Bake.
Ingredients & Substitutions
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.
Can I Use Frozen Blueberries?
Fresh blueberries are the best in this recipe. Be sure to rinse and dry the blueberries before coating them with sugar. You could use frozen berries in a pinch.
What is 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 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.
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!
Blueberry Desserts
Blueberry Cobbler
Ingredients
Batter
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1 ½ 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
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.
I have been making this recipe for years – the only exception is I use self-rising flower instead of the all purpose/baking powder/salt mixture. I have also used canned fruit as well – especially peaches (don’t drain). It has always been a family favorite and one of the first things to go at a pot luck.
To make peach cobbler would the blueberries be switched out for the peaches? Or is there a different recipe? Thanks
You can use this recipe: https://iambaker.net/peach-skillet-cake/
Thank you for this delicious recipe! I’d not heard of turbinado sugar before, but the crunch it adds to the top is so good! We have blackberries growing on our farm at the moment, so I did a mixed berry filling of blackberries, raspberries, and blueberries.
This cobbler is delicious. What I really need now is a good lasagna recipe. Could you post one please?
Here is a lasagna recipe: https://iamhomesteader.com/easy-lasagna/
Could you substitute tart cherries for the blueberries in this recipe? Or do you have a recipe for a tasty cobbler/crisp using fresh tart cherries?
What do you use other than a cast iron skillet? Don’t have one and possibly couldn’t pick it up now as I am over 75.
Can I use peaches instead ? I hate blueberries 😳
Also my aunt used to make rice pudding using whipped egg whites , do you have the recipe ??
Here is a recipe: https://iambaker.net/peach-skillet-cake/
I made this tonight and it was amazing! Thank you Amanda! I didn’t have any turbinado sugar so I made some by mixing white and brown sugar.
Can we prepare the cobbler early in the day and cook it later in the day so that it is warm to serve at supper.
Hi Amanda. I’m wondering if there should be cornstarch in the blueberries as a thickening agent. I’d like to make this recipe very soon.
Nope, the recipe is great as-is. 🙂
Can you use frozen blueberries?
This is what is says in the post above the recipe card:
Can I Use Frozen Blueberries?
Fresh blueberries are the best in this recipe. Be sure to rinse and dry the blueberries before coating them with sugar. You could use frozen berries in a pinch.