Easy Blueberry Cobbler Recipe

This easy blueberry cobbler recipe comes together with pantry staples and fresh or frozen blueberries. It’s simple, quick, and SO delicious. You will be making it all summer!

The only summer dessert recipe you’ll need.

• This blueberry cobbler is incredibly simple. You’ll only need 2 bowls – one for the blueberry filling and one for the sweet biscuit topping. AND it takes just 20 minutes of active prep time, then the oven does the rest of the work!
• The cobbler topping is like slightly sweet biscuits (made from scratch, I might add) that bake up golden and crisp on the outside with a soft, pillowy center. The blueberry filling gets jammy, bubbly, and all kinds of tasty. Serve with vanilla ice cream, and watch everyone ask for seconds!

Here’s what you’ll need.

Here’s how it all comes together.

Things I learned while testing this recipe.

• I like to use the larger of the two dishes from this Staub baking dish set. A 9×9 baking dish works well, too. A 9×13 baking dish will be a little too large for this cobbler.
• Cold butter is a must. It gives you that classic flaky, tender biscuit texture rather than a dense, cakey topping. If your kitchen runs warm, cube the butter and pop it back in the fridge/freezer for 10 minutes before you start.
• Don’t skip the rest time. The filling is basically like molten lava straight out of the oven, so it needs a few minutes to thicken up slightly. This will make it much easier to serve, and then your ice cream won’t melt right away!
• Cornstarch is your friend. It keeps the blueberry filling from being watery and gives it that glossy, jammy consistency you’re looking for.

Fresh vs. frozen blueberries.

Both work great in this blueberry cobbler. Here’s what you need to know before you decide which to use!

• Fresh blueberries hold their shape better and give you distinct, plump bursts of fruit. In-season fresh berries will always have the best flavor.
• Frozen blueberries break down a bit more, giving you a jammy, saucy filling (which is still very delicious!). They’re picked and frozen at peak ripeness, so frozen berries will actually taste better if it’s not blueberry season.
• Don’t thaw frozen berries first. Add them straight from the freezer, or you’ll end up with a watery mess before the cobbler even makes it to the oven.
• Add 5–10 extra minutes to the bake time when using frozen berries.
• What do I use most? Frozen blueberries. We always have a Costco-sized bag of blueberries in the freezer for yogurt bowls, smoothies, and this cobbler recipe!

Make it the night before.

• You can assemble the blueberry filling in advance. Transfer to the baking dish, cover tightly with Saran Wrap, and store in the fridge for up to 24 hours.
• Mix the dry ingredients for the topping and store separately at room temp.
• When you’re ready to bake, mix up the wet ingredients, combine with the dry, and proceed as directed.
• You may need to add a few extra minutes to the bake time to account for the colder temperature.

Here’s what I’d serve with this.

• Greek grilled chicken
• lemon chicken pasta
• sesame chicken pasta salad
• BLT pasta salad
• street corn pasta salad

Just in case you have leftovers.

• STORING: Let the cobbler cool completely, then cover the baking dish tightly with Saran Wrap or transfer to an airtight container. Refrigerate for up to 4 days.
• FREEZING: Baked cobbler freezes well. Let it cool completely, then portion into individual servings and freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• REHEATING: To reheat the whole dish, cover loosely with foil and bake at 325 degrees for 15–20 minutes until heated through. Add a minute or two uncovered at the end if you want to crisp the topping back up slightly. The topping will soften a bit as it sits, but it still tastes divine. Add a scoop of vanilla ice cream on top, and no one will even notice! For individual portions, microwave in 30-second intervals until warmed through.

More easy desserts for your eating pleasure.