Blueberry Cobbler is one of those classic, rustic desserts that manages to be both elegant and wonderfully simple. With juicy, sweet-tart blueberries bubbling beneath a golden, tender biscuit-like topping, it’s a comfort food that bridges the seasons—perfect in the warmth of summer or to bring brightness to a cozy winter evening. This version keeps things traditional with a soft, buttery topping made from pantry staples and a filling that lets the flavor of fresh or frozen blueberries shine. A bit of lemon zest in the filling adds a refreshing lift and balances the sweetness just right.
Whether you’re making this cobbler for a family gathering, Sunday supper, or an easy weeknight treat, it’s the kind of dessert that feels as effortless as it is satisfying. The lightly sweet topping gets beautifully crisp at the edges while staying moist and cake-like on the inside, absorbing some of the berry juices as it bakes. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that brings comfort and delight with every spoonful.
Why You’ll Love This Recipe
• Uses fresh or frozen blueberries with no compromise in flavor
• Quick, rustic topping that comes together in minutes
• Ideal for make-ahead or casual entertaining
• Just the right balance of sweet, tart, and buttery
• Perfect warm, at room temp, or even chilled
Ingredients
for the blueberry filling
4 cups blueberries, fresh or frozen
2 tbsp all-purpose flour
0.5 cup granulated sugar
1 tbsp lemon zest
for the cobbler topping
1.5 cups all-purpose flour
0.5 tsp salt or to taste
0.5 cup granulated sugar
2 tsp baking powder
6 tbsp unsalted butter, cold and cut into tablespoon-sized pieces
1.25 cups half and half (10% milk fat)
Instructions
Step 1: Prepare the Blueberry Base
Preheat your oven to 375°F (190°C). In a medium bowl, combine the blueberries, 2 tablespoons of flour, ½ cup of granulated sugar, and lemon zest. Toss everything gently to coat the berries evenly. Pour the mixture into an 8- or 9-inch square baking dish and spread into an even layer.
Step 2: Make the Cobbler Topping
In a large mixing bowl, whisk together the flour, salt, granulated sugar, and baking powder. Add the cold butter pieces. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining. Pour in the half and half and stir gently with a fork or rubber spatula until the mixture is just combined. The dough should be soft and slightly lumpy—don’t overmix or it could turn tough.
Step 3: Assemble the Cobbler
Using a large spoon or cookie scoop, drop the dough by heaping spoonfuls over the blueberry layer. Leave small gaps between the spoonfuls to let the blueberries bubble up during baking. Don’t worry about making it perfect—the beauty of a cobbler is in its rustic appearance.
Step 4: Bake the Cobbler
Place the baking dish on a middle oven rack and bake for 35–40 minutes. The top should be golden brown and a toothpick inserted into the topping should come out clean. The blueberry filling will be thick and bubbling around the edges.
Step 5: Cool and Serve
Remove the cobbler from the oven and let it cool for about 10 minutes. This gives the berry juices time to settle and thicken slightly. Serve warm on its own or topped with a scoop of vanilla ice cream or whipped cream.
Tips for Success
• For a firmer topping, let the butter stay a little chunky while mixing—it creates a flakier texture
• Don’t overmix the topping dough; it should be just moistened
• If using frozen blueberries, there’s no need to thaw—just add 5 extra minutes to baking time
• Use a baking sheet under the dish if your fruit is especially juicy, to catch any drips
Storage Options
Store leftover cobbler covered in the refrigerator for up to 3 days. You can reheat individual servings in the microwave or warm the entire dish in a 300°F (150°C) oven until heated through. For longer storage, freeze the fully cooled cobbler in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
