Easy Blueberry Cobbler

Why You’ll Love This Recipe

I love this recipe because it requires almost no effort but delivers so much comfort and flavor. The batter is quick to mix, the blueberries bake down into a luscious filling, and the golden crust develops that perfect chewy edge and fluffy center. Whether I use fresh or frozen berries, this cobbler always feels like a homemade hug in dessert form.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups fresh blueberries (or frozen, thawed)

• 1 cup granulated sugar, divided

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• 1 cup milk

• 1/2 cup unsalted butter, melted

Directions

1. Preheat the oven: I set my oven to 350°F (175°C) and grease a 9×9-inch baking dish.

2. Prepare the fruit layer: I spread the blueberries evenly across the bottom of the dish and sprinkle them with 1/4 cup of the sugar.

3. Make the batter: In a medium bowl, I whisk together the flour, remaining sugar, and baking powder. I stir in the milk and melted butter until the mixture is smooth.

4. Assemble the cobbler: I pour the batter evenly over the blueberries, making sure not to stir.

5. Bake: I bake the cobbler for 40–45 minutes, until the top is golden brown and the fruit is bubbling around the edges.

6. Serve: I let it cool slightly, then serve it warm with vanilla ice cream or whipped cream.

Servings and timing

This recipe makes 8 servings and takes about 50 minutes total — 10 minutes of prep and 40 minutes of baking. It’s a great make-ahead dessert for family dinners, potlucks, or summer gatherings.

Variations

• Mixed berries: I swap some of the blueberries for raspberries, blackberries, or strawberries.

• Citrus twist: A little lemon zest in the batter or tossed with the berries brightens the flavor.

• Spiced version: A pinch of cinnamon or nutmeg in the batter adds warmth.

• Gluten-free: I use a 1:1 gluten-free flour blend.

• Low-sugar option: I reduce the sugar or use a natural sweetener like honey or maple syrup.

Storage/Reheating

I store leftover cobbler in the fridge, covered, for up to 3 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in a 300°F oven until warmed through. It’s also delicious cold right from the fridge. Freezing works too — I let the cobbler cool, wrap it tightly, and freeze for up to 2 months.

FAQs

Can I use frozen blueberries?

Yes, I just thaw them first and drain any excess liquid to keep the cobbler from getting soggy.

Do I need to toss the blueberries with flour?

Not for this recipe — they bake beautifully as-is under the batter.

Can I double this recipe?

Yes, I bake it in a 9×13-inch pan and increase the baking time by about 5–10 minutes.

Can I make this ahead of time?

Yes, I bake it earlier in the day and reheat before serving. The crust stays delicious even after reheating.

What can I serve it with besides ice cream?

I love it with whipped cream, Greek yogurt, or even a drizzle of heavy cream.

Conclusion

This Easy Blueberry Cobbler is the ultimate fuss-free dessert — sweet, cozy, and always a hit with family and friends. With just a few pantry staples and some blueberries, I can bake up a dish that feels special but takes hardly any effort. It’s proof that sometimes the simplest recipes are the ones I crave most.