Classic Blueberry Cobbler
I like to think of blueberry cobbler as a lazy-day blueberry pie. The prep work is minimal, it’s not particularly fussy, and it can be ready to eat in under an hour. Flavor wise, we have the same juicy blueberries and an equally buttery, slightly sweet topping. The key difference is that today’s biscuit topping is SO much easier to make than a pie crust that needs rolled out and crimped. If you have a blueberry dessert craving but aren’t feeling so motivated (and don’t mind a rustic, but still beautiful appearance!), consider this cobbler!
Why You’ll Love This Recipe
100% from scratch! No pre-made cake or biscuit mixes or pie fillings here–just simple pantry staples and fresh fruit. Incredibly flavorful, biscuit-like topping. Many blueberry cobbler recipes have a cakey topping, but I opt for a buttery, tender, biscuit-like topping instead. In fact, this topping is based off of my super popular homemade biscuits! Bright, juicy blueberry filling made with either fresh or frozen berries. This is perfectly balanced to let the berries shine, and it’s not at all too sweet. No pastry cutter needed! Similar to my scones, you can quickly make the cobbler topping in a food processor if you have one. Or, follow the technique from my strawberry shortcake recipe and use a box grater to grate your butter into your dry ingredients–so easy!
Ingredients
This recipe is simple and easy. We’ll need to gather just a few basic ingredients before we get started. SAM’S TIP: A full tablespoon of baking powder might seem like a lot, but it’s not a typo. Just like when making my biscuits, we’ll use quite a bit of baking powder here today to make our blueberry cobbler topping nice and fluffy. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Blueberry Cobbler
Prep the Berries
Prepare the Topping
Bake
SAM’S TIP: I recommend that you use the toothpick test to make sure your blueberry cobbler is done. To do this, insert a toothpick into the center of the biscuit topping down to the blueberry layer; it should come out clean or with dry crumbs. Blueberry cobbler tastes best served warm. Note that the warmer it is, the more liquidy and thin the filling will be (it thickens as it sits and cools). Personally, I like use some of the leftover juice from the pan as a blueberry sauce to pour over my cobbler (especially when I serve it with vanilla ice cream). Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜 I originally published this recipe May 31st 2018. Post has been updated to be more helpful, the recipe remains the same.
