I finally perfected my Easy Blueberry Cobbler using fresh or frozen blueberries and simple pantry staples, and one unexpected ingredient gives it that perfect, glossy filling everyone keeps asking me about.

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Every summer I find myself making the same Old Fashioned Blueberry Cobbler, except I never make it exactly the same way twice. I love the way fresh or frozen blueberries burst and stain everything purple, and that little pocket of cold unsalted butter that melts into the topping.

Sometimes it tastes like a Blueberry Dump Cake my aunt used to toss together, other times it leans into the rustic Camping Blueberry Cobbler we make over coals. It’s simple, a little imperfect, and always surprising.

I’m obsessed with the contrast of juicy berries and a tender golden top, you’ll want to try it asap.

Ingredients

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Blueberries: Tiny antioxidant bombs, high in fiber and vitamin C, add sweet-tart burst and color.
Granulated sugar: Pure sweetener, mainly carbs, boosts browning and sweetness, use less if you want.
Cornstarch: Thickens berry juices into a glossy filling, mostly carbohydrate, no real flavor addition.
Lemon juice and zest: Adds bright acidity and aroma, small vitamin C boost, keeps sweetness from being cloying.
Butter: Rich fat for tender, flaky topping, supplies calories and mouthfeel, it’s not exactly low calorie.
All purpose flour: Makes the cobbler crumb, adds bulk and carbs, provides structure but little micro nutrients.
Milk: Softens dough, adds slight richness and protein, whole milk gives more flavor then skim.

Ingredient Quantities

4 cups blueberries, fresh or frozen

3/4 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon lemon zest (optional)

Pinch of salt

1 cup all-purpose flour

3 tablespoons granulated sugar (for the topping)

1 1/2 teaspoons baking powder

1/4 teaspoon salt (for the topping)

6 tablespoons cold unsalted butter, cut into small cubes

1/2 cup milk (whole or buttermilk works best)

1 tablespoon coarse sugar or turbinado sugar for sprinkling on top (optional)

How to Make this

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1. Preheat oven to 375 F and butter or spray an 8×8 or 9 inch baking dish. I usually grab a 9 inch cause it spreads out nicer.

2. In a large bowl toss 4 cups blueberries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest (optional) and a pinch of salt until berries are evenly coated. If using frozen berries do not thaw them; toss them straight from the freezer.

3. Spread the blueberry mixture into the prepared dish in an even layer.

4. In a medium bowl whisk 1 cup all purpose flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for the topping.

5. Add 6 tablespoons cold unsalted butter cut into small cubes and cut it into the dry mix with a pastry cutter, two forks or your fingertips until the mixture looks like coarse crumbs with some pea sized bits of butter left.

6. Pour in 1/2 cup milk and stir just until the dough comes together; it should be sticky and a bit lumpy. Dont overmix or the topping will get tough.

7. Drop spoonfuls of the topping over the blueberries trying to cover most of the surface but leaving little gaps so steam can escape. Sprinkle 1 tablespoon coarse sugar or turbinado sugar on top if you like extra crunch.

8. Bake for 40 to 45 minutes until the topping is golden brown and the fruit filling is bubbling. If you used frozen berries add about 5 to 10 extra minutes.

9. Let the cobbler cool 15 to 20 minutes so the filling thickens up a bit before serving. It also tastes amazing warm with ice cream but that’s optional.

Equipment Needed

1. 8×8 or 9 inch baking dish (I usually grab the 9 inch cause it spreads out nicer)
2. Large mixing bowl for the blueberries
3. Medium mixing bowl for the topping
4. Measuring cups and spoons
5. Whisk plus a rubber spatula or wooden spoon
6. Pastry cutter or two forks (or your fingertips, which totally works)
7. Chef knife and small cutting board (for the lemon and cutting butter if needed)
8. Oven mitts and a cooling rack, plus a rimmed baking sheet to catch any drips while baking

FAQ

Q: Can I use frozen blueberries instead of fresh? A: Yes, use them straight from the freezer, toss with the sugar and cornstarch while frozen so they dont clump, and bake a few minutes longer since frozen berries release more juice. If it looks extra runny add 1 more tablespoon cornstarch.

Q: How do I keep the topping from getting soggy? A: Use very cold butter and cut it into pea sized bits, dont overmix the dough, and drop dollops of batter onto the fruit instead of spreading it flat so steam can escape. Bake until the filling bubbles and the top is nicely golden, and if the bottom still seems wet bake an extra 5 to 10 minutes uncovered.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble the filling and topping separately and freeze for up to 3 months, or bake then freeze. Thaw overnight in the fridge and reheat at 350 F until hot, or warm single servings in the microwave for 30 to 60 seconds.

Q: What can I substitute for the butter or milk? A: Buttermilk or whole milk give the best results, almond or oat milk work but the topping may be a little denser. For butter try chilled coconut oil or a solid vegan butter, note the texture wont be exactly the same but its still tasty.

Q: How will I know when the cobbler is done? A: The fruit should be bubbling at the edges and the topping golden brown, a toothpick in the topping should come out with a few moist crumbs not raw batter. If filling is still very runny give it 5 to 15 more minutes, tent with foil if the top browns too fast.

Q: Can I double the recipe or mix in other fruits? A: Yes you can double it for a 9×13 pan but baking time will go up, tent with foil if the top browns before the filling bubbles. Blueberries go great with raspberries, blackberries or sliced peaches, just taste and reduce sugar a bit if the added fruit is very sweet.

Old Fashioned Blueberry Cobbler Recipe Substitutions and Variations

Blueberries: swap with fresh or frozen cherries, raspberries, blackberries, or sliced peaches, they all bake well but if fruit is tangier add 1 to 2 tablespoons more sugar.
Granulated sugar (filling): use maple syrup or honey about two thirds cup for each three quarters cup sugar and reduce milk or other liquid by 1 to 2 tablespoons; coconut sugar works 1 to 1 but gives a deeper, caramel like flavor.
Cornstarch: substitute equal parts arrowroot or tapioca starch; if using all purpose flour use about double the amount but the filling will be less clear and a bit thicker.
Cold butter (topping): use chilled coconut oil cut into cubes for a dairy free version, or chilled margarine or vegetable shortening; texture and flavor will change slightly but it still makes a nice crumble.

Pro Tips

– Let the cobbler sit at least 15 to 20 minutes after it comes out of the oven so the filling firms up, otherwise youll get a soupy mess when you serve it.

– Keep the butter super cold and work fast when cutting it into the flour, pea sized bits give a better flaky topping; if your hands warm the dough, pop it in the fridge for 10 minutes before dropping it on the fruit.

– If your berries are extra juicy add a little more cornstarch or simmer them briefly to thicken first, that way the topping wont go soggy and the juices will be glossy not runny.

– For extra color and crunch, brush the topping with a bit of milk then sprinkle coarse sugar and stick it under the broiler for just a minute or two, watch it the whole time cause it burns fast.

Old Fashioned Blueberry Cobbler Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

284

kcal

Equipment: 1. 8×8 or 9 inch baking dish (I usually grab the 9 inch cause it spreads out nicer)
2. Large mixing bowl for the blueberries
3. Medium mixing bowl for the topping
4. Measuring cups and spoons
5. Whisk plus a rubber spatula or wooden spoon
6. Pastry cutter or two forks (or your fingertips, which totally works)
7. Chef knife and small cutting board (for the lemon and cutting butter if needed)
8. Oven mitts and a cooling rack, plus a rimmed baking sheet to catch any drips while baking

Ingredients

4 cups blueberries, fresh or frozen
3/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
Pinch of salt
1 cup all-purpose flour
3 tablespoons granulated sugar (for the topping)
1 1/2 teaspoons baking powder
1/4 teaspoon salt (for the topping)
6 tablespoons cold unsalted butter, cut into small cubes
1/2 cup milk (whole or buttermilk works best)
1 tablespoon coarse sugar or turbinado sugar for sprinkling on top (optional)

Directions

Preheat oven to 375 F and butter or spray an 8×8 or 9 inch baking dish. I usually grab a 9 inch cause it spreads out nicer.
In a large bowl toss 4 cups blueberries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest (optional) and a pinch of salt until berries are evenly coated. If using frozen berries do not thaw them; toss them straight from the freezer.
Spread the blueberry mixture into the prepared dish in an even layer.
In a medium bowl whisk 1 cup all purpose flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for the topping.
Add 6 tablespoons cold unsalted butter cut into small cubes and cut it into the dry mix with a pastry cutter, two forks or your fingertips until the mixture looks like coarse crumbs with some pea sized bits of butter left.
Pour in 1/2 cup milk and stir just until the dough comes together; it should be sticky and a bit lumpy. Dont overmix or the topping will get tough.
Drop spoonfuls of the topping over the blueberries trying to cover most of the surface but leaving little gaps so steam can escape. Sprinkle 1 tablespoon coarse sugar or turbinado sugar on top if you like extra crunch.
Bake for 40 to 45 minutes until the topping is golden brown and the fruit filling is bubbling. If you used frozen berries add about 5 to 10 extra minutes.
Let the cobbler cool 15 to 20 minutes so the filling thickens up a bit before serving. It also tastes amazing warm with ice cream but that's optional.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.