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Southern Blueberry Cobbler is a classic, old fashioned recipe that is super simple to make. Grab some blueberries and basic pantry ingredients and in about an hour, this sweet blueberry dessert is served!
If you love cobbler, you’ll definitely appreciate my easy recipe for Peach Cobbler as well!
Table of Contents
Why We Love this Recipe
- Insanely Easy! Southern Blueberry Cobbler is so easy to make, you just need a few ingredients that you probably already have in your pantry.
- Kind of Fun! A cobbler is basically a blueberry cake cooked backwards! You spread the pan with melted butter, then a luscious cake batter, and top with blueberries. As the cobbler bakes, the blueberries sink to the bottom while the cake rises over them. The process is pretty cool to watch.
- Make Year Round! You can use fresh or frozen blueberries, and the amounts and process will stay the same. I’d recommend thawing the blueberries first in a colander so any excess liquid will drain out.
- Kids love it! It has the taste, flavor and almost the texture of a blueberry muffin, which kids tend to love.
- Fresh Blueberries – Use frozen if you can’t find fresh berries.
- Basic Cake Batter – All-Purpose Flour, Sugar, Salt, Whole Milk (preferred, but you can use low or nonfat), Baking Powder, Vanilla Extract
- Melted Butter – For greasing the pan and adding richness to the batter.
How To Make My Easy Blueberry Cobbler Recipe
Get a detailed list of ingredients & instructions in the recipe card below.
- Prep. Preheat the oven to 350°F. If blueberries are frozen, thaw them in a colander so they can drain.
- Mix the batter. In a medium bowl, whisk the flour, sugar, and baking powder, then add the milk and vanilla.
- Assemble the cobbler. Pour melted butter into a square or 2 quart baking dish and spread the batter on top of the butter. Sprinkle the blueberries on top.
- Bake. Bake the cobbler for 40-45 minutes or until golden brown.
- Serve. Nothing beats a fresh out of the oven warm fruit cobbler. It’s delicious on its own, but even better with a big scoop of vanilla ice cream or fresh whipped cream on top.
This usually means that your fruit was extra juicy or that it needs to cool longer. If it’s still warm, let it cool for a bit longer so it will thicken up.
Absolutely! You can make your cobbler a couple days ahead of time. Just cover and store in the fridge until you’re ready to serve. You can warm it up in the oven or just let it sit out for 30 minutes to an hour before serving to come to room temperature.
Yes! Frozen fruit is a great way to make cobbler a year-round dessert. You don’t even really have to thaw the berries, they’ll thaw quickly as they bake. I do recommend at least partially thawing to remove some of the liquid.
Blueberry Peach Cobbler – Cut the blueberries to one cup and add 2-3 cups of fresh peach slices.
Berry Cobbler – Use a mix of fresh blueberries, raspberries, strawberries, and blackberries.
Blueberry Lemon Cobbler – Swap the milk for buttermilk and add lemon zest and a few tablespoons of lemon juice to the cake batter. Toss the blueberries in 2 tablespoons of lemon just and 2 tablespoons of sugar.
Be sure to check out our other cobbler recipes – Peach Cobbler, Pineapple Cobbler, and Apple Cobbler.
Storing and Reheating Leftovers
Storage: Store, tightly wrapped or in an airtight container, in the refrigerator for up to 3-4 days before or after serving.
Freezing: Leftover cobbler can be stored in the freezer for up to three months once baked. Cover tightly with plastic wrap and foil, and pop it in the freezer. To reheat, thaw completely, then simply reheat it in the oven at 350 degrees for 10-minute intervals until it is warm all the way through.
- If you do not have fresh blueberries, you can use frozen ones.
- It is important to ensure that no pockets of dry ingredients remain in the cake batter.
More Blueberry Recipes
- Fluffy Blueberry Pancakes
- No Bake Blueberry Cheesecake
- Blueberry French Toast Casserole
- Lemon Blueberry Muffins
- Grilled Blueberry Dessert Pizza
- Lemon Blueberry Scones
- 1 ½ cup white all-purpose flour
- 1 cup white sugar
- 2 teaspoon baking powder
- 1 cup whole milk cold
- 1 ½ teaspoon vanilla extract
- ½ cup salted butter melted
- 2 cups fresh blueberries
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk together the flour, sugar, and baking powder.
- Add the milk and vanilla to the dry ingredients. Whisk the mixture together until it is homogenous and smooth.
- Pour the melted butter into an 8×8 baking dish and spread the cake batter on top of the butter.
- Sprinkle the blueberries on top of the cake batter and bake the dish for 40-45 minutes, or until golden brown.
- Serve immediately with whipped cream or ice cream and enjoy!
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I have made this recipe twice now and using superb as a description is faint praise.
Made this yesterday. It was a HIT! Wondering if you’ve ever served this as squares? I’m thinking of taking this instead of cookies to a function, but feel like I should provide it as individual squares instead of one cake. Thoughts?
It would be difficult to cut into squares. You could try, and then use the cuts as a guide for serving.
do you have fruit desserts in any thng lower for diabectics they all look so do gooddddddddddddddddddd yummyyyyyyyyyyyyyyy
Hi, I’m sorry but this isn’t a diabetic site and I’m not a nutritionist.