Blueberry Cobbler
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This rustic blueberry cobbler features tart, syrupy blueberries with a sugared biscuit topping.
I love rustic fruit desserts, and this blueberry cobbler with a lemon-scented buttermilk biscuit crust is one of my summertime favorites. As the dessert bakes, the fruit bubbles up into the topping, creating three delicious layers: a tart, syrupy blueberry bottom, a dumpling-like center, and a crisp, golden crust. One key to a delicious cobbler is getting the right ratio of fruit to crust. This topping is generous and lends just the right amount of savory buttery flavor to balance the tart-sweetness of the berries. Vanilla ice cream or sweetened whipped cream is a must.
What You’ll Need To Make Blueberry Cobbler
Step-by-Step Instructions
Step 1: Make the Fruit Filling
Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square or 2-quart baking dish with butter.
In a large bowl, add 4 cups blueberries, 3/4 cup sugar, and 2 tablespoons all-purpose flour.
Toss well to combine.
Transfer the mixture to the prepared baking dish and dot evenly with 2 tablespoons of unsalted butter, cut into small pieces.
Step 2: Make the Biscuit Topping
In a medium bowl, combine 1½ cups all-purpose flour, 6 tablespoons of sugar, 1 teaspoon packed grated lemon zest, 1¾ teaspoons baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt.
Stir until combined.
Add 1 stick (½ cup) unsalted butter, cut into small chunks.
Blend the butter into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized clumps of butter within.
Add 1 cup of buttermilk.
Stir until just combined. It will look a bit lumpy; that’s good. Do not overmix.
Step 3: Assemble and Bake
Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the blueberries, allowing the filling to peek through in spots (most of the filling will be covered). Sprinkle 1 tablespoon sugar evenly over the batter.
Bake until the fruit is bubbling and the biscuit top is golden, about 35 minutes. Check the cobbler; if the biscuit topping is nicely golden, cover loosely with foil and bake for 10 minutes more (even if the top is golden, the center still needs time to cook through). If it is not yet golden, leave uncovered and bake for 10 minutes more.
Remove the foil and let cool for 15 to 20 minutes. Serve with vanilla ice cream or sweetened whipped cream.
Blueberry Cobbler Video Tutorial
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Blueberry Cobbler
This rustic blueberry cobbler features tart, syrupy blueberries with a sugared biscuit topping.
Ingredients
For the Fruit Filling
- 2 tablespoons unsalted butter, cut into small pieces, plus more for greasing the pan
- 4 cups fresh blueberries (see note)
- ¾ cup sugar
- 2 tablespoons all-purpose flour
For the Biscuit Topping
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- 7 tablespoons sugar
- 1 teaspoon packed grated lemon zest (from 1 lemon)
- 1¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 stick (½ cup) cold unsalted butter, cut into small chunks
- 1 cup buttermilk (see note)
- Vanilla ice cream or sweetened whipped cream, for serving (optional)
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8 x 8-inch square or 2-quart baking dish with butter.
- Make the fruit filling: In a large bowl, toss the blueberries with the sugar and flour. Transfer the mixture to the prepared baking dish and dot evenly with the 2 tablespoons of butter.
- Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, and the lemon zest, baking powder, baking soda, and salt. Add the butter and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a spoon until just combined. It will look a bit lumpy; that's good. Do not overmix.
- Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the blueberries, allowing the filling to peek through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon sugar over the batter.
- Bake until the fruit is bubbling and the biscuit top is golden, about 35 minutes. Check the cobbler; if the biscuit topping is nicely golden, cover loosely with foil and bake for 10 minutes more (even if the top is golden, the center still needs time to cook through). If it is not yet golden, leave uncovered and bake for 10 minutes more. Remove the foil, if necessary, and let cool for 15 to 20 minutes. Serve with vanilla ice cream or sweetened whipped cream.
- Note: When baking with berries, there's always some variation in the sweetness of the fruit. Taste the blueberries; if they happen to be very sweet, reduce the sugar in the filling to ⅔ cup.
- Note: If you’d prefer to make your own buttermilk, follow my easy method here.
- Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
Nutrition Information
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- Per serving (8 servings)
- Calories: 390
- Fat: 15 g
- Saturated fat: 9 g
- Carbohydrates: 62 g
- Sugar: 39 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 398 mg
- Cholesterol: 39 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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This recipe is excellent. Jen is a genius.
Peace.
The top was all golden after 35 minutes so I let it cool before putting it in the fridge for the night. turns out the middle didn’t cook enough, it sunk.
The lemon taste was very present and amount used was correct.
I bake a lot and respected the recipe but won’t be making this one again, not a wow by any means
I have a container of blueberries which have a spongy texture so want to use them in this recipe but I don’t have enough quantity. Can I add some diced applies to this to make it a blueberry/apple cobbler. Anything special I should do with the apples before adding them?
Sure, Lynda, you can get away with that. I’d just peel and dice the apples first. Hope you enjoy!
Mmmmmmm so good!
Loved the lemon zest in the topping.
I went with 1/2 cup of sugar with 4 cups of blueberries. It seemed fine.
Nice thickness to the cobbler. The butter in the biscuit topping was perfect! Very very good!
Another fabulous recipe! 😋
The best blueberry cobbler ever!
This was absolutely amazing!! I used half blueberries, half blackberries and it turned out great. Thanks for the recipe!
Would it work to go this recipe with frozen berries?? Fresh isn’t very easily available at the moment but I’d love to give this recipe a try!!
Sure!
Can I substitute cherries for blueberries?
Sure, Jean, that should work but would suggest using just a touch less sugar. I’d love to hear how it turns out if you try it!
Hi Jennifer!
I am wondering if I can substitute blackberries for blueberries in this recipe. Would I need to make any adjustments?
Long time fan. First time commented. Seldom a baker.
PS – love your cookbook!
So glad you like the cookbook! 🙂 I haven’t tried the cobbler with blackberries so I can’t say for sure. The blackberries may give off too much juice on their own so if you want to try it, I’d suggest doing a combination of blackberries and blueberries. I’d love to hear how it turns out if you make it!
Our altitude is 3,500 feet, and this recipe worked fine. (I used the 1/2 c. sugar instead of 3/4 c. for the filling.) I don’t often have time to bake pies; thank you for helping us celebrate berry season anyway! We served our cobbler with lightly-sweetened whipped cream.
May I ask where you purchased your baking/serving dish? Mine was too small, and the filling overflowed during cooking. Thank you.
Hi Ellen, I wish I could tell you what brand the baking dish is but it’s at my mom’s place out of state and she’s not there right now – I’m sorry! Is your baking dish 2 inches deep? If not, that would explain why it bubbled over. I’d either purchase a baking dish that’s 2 inches deep or next time you bake this, put it on a foil-lined baking sheet to catch any drips. Hope that helps!
Yes, it does help – Thank you!
I have made this delicious cobbler many times and now wonder if it can be frozen.
I would appreciate your comment and thank you in anticipation!
Hi Alice, so glad you like it! I haven’t frozen it, but I think you could freeze it before or after baking. Either way, I’d let it defrost in the fridge for about 24 hours and reheat per the Make-Ahead instructions at the bottom of the recipe.
Been looking for a good recipe…this is it! Just finished devouring it…made it exactly as in recipe…it was great!! I will be making this over and over
Have made this twice now, flavor is fantastic but my cobbler has come out flat and sad both times. Weighed the ingredients more carefully the second time thinking I had made an error the first go-round but number two is looking like another sad display.
Hi Lisa, So sorry you’re having trouble with the cobbler! Can you send a photo to jennifer@onceuponachef.com so I can help troubleshoot?
Have tried a few cobbler recipes and this is the absolute best-topping has an incredible fluffy texture. I used less sugar for the filling (1/2 cup- 3/4 cup just wouldn’t mix in with the berries) and added lemon zest and a bit of cinnamon to the filling as well.
I made this today for the first time, and I can say without reservation that it is the best blueberry cobbler I have ever had. . . . and that’s saying a lot because I am from the Deep South, and we take our cobblers very seriously! I served it with homemade French vanilla ice cream. Yum!!! I wouldn’t change a thing about it – except maybe try the same recipe with other fillings like peaches or strawberries. I’m looking forward to that 🙂
Very easy to make. Wonderful tastes
Halved the recipe for just my husband and I, and used frozen blueberries – not thawed. Just tossed them with 1/3 cup sugar and the flour. Followed the rest of the recipe as written. Served with vanilla ice cream. Delicious! Will be my go-to summer cobbler!
I made it. Big problem with this recipe. Once I got it done and cool I started eating it. Then ate some more and more and some more. Now I’m a fat stomach man with a very happy face. Thank you
What should I use to grease the pan for the cobbler – butter? Your recipes are ALWAYS top notch, you are my favorite cook!!!!
Yes, butter for greasing the pan (and so glad you like the recipes)!!
Delish! Like all of your recipes I have made. I didn’t have buttermilk or lemon zest. I used bottled lemon juice in the milk to sour a bit.
You are so right about the recipe! I have made this 3 times since I found it in your cookbook! It’s delicious and so satisfying! I got rave reviews from a recent dinner I had with friends recently. Thanks, Jenn!
Made the blueberry cobbler this morning. I made it exactly as you suggested and it was delicious and, of course, served the cobbler with lightly sweetened whipped cream. The biscuit topping was very delicate!! Thank you for the recipe.
Sylvia T.
Delicious! I had too many blueberries on hand, so when I got the email with this recipe, it was perfect timing. I wanted to make a small desert, so I used a 4×4-inch baking dish and halved the recipe. It halved perfectly. (I followed the recipe exactly. But I did follow the advice in the note, and cut the sugar down in the filling since my blueberries were sweet.) Another wonderful recipe!
Could you make it mid day, refrigerator it and bake at dinner time? Hate the idea of reheating it.
Hi Judy, I think that would be fine. Please LMK how it turns out!
Could I use bisquick for topping?
I think you could but it won’t be as good as the homemade. 🙂
Hi Jen
This looks so delicious! I’m just confused so you need to bake additional 10 minutes regardless and add foil if already browned? Should leftovers be covered and refrigerated?
Thanks
Chris
Hi Chris, Yes even if browned, the center won’t be quite cooked through.
Thanks for passing that on Jenn…thought mine was ready and brought it out..it was still
a bit gooey….glad I read this review and checked! Thanks for all the wisdom you pass on..
Luv your website!!! Oh yeah….another great recipe!! Cobbler was fantastic!!!
Have a great weekend!
Katherine
Can you swap the blueberries with blackberries?
Hi Andrew, I haven’t tried it so I can’t say for sure. The blackberries may give off too much juice on their own so if you want to try it, I’d suggest doing a combination of blackberries and blueberries. I’d love to hear how it turns out if you make it!
Delicious! I had frozen blueberries that I picked last year that I wanted to use, so I mixed up the fruit mixture (1/2 cup sugar was plenty) and put that in the oven while I made the topping. Added the topping and continued to bake for the recommended time. The lemon zest adds a subtle brightness to the taste. I love fruit cobblers and will definitely make this again!
Jenn, would you double for a 9×13 pan?
So glad you enjoyed it! Yes, I’d double it for a 9 x 13-inch dish.
Can you make this with frozen blueberries?
Hi Cindy, I haven’t tried it but I think it should work. Hope you enjoy!
I just did and it turned out perfectly delicious.