This Easy Blueberry Cobbler recipe only has 6 ingredients! Fresh blueberries and an easy, sweet homemade batter make this simply perfect!
A SIMPLE BLUEBERRY COBBLER RECIPE
This easy blueberry cobbler is about to become one of your absolute favorite easy dessert recipes! I'm a huge blueberry fan and this blueberry dessert does not disappoint! It's so ooey gooey, moist, sweet, and oh so delicious! After it bakes, you get a slightly crispy edge (which is my favorite part!)

FREQUENTLY ASKED QUESTIONS:
Raspberries and strawberries make great additions or substitutions. Be sure to check out my STRAWBERRY RHUBARB COBBLER! You can really have a lot of fun with different versions of cobbler. CHOCOLATE COBBLER, BANANA BREAD COBBLER and INSTANT POT CHERRY COBBLER are just a few that I have shared here.
For this recipe just whisk together one cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Proceed with recipe as written.
You can but keep in mind that frozen blueberries will require more work to use. You will need to fully defrost the blueberries then dry them as best as possible. If you don't, they will add too much water to the cobbler and it won't turn out properly. Cobbler is best made with fresh fruits which is why you often see them served in the summer.
I get this question a lot these days, and I will be honest, I don't use anything other than cow's milk. I would think that you could but its one of those things that you will just have to try and test out yourself.
I will answer the same as above. I only bake with real sugar. If you are familiar with baking with sugar substitutes then I would hope that you would already know how to properly substitute sugar in recipes. I will be no help there.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- self-rising flour
- sugar
- milk
- salted butter
- vanilla extract
- fresh blueberries

HOW TO MAKE THE BEST BLUEBERRY COBBLER:
Preheat the oven to 350F degrees. Spray a 9" x 9" square baking dish with nonstick cooking spray and set aside. In a medium sized bowl, stir together the flour with 1 cup of sugar and then add in the milk.

Then, pour the melted butter and vanilla extract.

Stir until combined.

Spread mixture into a prepared baking dish and top with blueberries. Sprinkle with remaining sugar.

Bake on the middle oven rack uncovered for 45 minutes to an hour, until the top is a light golden brown and a toothpick comes out clean.

Allow to slightly cool before serving.

CRAVING MORE RECIPES?

The Best Blueberry Cobbler (+Video)
Ingredients
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup milk (2% or higher)
- ½ cup (1 stick) salted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- ¼ cup sugar (for sprinkling on top)
Instructions
- Preheat oven to 350F degrees. Spray a 9x9-inch square baking dish with nonstick cooking spray and set aside.
- In a medium bowl, stir together 1 cup self-rising flour with 1 cup granulated sugar. Add in 1 cup milk and then pour in ½ cup (1 stick) salted butter, melted and 1 teaspoon vanilla extract. Stir until combined.
- Spread mixture into a prepared baking dish and top evenly with 2 cups fresh blueberries. Finally sprinkle the top evenly with ¼ cup sugar
- Bake on the middle oven rack uncovered for 45 minutes - hour, until the top is a light golden brown and a toothpick comes out clean.
- Allow to slightly cool before serving.
Video
Notes
- To make self-rising flour: Whisk together one cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Proceed with recipe as written.
- This same recipe can be used with fresh strawberries, blackberries and raspberries.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: June 2018
Updated and republished: July 2021
Anne
Do I have to water down my milk or can I use my regular old whole milk???
Brandie @ The Country Cook
Just use your regular whole milk. I just encourage people to not use less than 2% milk because its far too watery but whole milk is great!
Susie
Hi, This sounds wonderful. Could I use frozen blueberry's ? Would I need to change the bake time ?
Brandie @ The Country Cook
Hi Susie, I actually answer that question in detail above in the frequently asked question section. Hope that helps!
Wendy Shipps
Love, love, love this recipe! Easy to make AND so very delicious. Thank you so much. ❤
Brandie @ The Country Cook
Thanks so very much Wendy!
Deborah
Please let me know if I can cut down the amount of sugar and still get a wonderful outcome…..going to make this today thanks for the recipe!
Brandie @ The Country Cook
I don't know Deborah. I've only made it this way. I'm sorry. 🙁
ld
All I can say is: "EXCELLENT"
Melanie
I made this last night for the family, and it was an overwhelming success. I used fresh whole wheat flour and it was superb. Thank you for this fantastic—and easy—recipe!
Brandie @ The Country Cook
Thank you so very much Melanie! Good to know it works with your fresh whole wheat flour too!
Mary Jo
Delicious recipe! This recipe is a keeper!!
Brandie @ The Country Cook
Thanks so very much Mary Jo!
Mary Jo
This recipe is a keeper!! Delicious and easy to make!
T Woolard
Have made a version of this for years. Very good
Rochelle
Delicious!!!
Melt in your mouth!
Easy & delicious topped with whipped cream or vanilla ice cream.
This is definitely my go to cobbler….
Oh! FYI: I added 1 tsp of lemon extract to the batter. Delicious!!!!
Brandie @ The Country Cook
Woo hoo!! So so happy to hear that! Thank you Rochelle!
Rochelle
Delicious!!!
Melt in your mouth!
Easy & delicious topped with whipped cream or vanilla ice cream.
This is definitely my go to cobbler….
Anette
How long would I cook if I made them in a cupcake form? Easier for when going to a gathering.
Brandie @ The Country Cook
I've never attempted in cupcake form
A. Davis
How many servings is this made for? I assume since it’s a 9x9 pan that it’s 9 servings but I wanted to make sure. So wanted to check the carb count per serving. Thanks!
Brandie @ The Country Cook
Hey there! If you look on the recipe card, I show the number of servings that I used for this recipe (6). Please use your own trusted nutritional calculator to calculate nutritional values. Especially if you have a health condition that requires strict accurate numbers. The nutritional information provided on this site are estimates and are strictly for general information purposes.