The Best Blueberry Cobbler (+Video)
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 1/2 teaspoons of baking powder and 1/4 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 can’t see why they wouldn’t work. It’s one of those things that you will just have to try and see how it goes.
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 – y’all already know I swear by White Lily flour. It is my absolute favorite for baking. See my FAQ above about using all purpose flour.
- sugar – just regular ole white sugar. I have not tried this with brown sugar.
- milk – I always prefer 2% or higher milk. The fat in milk really gives flavor.
- salted butter – it needs to be real butter, not margarine. Margarine is basically just oil. I like salted butter. It does not make this taste salty. It gives it a nice balance of flavor with the overall sweetness.
- vanilla extract -I actually like the vanilla extract that says “baking vanilla extract.” But if you have a bougie vanilla extract you love, then go for it!
- fresh blueberries – see my notes above about using frozen blueberries. Also, this same recipe can be made with fresh raspberries and blackberries.
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.
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Originally published: June 2018
Updated and republished: June 2023
The Best Blueberry Cobbler (+Video)
Ingredients
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup milk (2% or higher)
- 1/2 cup (1 stick) salted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup sugar (for sprinkling on top)
Instructions
- Preheat oven to 350F degrees. Spray a 9×9-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 1/2 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 1/4 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
- You can use any brand of self rising flour. My personal favorite brand is White Lily. You can also make self-rising flour. Self rising flour is just all-purpose flour with baking powder and salt added. Whisk together one cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 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.
Perfection! I wouldn’t change a thing!
So easy and delicious. I used Almond milk and it was just fine.
Unfortunately no. The baking powder in the self rising flour (once mixed with everything else) becomes activated. So if it’s sitting all night (even in the fridge), once you go to bake it, you’re not going to get the optimal result. Technically you can do it but your cobbler part won’t get as light and fluffy. It will take longer to bake & you won’t get the best version of this recipe. Is there a specific reason you want to do that? This recipe literally takes minutes to whip up. The preparation part is quick. It’s the baking part that takes the longest. So because you’d be baking from cold, you’ll have to bake longer so it all ends up being the same amount of time in the end anyways 🙂
Thank you! Yes, I was just trying to minimize chaos on the day of an event ☺️ also will need my oven space to store other items being kept warm prior to serving. I’ll just bake early in the day and will let it sit at room temp after baking until ready to eat. Thanks!
I’m confused, the recipe calls for self rising flour. Did you not use self rising flour? Did you accidentally buy all purpose instead of self rising? The recipe clearly calls for self rising flour. You can even make it yourself if you want but the ingredient list clearly says self rising. I just don’t see the confusion, I’m sorry.
My search is over! The easiest and most delicious cobbler I’ve ever made
Followed exactly, such a surprise and I’m so happy ! One hour start to finish. Perfection, plus no eggs which never taste good in these desserts.
Awww Vana – thanks so very much!!
Made exactly as the recipe states (I hate when people make a bunch of changes on a recipe before trying the original recipe) and it was delicious! I honestly wouldn’t make any tweaks at all. Why mess with a good thing?!