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The Best Blueberry Cobbler (+Video)

This Easy Blueberry Cobbler recipe only has 6 ingredients and whips up in minutes! Fresh blueberries and a sweet homemade cobbler 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! You probably have all the ingredients you need on hand! During blueberry season, I will make this cobbler at least once a week. It is our family favorite and the best part is it is fast to make!

serving of blueberry cobbler in a white plate with a scoop ion vanilla ice cream on top.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

What other fruits can be used besides blueberries?

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.

What if I don’t have self-rising flour?

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.

Can I use frozen blueberries?

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.

Can I use almond, soy or oat milk?

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 though. It’s one of those things that you will just have to try and see how it goes.

Can I use a sugar substitute?

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.

How do I store leftover cobbler?

You can cover and store on the counter for a day, in the refrigerator for 4 days and you can freeze this cobbler for up to 3 months (just cover and wrap well to protect against freezer burn.)

a serving spoon holding up some blueberry cobbler over the baking dish.

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. You can use your favorite sugar substitute here.
  • 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.
blueberry cobbler ingredients: 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. Stir in the milk and melted butter.

collage of two photos: flour and sugar in a bowl; melted butter and milk added to flour sugar mixture.

Then add the vanilla extract and stir until combined. Spread mixture into a prepared baking dish.

collage of two photos: vanilla extract added to batter and whisk stirring it; cobbler batter added to baking dish.

Top with blueberries. Sprinkle the top 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.

collage of three photos: blueberries added on top of batter; sugar sprinkled on top of blueberries; fully baked blueberry cobbler.

Allow to slightly cool before serving. Top with a scoop of vanilla ice cream.

a spoon holding up a portion of blueberry cobbler.

CRAVING MORE RECIPES?

Originally published: June 2018
Updated photos and republished: March 2024

Blueberry Cobbler recipe.

The Best Blueberry Cobbler (+Video)

This Easy Blueberry Cobbler recipe only has 6 ingredients and whips up in minutes! Fresh blueberries and a sweet homemade cobbler batter make this simply perfect!
4.99 from 169 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
0 minutes
Total Time: 1 hour 5 minutes
Servings: 6

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 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.
    flour and sugar in a bowl.
  • Add in 1 cup milk and 1/2 cup (1 stick) salted butter, melted and 1 teaspoon vanilla extract. Stir until combined. 
    milk and melted butter added to bowl with flour and sugar.
  • 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
    sugar sprinkled on top of blueberries.
  • 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. 
    fully baked blueberry cobbler.
  • Allow to slightly cool before serving.
    serving of blueberry cobbler in a white plate with a scoop ion vanilla ice cream on top.

Video

YouTube video

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • This same recipe can be used with fresh strawberries, blackberries and raspberries. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 421kcal | Carbohydrates: 65g | Protein: 4g | Fat: 16g | Sodium: 154mg | Fiber: 1g | Sugar: 48g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




100 Comments

  1. 5 stars
    I love this recipe!
    I followed your instructions using all purpose flour but used only 1/2 cup of sugar and gently tapped the fewer blueberries I had, into the batter .
    It was delicious as my guests almost finished the dessert .
    Easy to enjoy after a dinner
    Thank you

  2. 5 stars
    I decided to make and take something a little different to my family’s Thanksgiving gathering. Let me tell you, this was such a hit especially with those who aren’t fans of Pumpkin Pie. I really wish I would’ve made two or three of them ha! So so good and my new favorite blueberry cobbler

  3. 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 🙂

    1. 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!

  4. 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.

  5. 5 stars
    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.

  6. 5 stars
    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?!