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: (FULL RECIPE AT THE BOTTOM OF THE POST)
- self-rising flour
- 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? YOU MUST TRY THESE!
- BLUEBERRY MUFFIN CAKE
- BLUEBERRY BUTTER SWIM BISCUITS
- SKILLET PEACH COBBLER
- EASY HOMEMADE BLUEBERRY PIE
- LEMON BLUEBERRY YOGURT CAKE
- EASY BISCUIT BLUEBERRY CAKE
- GRANDMA BETTY'S BLUEBERRY CHILL BARS
The Best Blueberry Cobbler (+Video)
- 1 cup self-rising flour
- 1 ¼ cup sugar, divided
- 1 cup 2% milk
- ½ cup salted butter, melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- Preheat oven to 350F degrees. Spray a 9 x 9 square baking dish with nonstick cooking spray and set aside.
- In a medium bowl, stir together the flour with 1 cup of the sugar. Add in the milk and then pour in 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 - hour, until the top is a light golden brown and a toothpick comes out clean.
- Allow to slightly cool before serving. We love ours topped with additional blueberries and a scoop of vanilla ice cream! Enjoy!
- 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.
“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