Blueberry Cobbler
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!
FREQUENTLY ASKED QUESTIONS (FAQ’S)
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 though. 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.
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.)
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.
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.
Then add the vanilla extract and stir until combined. Spread mixture into a prepared 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.
Allow to slightly cool before serving. Top with a scoop of vanilla ice cream.
CRAVING MORE RECIPES?
- Cherry Cheesecake Cobbler (+Video)
- Banana Cobbler (+Video)
- Chocolate Cobbler (+Video)
- Peach Cobbler
- Banana Cobbler
- Easy Cherry Cobbler
- Apple Cobbler
- Strawberry Rhubarb Cobbler
- Peach Cobbler Cake (+Video)
- Blueberry Muffin Cake (+Video)
- Blueberry Bubble Up
- Blueberry Dump Cake
Originally published: June 2018
Updated photos and republished: March 2024
The Best Blueberry Cobbler
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.
- Add in 1 cup milk and 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
- 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.
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 and other nutritional values can vary quite a bit depending on which brands were used.
I think there is a typo at the beginning of the page. It stars “Can Is Use…” and I think you meant “Can I Use…”. Thank you!
Good catch – thank you!
So if I used unsalted butter how much salt should I add please?
Anybody??
In the recipe list, it does not state how much of the ingredients you will need .
Hey Sullivan! You scrolled right past it on your way to the comment section. It’s at the end of the post. You can print it out too 🙂
Made this recipe for my turn bringing dessert to tonight’s Bible Study and it was a hit! I did double the recipe in a 13”x9” baking pan. Everyone wanted the recipe! I can’t wait for Thanksgiving linner (halfway between lunch & dinner time), I will have your recipe pre-printed.
Better than I imagined!! I have made Blueberry Cobblers before, but its been a while, so I took a chance on this recipe that I found online…Delicious in every way! I like that you recommended it be baked in a 9 x 9 pan…In the past, I have always made it in a deeper Pyrex dish as my mother always did. But I like this method better as there is more crust to go around!! Simply the best! (I also made the recipe using skim milk and used all purpose flour, but added the baking powder and salt since that is all I had on hand).
This is the most delicious cobbler which is so easy. It works very well with peaches!
Thank you Janice! I really appreciate you taking the time to come back and leave a comment and review!
Best blueberry cobbler ever!! I accidentally used all purpose flour and while it was in the oven, I was reading the comments and worried that it wouldn’t turn out. It still turned out AMAZING and the taste was delicious! Thank you for posting!!
So happy it still came out delicious for you! Thank you!
Made this tonight. It was delicious!
Easy to make! Delish. Thank You.
Absolutely easy and delicious
I made this today. Didn’t have self rising flour but….as I found of the
internet, you can make it using 1 cup flour, 1 1/2 tsp baking powder
and 1/2 tsp. Salt. It worked like a charm and I didn’t have to buy
5 lbs. of self rising. This recipe is delicious! Thank you.
Would whole milk be ok to use?
I just took my first fresh blueberry cobbler of the season out of the oven a few minutes ago & everyone can’t wait to eat it. This recipe is so easy & is very delicious. I have been using this recipe for almost 2 years now & everyone in my family loves it.
Can you use blueberry pie filling instead of fresh blueberries?
Hi Becky Jo – yes that should work. I haven’t tested it with this recipe but I don’t see why it wouldn’t work…
I made this last night for our bible study this morning. I had not tasted it before serving telling everyone they were my “guinea pigs”. Well let me tell you that everyone loved it and have asked for the recipe. It was delicious and the dish was empty. Next time I will double the recipe. Thank you for this post. Your recipes are the best.
I love blueberry cobbler it’s in the oven now can’t wait looks delicious !
Hope you loved it JoJo!
Easy! Delicious! And thank you for this recipe. I will be trying many more of yours!
Hello have you tried this with the blueberries at the bottom instead??
Hi Abby – no I haven’t. 🙂
I made this for friendship dinner for our church. Nothing left but the empty bowl!
Woo hoo! Thank you Cindy!
Well, don’t be like me and use the wrong flour! I used all-purpose, not self-rising! The berries are delicious…just only on ice cream, not with a crust. Will definitely try again
I just realized I used so flour. 🙁
Can I use blueberry or filling instead of fresh berries?
Is it OK to use whole milk?
That certainly looks easy enough! What a perfect summer treat!
Thanks so much Carlee!
Looks delicious and so easy to make. I’m going to make it tomorrow. I love a good blueberry cobbler..
Hope you love it Marian! It can easily be made with other berries too. I love a good raspberry cobbler!
Can you use frozen blueberries?
Hi Barbara! You sure could!
Do I have to thaw the blueberries first if using frozen, or can I just add it frozen?
Hi Abby! You don’t have thaw fully. Just partially thaw for about an hour or two.
Sounds wonderful and looks awesome too! Will have to try it soon…I’m always a sucker for any blueberry recipe. MMM! Pinning!
Hope you love it Mrs. B! 🙂