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?
- Blackberry Cobbler
- Cherry Cheesecake Cobbler
- Banana Cobbler
- Chocolate Cobbler
- Peach Cobbler
- Banana Cobbler
- Cherry Cobbler
- Apple Cobbler
- Strawberry Rhubarb Crisp
- Peach Cobbler Cake
- Blueberry Muffin Cake
- 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.
Made this with
King Arthur baking sugar alternative and it was delicious..might have changed texture somewhat but YUM ! Our blueberries and raspberries are ripening at the same time so I just threw one together with a combination.. can’t wait to taste it !!
Made this for the first time today. Super easy recipe and smells so good baking and OMG! it is delicious. Thanks so much!
That is wonderful Diane – thank you!!
Have you tried this with fresh peaches? Does it turn out well if so?
I’m sorry Patrice, I have not tried this particular recipe with fresh peaches.
Any advice for making this in a 13 x 9? Should I just double everything and adjust cook time? Thanks for any help!
Yes, you can double. I’ve not tested it out myself though so when it comes to baking time, you’ll have to kind of play it by ear 🙂
This is a keeper. It is one of the best cobblers I have ever made. Thank you I will be adding this to my file.☺️♥️
Thanks so very much Linda! I appreciate you coming back to comment!
This recipe is so easy and was so, so good. I can’t wait to make it again. I think I’ll try cherries this time.
That is so great to hear Bridget! Please let me know how it turns out trying it with cherries!
Seriously so good. Have made it a couple times this summer already and everyone loves it! So easy too!
Thanks so very much Kelsie!
This was very easy to make and is very good. I did not have self rising flour so I followed the substitution suggestion. I used whole milk, unsalted butter and added a bit of cinnamon to the sugar that is sprinkled on the top. Very yummy.
Thank you.
So happy it turned out great for you – thanks so much!
This is the first thing I have ever baked (I am 65). It was outstanding! It was delicious!
I told my mother that I baked something from scratch and she did not believe me.
Thanks for the recipe!
Don
Please send me a blueberry cobbler recipe
Does All purpose flour work if don’t have rising flour for the blueberry cobbler?
You would need to add baking powder & salt to it. You can google how much to add to all purpose flour to make it into self rising flour in recipes 🙂
The only change I made was to:
1. Double the vanilla. I love vanilla and make my own (super easy).
2. Substituted almond milk, which is why I am writing this review cause it still was delicious!
Thank you for this recipe! Helped me use up so many blueberries that were starting to get mushy.
I think every recipe should be tweaked to really make it your own! So happy to hear you love this one – it made my day! Thank you for taking the time to comment!❤️
Do I have to water down my milk or can I use my regular old whole milk???
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!
Hi, This sounds wonderful. Could I use frozen blueberry’s ? Would I need to change the bake time ?
Hi Susie, I actually answer that question in detail above in the frequently asked question section. Hope that helps!
Love, love, love this recipe! Easy to make AND so very delicious. Thank you so much. ❤
Thanks so very much Wendy!
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!
I don’t know Deborah. I’ve only made it this way. I’m sorry. 🙁
All I can say is: “EXCELLENT”
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!
Thank you so very much Melanie! Good to know it works with your fresh whole wheat flour too!
Delicious recipe! This recipe is a keeper!!
Thanks so very much Mary Jo!
This recipe is a keeper!! Delicious and easy to make!
Have made a version of this for years. Very good
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!!!!
Woo hoo!! So so happy to hear that! Thank you Rochelle!
Delicious!!!
Melt in your mouth!
Easy & delicious topped with whipped cream or vanilla ice cream.
This is definitely my go to cobbler….
How long would I cook if I made them in a cupcake form? Easier for when going to a gathering.
I’ve never attempted in cupcake form
How many servings is this made for? I assume since it’s a 9×9 pan that it’s 9 servings but I wanted to make sure. So wanted to check the carb count per serving. Thanks!
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.