Blueberry Cobbler

Blueberry Cobbler is an easy and delicious summer dessert for you to bake.  Fresh blueberries are tossed with sugar and orange juice and then topped with a delicious sweet cobbler mixture and baked to create the best blueberry cobbler! Watch the short video showing you how to make blueberry cobbler, and then scroll to the bottom of this post and print out the recipe so you can make it at home. 

Blueberry Cobbler

Easy Blueberry Cobbler

Are you looking for an easy dessert recipe?  Something so easy but it’s actually impressive too?  And do you happen to have some fresh blueberries on hand?  This easy Blueberry Cobbler recipe is for you.

We had some neighbors coming over for a barbecue the other day, and I really needed to whip up a dessert quickly.  Blueberry cobbler was the right choice.  Just berries tossed with sugar and juice… laid into a pie plate… a simple, sweet batter spooned on top, and a quick 35 minutes in the oven.  Mission Easy Dessert done!

Blueberry Cobbler

I love it when a cobbler comes out of the oven all piping hot– the fresh blueberries have morphed into being soft, sweet and syrupy.  You’ll want a STRAW to suck up all of that fabulous, sugary blueberry juice.

Blueberry Cobbler topped with vanilla ice cream

Ice cream is the perfect topper for warm cobbler.  The only bad thing about this recipe is that it will be gone almost immediately upon serving, and you will wish you had more!  

The teenagers at our barbecue dished up more ice cream and snaked the remaining bits of blueberry syrup from the pan.  This is the perfect summer dessert recipe- especially if you have access to big, juicy, wonderful blueberries!

Blueberry Cobbler

How is cobbler different than a crisp or crumble?

A cobbler is fresh fruit in a pan that is typically topped with a sweet batter before baking.  The topping on a fruit crisp (or crumble) usually consists of some sort of sweetened oat mixture.  Both are delicious served warm with ice cream or whipped cream!

Here are a few more cobbler recipes you might enjoy:

Blueberry Cobbler

This is the best Blueberry Cobbler recipe!

Course Dessert
Cuisine American
Keyword best blueberry cobbler, blueberry cobbler
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 350 kcal



  • 4 cups fresh blueberries
  • 3 tablespoons granulated white sugar
  • 1/3 cup freshly squeezed orange juice


  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt


  • vanilla ice cream, optional


  1. Preheat the oven to 375 degrees F. Spray a 9-inch pie plate with nonstick spray (not a deep dish).


  1. In a medium bowl, toss together the berries, sugar and juice. Put the berry mixture into the prepared dish.


  1. In a separate medium bowl, use an electric mixer to combine the butter and sugar; beat until light and fluffy. Mix in the egg and vanilla. Add flour, baking powder and salt, beating just until combined. Drop the batter by the spoonful on top of the berry mixture- covering as much of the top as possible with the batter.

  2. Bake 35 to 40 minutes or until the top is golden brown and the filling is bubbling. Let cool for a few minutes before serving. Serve in dishes with a scoop of ice cream on top (if desired).

Recipe Video

Nutrition Facts
Blueberry Cobbler
Amount Per Serving (1 serving)
Calories 350 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 75mg 25%
Sodium 150mg 6%
Potassium 148mg 4%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 33g
Protein 3g 6%
Vitamin A 12.1%
Vitamin C 19.9%
Calcium 2.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
More Recipes Using Blueberries
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Lori wrote:

    Made this today after finding boxes of blueberries on a buy one, get one deal at the grocery store. Three of us finished the entire pan! Seriously . . . so good.

  • Doris wrote:

    I made this tonight, & it was delicious, will make again. Thanks

  • Kristin wrote:

    Wanted to make this in a 9×13 pan…serving 11. Would you just double the recipe? I made this past weekend with mixed berries (added blackberry and raspberry to blueberries). SO good!

    • Lori Lange wrote:

      I think doubling and putting in a 9×13 would probably work. Glad you are enjoying the recipe!

  • Sharon wrote:

    Used frozen blueberries, used lemon juice instead of orange – 5 cups of berries instead of 4 – fabulous recipe !  All gone – served 6 of us with cool whip.  

  • Amanda wrote:


    I tried this last night with Saskatoon Berries (Juneberry?) as I was out of Blueberries. It turned out great. Thank you for the delicious recipe, I saw it on your Facebook post.

  • Lori David wrote:

    Can I use frozen blueberries please let me know

    • Lori Lange wrote:

      Yes, that will probably work find.

  • Ana wrote:

    This quick and easy blueberry cobbler was a big hit! Thanks for the recipe!

  • Callie wrote:

    Made this the other night and it was great. I am not a huge fan of blueberries though…would you have to edit the orange juice part if you used fresh peaches to make this into a peach cobbler recipe?

    • Lori Lange wrote:

      I think you could still use orange juice.

  • Michelle wrote:

    Have you ever prepared this & put it in the fridge then baked later? 

    • Lori Lange wrote:

      No, I haven’t… But it should heat up well if you make it and then re-heat it later.

  • Amanda LaBove wrote:

    I made this tonight and it is delicious!! Thank you so much for this recipe. I will definitely be making it again.

  • Jenny wrote:

    could you substitute lemon juice for all or part of the orange juice? How much of the orange flavor comes through in the final product?

    • Lori Lange wrote:

      I feel like lemon would bring forth too much bitter flavor into the recipe.

  • kari wrote:

    This is my favorite saved recipe, but now it’s changed! Where’s my saved recipe with self rising flour!? Did you change it? Can I please have the old one?

    • Lori Lange wrote:

      Hi Kari, I was getting a lot of emails from readers that the old recipe didn’t work well… so I’m afraid I changed it. Here is a list of the ingredients for the old recipe (sorry for the inconvenience!):
      2 cups fresh blueberries
      1 1/4 cups white sugar granulated, divided
      1/2 cup butter
      1 cup self rising flour
      1 cup milk
      1 tsp vanilla extract

  • Susan wrote:

    I made this over the weekend and it was delicious! Just the right combination of sweet and tart.

  • Tessa Hill wrote:

    Can you use frozen blueberries (thawed, of course) rather than fresh?

    • Lori Lange wrote:

      I suppose you could, but my guess is that it will turn out far more syrupy than a fresh version…

  • Lori Lange wrote:

    Was the blueberry mixture too soupy? Perhaps too much water and it didn’t have a chance to thicken?