posted in Desserts

Blueberry Cobbler

Here’s an easy and delicious summer dessert for you to bake:  Blueberry Cobbler

Blueberry Cobbler Recipe

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!

Fresh Blueberry Cobbler Recipe - from

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

Fresh Blueberry Cobbler Recipe -

Ice cream is the perfect topper for warm cobbler.  The only bad thing about this recipe is that it was gone almost immediately, and we all wanted 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!

Watch this short video that shows you how to make this blueberry cobbler, and then print the recipe below.

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Blueberry Cobbler


Berry mixture:

  • 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 Eggland's Best egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch of salt

For serving:

  • vanilla ice cream


  1. Preheat the oven to 375 degrees F.  Spray a 9-inch pie plate with nonstick spray (not a deep dish).
  2. For the berries: in a medium bowl, toss together the berries, sugar and juice.  Put the berry mixture into the prepared dish.
  3. For the cobbler: 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.
  4. 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.

Here are a few more cobbler recipes you might enjoy:


  1. postedJun 20, 2012 9:19 PM

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

  2. postedJun 13, 2016 8:43 AM
    Tessa Hill

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

    • postedJun 14, 2016 7:30 PM

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

  3. postedJun 20, 2016 5:31 AM

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

  4. postedJun 26, 2016 7:34 AM

    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?

    • postedJun 26, 2016 11:27 AM

      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

  5. postedJul 2, 2016 8:15 AM

    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?

    • postedJul 13, 2016 4:57 AM

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

  6. postedJul 2, 2016 6:35 PM
    Amanda LaBove

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

  7. postedJul 3, 2016 6:43 PM

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

    • postedJul 7, 2016 5:06 AM

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

  8. postedJul 18, 2016 1:09 PM

    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?

    • postedJul 21, 2016 6:34 AM

      I think you could still use orange juice.

  9. postedAug 20, 2016 5:50 PM

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

  10. postedFeb 2, 2017 11:53 AM
    Lori David

    Can I use frozen blueberries please let me know

    • postedFeb 3, 2017 5:04 AM

      Yes, that will probably work find.

  11. postedJun 17, 2017 10:23 PM


    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.

  12. postedAug 3, 2017 7:52 AM

    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.  

  13. postedAug 16, 2017 11:09 AM

    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!

    • postedAug 18, 2017 1:27 PM

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

Leave a Reply

Your email address will not be published. Required fields are marked *