Blueberry Cobbler

A serving of Easy Blueberry Cobbler with a golden-brown crust and juicy blueberries sits on a white plate.

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5 from 1 vote

This easy blueberry cobbler has fresh blueberries with a cake-like cobbler topping perfect for a fruity summer dessert.

Prep Time15

Cook Time58

Total Time1 13

Servings: servings

Author: Miranda Couse

Ingredients

Blueberry Mixture

4 cups fresh blueberries
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon

Cobbler

1 cup granulated sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1/2 cup butter melted

Instructions

Blueberry Mixture

Preheat the oven to 350 degrees F.
In a large bowl, add the 4 cups fresh blueberries, 1/2 cup granulated sugar, and 1/4 teaspoon ground cinnamon. Stir until combined.

Cobbler

In a large bowl, add in the 1 cup granulated sugar, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk until combined.
Add in the 1 cup whole milk and whisk until smooth. It will be pretty runny.
Pour the melted 1/2 cup butter into the bottom of a 9x13 baking dish.
Add the blueberry mixture on top of the butter.
Pour the batter on top of the blueberries.
Place the baking dish in the oven and bake for 55 minutes to 1 hour until the top is set and golden brown. Gently push on the center of the cobbler. If it's firm, it's ready. You can also poke a skewer in just the cobbler to make sure it comes out clean.
Serve warm with vanilla ice cream or whipped cream.
Cover and store in the fridge.

Notes

Storage: You can store your cobbler covered with plastic wrap at room temperature for 1 to 2 days or in the refrigerator for 3 to 5 days.

Freeze: Once the cobbler has cooled completely, place in a freezer container or wrap with two layers of plastic wrap and a layer of heavy-duty aluminum foil. Place in the freezer for up to 3 to 4 months.

Thaw: Place in the fridge overnight to thaw.

Nutrition