Blueberry Cobbler Recipe - Easy, Homemade, Classic, Fruit - Life's Little Sweets (2024)

Blueberry Cobbler Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared there as Blueberry Cobbler.

Estimated reading time: 5 minutes

This Blueberry Cobbler has fresh, ripe blueberries with a crisp, biscuit on top. It’s spiced with a secret ingredient to bring out the flavor of those blueberries. It’s wonderful on its own or served withvanilla ice cream or whipped cream!

Blueberry Cobbler

Hi Everyone, are you looking for a classic, fruit cobbler that you can serve any time of the year and one that everyone will surely love?

Look no further than this Blueberry Cobbler!

This blueberry cobbler recipe has Saigon cinnamon in the filling and the dough which really brings out the blueberry flavor.

It’s just a little amount so that you don’t get overpowered with the taste of the cinnamon.

Saigon cinnamon is a little stronger in aroma and in flavor than the more common Ceylon cinnamon.

Blueberry Season

Blueberry season (in North America) runs from April through October. Even though it’s February now, Spring is right around the corner.

In most grocery stores, you can get fresh blueberries year-round (October through March blueberries come from South America) but in case you can not find fresh ones, you can substitute the same amount of frozen blueberries in this recipe.

Ingredients

Here are the ingredients that you will need for this Blueberry Cobbler:

Biscuit Topping

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon Saigon cinnamon (I suggest Saigon cinnamon because it’s more fragrant than Ceylon cinnamon)
• 1/4 cup unsalted butter, cubed and chilled
• 1 large egg
• 1/4 cup milk

Blueberry Cobbler Filling

• 6 cups fresh or frozen, unsweetened blueberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon Saigon cinnamon
• 1/2 tablespoon Demerara sugar (or other coarse sugar)

Toppings

• 1 recipe Vanilla Whipped Cream, optional
• 1 recipe No-Churn Vanilla Ice Cream, optional

Kitchen Tools

• measuring spoons and cups
• 9 x 9-inch heat-safe baking pan (I have the exact pan used in the photo below, it’s great for storing leftovers because there are lids to each)
• colander
• pastry cutter
• mixing bowls
• baking spatula
• large serving spoon
• serving bowls and spoons

Web Story

Topping this Blueberry Cobbler with vanilla ice cream is a must or at least whipped cream.

The cold vanilla ice cream with the warm, Blueberry Cobbler makes such a classic dessert that can be enjoyed really on any holiday.

I personally love making this Blueberry Cobbler with fresh blueberries, especially after going blueberry picking when I have a lot on hand (since this recipe makes 6 cups).

But don’t let not having fresh blueberries deter you from making this recipe.

You can make it with the same amount of frozen, unsweetened blueberries as well.

I know you will love this Blueberry Cobbler recipe!

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Yield: 6 servings

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

This Blueberry Cobbler has fresh, ripe blueberries with a crisp, biscuit on top. It’s spiced with a secret ingredient to bring out the flavor of those blueberries. It’s wonderful on its own or served with vanilla ice cream or whipped cream!

Ingredients

Biscuit Topping

• 1 cup all-purpose flour
• 1 tablespoon granulated white sugar
• 1 1/2 teaspoon baking powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon Saigon cinnamon, I suggest Saigon cinnamon because it’s more fragrant than Ceylon cinnamon
• 1/4 cup unsalted butter, cubed and chilled
• 1 large egg
• 1/4 cup milk, I use whole milk
• 1/2 tablespoon Demerara sugar, or other coarse sugar

Blueberry Cobbler Filling

• 6 cups fresh or frozen, unsweetened blueberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon Saigon cinnamon

Toppings

• 1 recipe Vanilla Whipped Cream, optional
• 1 recipe No-Churn Vanilla Ice Cream, optional

Instructions

1. Preheat oven to 400 degrees F.

For Biscuit Topping

1. In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt, and 1/2 tsp. Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until the mixture looks like coarse crumbs. Set aside.
2. In a small-medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined.

For Blueberry Cobbler filling

1. In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, and 1/4 tsp. Saigon cinnamon, and cornstarch. Cook until the blueberry releases its juices, and stir continuously. The mixture should be bubbly.
2. Transfer the filling to a 2 quart (9 x 9-inch baking dish) and using a large spoon, drop the biscuit dough in 5-6 mounds on top of the hot filling. Sprinkle 1/2 tablespoon Demerara sugar over the top of the biscuits.
3. Bake for 20 to 25 minutes (25 minutes always works for me!) or until the top of the biscuit topping is golden brown. When it's done, allow cooling in the pan on a wire rack or trivet for 1 hour (to allow the filling to thicken). Serve with Vanilla Whipped Cream and/or No-Churn Vanilla Ice Cream. Enjoy!

Recommended Products

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See Also

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Nutrition Information:

Yield: 6Serving Size: 1
Amount Per Serving:Calories: 478Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 387mgCarbohydrates: 86gFiber: 5gSugar: 59gProtein: 7g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

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• This post was originally published on 2/23/2018
• Updated & republished: 5/1/2021, 1/16/2023