Blueberry Cobbler

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Blueberry Cobbler full of berries with a sweet, buttery, cake-like yet crispy topping served with ice cream is dessert perfection.

blueberry cobbler in round bowl with ice cream

Easy Blueberry Cobbler

Cobbler gets its name from the cobbled effect that results from dropping the cakey dough over the fruit filling. My smallest cookie scoop works perfectly to do this.

Fruit cobblers can be made from a variety of fruits and berries. The trick is getting the fruit filling to be thick enough depending on the type of fruit you are using and whether it is fresh, frozen, or canned.

I have found the sweet spot to be 2 Tablespoons of cornstarch. If you want it to be slightly “juicier” then 1 Tablespoon will work. Keep in mind as cobbler cools it will thicken up a bit more, especially blueberry cobbler.

There are a few different ways you can make this cobbler. I’ve made it four times over the past few weeks to test it (my family is most definitely not complaining) and I’m happy to tell you that every variation has been delicious!

I tried fresh blueberries and frozen. My family could not even tell the difference. It tasted and looked exactly the same. I didn’t even tell them about the swap to see if they noticed.

Their response when eating it was, “Mom, what did you change because it tastes the same?” Exactly the response I was looking for.

Whichever type of berry you use, I like to give them a quick rinse first just to give the dry ingredients a surface to grab onto when you toss them with a spoonful of sugar, cornstarch, and cinnamon.

If you don’t have fresh berries or frozen berries on hand, swap in 2 1/2 cups of Homemade Blueberry Pie Filling or a 21-ounce can of store-bought pie filling.

Just skip the rest of the filling ingredients in this case. All you’ll need is the pie filling. Both of these pie filling variations are great options.

berries in baking dish

Blueberry Cobbler Easy

Berry Filling

  • fresh or frozen blueberries
  • sugar
  • cornstarch
  • cinnamon

If you don’t have fresh berries or frozen berries on hand, swap in 2 1/2 cups of Homemade Blueberry Pie Filling or a 21-ounce can of store-bought pie filling. Both of these variations are great options.

Cobbler Crust

  • all purpose flour
  • white sugar
  • light brown sugar
  • baking powder
  • kosher salt
  • butter 
  • hot water

Cinnamon Sugar Topping

  • white sugar
  • cinnamon
cinnamon topped cobbler

Easy Blueberry Cobbler Recipe

  1. Preheat oven to 400°F. Grease an 8″ square baking dish with butter. Pour the pie filling into the baking dish.
  2. Combine the flour, white sugar, brown sugar, baking powder, and salt in a mixing bowl and whisk to combine. Grate the COLD butter and immediately toss it into the flour mixture. Cut the butter into the flour mixture with a fork.
  3. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter. Drop the topping over the berries in spoonfuls. (I like to use my smallest cookie scoop to do this.)
  4. Stir together the sugar and cinnamon for the topping and sprinkle it over the cobbler topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28-30 minutes. Serve warm or at room temperature.
cobbler with blueberries in pan

More ways to Use Blueberry Pie Filling

Blueberry pie filling is my secret hack for creating a quick and easy dessert. You could even keep it simple and spoon the filling over homemade ice cream for a refreshing treat.

No bake blueberry cheesecake is the easiest summer dessert made with a graham cracker crust and topped with homemade blueberry pie filling.

bubbling blueberry cobbler in baking dish

A sweet berry dessert is the perfect summer day treat. These blueberry pie bars are a spin on pie without wrestling with a crust.

Blueberry Grunt is a sweet and delicious blueberry sauce-like filling smothered in flaky, buttery sweet dumplings that get crispy on top with a sprinkling of cinnamon sugar. Served warm with ice cream, this is the perfect blueberry treat.

blueberry cobbler in round bowl with ice cream

Blueberry Cobbler

5 from 1 vote
Blueberry Cobbler full of berries with a sweet, buttery, cake-like yet crispy topping served with ice cream is dessert perfection.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dessert
Cuisine: American
Servings: 8

Ingredients 

Berry Filling

  • 18 ounces fresh or frozen blueberries, rinsed about 3 cups worth
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • ¼ cup ground cinnamon

Cobbler Crust

  • 1 cup all purpose flour
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 tablespoons COLD butter grated
  • ¼ cup boiling hot water

Cinnamon Sugar Topping

  • 3 tablespoons white sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 400°F. Grease an 8" square baking dish with butter. Pour the pie filling into the baking dish.
  • Combine the flour, white sugar, brown sugar, baking powder, and salt in a mixing bowl and whisk to combine. Grate the COLD butter and immediately toss it into the flour mixture. Cut the butter into the flour mixture with a fork.
  • Stir in the boiling water, just until combined, leaving plenty of little lumps of butter. Drop the topping over the berries in spoonfuls. (I like to use my smallest cookie scoop to do this.)
  • Stir together the sugar and cinnamon for the topping and sprinkle it over the cobbler topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28-30 minutes. Serve warm or at room temperature.

Notes

If you don’t have fresh berries or frozen berries on hand, swap in 2½ cups of homemade Blueberry Pie Filling or a 21-ounce can of store-bought pie filling. Both of these variations are great options.

Nutrition

Calories: 349kcal · Carbohydrates: 66g · Protein: 2g · Fat: 9g · Saturated Fat: 5g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 2g · Trans Fat: 0.3g · Cholesterol: 23mg · Sodium: 278mg · Potassium: 124mg · Fiber: 3g · Sugar: 48g · Vitamin A: 281IU · Vitamin C: 1mg · Calcium: 65mg · Iron: 2mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!
ice cream topped dessert

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