With a sweet, buttery, crispy, cake-like topping and a filling of sweet, warm berries, this Blueberry Cobbler is dessert perfection with a scoop of ice cream on top.
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 (or even chocolate!). 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 ½ 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.
Blueberry Cobbler Recipe
Berry Filling
- fresh or frozen blueberries
- sugar
- cornstarch
- cinnamon
If you don’t have fresh berries or frozen berries on hand, swap in 2 ½ 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
Easy Blueberry Cobbler Recipe
- 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.
Recipes with 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.
A sweet berry dessert is the perfect summer day treat. These blueberry pie bars are a spin on pie without wrestling with a crust.
Tangy blueberries and sweet, sun-kissed peaches are the highlights of this super simple Blueberry Peach Cobbler with a cinnamon sugar crust.
Sweet and tangy blueberries burst with fresh flavor beneath the tender crumb of golden cake in this delightful Blueberry Dump Cake.
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
Ingredients
Berry Filling
- 18 ounces fresh or frozen blueberries, rinsed about 3 cups worth
- ¼ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon 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
Nutrition
{originally published 8/25/22 – recipe notes and photos updated 3/19/24}
Vicki I says
This was easy and delicious!
Mary says
Yes, So good!
Janet Boyer says
Can I freeze this then bake?
Mary says
I have not tried that Janet. But I think it would be okay.
Miranda Taylor says
Yummy and easy!
Mary says
Thank you, Miranda.
May's Modha says
Looks delicious I will try to make it for my family. Thank you for sharing your recipe.
Mary says
Please do! Be sure to let us know what they think.