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Easy Blueberry Cobbler

Easy blueberry cobbler features a bubbling, jammy blueberry filling under a golden, buttery biscuit-style crust. This fuss-free oven bake uses pantry staples for a thick, spoonable texture with no overmixing.
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Prep Time 10 minutes
Cook Time 50 minutes
rest 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

blueberries
  • 4 cup blueberries fresh or frozen
granulated sugar (divided)
  • 0.25 cup granulated sugar for filling
  • 0.5 cup granulated sugar for batter
lemon
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
dry ingredients
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
milk and flavor
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted 1 stick melted
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the dish
  1. Preheat your oven to 375°F (190°C). Pour the melted butter into a 9x13-inch baking dish so it coats the bottom.
Make the filling
  1. In a bowl, toss the blueberries with 1/4 cup sugar, lemon juice, and lemon zest. Set aside while you prepare the batter.
Make the batter
  1. In a separate bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt. This should look evenly combined with no dry pockets.
  2. Add the milk and vanilla to the dry ingredients and stir until just combined. Stop as soon as no dry flour remains—do not overmix.
Assemble and bake
  1. Pour the batter evenly over the melted butter in the baking dish. Do not stir so the butter stays on the bottom for a tender topping.
  2. Spoon the blueberry mixture evenly over the batter. Do not stir, so the filling bakes up bubbling and jammy.
  3. Bake for 45–50 minutes at 375°F (190°C), until the top is golden brown and the edges are bubbling. Watch for a set, bubbly filling around the sides.
Rest and serve
  1. Remove from the oven and let rest for 10 minutes before serving. The cobbler will thicken slightly as it cools.
  2. Serve warm with ice cream or whipped cream. Spoon it out while the filling is still hot and glossy.

Notes

Pro tip: use room-temperature milk (not cold from the fridge) for smoother batter, and keep the batter mix brief so the topping stays tender. Store leftovers covered in the refrigerator for up to 3 days; reheat individual portions in the microwave until warm. Freezing: yes, freeze portions up to 2 months and thaw in the fridge overnight before reheating. For a lighter swap, use half whole milk and half low-fat milk to reduce calories while keeping the texture.