When blueberries are fresh and in season, I can’t resist them! Some of our other favorite blueberry recipes are a homemade Blueberry Custard Pie or Homemade Blueberry Muffins with Crumb Topping. Summer has the very best desserts, in my opinion. Peach cobbler, Magnolia Bakery Banana Pudding, cherry crisp, raspberry pretzel salad, and strawberry shortcake reign supreme. But this easy blueberry cobbler recipe just might be my favorite of them all! Sure, you can make blueberry cobbler any time of the year using frozen blueberries. But man alive there is something about those gorgeous, plump summer blueberries that just begs you to whip up a quick and easy blueberry cobbler for an after-dinner treat! I love blueberry cobbler because it’s even easier than a blueberry pie. So for those of you who struggle with or intimidated by pie crusts, cobbler is the answer! It’s super simple to throw together in 10-15 minutes. And you don’t have to worry about letting it cool completely to set up since you are just going to scoop it into bowls or onto plates anyway. This is an old-fashioned blueberry cobbler recipe that is made from scratch without any hacks like using bisquick or a boxed cake mix to make the topping. That doesn’t mean it’s hard! In fact, this is a great recipe to get kids involved because it’s super easy and fun to make! The cobbler topping is dolloped on top of the blueberries then baked to a golden brown to create a delicious cake-like topping with a slightly crispy crust and soft center. It reminds me of an old-fashioned dutch-oven type of cobbler.
What is the difference between a cobbler, crisp, and crumble?
These three very similar dessert designations are often thrown around and while there may not be an actual official terminology for one or the other, in my experience they each are slightly different from the others. Cobbler: A cobbler has a softer, frequently fluffy topping that falls somewhere between a biscuit, a cookie, and a cake. It’s sometimes a little crisp and chewy around the edges like this one but soft and fluffy underneath thanks to the juice from the fruit. But I have also seen cobbler that is made with what is more like pie crust, especially in parts of Texas when I have visited. Crumble & Crisp: A crumble and a crisp have more of a streusel topping made with plenty of butter cut into flour. The crisp has oats and sometimes pecans while the crumble typically omits those so it’s not as crunchy. This might all be conjecture on my part and I’m curious whether the terminology is dependent on geography, which I think might be part of the difficulty in classifying these.
What you’ll need
The ingredients for this cobbler are super simple. You should already have pretty much everything you need in your pantry or fridge, so whenever you find yourself with some blueberries on hand you can make this at a moment’s notice.
Blueberries: We love going to U-pick farms in the summer to pick berries when they are ripe. Fresh or frozen blueberries will work for this cobbler recipe though, so you can use whatever is available. Sugar: Granulated sugar sweetens the blueberries as they bake as well as the cake-like topping. Adjust to taste for the filling if berries are really sweet or on the tart side by adding or subtracting a tablespoon or two as needed. Salted butter: What would cobbler be without it? It adds a nice touch of richness and flavor to the cobbler. Baking powder and baking soda: These leavening agents work together for a nice fluffy topping. Salt: To add flavor. Flour: I opted to use flour to thicken the fruit part of this cobbler (rather than cornstarch) as well as in making the biscuit part itself. Cinnamon: This ingredient is optional if you just want pure blueberry flavor to shine through, but a hint of cinnamon adds a nice subtle warmth and complexity to the blueberry filling.
How to Make Blueberry Cobbler
Make Ahead and Storage Instructions
Blueberry cobbler is really best enjoyed still slightly warm, about 30 minutes after it has been baked. The contrast in warm fruit filling, fresh baked topping, and cold ice cream is basically the best thing ever. But you can store leftover cobbler in the fridge for 4-5 days and rewarm it in the microwave (in single servings) or by covering the pan in foil and placing it in a 350°F oven for 15-20 minutes until warmed through.
Can I use frozen fruit for cobbler?
Yes! This blueberry cobbler can be made with frozen blueberries and you don’t even need to let them thaw first like you do when making a pie with them. Frozen blueberries tend to release more juice than fresh berries, but that’s not a bad thing when it comes to cobbler when the syrupy baked fruit almost sauces the cake-like part on top.
More of my favorite fruit dessert recipes!
Blackberry Nectarine Crumble Blueberry Sour Cream Custard Pie Strawberry Rhubarb Crumb Bars Mixed Berry Cobbler Fresh Cranberry Shortbread Bars Homemade Blackberry Pie Southern Peach Pie Strawberry Rhubarb Pie
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Strawberry Peach Crumble
Cherry Crisp
Homemade Peach Cobbler
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
