Easy Homemade Blueberry Cobbler (Fresh or Frozen Berries)
This homemade blueberry cobbler is one of those easy, cozy desserts you can have ready for the oven in about 15 minutes. Juicy blueberries bake beneath a golden buttermilk biscuit topping that’s tender inside with lightly crisp edges. You can use fresh or frozen berries, so it’s a lovely dessert to make at any time of year. No buttermilk in the fridge? No problem—I’ll show you my easy sour milk trick below.
Watch me make this easy Blueberry Cobbler recipe! 🎥
At-a-Glance
| 🫐 Blueberry Cobbler — At a Glance | |
| Prep Time | 15 minutes |
| Bake Time | 40–45 minutes at 375°F |
| Pan Size | 9X9 inch baking dish |
| Berries | Fresh or frozen blueberries both work (do not thaw frozen) |
| Serves | 8–10 |
| Make Ahead? | Yes and freeze until needed. Best fresh from the oven; |
| Storage | Covered at room temp up to 2 days, or refrigerated up to 5 days |
| Buttermilk Note | No buttermilk on hand? Make sour milk instead — see tip below |
Why You’ll Love This Blueberry Cobbler
This is the easiest summer dessert recipe. You can bake it ahead of time and pop it in the freezer. Double the recipe for a 9X13 dessert to share at your next BBQ or potluck.
I like to use frozen blueberries because I always have them in the freezer. The biscuit topping is very similar to the shortcake biscuits in my Strawberry Shortcake recipe!
The best part? Simple ingredients, a rustic homemade dessert that comes together in minutes.
Ingredients You’ll Need
Measurement details are in the recipe card below. You will need:
- Fresh or frozen blueberries
- Unsalted butter
- Sugar
- Flour
- Baking Powder
- Baking Soda
- Salt
- Sour milk/Buttermilk
“No Buttermilk? Make Sour Milk Instead”
Many times I go to make a recipe and it calls for buttermilk. Now if I’m going to the store I’ll pick it up. But now I usually make sour milk instead. This is what I did in this recipe and how you can do it to!
- The ratio: 1 tablespoon fresh lemon juice or white vinegar + enough whole milk to fill 1 cup.
- Stir gently, then let sit 5–10 minutes until slightly thickened and curdled-looking — that’s what we’re looking for.
- Use it exactly as you would store-bought buttermilk in the recipe.
- This works with 2% milk in a pinch, but whole milk gives the richest texture. I haven’t tried it with plant milk either.
How to Make Blueberry Cobbler From Scratch
1. Mix berries with sugar and flour- 2. Add butter
- 3. Mix dry ingredients
- 4. Blend in butter
- 5. Make sour milk
- 6. Add in sour milk & stir
- 7. Drop biscuit mix by spoonfuls
- 8. Top with sugar
- 9. Bake until golden and berries are bubbling
- 10. Serve and Enjoy
Helpful Tips for the Best Blueberry Cobbler
Fresh vs. Frozen Blueberries — What to Know
You can use either fresh or frozen blueberries. Fresh blueberries will have more juice, but will bake up just the same.
What to Serve With Blueberry Cobbler
We like vanilla ice cream with our cobbler, but whipped cream or just plain cobbler works too!
Storing and Reheating Leftovers
Your blueberry cobbler will keep in the fridge for about three days, but you will notice the biscuit top will start to get soggy. This recipe can also be made ahead and freezes really well.
More Easy Desserts You’ll Love
- Cinnamon Apple Cobbler
- Blueberry Scones
- No Bake Blueberry Cheesecake
- Apple Pandowdy
- Blueberry Sour Cream Coffee Cake
- Lemon Blueberry Cheesecake
🎥Watch my new Blueberry Cobbler Video!
Final Thoughts
This easy blueberry cobbler is the kind of dessert I come back to again and again. It’s simple, cozy and full of juicy blueberry flavour, with a golden biscuit topping that’s especially delicious served warm.
I love that you can make it with fresh or frozen blueberries, which means you don’t have to wait for blueberry season to enjoy it. Add a scoop of vanilla ice cream or a spoonful of whipped topping, and you have an easy dessert that feels a little special without being complicated.
Whether you’re baking for family, bringing dessert to a gathering or simply using up a bag of berries in the freezer, this blueberry cobbler is a lovely recipe to keep on hand.
Happy Baking!
Grandma Judy
Blueberry Cobbler
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Ingredients
Fruit Filling
- 3/4 cup white sugar
- 4 cups blueberries - fresh or frozen
- 2 tbsp butter
- 2 tbsp all purpose flour
Biscuit Topping
- 1 3/4 cup all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup buttermilk
- 1 tbsp sugar - to sprinkle over the topping before it goes in the oven
Instructions
- Preheat the oven to 375F/190C
- Grease an 9 X 9 pan and set aside
- Mix the blueberries, sugar and flour together and place in the bottom of the pan
- Cut the butter into small pieces and top the fruit mixture with it.
- In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt together until blended
- Using a pastry blender (or your fingers!) blend in the butter until you can see pea size chunks in the flour mixture
- Add the buttermilk and stir just until blended. Do not overstir. It will be lumpy and that's ok.
- Spoon the batter on top of the blueberries – about 8 to 10 spoonfuls should do it. You want the blueberry mixture to be poking through. Sprinkle the topping with the 1 tbsp of sugar before you put the blueberry cobbler in the oven.
- Bake at 375F/190C for 30 – 35 minutes until the Biscuit Topping is golden and the blueberries are bubbling. Add more baking time and cover with foil if the biscuit topping is still doughy or wet.
- Remove from the oven and place on a cooling rack and let cool for a minimum of 20 minutes. This lets the blueberry filling thicken.
- Serve with ice cream and enjoy!
VIDEO
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
