This Blueberry Cobbler Recipe became legendary after winning first place at our neighborhood cookoff. Juicy berries, fresh lemon, and a buttery cinnamon topping stole the show!
author’s note
Battle of the Bronzed Pig!
Every year, the men in our neighborhood (and nearby ones) host a big BBQ cook-off. They sign up for meats, sides, and desserts, then gather to taste everything and vote for their favorites. Winners get bragging rights… and a bronzed pig trophy that moves from house to house each year. How fun is that?!
Last year, I technically won best side with my baked beans, but it didn’t count since my husband hadn’t made it. No girls allowed in the competition, ha!
This year, he signed up for dessert…then got busy again. So I stepped in and made this blueberry cobbler. And oh my gosh, it was a hit. Everyone went wild, saying it was one of the best desserts they’d ever had!
When the votes came in, this one won first place! And this time, they said it was so good, they’d allow it, haha!
Blueberry Cobbler Recipe Tips
- Use ripe, fresh blueberries for the best flavor. Look for deep blue, plump berries and avoid ones with red, green, or white tones.
- Dry the berries well before mixing. Wet berries make the cobbler too juicy.
- Stir gently when mixing to avoid breaking the berries.
- Let the cobbler cool for 20–30 minutes before serving so it can thicken properly.
- Stick with a ceramic baking dish so the fruit doesn’t pick up a metallic taste.
Serving Suggestions
- IMO, this blueberry cobbler recipe is best warm with a big scoop of vanilla ice cream!
- It’s also delicious with some homemade whipped cream.
- Warm up leftovers in the microwave for a quick next-day treat.
- Great for BBQs, parties, or other get-togethers.
Storage
- Room Temp: If you’ll finish this blueberry cobbler recipe within a day, just cover it with plastic wrap and leave it at room temperature.
- Fridge: Let it cool, cover with plastic wrap, and refrigerate. Eat within 3–4 days. Reheat in the microwave. (The topping softens.)
- Freezer: Cool completely, wrap tightly in plastic wrap, and freeze for up to 3 months.
- Reheating: Thaw in the fridge overnight, then bake at 350°F for about 20 minutes until warm. (The topping softens.)
Use Leftover Blueberries In:
Desserts
Homemade Blueberry Syrup
Pancakes And Waffles
Blueberry Pancake Recipe
Desserts
Mini Blueberry Cheesecakes
Desserts
Blueberry Crisp
Blueberry Cobbler Recipe
Equipment
- 9 x 13-inch baking pan glass or ceramic
Ingredients
- 8 cups fresh blueberries completely dry
- 1 lemon
- 1/4 cup light brown sugar lightly packed
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon optional
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 12 tablespoons unsalted butter 3/4 cup, melted and cooled to room temperature
- 1-1/2 cups flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1-1/2 teaspoons vanilla extract
- 3 tablespoons turbinado sugar or granulated sugar
- 3/4 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch glass or ceramic dish. Avoid metal, it can alter the flavor. Zest lemon to get 1 teaspoon zest. Juice lemon to get 1 tablespoon juice. Set aside.
- Make sure blueberries are fully dry. In a large bowl, gently toss blueberries with lemon zest & juice, both sugars, cinnamon (if using), cornstarch, vanilla, and salt. Stir to coat, then pour into the greased pan (scrape out all juices). Bake for 15 minutes.
- Melt butter and let it cool to room temp. Stir in flour, baking powder, salt, sugar, and vanilla until just combined. Don’t overmix. Mixture should be crumbly. Add 2–3 tablespoon flour if it feels too wet.
- Crumble the topping over the warm blueberries (don’t press down). In a small bowl, mix cinnamon and sugar, then sprinkle evenly on top. Bake for 45–50 minutes or until topping is golden and berries are bubbling at the edges (see note 1).
- Let sit for 20–30 minutes before serving to allow it to thicken. Serve with whipped cream or vanilla ice cream.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make This Blueberry Cobbler Recipe Ahead Of Time!
- Topping: Prep, transfer to an airtight bag, and refrigerate for 1 day. Let sit at room temperature for 20–30 minutes before using.
- Filling: Mix everything except blueberries and store in the fridge.
- Blueberries: Wash, dry, and store separately.
- To Bake: Toss blueberries with filling, bake 20 minutes, add topping, and finish baking. Add 5–10 minutes if ingredients are cold.
Blueberry Cobbler Recipe FAQs
I find that this blueberry cobbler recipe turns out too liquid-y with frozen blueberries. If you really want to try it, make sure to thaw and drain them very well first.
Yes, use an 8×8-inch pan and check for doneness around 35 to 40 minutes.
The filling should be bubbling at the edges, and the topping golden with no wet spots.
Yes! I’ve made this blueberry cobbler recipe with other berries and cherries. Use 6 cups of blueberries and 2 cups of your choice of berries or cherries.
Awesome. My husband and I want to double the topping next time. ❤️
So happy you enjoyed! That sounds delicious!