Meet our latest summer addition: Blueberry Cobbler! Ripe and juicy blueberries with a hint of fresh lemon are topped with a sweet and buttery cinnamon-sugar cookie-esque cobbler topping.
Blueberry Cobbler
We often make this blueberry crisp or blueberry angel food cake a few times a month during the summer, but this year I decided to branch out and create a new blueberry treat for the family to enjoy — Blueberry Cobbler!
This cobbler starts with a lush, lemon-blueberry filling and a sweet, cinnamon-spiced cookie crumble topping. Top this warm fruity cobbler with some good vanilla bean ice cream and dessert doesn’t get much better than that!
Blueberry Cobbler Filling Tips
- Use ripe, fresh blueberries for best results. The tastier the blueberries are, the better the cobbler will taste!
- Ripe blueberries have a deep blue color and are plump. A blueberry that shows a hint of red or is overly firm isn’t fully ripe and will likely be tart. White and green-colored blueberries aren’t ripe.
- When mixing the filling together, stir gently to keep the blueberries from breaking down.
- It’s important to give the cobbler time to cool sufficiently and subsequently thicken — 20-30 minutes should do it!
- Thoroughly dry blueberries before making the cobbler. If the blueberries are at all wet, the cobbler becomes overly juicy and doesn’t thicken as nicely.
Quick Tip
For the ultimate dessert, serve this Blueberry Cobbler with some vanilla bean ice cream or fresh whipped cream (how to make whipped cream tutorial here).
Blueberry Cobbler Topping Tips
- Don’t use hot butter. Hot butter will melt the white sugar and cause an oily cookie topping. It’s melted for texture reasons but needs to cool a bit before continuing with the cookie making.
- Add extra flour if needed. The cookie topping mixture should crumble nicely on top of the blueberries. If it is too wet or gooey, add a touch (2-3 tablespoons) of additional flour. Add flour slowly and just until a thick dough/crumble forms. Too much flour and the topping won’t taste as sweet as intended.
- Don’t press the crumble down into berries. This will keep the crumble from getting as crispy as we want it to be!
Quick Tip
Looking for more trouble-shooting? Check out this article for mistakes to avoid when making a fruit cobbler!
Making Blueberry Cobbler Ahead of time
You can prepare this Blueberry Cobbler ahead of time — up to a day in advance. Here are the directions:
- Prepare the topping and store in an airtight container in the fridge for up to 1 day. (Set out the topping at room temperature for about 20-30 minutes before crumbling on top of the blueberries.)
- Combine all of the filling ingredients except for the blueberries; toss them together and store in an airtight container in the fridge for up to 1 day.
- Measure, wash, and thoroughly dry blueberries and store in an air-tight container.
- With everything prepared ahead of time, but stored separately, it only takes minutes to assemble. Toss together the blueberries with filling ingredients and transfer to a prepared 9×13-inch pan. Bake for 10 minutes. Add the crumble topping and follow the rest of the instructions for baking. Note: It may take an extra 5-10 minutes of baking with chilled ingredients.
Storage
Storing Blueberry Cobbler
- Storage: After cooking, allow the cobbler to cool completely. Cover it with aluminum foil or plastic wrap and store in the refrigerator. It’s best within 3-4 days.
- To freeze the cobbler, cool completely, then wrap tightly in plastic wrap and aluminum foil, or use a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a 350°F oven until heated through.
Blueberry Cobbler FAQs
How do you thicken fruit for cobbler?
Struggling to get a nicely thickened cobbler? Check the following tips:
- Don’t use frozen blueberries (only fresh).
- Make sure blueberries are 100% dry before adding to the baking dish. Even a little moisture can contribute to an overly juicy cobbler.
- Add cornstarch to the filling.
- When baking, be sure the filling reaches a bubbling-hot temperature so the cornstarch is cooked enough to properly thicken the berries/fruit.
Why is my Blueberry Cobbler so runny?
A runny cobbler usually means that the fruit used was extra juicy, the cobbler wasn’t baked at a high enough temperature, or that you haven’t let it cool long enough. Make sure to let the cobbler sit after baking to fully thicken up.
How do you know when a cobbler is done?
If you have a food thermometer, it should read 200 degrees F in the thickest part of the cobbler. The filling should be bubbly around the sides and edges (see photos), and the top should be a deep golden brown.
Storage
Storage Tips:
- Room Temperature: Cover the blueberry cobbler with plastic wrap and leave it out if eating within a day.
- Refrigerate: For 2-3 days of storage, place it in an airtight container or tightly cover with plastic wrap.
Freezing Tips:
- Cool Completely: Let the cobbler cool to room temperature before freezing. Wrap in plastic, then in aluminum foil. Cobbler can be frozen for up to 3 months.
- Thawing and Reheating: Thaw in the fridge overnight and reheat in a 350°F oven for 20 minutes.
Use leftover blueberries in one of these recipes
- Blueberry Pancakes with buttermilk
- Blueberry Coffee Cake with a streusel topping
- Lemon Blueberry Sweet Rolls with a lemon glaze
- Mini Blueberry Cheesecakes with graham cracker crusts
- Blueberry Crisp with lots of streusel!
Blueberry Cobbler
Ripe and juicy blueberries with a hint of fresh lemon are topped with a sweet, buttery cinnamon-sugar crust in this delicious Blueberry Cobbler.
Equipment
- Baking pan 9 x 13-inch, glass or ceramic
Ingredients
Cobbler
- 8 cups fresh blueberries
- 1 lemon
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon optional
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Crumble Topping
- 3/4 (12 tablespoons) cup unsalted butter 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 teaspoon vanilla
Crunchy Topping
- 3 tablespoons turbinado sugar or granulated sugar
- 3/4 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350℉. Lightly grease a 9 x 13-inch ceramic or glass pan. Do not use metal, it can cause the fruit to have a metallic flavor. Zest lemon with a zester to get 1 teaspoon zest. Juice lemon using a citrus juicer to get 1 tablespoon lemon juice. Set aside.
- Ensure the blueberries are completely dry, as any moisture will result in a less flavorful, overly juicy cobbler. In a large bowl, toss the blueberries with lemon juice and zest. Then add brown sugar, granulated sugar, cinnamon, cornstarch, vanilla, and salt. Stir gently to combine, then transfer the mixture to the prepared pan, be sure to scrape out all juices. Bake the filling, without the topping, for 10 minutes.
- Melt the butter and let it cool to room temperature. If it's too hot, it will melt the sugar and make the topping greasy. Add the flour, baking powder, salt, sugar, and vanilla to the melted butter, stirring until just combined—don’t overmix. The mixture should be crumbly; if it’s too wet, add 2–3 tablespoons of flour. Crumble the mixture with your fingers and sprinkle it over the partially baked blueberries without pressing down. In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly on top. Return to the oven for 45–50 minutes, or until the topping is lightly browned and the blueberries are bubbling (see note 1).
- Remove from the oven and let stand for 20–30 minutes to thicken and gel. Serve with fresh whipped cream or vanilla bean ice cream.
Video
Recipe Notes
Note 1: Every oven is a little different, so how do you know when this cobbler is done? The filling should be bubbly around the sides and edges with a gel-like appearance, and the top should be a deep golden brown. No parts of the cobbler topping should be wet or gooey looking.
Storage: After cooking, let the cobbler cool completely, then cover and refrigerate for up to 3–4 days. For freezing, wrap tightly and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 36g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 53mg | Potassium: 71mg | Fiber: 2g | Sugar: 29g | Vitamin A: 318IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome. My husband and I want to double the topping next time. ❤️
So happy you enjoyed! That sounds delicious!