Blueberry Cobbler Recipe
This easy blueberry cobbler is a classic dessert made with fresh blueberries and a buttery, golden batter. It’s the perfect blend of juicy fruit and soft, sweet crust.
With just six ingredients and no fuss, this blueberry cobbler comes together quickly and bakes into a bubbly, irresistible treat that feels like summer in every bite.
Blueberry Cobbler Ingredients That Make Magic Happen
- Fresh blueberries – Bursting with natural sweetness and a bit of tartness, they’re the star that gives this cobbler its vibrant, juicy filling.
- Self-rising flour – This all-in-one flour provides the lift and tenderness without needing extra leavening agents.
- Granulated sugar – Sweetens the batter and adds a delightful crust when sprinkled on top.
- Milk (2% or higher) – Brings the batter together for a creamy texture and rich consistency.
- Salted butter (melted) – Adds moisture and that melt-in-your-mouth buttery richness to balance the sweet.
- Vanilla extract – Enhances the overall flavor with warm, aromatic notes.
How to Make This Blueberry Cobbler in Minutes
Preheat your oven and grease a square baking dish to prevent sticking.
Whisk together the self-rising flour and sugar in a bowl. Pour in the milk, melted butter, and vanilla extract, stirring until the mixture is smooth and combined.
Spread the batter evenly into the baking dish, then scatter the fresh blueberries generously over the top. Finish by sprinkling a little extra sugar to create that golden, crunchy top.
Bake until the cobbler is golden and bubbly, and a toothpick inserted in the center comes out clean. Let it cool slightly before serving warm—preferably with a scoop of vanilla ice cream.
Sweet Success: Cobbler Tips & Tasty Twists
To get that golden, lightly crisp topping, don’t skip the sugar sprinkle—it caramelizes beautifully. If your blueberries are extra juicy, lightly tossing them in a teaspoon of flour can help prevent excess liquid pooling at the bottom.
Want a twist? Swap in blackberries, raspberries, or even sliced peaches. This recipe adapts effortlessly to other fruits, making it perfect for whatever’s in season.
For a hint of citrus, try adding a bit of lemon zest to the batter. It complements blueberries wonderfully with a fresh zing.
Storing the Goodness: Blueberry Cobbler Leftovers
Blueberry cobbler stores beautifully for up to three days at room temperature, loosely covered. For longer storage, refrigerate it for up to five days.
To freeze, wrap the fully cooled cobbler tightly in foil and place in a freezer-safe container for up to three months. Reheat in the oven at 350ºF until warmed through, or microwave individual servings for a quick treat.
This dessert reheats wonderfully, so it’s just as satisfying the next day—maybe even better.
Blueberry Cobbler Recipe
Ingredients
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar for topping
- 1 cup granulated sugar
- ½ cup 1 stick salted butter, melted
- 1 cup milk 2% or whole preferred
- 2 cups fresh blueberries
- 1 cup self-rising flour
Instructions
- Preheat the oven to 350°F and generously coat a 9×9-inch square baking dish with nonstick spray; set aside.
- In a medium-sized mixing bowl, blend together the self-rising flour and granulated sugar until fully incorporated.
- Pour in the milk, followed by the melted salted butter and vanilla extract, and stir gently until the batter is smooth and uniform.
- Evenly spread the batter into the prepared dish, ensuring full coverage.
- Scatter the blueberries over the top of the batter in a uniform layer, then sprinkle with the reserved ¼ cup of sugar.
- Place the baking dish on the center rack of the oven and bake uncovered for 45 to 60 minutes, or until the surface turns a light golden hue and a toothpick inserted into the center emerges clean.
- Allow the cobbler to cool slightly before serving to let the juices settle and flavors meld.
