This easy blueberry cobbler recipe is a delicious showcase for summer fruit. A layer of juicy, jammy berries bubbles beneath a golden biscuit topping.
When life gives you blueberries, make blueberry cobbler! With a golden biscuit topping and jammy fruit filling, it’s just as delicious as blueberry pie, but it’s much simpler to make.
I love this blueberry cobbler recipe because it puts the fresh fruit front and center. I only sweeten it lightly, letting the berries’ natural sweetness shine, and I skew heavy on the ratio of fruit to topping. This blueberry cobbler recipe features a thin layer of golden, buttery biscuits with lots of juicy blueberries bubbling underneath. Add a scoop of vanilla ice cream, and it’s absolute heaven.
Blueberry Cobbler Recipe Ingredients
Here’s what you’ll need to make this fresh blueberry cobbler recipe:
- Blueberries, of course! Fresh or frozen blueberries will work here. I love to use fresh berries in summer when blueberries are in season, but I recommend using frozen berries at other times of year. No need to thaw them before making this recipe.
- Cane sugar – Just two tablespoons are enough to sweeten the fruit. You’ll use a little more sugar in the biscuit topping.
- Cornstarch – It thickens the blueberry juices as the cobbler bakes.
- Lemon juice and zest – The juice’s tart flavor perfectly accents the sweet berries, while the zest brightens the biscuits.
- Vanilla extract – It adds warm depth of flavor to the fruit layer.
- All-purpose flour and whole wheat flour – For the biscuit dough.
- Coconut milk and unsalted butter – They add richness and buttery flavor to the biscuit topping. If you don’t keep coconut milk on hand, buttermilk, whole milk, or heavy cream is a good substitute.
- Baking powder – It helps the biscuits rise.
- And sea salt – It perfects the biscuits’ lightly sweet and buttery flavor.
Find the complete recipe with measurements below.
How to Make Blueberry Cobbler
This blueberry cobbler recipe is simple to make! Here’s how it goes:
First, make the biscuit dough. Start by grating the butter on the large holes of a box grater. To do this, you’ll need the butter to be cold. I recommend freezing it for one hour before you grate it.
Next, whisk together the dry ingredients. Form a well in the center and pour in the coconut milk.
Add the butter, and use a spatula to fold and form the mixture into a cohesive ball of dough.
Then, roll out the dough. Place it on a lightly floured surface, and roll it out into a 1/2-inch-thick circle.
Use a 2 1/4-inch biscuit cutter to cut biscuits out of the dough, re-rolling the scraps as necessary. Once you have 9 to 11 biscuits, transfer them to a large plate or baking sheet lined with parchment paper. Pop them in the refrigerator to chill while you make the filling.
To make the filling, place the blueberries in a large bowl.Â
Add the cornstarch, sugar, lemon juice, and vanilla, and toss until the fruit is well coated.
Then, assemble the cobbler. Transfer the blueberry mixture to a greased square baking dish. Arrange the chilled biscuits on top of the blueberries.
Brush the cobbler topping with melted butter…
…and sprinkle it with coarse sugar.
Finally, bake until the fruit is bubbling and the biscuits are golden brown.
Allow the blueberry cobbler to cool in the pan for 15 minutes. Then, serve with vanilla ice cream. Coconut whipped cream (or regular whipped cream) would be great too!
Easy Blueberry Cobbler Recipe Tips
- Grate the butter. In a traditional biscuit recipe, you’d use a pastry cutter or your hands to work the butter into the flour. Here, I grate the butter instead. This foolproof technique eliminates some of the guesswork of the traditional method, as you don’t have to decide when the pieces of butter are an appropriate size. However, it still ensures that small pieces of butter are evenly distributed throughout the dough. Try it, and you’ll end up with perfect biscuits every time!
- Chill the biscuits while you make the filling. Just like when you’re making pie crust, you want to keep the biscuit dough cold until you put it in the oven. That way, the butter in the dough will melt as the biscuits bake, making them light and nicely layered. To prevent the butter from melting earlier, stick the biscuits in the fridge while you prepare the filling.
- Let the cobbler cool slightly before serving. As it cools, the blueberry filling thickens. It has a perfect jammy texture after sitting for 15 minutes!
How to Store
Store leftover cobbler in an airtight container at room temperature for up to 2 days or in the fridge for up to 4.
Reheat it in the microwave, or warm it in the oven at 350°F.
More Favorite Summer Desserts
If you love this blueberry cobbler, try one of these summer dessert recipes next:
- Homemade Cherry Pie
- Strawberry Shortcake
- Peach Crisp
- Peach Cobbler Recipe
- Blueberry Scones
- Or any of these 30 Easy Summer Desserts!
Blueberry Cobbler
Ingredients
Biscuit Topping
- ¾ cup all-purpose flour, spooned and leveled
- ¼ cup plus 2 tablespoons whole wheat flour, spooned and leveled
- 2½ tablespoons cane sugar
- 1¼ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ½ cup full-fat coconut milk
- 4 tablespoons unsalted butter, freeze for 1 hour, grate on large holes of a box grater, plus more melted butter for brushing
- Coarse sugar or additional cane sugar, for sprinkling
Fruit Filling
- 2 pints (4 cups) fresh blueberries
- 2 tablespoons cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For Serving
- Vanilla ice cream
Instructions
- Preheat the oven to 400°F and grease an 8x8-inch baking dish.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt. Form a well in the center and add the coconut milk and grated butter. Use a spatula to fold and form the mixture into a cohesive ball of dough.
- Place the dough on a lightly floured surface and use a lightly floured rolling pin to roll it out into a ½-inch-thick circle. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits, rerolling the scraps and dusting the surface with more flour as necessary. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you make the filling.
- Make the filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla and toss until the fruit is well coated. Transfer the mixture to the prepared baking dish and arrange the biscuits evenly on top. Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
- Bake for 25 to 35 minutes, or until the fruit is bubbling and the biscuits are golden brown. Allow to cool for 15 minutes before serving.
- Serve with vanilla ice cream.
Yeah, it’s really much simpler to make than
a blueberry pie
I have some blueberry pie filling that I made up last year. Could I use that instead?
Hi Nicole, I think that would work fine! The consistency of the berries will likely be slightly different because they’re already cooked.
The only thing I changed was from 4 cups to 2 1/2 cups of blueberries. So so good. Also, first time making blueberry cobbler. I’m a pro now.
If it’s not eaten after being made, how to you store the leftovers? How long does this dish last? I’m asking because I assume the biscuits will be become soggy if left in the blueberry compote overnight.
Hi Laurie, it’s best the day it’s made, I store it in the fridge after that. The biscuits will become softer. I don’t have a special hack except maybe baking in two smaller portions if you know the whole thing won’t get finished after it’s baked. I haven’t tried it, but the unbaked biscuits might last a day or two in the fridge if well covered.
I don’t see any nutritional info – as a diabetic, I need to know the carb count!
great, supposed to eat more blueberries for general brain health, this makes it easier, so thank you!
This looks beautiful and delicious!!