This blueberry cobbler is easy to make, full of fresh flavor, and topped with soft, lightly spiced biscuits for a crowd-pleasing warm weather treat.
There’s something about warm weather that practically begs for a fruit cobbler. And when blueberry season hits? This easy blueberry cobbler is exactly what I’m craving: bubbly, juicy berries tucked under a soft, golden biscuit topping.
Whether you’re picking up a pint at the market or grabbing a few extras from the fridge, this is a simple way to let fresh blueberries shine.
Why You’ll Love This Blueberry Cobbler Recipe
- Juicy and jammy. The filling is sweet and saucy with just enough tart lemon to balance things out.
- Quick and simple. It takes just 15 minutes to prep and uses everyday ingredients.
- Soft, tender biscuits. The cobbler topping bakes up with golden edges and a soft, slightly cakey center.
- Hint of ginger. A little ground ginger in the biscuit topping adds subtle warmth that pairs beautifully with blueberries, one of those underrated flavor matches worth keeping.
Key Ingredients
Here’s a look at some of the key ingredients that make this cobbler so good:
- Blueberries – Fresh is best when they’re in season, but frozen berries will work in a pinch (no need to thaw, just expect slightly longer bake time and a thinner filling).
- Cornstarch – Helps thicken the filling so it’s not too runny.
- Lemon juice – Adds brightness and balance.
- Ground ginger – It doesn’t overwhelm, but it’s just enough to give the biscuits a little extra something.
- Cold butter – For that classic biscuit texture. You’ll cut it into the dry ingredients until the mixture resembles coarse crumbs.
How to Make Blueberry Cobbler
Make the filling. Stir together blueberries, sugar, cornstarch, and lemon juice. Let it sit for 15 minutes. This short rest helps the berries start to release their juices. Then transfer to a 1 1/2- to 2-quart baking dish. (An 8-inch square or 9-inch round works well.)
Mix the topping. Combine flour, sugar, baking powder, ginger, and salt. Cut in the cold butter until it looks like coarse crumbs. Stir in the milk just until a dough forms.
Assemble. Drop the biscuit dough by small spoonfuls over the berry mixture. Sprinkle with coarse sugar if you’d like a little sparkle and crunch.
Bake. Bake for 35–40 minutes, until the filling is bubbling and the topping is golden brown. If you like, you can set the dish on a lined baking sheet to catch any potential drips.
Serve. Warm or room temperature, just don’t forget the ice cream or whipped cream!
Tips for Success
- Let it rest. Giving the berry mixture a 15-minute rest before baking helps release juices and gives the cornstarch a head start.
- Keep the butter cold. That’s the secret to tender, fluffy biscuits. If it starts to soften, place the dough in the refrigerator for a few minutes.
- Don’t over-mix. Stir the biscuit dough just until it comes together. A few small streaks of flour are totally fine.
- Juicier berries = better cobbler. If your berries feel dry or firm, add a tablespoon or two of water to the filling before baking to help things along.
Variations and Serving Ideas
- Swap the ginger for cinnamon, cardamom, or leave it out for a more classic biscuit topping.
- Try mixing blueberries with another berry (raspberries or blackberries are great) for a twist.
- This cobbler is perfect with a big scoop of vanilla ice cream, but I also love it with a dollop of whipped cream, mascarpone, or crème fraîche.
How to Store
Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a low oven.
To freeze, let the cobbler cool completely, then wrap it tightly or transfer to an airtight container. It will keep in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
Let’s Make the Most of Berry Season
This cobbler is one of those desserts that feels like summer in a dish: easy, cozy, and packed with fresh flavor. I’ve made it more times than I can count, and it never lasts long around here. If you’re lucky enough to have fresh blueberries on hand, I hope you’ll give it a try!
And if you’re as into cobblers as I am, don’t miss my strawberry cobbler and peach cobbler. Both are just as easy and just as delicious!
More Summer Fruit Desserts
Blueberry Cobbler
Ingredients
For the filling:
- 5 cups (850 g) blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- juice of 1 medium lemon, about 2 tablespoons (30ml)
For the topping:
- 1 cup (120 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup (56 g) unsalted butter, cold and cut into small pieces
- 1/4 cup (60 ml) milk
- sanding sugar or turbinado sugar, optional
- sweetened whipped cream or ice cream, for serving
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Instructions
To make the filling:
- Preheat oven to 375°F (190°C).
- Combine the blueberries, sugar, cornstarch, and lemon.
- Transfer to a 1 & 1/2- or 2-quart baking dish.
To make the topping:
- Combine the flour, sugar, baking powder, ginger, and salt. Add the butter and mix using a pastry blender, a fork, or your fingers. Mix until the largest pieces of butter are about the size of peas.
- Add the milk, and mix just until the dough comes together.
- Drop the dough by tablespoonfuls over the top of the filling. Sprinkle with sanding sugar or turbinado sugar, if desired.
- Place the baking dish on a lined, rimmed baking sheet to catch any potential spills.
- Bake 35 to 40 minutes, or until the topping is browned and the filling is bubbly.
- Serve warm or at room temperature with sweetened whipped cream or ice cream.
Notes
- Storage: Store leftovers tightly covered in the refrigerator for up to 3 days. To freeze, let cool completely and wrap well or transfer to an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in a low oven or microwave.
- Make Ahead: This cobbler is best served fresh, but it can be made a few hours ahead. Reheat before serving if desired.
- Using Frozen Blueberries: Frozen blueberries can be used if fresh aren’t available. No need to thaw, but you may need to increase the baking time slightly.
- If Your Berries Are Dry or Underripe: If your berries seem dry or not very juicy, add 1 to 2 tablespoons of water to the filling before baking to help create a saucier result.
3 Comments on “Blueberry Cobbler”
It seems to me there is not better combination of ingredients than the one you have listed; not to mention the ice cream serving suggestion: Paradise it is !
We made this other day and it was delicious beyond belief. Crystallized ginger was chopped and sprinkled on top of the biscuits. It was awesome. The ginger permeated the blueberries but was not overpowering at all.
I’m glad you liked it, Jim! I love the addition of crystallized ginger!