Easy Blueberry Cobbler
This blueberry cobbler is filled with sweet, jammy blueberries baked underneath soft, fluffy buttermilk biscuits. It’s easy to make and will have everyone asking for seconds!
What is a cobbler?
A cobbler is a dessert featuring a fruit filling baked with a topping. The topping can be in the form of dough or batter, and it is placed over the fruit before being baked until the filling is bubbly and the topping is golden brown. Cobblers are most associated with Southern cuisine and are commonly served with ice cream or whipped cream.
Why you’ll love this recipe:
- Easy to make – Simply add some sugar and flour to your blueberries, top with easy buttermilk drop biscuits, and bake.
- Tastes great – The blueberry filling is thick, sweet, and jammy. The biscuits are soft and fluffy, like a buttermilk cake with a crunchy cinnamon-sugar coating. Serve warm with a scoop of vanilla ice cream and it’s like comfort in a bowl.
- Can be made in advance – This recipe can be made a day in advance and reheated in the oven before serving.
Ingredients you’ll need:
- Blueberries – fresh or frozen
- granulated sugar
- all-purpose flour
- baking powder & salt
- unsalted butter
- buttermilk – store-bought or homemade
How to make blueberry cobbler:
(the ingredient amounts are listed in the printable recipe card further below)
- Butter an 8×8-inch square pan or 2-quart oval baking dish. Add the blueberries and sprinkle some flour and sugar on top.
- In a large bowl, toss together the flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse meal.
- Stir in the buttermilk until just combined and scoop the dough on top of the blueberries.
- Sprinkle the biscuits with cinnamon-sugar. Bake at 375F for 45 minutes.
How to serve:
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream
How to make in advance:
Bake as instructed, let it cool completely, then cover and leave it on the counter for up to 1 day. When ready to serve, reheat in the oven at 350F for 10-15 minutes to warm up.
Can I use frozen blueberries?
Yes you can. Thaw and drain the blueberries first, then follow the recipe as instructed.
Does blueberry cobbler need to be refrigerated?
A cobbler can be kept at room temperature for up to a day or it can be refrigerated for up to 3 days.
Can you freeze blueberry cobbler?
Yes, if you plan to freeze it, I recommend baking it in a foil pan. Allow the baked cobbler to cool completely, then tightly wrap it in a double layer of saran wrap. Store it in the freezer for up to a month. Thaw overnight and reheat in the oven at 350F for 15-20 min or until heated through. Loosely cover with foil if it starts to over brown.
How to make blueberry cobbler with Bisquick:
Simply replace the biscuit part of the recipe with Bisquick and follow the dumpling instructions on the package. Bake at the same temperature until the topping is cooked through and the filling is bubbling.
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This blueberry cobbler is filled with sweet, jammy blueberries baked underneath soft, fluffy buttermilk biscuits.
- 4 cups fresh or frozen blueberries (thawed and drained)
- 1/2 cup (100g) granulated sugar
- 2 tbsp all-purpose flour
- 1 & 1/2 cups (190g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 & 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (114g) cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk (*see notes for homemade version)
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- Preheat oven to 375F. Butter an 8×8-inch square or 2-quart oval baking dish.
- Add the blueberries to the prepared dish. In a small bowl, mix the flour and sugar. Evenly sprinkle the mixture on top of the blueberries.
- In a large bowl, toss together the flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse meal. Stir in the buttermilk until just combined. Using an ice cream scoop or large spoon, scoop the dough on top of the blueberries.
- In a pinch bowl, mix together the sugar and cinnamon and sprinkle the mixture on top of the biscuits.
- Bake for 45-50 minutes or until the biscuits are golden and cooked through.
Leftovers can be covered and stored at room temperature for up to a day or in the fridge for up to 3 days.
*homemade buttermilk – add 2 tsp of white vinegar or lemon juice to a liquid measuring cup and fill to 3/4 cup with milk of choice. Stir and let stand for 5 minutes.
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