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Easy Blueberry Cobbler

Easy Blueberry Cobbler features juicy, bubbling blueberries baked under a golden buttery biscuit-style topping. The batter spreads as it bakes for tender, spoonable scoops straight from a 9x9 dish.
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Prep Time 15 minutes
Cook Time 42 minutes
cooling 10 minutes
Total Time 1 hour 7 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

blueberries
  • 4 cup fresh or frozen blueberries Use thawed frozen berries if needed.
sugar
  • 0.75 cup granulated sugar Divided: 1/4 cup for filling and remaining 1/2 cup for topping.
cornstarch
  • 1 tbsp cornstarch
lemon juice
  • 1 tbsp lemon juice
dry ingredients
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
dairy and fat
  • 0.5 cup unsalted butter, melted Melted before using.
  • 0.75 cup milk

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dish
  1. Preheat the oven to 350°F and grease a 9x9-inch baking dish, so it’s ready when the filling is assembled.
Make the blueberry filling
  1. Toss the blueberries with 1/4 cup sugar, cornstarch, and lemon juice, then spread evenly in the baking dish.
Mix the biscuit-style batter
  1. Whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt in a bowl until evenly combined.
  2. Stir in the melted butter and milk just until combined, forming a thick batter.
Assemble and bake
  1. Pour the batter evenly over the blueberries—it's thick—then leave it as-is since it will spread while baking.
  2. Bake for 40–45 minutes at 350°F, until the top is golden and the fruit is bubbling around the edges.
Cool and serve
  1. Let the cobbler cool for 10 minutes before serving warm, so the filling sets slightly and the topping firms up.

Notes

For extra thick filling, make sure the blueberries are well coated with the cornstarch and spread them evenly in the dish. Store leftovers covered in the fridge up to 3 days; reheat portions in the microwave until warm. Freezing is not recommended because the biscuit topping can soften. For a dairy-free swap, use melted vegan butter and a 1:1 dairy-free milk alternative.