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This Southern blueberry cobbler is an old-fashioned dessert made with fresh blueberries! A quick and easy recipe that is absolutely delicious and perfect for the holidays.
Table of Contents
The inspiration for this blueberry cobbler came from this strawberry cobbler. No lie, this is probably one of the easiest desserts I’ve ever made. Serve with a scoop of vanilla ice cream and it’ll become a family favorite!
Why I Love This Southern Blueberry Cobbler
- You don’t need pie crust or a complicated biscuit topping. This is made with a simple and easy cake batter!
- It’s sweet, but not too sweet! The reason why I didn’t add too much sugar is because ideally this is served with ice cream.
- It kind of tastes like blueberry pie and a warm blueberry muffin. So good!
- Super soft, fluffy, moist, with a potent vanilla and blueberry flavor!
Ingredient Notes
Blueberries – Not a fan of blueberries? Use strawberries, blackberries, cherries, or raspberries instead. Although I used fresh blueberries you can use frozen blueberries. If using frozen blueberries, add them directly from frozen without thawing. You may need to increase the baking time slightly.
How To Make
- Preheat oven to 375 degrees F and butter a 9×9 baking dish.
- Rinse the blueberries and discard any stems. Toss the blueberries with 1 tablespoon of granulated sugar and the lemon zest. Mix well.
- In a large bowl, mix the melted unsalted butter, vanilla extract, whole milk, and remaining sugar until well combined. Add the flour, baking powder, and salt and mix until well combined. Don’t overmix.
- Pour the cake batter into the buttered baking dish and then top it off with the blueberries. Don’t mix. Bake for 35-37 minutes or until the top is golden brown, the blueberries are bubbling, and the cake portion is fully cooked. Enjoy warm with vanilla ice cream!
Top Tips
- I highly recommend using whole milk, avoid skim milk or low-fat milk.
- If your blueberries are super tart, add more sugar. Baking with fruits can be tricky because they don’t always taste the same. Some blueberries may be sweeter than others. I used a total of 3/4 cups of granulated sugar for this recipe but feel free to use up to 1 cup.
- Want it extra sweet? Add some powdered sugar or white sparkling sugar on top!
- Serve warm with vanilla ice cream!
- Place any leftovers in an air-tight container and refrigerate for up to 3 days. To reheat, bake in a preheated oven at 375 degrees F. for 5-10 minutes.
Is Cobbler The Same As Pie?
A pie typically has a pastry crust, while a cobbler has a biscuit-like or cake-like topping. This blueberry cobbler uses a simple cake batter that bakes around the blueberries.
How Do You Know When The Cobbler Is Cooked?
Once the top is golden brown and the fruit rises to the top or starts bubbling, you know it’s ready!
More Delicious Desserts
- Berry Cobbler – A delicious cobbler made with strawberries and blueberries.
- Moist Banana Cake – The ultimate most delicious banana cake ever!
- White Chocolate Raspberry Muffins – Super soft, moist, and easy to make!
Tried this Southern blueberry cobbler recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Southern Blueberry Cobbler
Equipment
- 9×9 baking dish
Ingredients
- 1 pint blueberries , fresh
- 1 cup all-purpose flour
- 3/4 cup granulated sugar , divided
- 2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp unsalted butter , melted
- 1/8 tsp lemon zest
- 1 cup milk
- 1 tsp vanilla extract
- Vanilla ice cream
Instructions
- Preheat oven to 375 degrees F and butter a 9×9 baking dish.
- Rinse the blueberries and discard any stems. Toss the blueberries with 1 tablespoon of granulated sugar and the lemon zest. Mix well.
- In a large bowl, mix the melted unsalted butter, vanilla extract, whole milk, and remaining sugar (¾ cup minus 1 tablespoon) until well combined. Add the flour, baking powder, and salt and mix until well combined. Don't over-mix.
- Pour the cake batter into the buttered baking dish and then top it off with the blueberries. Don't mix. Bake for 35-37 minutes or until the top is golden brown, the blueberries are bubbling, and the cake portion is fully cooked. Insert a toothpick into the cake portion; it should come out without wet batter.
- Serve warm with vanilla ice cream and enjoy!
Notes
- I highly recommend using whole milk, avoid skim milk or low-fat milk.
- If your blueberries are super tart, add more sugar. Baking with fruits can be tricky because they don’t always taste the same. Some blueberries may be sweeter than others. I used a total of 3/4 cups of granulated sugar for this recipe but feel free to use up to 1 cup.
- Want it extra sweet? Add some powdered sugar or white sparkling sugar on top!
- Serve warm with vanilla ice cream!
- Place any leftovers in an air-tight container and refrigerate for up to 3 days. To reheat, bake in a preheated oven at 375 degrees F. for 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe dozens of times, it’s a family favorite. Any event or gathering, it’s always requested! My daughter loves substituting blueberries with frozen cherries. Thank you for this simple and perfect recipe!
I’m so glad you enjoyed this recipe! Thank you so much for the comment.
Hi Julie
My first attempt at this recipe
Looked exactly like your photo
I used 2% milk as that is what I had on hand
Slightly overbeat then overlaid Blueberries
Was a light tasty dessert after luncheon for family
Thank you so much!