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    Home > Recipes > Desserts

    Easy as Pie Blueberry Cobbler

    Published: Jul 26, 2018 · Modified: Apr 8, 2022 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe

    This easy blueberry cobbler recipe has a pillowy cloud of buttery cobbler topping with the most delicate, shiny sugar crust. Top with red berries and make it a perfect patriotic addition to your summertime table!

    An overhead shot of a pan of blueberry cobbler with two white dishes on the side filled with a serving of cobbler and scoop of ice cream.
    Jump to:
    • Video
    • About the recipe
    • Top tips
    • Similar recipes
    • Recipe
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    Video

    About the recipe

    I was lucky enough as a child to have gone blueberry picking with my family in West Virginia over the course of several summers.

    We'd pick for hours when we would go - and between two parents and 5 kids, that's a lot of berries. Most went in the freezer before making their way into blueberry syrup, oatmeal, pies, cobbler, muffins, and pancakes.

    I eventually took over the summer cobbler-making responsibility, especially after my first time helping mom make the Silent Shade Cobbler from her treasured Screen Doors and Sweet Tea cookbook by Martha Foose.

    It was easy to make for the most part, but I always had to ask for mom's help when it came to pouring boiling water onto the cobbler batter and then placing the heavy ceramic baking dish into the oven.

    A close up shot of a fresh blueberry cluster growing on a blueberry plant.

    During a recent visit, my mom and I had a discussion about what makes a cobbler a "true" cobbler. Is it a pie crust-like topping, a biscuit topping, or a batter topping? She and dad prefer the pie crust topping.

    However, I'm of the mindset that if you make a blueberry cobbler with pie crust topping, you might as well just make a pie. To me, a true cobbler needs to look, well, cobbled. Like a cobblestone street.

    Biscuit toppings can certainly achieve this effect. But a batter topping does the best job in achieving a rustic, almost distressed cobbled top. Oh, the nuances of cobblers. I could go on and on...

    A close up shot of a spoon resting in a pan of baked blueberry cobbler topped with fresh raspberries.

    Top tips

    Before we get to the easy blueberry cobbler recipe, I have to point out that the unusual and somewhat intimidating step over-soaking your cobbler in boiling water before baking is essential to achieving that shiny, thin layer of crusty sugared topping. Don't skip this step, but do be careful!

    I'd recommend setting your cobbler dish on top of a rimmed baking sheet before you pour the water on and place it into the oven. This will prevent spills and catch any juices that may bubble over while it bakes.

    Also, if you'd like to serve this one the 4th of July, fresh raspberries or strawberries make for a patriotic garnish - along with an oh-so-necessary scoop of vanilla ice cream.

    A close up shot of a white dish with blueberry cobbler topped with vanilla ice cream and a sprig of fresh mint.

    If you decide to give this Easy Blueberry Cobbler recipe a try, please let me know how it turns out for you and leave a comment below and rate the recipe!

    This will help me with the creation of future recipes!

    I’d also love to feature your creation in my weekly newsletter, so you can upload a photo to Instagram with the tag @sweetcayenne5 to be featured! Quick and easy recipe videos are available on my YouTube channel, and lots of menu inspiration on my Pinterest boards.

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    In the meantime, I think you would also enjoy my Mixed Berry Crumble Pie , my favorite Wild Blueberry Pancakes, and these Blueberry Muffins with Honeyed Oat Streusel!

    Recipe

    This easy blueberry cobbler recipe can be made with fresh or frozen blueberries and is the perfect patriotic dessert to serve for the 4th of July!

    Easy as Pie Blueberry Cobbler

    This easy blueberry cobbler recipe has a pillowy cloud of buttery cobbler topping with the most delicate, shiny sugar crust. Top with red berries and make it a perfect patriotic addition to your summertime table! Recipe adapted from Screen Doors and Sweet Tea by Martha Hall Foose.
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 10 servings

    Ingredients

    • 5 cups fresh or frozen blueberries
    • 2 tablespoons fresh lemon juice
    • 2 cups all-purpose flour
    • ¾ teaspoon salt
    • 2 teaspoons baking powder
    • 2 cups granulated sugar, divided into ¾ cup and 1 ¼ cups
    • 1 cup whole milk
    • 5 tablespoons unsalted butter, softened to room temperature
    • ½ teaspoon vanilla extract
    • 1 ½ cups boiling water
    • 2 tablespoons cornstarch

    Instructions

    • Preheat oven to 350° F. Spray a 9 x 13’’ baking dish with coated with cooking spray. Spread the blueberries in the bottom of the dish and sprinkle the fresh lemon juice over the top.
    • In a mixing bowl, combine the flour, salt, baking powder, ¾ cup sugar, milk, butter and vanilla extract. Use a hand mixer and mix on low speed until just combined. There may be a few small lumps in the batter, which is fine.
    • Add 1 ½ cups of water to a kettle or small pot and bring to a boil over high heat. While the water boils, combine the remaining 1 ¼ cups sugar and the cornstarch in a small bowl.
      Use a spoon to sprinkle this evenly over top of the cobbler batter. Place the cobbler dish on top of a rimmed baking sheet.
    • Once the water comes to a boil, pour it evenly over the cobbler. Use the back of a wooden spoon to poke several holes through the cobbler surface.
    • Carefully place the cobbler into the oven and bake for 50-60 minutes until a golden, shiny crust forms on top and the fruit bubbles through the top. Cool for 30 minutes and serve warm or at room temperature.

    Video

    Notes

    *The leftover cobbler will keep in the refrigerator for up to 3 days.
    RECIPE UPDATE 7/21/20 - While baking powder is listed in the ingredients list and instructions, it was accidentally left out of the video instructions. Please use the baking powder so your cobbler crust will not be gummy!
     
    Calories: 318kcal | Carbohydrates: 62.3g | Protein: 4g | Fat: 7.1g | Saturated Fat: 4.2g | Cholesterol: 18mg | Sodium: 227mg | Potassium: 184mg | Fiber: 2.5g | Sugar: 38.7g | Calcium: 34mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. GW says

      July 05, 2023 at 8:03 pm

      The cake part was rather gummy.4 stars

      • Whitney Reist says

        July 06, 2023 at 10:48 am

        The cobbler is best eaten within the first couple of hours after removing from the oven. It becomes more soft/"gummy" the longer it sits!

    2. Kelli says

      October 04, 2021 at 2:12 pm

      Could you use any fruit? Pears for example.

      • Whitney Reist says

        October 06, 2021 at 9:01 am

        I am not sure - I have only made this with blueberries. Pears will have a different liquid content, so I'm not sure how the cobbler will set with pears.

    3. Stephanie says

      July 01, 2021 at 6:34 am

      If I use 2 8x8 pans, would you recommend the same timing?

      • Whitney Reist says

        July 05, 2021 at 12:56 pm

        Hi Stephanie - I would recommend reducing the bake time to 30-40 minutes for the smaller pans. Hope you enjoy!

      • Theresa McInerney says

        August 20, 2021 at 8:39 pm

        Made it! So so good. And easy to make. I only had 4 cups of blueberries so I added 1 cup of blackberries. The crust was perfectly crunchy, the cobbler was soft and cakey, and the berries on the bottom had just the right amount of sauce. Perfect with vanilla bean ice cream. Thank you for this recipe.5 stars

      • Whitney Reist says

        August 26, 2021 at 9:21 am

        That's wonderful to hear! Thank you for trying the recipe, Theresa!

    4. Linda Heinze says

      July 28, 2020 at 4:53 pm

      This was easy and it turned out delicious5 stars

      • Whitney Reist says

        July 29, 2020 at 9:02 am

        That's so wonderful to hear! Thanks for trying the recipe, Linda!

    5. Susan says

      July 03, 2020 at 6:28 am

      The boiling water goes INTO the cobbler rather than around it on the cooking pan?

      • Whitney Reist says

        July 06, 2020 at 1:16 pm

        Hi Susan, yes, the boiling water goes into the cobbler - it's what sets the cornstarch and topping.

      • Susan says

        July 12, 2021 at 8:28 pm

        This was so good. I melted one stick butter in my dish, added 3 cups fresh homegrown blueberries, mixed one cup sugar, 1 cup plain flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon vanilla extract and 1 cup half and half. Whipped with a whisk and poured over the berries. Sprinkled about 1/2 cup sugar on top. Baked 40 minutes at 350 degrees until browned. It was delicious!!!!!w5 stars

      • Whitney Reist says

        July 26, 2021 at 12:14 pm

        Hi Susan! Thanks so much for trying the cobbler - I'm glad you enjoyed it!

    6. FRAN says

      June 07, 2020 at 5:59 pm

      The blueberries were delicious. The topping was heavy and doughy tasting. Would not make again.2 stars

      • Whitney Reist says

        June 08, 2020 at 9:24 am

        Hi Fran - I'm sorry you didn't care for it. It's a family favorite for us!

    7. Linda says

      May 09, 2020 at 2:44 am

      Fabulous recipe and thoroughly enjoyed by the families in need Thankyou5 stars

      • Whitney Reist says

        May 12, 2020 at 12:57 pm

        Hi Linda, that is so fantastic to hear! Thank you for sharing 🙂

    3.85 from 57 votes (51 ratings without comment)

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