Easy Southern Blueberry Cobbler
Made with fresh blueberries and a hint of lemon, this easy southern blueberry cobbler is a summertime must-make! This delicious dessert combines a buttery batter, juicy blueberries and a crackly sugar topping. Topped with a scoop of ice cream or whipped cream, it’s a perfect ending to a backyard cookout with friends!
What’s the difference between a southern cobbler and a traditional cobbler?
Although controversial, most agree a cobbler consists of baked fruit topped with some form of dough. The many, many variations of blueberry cobbler recipes try to define this form of dough. Biscuit-like, similar to that of a shortcake? Or, this “dough” can be more similar to a cake batter.
This southern cobbler starts with a base of hot butter, into which a batter is poured, topped with blueberries, and baked. The blueberries mostly sink to the bottom while the cake-like cobbler rises to the top. The batter almost “fries” in the butter, and crisps along the edges of the pan, creating a delicious textural combination against the cake-like center. Whereas, a more traditional cobbler consists of a thicker, biscuit topping.
Both types of blueberry cobblers consist of juicy berries, cooked to a bubbly, jammy filling. Obviously, there are hundreds of fruit combinations to try, depending on the season and what’s available at the time. That’s what makes cobblers so fun and versatile. Here, we feature blueberries…with just a hint of lemon. So delicious!
What’s the difference between a crisp and a cobbler?
A crisp, or a crumble, showcases “dough” in the form of a streusel topping or a crumb topping. Also placed upon a baked fruit base, this crumble or streusel topping is inherently more “crisp”. Crisps are also delicious and another one of my all-time favorites, especially this chocolate raspberry crisp.
What Makes This Easy Southern Blueberry Cobbler SO Good?
- Perfect summer dessert – Yes, all those marvelous fresh summer blueberries filling the grocery store produce department, or, if you’re lucky, the local bounty of nearby bushes, can be used up in this delicious cobbler!
- Easy – Not looking to roll out pie dough or shape biscuits? This homemade blueberry cobbler recipe is for you! This simple, batter-style cobbler is ready to pop into the oven in 10 minutes!
- Versatile – special occasion dessert, easy weeknight surprise dessert, or even a lovely breakfast treat for some overnight guests!
- Textural perfection – Crisp, buttery edges, cake-like center, jammy blueberries and a sparkly finish of crackly sugar on top. Magically, most of the blueberries fall to the bottom and the cake rises to the top while it bakes!
- Simple ingredients – Nothing frilly here. Have blueberries and one lemon? I’m guessing you have everything you need to make this easy blueberry cobbler recipe!
Ingredients to Make Easy Blueberry Cobbler
- Unsalted butter – You’ll need 4 tablespoons for the pan and 8 tablespoons of melted butter for the cobbler batter. If you’re using salted butter, reduce the salt in the batter to 1/2 teaspoon.
- Flour – All-purpose flour
- Sugar – Don’t forget to divide the sugar 3 ways. I cup total is used – a little for the blueberry “filling”, a little for the crackly top, and the remaining sugar for the batter.
- Blueberries – 3 cups fresh blueberries, or about 15 ounces. These are mashed slightly with 1 tablespoon of sugar to release some of the juices and give them a head start in the oven.
- Lemon – Juice and zest of a medium lemon, for about 2 tablespoons of juice and 1 1/2 teaspoons of zest
- Kosher Salt – Balances the sweetness and enhances flavor
- Baking powder – This is the leavener in the cobbler batter.
- Milk – Whole milk
How to Make Blueberry Cobbler
You’ll use 1 cup of sugar total, divided into three parts: 1 tablespoon for the blueberry mixture, 1/4 cup for the topping, and the remaining sugar for the batter.
Step 1: Set Oven
Adjust oven rack to upper-middle position and heat oven to 350 degrees F. This will ensure the cobbler top browns and crisps nicely.
Step 2: Prepare Pan
Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan. Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn’t burn!
Step 3: Mash Blueberries
Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.
Step 4: Mix Dry Ingredients
Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined. Set aside 1/4 cup of the sugar to save for topping. Whisk remaining sugar into dry ingredients.
Step 5: Finish Batter
Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula. Lastly, stir in melted butter. Do not over mix. Just like when you’re making pancake batter, it’s OK if it’s a little lumpy and uneven.
Step 6: Assemble Blueberry Cobbler
Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter. Spoon blueberry mixture on top of the batter, dotting the berries into all corners.
Step 7: Bake Blueberry Cobbler
Place assembled cobbler in oven and set a timer for 25 minutes. After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler. Rotate pan and return to preheated oven to bake for an additional 23-28 minutes. Bake for 48-53 minutes total. I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside. You really can’t dry this out, so don’t be afraid to bake it until it’s a deep brown on the edges and the sugar on top is beginning to brown. Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving.
How to Serve
- With a scoop of vanilla ice cream
- With a little homemade whipped cream…this is my favorite way to eat it for breakfast!
Mixing Things Up – Variations and Substitutions
- Easy Blackberry Cobbler – Swap blackberries for the blueberries in this recipe.
- Almond-Lemon Blueberry Cobbler – add 1/2 teaspoon almond extract to the cobbler batter.
How to Store Blueberry Cobbler
Leftover cobbler will keep at room temperature for 2-3 days, covered. The texture is best on the day it’s baked but it’s also good the next morning as it softens into more of a blueberry cake and makes an excellent accompaniment to coffee or tea.
Have a little more time? I will tempt you with this amazing blueberry streusel pie recipe for your next baking project!
Looking for More Fruit Desserts?
- Easy Berry Pavlova with Vanilla Bean Whipped Cream
- Brown Butter Rhubarb Bars
- Chocolate Raspberry Crisp for Two
- Chocolate Strawberry Shortcake Sundaes
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this blueberry cobbler becomes a favorite in your house, too.
Easy Southern Blueberry Cobbler
Ingredients
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 cup sugar divided 3 ways
- 3 cups fresh blueberries 15 ounces
- 1 medium lemon, juice and zest of about 2 tablespoons juice and 1 1/2 teaspoons zest
- 1 1/4 cup whole milk
- 12 tbsp unsalted butter (1 1/2 sticks) 4 for pan and 8 for batter
Instructions
- Adjust oven rack to upper-middle position and heat oven to 350 degrees F. This will ensure the cobbler top browns and crisps nicely.
- Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan. Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn't burn!
- Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.
- Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined. Set aside 1/4 cup of the sugar to save for topping. Whisk remaining sugar into dry ingredients.
- Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula. Lastly, stir in melted butter. Do not over mix. Just like when you're making pancake batter, it's OK if it's a little lumpy and uneven.
- Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter. Spoon blueberry mixture on top of the batter, dotting the berries into all corners.
- Place assembled cobbler in oven and set a timer for 25 minutes. After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler. Rotate pan and return to preheated oven to bake for an additional 23-28 minutes. Bake for 48-53 minutes total. I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside. You really can't dry this out, so don't be afraid to bake it until it's a deep brown on the edges and the sugar on top is beginning to brown. Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving.
Notes
DID YOU MAKE THIS RECIPE?
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I had this! It’s so wonderful. Blueberries were fantastic and the crunch is perfect!