This Blueberry Cobbler recipe is easy to make with fresh or frozen blueberries! The sweet and juicy filling has a golden, buttery biscuit topping that’s loaded with homemade flavor!

Blueberry Cobbler in a white bowl with a scoop of vanilla ice cream and a sprig of mint on the side.

Blueberry Cobbler

Nothing beats a warm and juicy Blueberry Cobbler with a scoop of vanilla ice cream! This filling is so flavorful and has just the right balance of sweetness. The homemade biscuit topping is fluffy on the inside, and slightly crispy and perfectly golden on the outside. The way the biscuit layer absorbs some of the juices from those fresh (or frozen!) blueberries creates an irresistible flavor and texture that you just can’t beat!

It’s also easy to assemble and can be made with a variety of mixed berries, including raspberries, strawberries, and blackberries! Don’t miss my PRO TIPS below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare the Filling: Combine the sugar and cornstarch in a large bowl. Add the blueberries, lemon juice, and vanilla extract. Stir to combine and transfer to a lightly greased 9 x 13-inch baking dish.

A bowl of cornstarch and sugar next to a bowl with blueberries.

Prepare the Biscuit Topping: Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Add frozen shredded butter and chilled sour cream, milk, and honey mixture. Stir until combined but still crumbly. 

A bowl of dry ingredients next to a bowl of biscuit dough for blueberry cobbler.

Distribute the biscuit mixture over the blueberry filling, brush with egg wash, and sprinkle with sugar. Bake at 350° for 45-55 minutes. Let sit for 5 minutes, then serve with vanilla ice cream!

Blackberry Cobbler in a baking dish before and after being baked.

Pro Tips

  • Using Frozen Blueberries: Fresh, ripe blueberries are best for this recipe. If using frozen, add them straight from the freezer, no need to thaw them first, otherwise they’ll produce too much liquid.
  • Butter: ½ cup of butter = 1 stick. Pro Tip: Freeze the butter and use a cheese grater to shred it. Then mix it into the flour mixture, with no need for a pastry cutter, the results are excellent.
  • COLD butter is key: When the butter melts in the oven, it creates steam, which makes the biscuit topping light and airy! 
  • Using Other Berries: A combination of blueberries, blackberries, raspberries, and strawberries can definitely be used in this! Strawberries and raspberries give off more liquid, so consider using a smaller ratio of those.
  • Using Peaches: To use peaches, check out my amazing Peach Cobbler recipe!
  • Making Ahead: This is best if prepared right before baking, as the rising agents in the biscuit topping are activated when combined with the liquid. You can, however, combine the dry biscuit ingredients ahead of time and add the remaining ingredients when ready to serve. 
  • More Recipes with Fresh Fruit: Peach Cobbler, Peach Chicken, Fruit Dip, Mango Salsa, Apple Pork Chops, Blackberry Cobbler, and Pineapple Fried Rice.
  • Sparkling Sugar, Shimmer Sugar, and Sugar Crystals makes a great topping on this.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A spoon scooping Blueberry Cobbler out of a casserole dish.

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Blueberry Cobbler in a white bowl with a scoop of vanilla ice cream and a spoon on the side.

Blueberry Cobbler

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
5 from 2 ratings
Servings: 10 people
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This award-winning Blueberry Cobbler recipe is easy to make with fresh or frozen blueberries! The homemade biscuit topping and sweet, juicy filling is so flavorful and pairs perfectly with vanilla ice cream.

Ingredients

US Customary - Metric

Filling

  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 8 cups blueberries, or about 4 pints
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract

Biscuit Layer

  • 2 cups all-purpose flour, or 250 grams
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 cup (or 1 stick) very cold unsalted butter, see notes
  • ½ cup sour cream
  • ¼ cup milk, any kind
  • 2 tablespoons honey

Biscuit Topping

  • 1 egg, beaten
  • 1 tablespoon milk
  • 1 tablespoon coarse sugar, see notes

Instructions

Prep work:

  • Preheat oven to 350° F.
  • For the biscuit layer: Use a frozen stick of butter for this recipe if possible. Otherwise, place a stick of butter in the freezer until ready to use. Combine sour cream, milk, and honey in a small bowl and refrigerate until ready to use.

Make the Filling:

  • Add the sugar and cornstarch to a large bowl and mix until well-combined. Add the blueberries, lemon juice, and vanilla extract and stir to combine. Transfer to a lightly greased 9 x 13-inch baking dish.

Make the Topping:

  • Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Cut the cold butter into small cubes (or if frozen, shred it with a cheese grater) and add it to the bowl with the dry ingredients. If it's cubed, use a pastry cutter or the back of a fork to work it until coarse crumbs form. If shredded, simply mix to combine with the dry ingredients.
  • Add the chilled sour cream/milk/honey mixture. Use a silicone spatula to gently stir until just combined. Don’t overmix. It should be crumbly.
  • Take small handfuls of the biscuit dough and arrange it over the cobbler, covering up most of the filling. (It’s best for this to look rustic and not perfect!)
  • Whisk together the egg and the milk and use a pastry brush to brush a light layer over the top. Sprinkle with sugar.

Bake and Serve

  • Bake uncovered for 45-55 minutes, until the top is golden, the filling is hot and bubbly, and a toothpick comes out clean when inserted into the biscuit topping.
  • Let cool for 5 minutes and serve with a side of vanilla ice cream!

Notes

Pro Tips:
  • ¾ cup of buttermilk can be used instead of sour cream and milk. I find more people have sour cream and milk on hand than buttermilk.
  • Using Frozen Blueberries: Fresh, ripe blueberries are best for this recipe. If using frozen, add them straight from the freezer, no need to thaw them first, otherwise they'll produce too much liquid.
  • Butter: ½ cup of butter = 1 stick. Pro Tip: Freeze the butter and use a cheese grater to shred it. Then mix it into the flour mixture, with no need for a pastry cutter, the results are excellent.
  • COLD butter is key: When the butter melts in the oven, it creates steam, which makes the biscuit topping light and airy! 
  • Using Other Berries: A combination of blueberries, blackberries, raspberries, and strawberries can definitely be used in this! Strawberries and raspberries give off more liquid, so consider using a smaller ratio of those.
  • Using Peaches: To use peaches, check out my amazing Peach Cobbler recipe!
  • Making Ahead: This is best if prepared right before baking, as the rising agents in the biscuit topping are activated when combined with the liquid. You can, however, combine the dry biscuit ingredients ahead of time and add the remaining ingredients when ready to serve. 
  • More Recipes with Fresh Fruit: Peach Cobbler, Peach Chicken, Fruit Dip, Mango Salsa, Apple Pork Chops, Blackberry Cobbler, and Pineapple Fried Rice.
  • Sparkling Sugar, Shimmer Sugar, and Sugar Crystals makes a great topping on this.
Storage:
  • Store in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
Nutritional information is an estimate and is per serving. There are 10 servings in this recipe.

Nutrition

Calories: 375kcal, Carbohydrates: 64g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 48mg, Sodium: 188mg, Potassium: 217mg, Fiber: 4g, Sugar: 37g, Vitamin A: 455IU, Vitamin C: 12mg, Calcium: 64mg, Iron: 2mg
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Course: Dessert
Cuisine: American
Author: Stephanie