Super easy Blueberry Cobbler, loaded with fresh plump blueberries paired with the perfect amount of lemon, is the best summer dessert! This is my go-to cobbler recipe that I use for all cobblers, only swapping out different fruit with each variation. The recipe is so simple that it's easy to memorize!
Why this recipe is so great:
- Incredible flavor. You can't compete with the rich, mouthwatering, juiciness of dark ripe blueberries, but you can enhance them! Lemon is the perfect compliment which is why I incorporate lemon juice with the blueberries but also lemon zest into the crust.
- That topping. Oh man, it tastes like a lemon cookie. It is perfectly crisp on top and there's just enough to get the perfect amount in every bite.
- Enjoy any time of year! I used fresh blueberries because my backyard is overflowing with them, but this blueberry cobbler can easily be made year round with frozen berries.
Exact quantities are listed in the recipe card below, but here is a summary.
- Blueberries - You can use fresh or frozen, but when they're local and in season you can't beat freshly picked blueberries. Each time I make cobbler I seem to increase the amount of fruit I add, but the amount can vary based on preference.
- Lemon - It truly brings out the flavor of the blueberries which is why I use the zest and the juice.
- Flour, Sugar, and Egg - These are mixed together with the zest to create a crumbly topping.
- Butter - Thin slices melt over the topping creating the sweet crunchy lid to the cobbler.
How to make blueberry cobbler:
Detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Prepare fruit: Using the baking dish you'll be cooking the cobbler in, toss the blueberries with the lemon juice.
- Add topping: Mix together the flour, sugar, and egg. The mixture will be very crumbly. Spread this evenly over the berries.
- Add butter: Thinly slice the butter and arrange it evenly over the topping.
- Bake: In less than an hour, your golden brown blueberry cobbler will be ready to devour.
Recipe tips for perfect results:
- Filling thickness: If you serve the blueberry cobbler immediately after baking, it will appear more juicy (as seen in my photos). If you refrigerate the cobbler, the filling will gel up and will remain thicker, even after reheating. I don't mind the juice so I never add additional thickeners like corn starch to my cobbler filling.
- Fresh or frozen: If using frozen blueberries, your cook time may increase. Once the topping is browned, loosely tent with foil to prevent further browning and continue cooking the cobbler for an additional 10-15 minutes to ensure the blueberries are fully heated through.
- Sweetness: If blueberries are particularly tart, you can mix in an additional 3 Tablespoons of sugar with the lemon juice and blueberries prior to adding the topping.
Other great cobbler recipes:
- Super Easy Peach Cobbler
- Strawberry Rhubarb Cobbler
- Cranberry Cobbler
- Apple Cobbler
- Gluten Free Cherry Cobbler
- Easy Quadruple Berry Cobbler
- Or you could make my friend Alli's Strawberry Cobbler
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
- 6 cups blueberries (fresh recommended, see notes if using frozen)
- 1 large lemon (zested first, then juiced)
- 1 cup all purpose flour
- 1 cup sugar
- 1 large egg
- 6 tablespoons butter
- Preheat oven to 375°F.
- Add blueberries to a 9x9 baking dish. Add lemon juice and toss to combine.
- In small bowl, combine flour, sugar, lemon zest, and egg. Mixture will be crumbly. Cover blueberries with mixture.
- Slice butter into thin slices and spread as evenly as possible on top of cobbler mixture.
- Bake in preheated oven for 45-50 minutes until golden brown.