Homemade Blueberry Cobbler

Blueberry Cobbler
Diana Rattray
Prep: 14 mins
Cook: 30 mins
Total: 44 mins
Servings: 6 servings
Nutrition Facts (per serving)
318 Calories
10g Fat
55g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 318
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 21mg 7%
Sodium 439mg 19%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 13%
Protein 3g
Calcium 158mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This scrumptious blueberry cobbler is made with fresh or frozen blueberries and a biscuit-like topping.

The blueberry cobbler filling is lightly spiced with some ground cinnamon, and the biscuit-like topping is a snap to prepare with melted butter and milk. Add a tablespoon or two of sugar to the biscuit mixture if you like a sweetened cobbler topping. Or brush the tops of the unbaked biscuits with an egg wash mixture and sprinkle with sugar or cinnamon sugar.


  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 3 cups fresh or frozen blueberries
  • 1 teaspoon melted butter
  • 1 teaspoon ground cinnamon
  • 1 cup/4 1/2 ounces all-purpose flour
  • Optional: 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 3 tablespoons melted butter

Steps to Make It

  1. Gather the ingredients.

  2. Butter a 1 1/2-quart baking dish or 9-inch pie plate. Heat the oven to 425 F.

  3. In a saucepan, combine 2/3 cup of granulated sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries and blend well.

  4. Pour blueberry mixture into the prepared baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.

  5. In a mixing bowl, combine the flour, 2 tablespoons of sugar (if using), baking powder, and salt.

  6. Pour the milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a soft dough.

  7. Drop spoonfuls of the dough onto the blueberries.

  8. Bake the cobbler for 25 to 30 minutes or until lightly browned.


  • Cover leftover fruit cobbler with plastic wrap and store in the refrigerator for up to five days.
  • Make a blueberry cobbler extra-special with a crumble topping. Toast about 1/3 cup of chopped pecans and combine the toasted pecans with 1/4 cup of all-purpose flour, 1/4 cup of packed brown sugar, and 1 1/2 tablespoons of butter. Mix with a fork or your fingers to make the crumble. Sprinkle over the top of the cobbler and bake as directed.

Recipe Variations

  • Replace 1 cup of the blueberries with 1 cup of fresh raspberries.
  • Replace about 2/3 cup of the blueberries with shredded apples or pears.

Recipe Tags: