Why You’ll Love This Recipe

I love how this blueberry cobbler combines the sweetness of ripe blueberries with a buttery, flaky biscuit topping. The juicy filling and golden crust create a comforting dessert that’s perfect for any occasion. Whether I’m using fresh or frozen berries, this recipe delivers a delightful treat every time.

Blueberry Cobbler – A Cozy, Fruity Delight

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

For the Filling:

½ cup sugar
2 tablespoons cornstarch
8 cups blueberries (about 4 pints)
2 teaspoons lemon juice
½ teaspoon vanilla extract

For the Biscuit Topping:

2 cups all-purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup very cold unsalted butter
½ cup sour cream
¼ cup milk
2 tablespoons honey

For the Biscuit Topping Finish:

1 egg, beaten
1 tablespoon milk
1 tablespoon coarse sugar

Directions

Prepare the Filling: In a large bowl, I combine sugar and cornstarch. Then, I add the blueberries, lemon juice, and vanilla extract, stirring gently to combine. I transfer this mixture to a lightly greased 9 x 13-inch baking dish.
Make the Biscuit Topping: In another large bowl, I mix the flour, sugar, baking powder, baking soda, and salt. I then add the cold butter, either cubed or shredded using a cheese grater, and mix until the mixture resembles coarse crumbs. Next, I add the sour cream, milk, and honey, stirring until just combined. The dough should be crumbly.
Assemble the Cobbler: I take small handfuls of the biscuit dough and distribute them over the blueberry filling, covering most of the surface. It’s okay if it’s rustic and uneven.
Prepare the Biscuit Topping Finish: In a small bowl, I whisk together the beaten egg and milk. Using a pastry brush, I lightly brush this mixture over the biscuit topping. Then, I sprinkle coarse sugar over the top.
Bake: I preheat the oven to 350°F (175°C). I bake the cobbler for 45-55 minutes, or until the top is golden brown and the filling is bubbly. After baking, I let it sit for 5 minutes before serving.

Servings and Timing

Servings: 10
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

Mixed Berries: I can use a combination of blueberries, blackberries, raspberries, and strawberries. However, I note that strawberries and raspberries release more liquid, so I adjust the quantity accordingly.
Peach Cobbler: For a different twist, I substitute peaches for blueberries. A recipe for Peach Cobbler is also available on The Cozy Cook’s website.
Spiced Version: I sometimes add a pinch of cinnamon or nutmeg to the biscuit topping for added warmth.

Storage/Reheating

Storage: I store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I place individual servings in the microwave for 20-30 seconds or warm the entire dish in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries directly from the freezer without thawing them first. Thawing may release excess liquid, affecting the texture of the cobbler.

How can I make the biscuit topping more flavorful?

I sometimes add a teaspoon of vanilla extract or a pinch of cinnamon to the biscuit topping for extra flavor.

Can I make this ahead of time?

While it’s best served fresh, I can prepare the filling and biscuit topping separately and refrigerate them. When ready to bake, I assemble and bake as directed.

Is this recipe suitable for a 9 x 9-inch pan?

Yes, I can use a 9 x 9-inch pan, but I may need to adjust the baking time slightly. The cobbler may bake faster, so I keep an eye on it to prevent overbaking.

Can I freeze the cobbler?

Yes, I can freeze the baked cobbler. After it cools completely, I wrap it tightly in plastic wrap and aluminum foil. To reheat, I bake it from frozen at 350°F (175°C) for about 30 minutes.

Conclusion

I find this blueberry cobbler to be a delightful dessert that combines the sweetness of berries with a buttery biscuit topping. It’s easy to make and perfect for any occasion. Whether I enjoy it warm with a scoop of vanilla ice cream or on its own, it’s always a hit.

Blueberry Cobbler – A Cozy, Fruity Delight

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Author: Amelia
Total Time: 1 hour 10 minutes
Yield: 10 servings

Print Recipe

Description

A warm, comforting dessert featuring a sweet, juicy blueberry filling topped with a golden, buttery biscuit crust—perfect for summer gatherings or cozy evenings.

Instructions

Preheat the Oven: Set your oven to 350°F (175°C).

Prepare the Filling: In a large bowl, mix the sugar and cornstarch. Add the blueberries, lemon juice, and vanilla extract. Stir until well combined, then transfer the mixture to a lightly greased 9 x 13-inch baking dish.

Make the Biscuit Topping: In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold, shredded butter and mix until the mixture resembles coarse crumbs. In a small bowl, combine the sour cream, milk, and honey. Add this mixture to the dry ingredients and stir until just combined; the dough will be slightly crumbly.

Assemble the Cobbler: Spoon the biscuit dough over the blueberry filling, covering most of the surface.

Prepare the Biscuit Finish: In a small bowl, whisk together the egg and milk. Brush this egg wash over the biscuit topping, then sprinkle with coarse sugar.

Bake: Place the baking dish in the preheated oven and bake for 45–55 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

Cool and Serve: Allow the cobbler to sit for about 5 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 45–55 minutes
Category: Dessert
Method: Baked

Blueberry Cobbler – A Cozy, Fruity Delight

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating