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baking dish of blueberry cobbler with blueberry filling and serving spoon in the dish
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Blueberry Cobbler

This Blueberry Cobbler is bursting with juicy blueberry flavor, brightened with a hint of lemon and topped with a light, fluffy cake topping. Perfect with a scoop of vanilla ice cream!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Inactive Time 10 minutes
Total Time 1 hour 30 minutes
Servings 9 servings
Author Tessa Arias

Ingredients

For the batter:

  • 5 tablespoons (71 grams) unsalted butter
  • 1 1/4 cup (296 grams) buttermilk, or full-fat, plain Greek yogurt, cold¹
  • 1 1/4 teaspoon vanilla extract
  • 1 1/4 cup (159 grams) all-purpose flour
  • 1 1/4 cup (250 grams) granulated sugar
  • 2 3/4 teaspoons baking powder
  • ¾ teaspoon fine sea salt

For the filling:

  • 4 cups (560 grams) blueberries, don’t thaw if frozen
  • 2 cups (280 grams) wild blueberries, don’t thaw if frozen²
  • 1/2 cup (100 grams) granulated sugar
  • 4 tablespoons (32 grams) cornstarch³
  • 1 heaping teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice⁴
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • Coarse sugar, for topping, optional

Instructions

  • Preheat the oven to 375°F. Generously spray a 9×13 glass⁵ or ceramic pan with baking spray.

Make the batter:

  • In a small heatproof bowl, melt the butter. Set aside to cool until just warm to the touch (about 75°F).
  • In a medium bowl, whisk together the cooled butter, buttermilk, and vanilla until combined. In a separate medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the wet mixture to the dry mixture, whisking until combined and no clumps are visible. Set aside for 10 minutes to thicken.

Make the filling:

  • In a large bowl, toss the blueberries with the sugar, cornstarch (if using frozen berries), lemon zest, lemon juice, cinnamon, and salt. Break up any cornstarch clumps as you mix.

Assemble:

  • Spread blueberry mixture evenly into the prepared pan. Dollop the batter evenly over the blueberries, then spread gently to cover. Sprinkle coarse sugar evenly over batter, if using.
  • For frozen berries: Bake uncovered for 40 minutes, then tent with foil and bake for 15–20 minutes more. For fresh berries: Tent with foil after about 25 minutes, then bake for another 25 minutes, or until done. The topping will look golden before it’s fully baked, so check several spots with a toothpick. It’s okay if there’s blueberry juice on the toothpick. If the topping still looks slightly wet, bake uncovered for 1–2 minutes more.
  • Let the cobbler cool until just warm before serving, about 45 minutes. The topping will be thin and lightly crisp while warm, then soften and thicken as it cools.

Notes

  1. Buttermilk gives this cobbler the best flavor and texture. If you need a substitute, use an equal amount of full-fat plain Greek yogurt. The batter will be thicker and the topping denser, with slightly crispier edges. Tent with foil after 25 minutes and bake for another 30-35 minutes, checking with toothpick as written. Milk mixed with vinegar or lemon juice does NOT work and will result in a runny batter that bleeds into the filling.
  2. If you don’t have wild blueberries, use a total of 6 cups (840 grams, or approx 2 ½ pints) of regular blueberries.
  3. If using fresh blueberries, do not add cornstarch.
  4. If you’re not a fan of lemon, simply omit the zest and reduce the juice to 1/2 tablespoon.
  5. Metal pans can react to the acidity in the blueberries and lemon, giving an unpleasant metallic taste. Use a glass or ceramic pan for this recipe.

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