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Easy Blueberry Cobbler

June 18, 2014 //  by Michelle//  41 Comments

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Blueberry CobblerOh how I love a fruit cobbler. Not only are they delicious but they are so simple to put together. If you can use a measuring cup then you can make this one. The hardest part is waiting for it to cook in the oven. I think you will agree that my Easy Blueberry Cobbler is worth that effort!

Add a scoop of ice cream to a warm cobbler and you have a dessert that no one can turn down.

I love to whip up a cobbler when I have a large group of people. Besides the fact that everyone gushes with happiness, you are guaranteed to have an empty dish. Since cobblers are not necessarily the most figure friendly recipes available, I prefer to have a group help me make sure there are no tempting leftovers!

The great thing about this recipe is that you can use your favorite fruit. You can also use fresh, canned or frozen fruit – which ever you have on hand. I am partial to cherry, blueberry and peach but my husband says blueberry cobbler is the only way to go!

Give this one a try and let me know what you think!

4.2 from 10 reviews
Easy Blueberry Cobbler
 
Print
Prep time
5 mins
Cook time
45 mins
Total time
50 mins
 
Author: Michelle
Serves: 8
Ingredients
  • ½ stick of butter (4 tablespoons)
  • 1½ teaspoons baking powder
  • 1¼ cups sugar (divided)
  • 1 cup all purpose flour
  • ¾ cup milk
  • 2 cups of fruit (cherries, blueberries, blackberries, peaches, anything you like –canned, fresh or frozen)
Instructions
  1. Preheat oven to 325 degrees
  2. Melt your butter in a large casserole dish or 13x9 baking pan (I usually just pop mine in the pan and stick it in the oven while I am mixing up batter.)
  3. Place flour, baking powder and 1 cup of sugar in bowl
  4. Add milk and mix until combined
  5. Evenly distribute melted butter in pan
  6. Pour batter over butter–DO NOT STIR!!!
  7. Pour fruit over batter–DO NOT STIR!!
  8. Sprinkle remaining ¼ cup of sugar over fruit–DO NOT STIR!!
  9. Bake at 325º F for 45 minutes.
  10. Enjoy warm with a big scoop of vanilla ice cream!
3.3.3070
 

 

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Category: Desserts

Previous Post: « Spinach & Feta Baked Egg White Omelet
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Reader Interactions

Comments

  1. Jen

    June 20, 2014 at 8:09 pm

    Just made this tonight with frozen blueberries and it was excellent! I did have to extend my baking time by about 8 minutes, as it wiggled the first time I took it out. No worries, though, because my family loved it ;).

    Reply
    • Christina Woods

      November 14, 2023 at 3:14 pm

      Can you use double acting baking powder

      Reply
      • Michelle

        November 14, 2023 at 3:18 pm

        Yes, you can!

        Reply
  2. Frances

    August 27, 2014 at 6:56 pm

    I would love to try this recipe as it sounds so yummy.
    I was just wondering …what size pan should I use? I don’t think I saw this in the recipe.

    Thanks!!!

    Reply
    • Enna

      September 4, 2019 at 1:58 am

      I used a long lasagne pan, I guess 9 X 11-1/2 and it was thin, but crispy on top. I turned out great! Easy to scoop into 8 large slices and with vanilla bean ice cream on top, it gives the appearance of large portions. It is beyond delicious!

      Reply
  3. loretta

    September 18, 2014 at 11:07 am

    The recipe does not tell you to put the batter on the top, but the picture shown makes it look like you do. Just confirming…does all of the batter go on the bottom, then fruit, then sugar?

    thank you

    Reply
    • Michelle

      September 18, 2014 at 12:19 pm

      Hi Loretta
      Follow the directions in the order listed above and it will come out perfect 🙂
      So while it looks like the batter is on top…the batter bakes actually bakes up over the fruit.

      Evenly distribute melted butter in pan
      Pour batter over butter–DO NOT STIR!!!
      Pour fruit over batter–DO NOT STIR!!
      Sprinkle remaining ¼ cup of sugar over fruit–DO NOT STIR!!

      Reply
      • loretta

        September 18, 2014 at 12:23 pm

        Simple magic!! Thank you for responding!!!

        Reply
  4. nia

    July 9, 2015 at 1:28 pm

    what type of flour?

    Reply
    • Michelle

      July 9, 2015 at 7:26 pm

      All purpose…I’ll edit the recipe 🙂

      Reply
      • Anne

        July 16, 2023 at 5:30 am

        I make it with self rising flour (no baking powder). That’s easier.

        Reply
        • Shania Jones

          December 25, 2024 at 6:47 pm

          How did it turn out using self rising flour ?

          Reply
      • Margaret A Ellis

        February 17, 2024 at 9:38 am

        While you are editing the recipe, you should take out the suggestion of melting the butte rinthe baking pan in the oven. I tried that. Got splattered with hot butter that exploded when I pulled the pan out of the oven! DANGEROUS!

        Reply
        • Michelle

          February 17, 2024 at 10:42 am

          Butter will splatter when overheated no matter where you melt it… pan, oven, microwave.

          Reply
  5. dawn

    July 10, 2015 at 6:28 pm

    You never say what size pan or pan type to use.

    Reply
    • Michelle

      July 10, 2015 at 7:17 pm

      A large casserole dish or 13×9 pan will work just fine.

      Reply
  6. JP

    August 15, 2015 at 4:10 pm

    I have made this recipe several times. It’s quick, easy and people love it!

    Reply
  7. Jessica

    August 21, 2015 at 7:27 pm

    This is a great easy dessert!!! Just curious if anyone has tried to make it gluten free?

    Reply
  8. Meemsy

    July 25, 2016 at 8:04 pm

    Seemed too easy to be good, but WOW – this was DELICIOUS! My 3 year old grandson had it for dessert, then wanted it again for breakfast the next day. Today (3 days later) he asked for it, and when I said it was all gone – he cried. There’s another one in the oven right now. Thanks for such an EASY recipe.

    Reply
  9. Vanessa F

    January 8, 2017 at 6:39 pm

    I want to make this using frozen blueberries but do I need to thaw them first?

    Reply
    • Michelle

      January 8, 2017 at 8:08 pm

      You shouldn’t have to defrost them but you may have to increase your bake time slightly.

      Reply
    • Gretchen Horton

      March 9, 2019 at 8:59 pm

      No. I used frozen blueberries (let them thaw just a bit) and it was fabulous! I do admit that I cut the sugar (both in the batter and when using on top) and it was plenty sweet enough!

      Reply
      • rebecca drum

        April 28, 2019 at 4:21 pm

        More healthy, thanks!

        Reply
  10. Dusty

    June 12, 2018 at 4:54 pm

    The batter never cooked to the top. So I cooked it 15 minutes more.
    Only a little of it came up to the top.

    Reply
  11. Dusty

    June 13, 2018 at 3:22 am

    I found out why my batter stuck to bottom of the pan and never floated to the top.
    My baking was old.
    Friend who was a baker who retired said look to see if it is baking powder was old.
    It’s from 1997.
    Bought new baking powder and masd another
    Came out pee

    Reply
  12. Ashleigh

    July 5, 2018 at 10:23 pm

    The baking powder is important…lol

    Reply
  13. Linda Powell

    August 6, 2018 at 6:04 pm

    I made this without the milk by mistake. It was so delicious that I’ve had to make WITH the mistake 4 times this week! It’s like blueberries on top of shortbread. I used 1 stick of butter in a 9×9 pyrex.

    Reply
  14. Cindy L Breeland

    October 29, 2018 at 6:03 pm

    Horrible

    Reply
  15. Missy Everett

    June 19, 2019 at 10:37 pm

    Alot of people asking all kinda questions mine is do u refrigerate it after it’s cooled

    Reply
    • Michelle

      June 20, 2019 at 8:57 am

      Honestly, a cobbler would never last very long at my house. Cover tightly and like most baked goods, this one should be fine for 1 – 2 days at room temp.

      Reply
  16. Crystal

    June 24, 2019 at 3:20 pm

    Can you freeze this? Either before or after you cook it? Looking to make freezer meals and deserts before I give birth.

    Reply
    • Michelle

      June 24, 2019 at 4:10 pm

      I honestly am not sure as I have never frozen it before. I would say definitely not before as you need the butter melted and then add your other ingredients.

      It might be ok to freeze and reheat but the texture may be a little different.

      Reply
  17. Mary Schneider

    April 22, 2020 at 5:46 pm

    I’m a baking novice. Can I used pie crust dough? I bought two deep dish pie crusts. Lol. I am also looking to use canned blueberry filling. Going to use smaller pan 1/2 the size of 9 x13 or smaller. I think I will just go for it. Canned blueberry filling is not so sweet. My plan is to brush with (unsalted) butter and sprinkle cinnamon and sugar on top. What do you think? Am I crazy…….haha

    Reply
  18. Debra

    March 6, 2021 at 3:24 pm

    Can you make this recipe with other fruits such as cherries?

    Reply
    • Michelle

      March 7, 2021 at 9:52 pm

      Yep… from the post:

      “The great thing about this recipe is that you can use your favorite fruit. You can also use fresh, canned or frozen fruit – which ever you have on hand. I am partial to cherry, blueberry and peach but my husband says blueberry cobbler is the only way to go!”

      Choose your fave and enjoy!

      Reply
  19. Sandy

    April 25, 2021 at 2:22 pm

    Iam going to make this today with peaches for my son’s Birthday. And of course with vanilla ice cream.I will let you know how they liked it.

    Reply
  20. Nicola Rivera

    May 2, 2021 at 12:18 pm

    Delicious. I had a can a 20oz can of blueberry pie filling and it was delicious. The chewy edges were my favorite!

    Reply
  21. Margaret A Ellis

    February 17, 2024 at 9:42 am

    I followed the suggestion of melting the butter in the baking dish in the preheating oven. When I pulled the pan out, the butter EXPLODED, splattering me! This is a DANGEROUS idea!

    Reply
  22. Margaret A Ellis

    February 17, 2024 at 10:30 am

    Way too sweet.

    Reply
  23. Sharon

    August 28, 2024 at 3:27 pm

    If I use canned blueberries do I drain them before putting them in??

    Reply
    • Michelle

      August 28, 2024 at 3:46 pm

      No need to drain them–enjoy!

      Reply

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