Blueberry Cobbler

This old fashioned blueberry cobbler is the ideal dessert when you want an easy, homey, cozy dessert your family and friends will love. It’s great for holidays, Sunday suppers, church dinners, or anytime you want to spread a little delicious love.

This cobbler is wonderful because it has a delicious, sugary-topped, cake-like topping covering a bed of juicy, sweet, bubbly blueberries!

Do you love cobblers as much as we do? Try our super easy Bisquick blueberry cobbler when you’re in a hurry! Blackberry cobbler and peach cobbler are great alternatives if you’re out of blueberries, especially in the summer months.

Chocolate cobbler is always a huge hit no matter what the season is! I promise your family will love all of these! ♥

Let’s bake this cobbler!

What I Love About This Recipe

• The sweet, sinful filling is summertime in your mouth
• The cake-like cobbler topping is just plain yummy
• It pulls together without a fuss
• The tapioca makes the filling silky smooth

How To Make Blueberry Cobbler With Fresh Blueberries Recipe

1. Make the Filling: Toss the filling ingredients
2. Pour the filling mixture into the prepared baking dish. Set aside.
3. Make the Topping: combine flour, sugar, baking powder, and salt.
4. Add the butter, and mix until the mixture looks like a coarse meal.
5. Pour the boiling water.
6. Stir.
7. Drop large spoonfuls of the dough on top of the blueberries.
8. Sprinkle coarse sugar over the top of the dough.
9. Bake and serve.

**See the full instructions below

Easy Blueberry Cobbler Ingredient + Recipe Notes

• Prepping the fruit- After rinsing your fresh blueberries, let them drain well and lay them out on a paper towel to remove excess water. If you don’t, you risk watering down your filling. You don’t want runny filling!
• Instant Tapioca- There are different types of tapioca available commercially. Instant tapioca is a must in this recipe. “Minute Tapioca”  is a name brand and instant tapioca.
• Why do we use tapioca? Tapioca absorbs the moisture from the fruit. It gives your filling structure, so you don’t end up with blueberry soup!
• Grinding it into a fine powder, makes your filling silky smooth, dissolves significantly better than it does straight out of the box, and adds a beautiful shine. The easiest way to grind the tapioca is to pour an entire box into the blender and blend it until it becomes a powder. Store it in an airtight container and use it as needed.
• In the photo below, the tapioca on the left has been ground in a blender and the tapioca on the right is the texture straight out of the box.

• Pan Size- If you’re only feeding a small group, you can easily cut the recipe in half and use an 8×8 baking dish.
• Coarse Sugar– Sprinkling coarse sugar on the top of the cobbler is optional. I love the sparkle it adds to the top, but the topping is perfectly sweet without it.
• Frozen Blueberries – It’s the perfect way to enjoy it all year round, even when the berries are out of season. Just keep the berries frozen until you’re ready to assemble and cook.
• Pie Filling – Pie filling is another excellent way to enjoy cobbler when the berries are out of season or unavailable. You will prepare the dough as directed, but the filling is ready to go! Just spoon the filling straight from the can into the dish and then top it as usual.
• Pair it with – a scoop of vanilla ice cream or a generous dollop of whipped cream, and you have a dessert that everyone will love.

Storing + Freezing + Make-Ahead

• Storing: This will keep well on the counter for a couple of days, but I like to err on the side of caution and put mine in the fridge. Just cover it with cling wrap or foil.
• How Long Can You Keep This In The Fridge? Your cobbler will stay fresh and yummy for 3-4 days in the fridge. I’ve never actually seen one stay in the fridge that long, though. They’re so insanely delicious they get gobbled up and before you know it you’ve got an empty dish.
• Can You Freeze This? Yes!! This scrumptious cobbler freezes really well. You can freeze the entire thing or just freeze the blueberries until you’re ready to use them. If you freeze the cobbler, simply slow-thaw it in the fridge overnight.
• Make-Ahead Tips: I often make this a day before I want to serve it. After baking, cool it completely. Cover with plastic wrap and store at room temperature or in the fridge if you’re making it more than a day ahead of time.

More Wonderful Cobblers

• Pecan Pie Cobbler
• Pear Cobbler
• Apple Cobbler
• Bisquick Peach Cobbler
• Bisquick Apple Cobbler

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Old-Fashioned Blueberry Cobbler

Blueberry cobbler is a tasty concoction of heavenly blueberry filling made with simple pantry staples and finished with a scrumptious cakified topping.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Author: Kathleen

Ingredients

Filling:

• ▢ 8 cups blueberries
• ▢ 1 cup granulated sugar
• ▢ 1/4 cup instant tapioca ground
• ▢ 1 tablespoon lemon juice
• ▢ pinch salt

Topping:

• ▢ 2 cups all-purpose flour
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup brown sugar firmly packed
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 12 tablespoons cold unsalted butter cut into small pieces
• ▢ 1/2 cup boiling water
• ▢ 3 tablespoons coarse sugar

US Customary - Metric

Instructions

• Preheat oven to 375°F (190°C). Butter a 9X13-inch baking dish. Set aside.
• Make the Filling: In a medium mixing bowl, toss the blueberries (8 cups), granulated sugar (1 cup), ground tapioca (1/4 cup), lemon juice (1 tablespoon), and salt until evenly coated. 
• Pour the filling mixture into the prepared baking dish. Set aside while you make the topping.
• Make the Topping: In a medium mixing bowl combine the flour (2 cups), 1/2 cup granulated sugar, brown sugar (1/2 cup), baking powder (2 teaspoons), and salt (1 teaspoon). Add the butter (12 tablespoons), using a pastry blender or 2 knives, and cut into mixture until the mixture looks like a coarse meal.
• Pour the boiling water (1/2 cup) into the flour mixture and stir, just until the mixture comes together, and is just mixed through.
• Drop large spoonfuls of the dough topping over blueberries. Sprinkle coarse sugar (3 tablespoons) evenly over the top of the dough.
• Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for about 40 minutes or until the topping is golden and baked through and the blueberries are tender.

Fans Also Made:

• 
  Blueberry Heaven on Earth Cake
• 
  Cherry Cobbler With Cake Mix
• 
  Peach Blueberry Crisp
• 
  Strawberry Cobbler Recipe

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Notes

1. Prepping the fruit- After rinsing your fresh blueberries, let them drain well and lay them out on a paper towel to remove excess water. If you don’t, you risk watering down your filling. You don’t want runny filling!
2. Instant Tapioca- There are different types of tapioca available commercially. Instant tapioca is a must in this recipe. “Minute Tapioca”  is a name brand and instant tapioca.
3. Why do we use tapioca? Tapioca absorbs the moisture from the fruit. It gives your filling structure, so you don’t end up with blueberry soup!
4. Grinding it into a fine powder, makes your filling silky smooth, dissolves significantly better than it does straight out of the box, and adds a beautiful shine. The easiest way to grind the tapioca is to pour an entire box into the blender and blend it until it becomes a powder. Store it in an airtight container and use it as needed.
5. Pan Size- If you’re only feeding a small group, you can easily cut the recipe in half and use an 8×8 baking dish.
6. Coarse Sugar– Sprinkling coarse sugar on the top of the cobbler is optional. I love the sparkle it adds to the top, but the topping is perfectly sweet without it.
7. Frozen Blueberries – It’s the perfect way to enjoy it all year round, even when the berries are out of season. Just keep the berries frozen until you’re ready to assemble and cook.
8. Pie Filling – Pie filling is another excellent way to enjoy cobbler when the berries are out of season or unavailable. You will prepare the dough as directed, but the filling is ready to go! Just spoon the filling straight from the can into the dish and then top it as usual.
9. Pair it with – a scoop of vanilla ice cream or a generous dollop of whipped cream, and you have a dessert that everyone will love.

Nutrition

Serving: 1/12 of the recipe | Calories: 388kcal | Carbohydrates: 70g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 201mg | Potassium: 181mg | Fiber: 3g | Sugar: 47g | Vitamin A: 400IU | Vitamin C: 9.9mg | Calcium: 50mg | Iron: 1.4mg

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