Blueberry cobbler is the ideal dessert when you want to celebrate a holiday or spread a little love. It’s always the shining star of my Easter dessert recipes and I love making it for other holidays too. While it’s one of the best Easter recipes, this decadent little treat can be used pretty much all year round.
Blackberry cobbler is a great alternative if you’re out of blueberries, especially in the summer months. But when blueberries are in season OMG! You can choose between blueberry boy bait and lemon blueberry bars to use up those extras. Or just throw them in the freezer for later.
In the meantime, check out this delicious cobbler!
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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 Recipe
Making this awesome cobbler is as easy as 1, 2, 3. Simply mix up the filling and toss it in the dish before combining the ingredients for the topping. Spoon the topping on and slide your cobbler into the oven. Voila!
Easy Blueberry Cobbler Recipe Notes
This recipe is a thick sweet concoction that’ll transport you to your happy place. To ensure it comes out of the oven that way, be sure to leave some openings at the top. Just spoon it on but don’t cover every little bit of the filling.
Best Blueberry Cobbler Ingredient 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 is 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!
- By grinding it into a fine powder, it makes your filling silky smooth, dissolve 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 as needed.
- In the photo below, the tapioca on the right has been ground in a blender and the tapioca on the left 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 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 Tips
Your recipe 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 loosely cover it with cling wrap or foil. You don’t want any moisture to build up inside.
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.
Fresh Blueberry Cobbler 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.
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.
Recipe Variations
This sweet scrumptious cobbler is good enough to make grandma proud just like it is, but you can tweak it a little to make some tasty changes. Here are a few simple suggestions.
- Blueberry peach cobbler…peaches and blueberries complement each other perfectly! The texture of the peaches also breaks up the blueberries. You’ll want about 5-6 cups of peaches to a 1-2 cups of blueberries for a good balance!
- When the peach season rolls around, you can always whip up a Southern peach cobbler that’ll make their heads spin. Short on time? Throw together a crock pot peach cobbler instead.
- I know that blueberry cobbler can’t be for every occasion, so you can change things up with a strawberry cobbler and a few simple swaps will give you strawberry rhubarb cobbler.
Old-Fashioned Blueberry Cobbler
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 teaspoons salt
- 12 tablespoons cold unsalted butter cut into small pieces
- 1/2 cup boiling water
- 3 tablespoons coarse sugar
Instructions
- Preheat oven to 375 degrees. Butter a 9X13 inch baking dish. Set aside.
- Make the Filling: In a medium mixing bowl, toss the blueberries, granulated sugar, ground tapioca, lemon juice 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, 1/2 cup granulated sugar, brown sugar, baking powder, and salt. Add the butter and using a pastry blender or 2 knives to cut into mixture until the mixture looks like a coarse meal.
- Pour the boiling water 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 evenly over top of 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.
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More Easter Dessert Recipes
Here are some other Easter dessert recipes you may enjoy!
- Coconut Sheet Cake – Sweet, simple, and super moist.
- Ice Cream Pie – Please their palate and win their hearts.
- Lemon Muffins – Sweet delicious muffins with refreshing lemon undertones.
- Fruit Pizza – A new twist on an old classic.
- Chocolate Truffles – Rich chocolate bliss in a tidy little package.
- Bisquick Peach Cobbler – perfect old-fashioned, classic, juicy peach cobbler!
- Pecan Pie Cobbler – Ooey-gooey filling of pecan pie with the decadent cake-like topping
Conclusion
Whipping up a thick sweet blueberry cobbler is easier than you think, and the family will love you for it. This rewarding little treat is full of antioxidants and all the love you can jam in there.
Serve them a super de-lish dessert with an air of nostalgia and a flavor that commands attention. This is a dish that’ll make grandma proud.
My family loved it !
I made your peach cobbler last week where you bake the peaches before putting the topping on to then rebake. It was fabulous! Since my family loves blueberries I thought of making your variation of 6 cups of peaches and 2 cups of blueberries, but I’m not sure if I have to pre-bake the peaches and then add the blueberries before the topping? And do I use the ingredients for your peach cobbler and add some blueberries, or your blueberry cobbler and add some peaches?
Hi Kathryn! Wow, these are awesome ideas 😀 However, I haven’t tried making a peach blueberry cobbler yet so I can’t advise just yet ^.^’ But if you give this a try, let us know how it turns out for you. Happy baking!
What a lovely cobbler!
Thank you, Nora!❤️
Hey Kathleen, I am about to make both a blueberry and blackberry cobbler. After looking over your recipe it looks great!! Question? Can I mix up the topping and put them together tomorrow and bake them right before we are set to eat them? I wanted them to be fresh out of the oven if possible but I didnt know if the topping would be ok being made the night before?
Thanks,
Kathy, I’ve never tried making the topping ahead of time. I never even thought about it! I’m so sorry! I hope, however you decide to go, it goes well. <3
I LOVE cobbler! Can’t wait to give this a try!!
Thanks, Lindsey! I hope you enjoy it <3