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Easy Blueberry Cobbler

Easy blueberry cobbler with juicy berries baked under a buttery golden crust. Fresh blueberries are thickened with cornstarch, then topped with a spoonable batter and baked until browned.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Blueberry Filling
  • 5 cup fresh blueberries
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract
Cobbler Topping
  • 1 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
Optional Garnish
  • 1 vanilla ice cream
  • 1 fresh blueberries
  • 1 mint leaves

Equipment

  • 1 sheet pan

Method
 

Bake prep
  1. Preheat oven to 375°F and grease a 9-inch baking dish.
  2. Spread mixture into the prepared baking dish.
Blueberry filling
  1. Combine blueberries, sugar, lemon juice, cornstarch, and vanilla in a bowl.
Cobbler topping
  1. Whisk flour, sugar, baking powder, and salt in another bowl.
  2. Stir in melted butter, milk, and vanilla until combined.
  3. Spoon batter evenly over the blueberry filling.
Bake and serve
  1. Bake for 40–45 minutes until golden brown.
  2. Allow cobbler to cool for 10 minutes.
  3. Serve warm with vanilla ice cream if desired.

Notes

For clean slices, let the cobbler cool exactly 10 minutes before serving—its juices thicken as it sets. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven or microwave until warm. Freezing is not recommended because the topping can soften after thawing. If you want a lighter option, swap whole milk for unsweetened almond milk and use a plant-based butter substitute in equal measure.