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Buttery Blueberry Cobbler

As the name implies, this is a recipe that is rich and delicious. Since you can use either fresh or frozen blueberries, you can make this easy blueberry cobbler year-round. —Marjorie Green, South Haven, Michigan
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    12 servings


  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1-1/2 cups sugar, divided
  • 1/2 cup butter, cubed
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • Whipped cream or whipped topping


  • In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven.
  • In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir.
  • Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 each: 231 calories, 9g fat (5g saturated fat), 40mg cholesterol, 256mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 2g protein.

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  • Katie
    Aug 2, 2020

    Amazing every time. I am not an experienced baker and this works every time it’s full proof! I do use less sugar and butter than called for, and it’s fine.

  • Marlene
    Jul 30, 2020

    Delish! I added more berries and reduced sugar and it was perfect! I make a rhubarb cobbler similar to this which calls for butter, then batter then the rhubarb on top. This will be my go to blueberry recipe!!

  • Christina
    Jul 11, 2020

    Made this!! It was perfect, however I added 1/2 cup more of blueberry’s was delish!!!!

  • Mary
    Jul 10, 2020

    I prepared this exactly as written, despite my misgivings about putting the fruit on top of the batter. It was a gloppy, sad, mess. I'm an experienced baker and used fresh ingredients. I should have listened to my gut. I wish I could submit a photo. The only reason I'm giving two stars is because although the texture is weird and the appearance truly awful, it tastes pretty good. So if you can cover it with ice cream or whipped cream, and don't mind a kind of chewy texture to baked goods, give this a try as written. I'm just sad I spent the time in the hot sun picking my blueberries to sacrifice them to this recipe.

  • Nick
    Apr 2, 2020

    I'm new to cobblers. Why are you putting the blueberries on top instead of the batter?

  • Craig
    Jan 31, 2020

    This is the easiest and best recipe I have found for blueberry cobbler. The crust came out brown and crispy and oh so delicious. I cut the sugar in the berries by half and added 1/4 cup marsala wine. Served with ice cream......mmmmm!

  • Nancy
    Sep 1, 2019

    I cut the sugar in half as I do with most record. This was delicious! Easy to make. My family loved it. I'm going to make it for Thanksgiving dinner!

  • coni208
    Aug 18, 2019

    For starters... Awesome, everyone loved it!! I used a 9x9 baking dish... I used 4 cups of blueberries and 1 cup sugar, 2 cups of blueberries, that wasn't enough)!! Then followed the rest of the recipe... I will make this again!!

  • SherriLFG
    Aug 6, 2019

    I only had 1.1/4 cups of sugar on hand and it is very sweet even with 1/4 less. Absolutely delicious. My husband devoured it. Made with local fresh Maine blueberries.

  • Andrea
    Jul 15, 2019

    I made this about 6 months ago, and it was delicious, but too sweet. The blueberries I used were fresh and really naturally sweet, so it was a bit of overload. I made it again tonight, and doubled the blueberries, cut the salt in half, and cut the baking powder in half. I also used 1/4 cup sugar in the blueberries and 1/2 cup in the batter, and that was perfect. I like the single fresh fruit concept, and am going to do strawberries, cherries, blackberries and raspberries (I will use a bit more sugar to counter the tart flavor). I also use a 9x9 glass pan.