Very Best Blueberry Cobbler! Recipe -
Very Best Blueberry Cobbler! Recipe
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Very Best Blueberry Cobbler
A gooey blueberry cobbler with a light, cakey topping. See more
  • READY IN 50 mins

Very Best Blueberry Cobbler!

Recipe by  

"I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    50 mins


  1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
  4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2007

I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, use a 9x13 pan or a deep dish.

Most Helpful Critical Review
Aug 19, 2007

This wasn't my favorite cobbler recipe for a number of reasons. As others mentioned, it was way too sweet, even after eliminating some of the sugar. I also agree that there seemed to be too much dough in proportion to the blueberries, and it took much longer to bake than the recipe suggested. Also, I thought the vanilla gave the blueberries an odd, almost artificial flavor--as though it was "blueberry-flavored cobbler" and not "blueberry cobbler." I feel like a cobbler should really highlight the natural, tart taste of a fresh fruit, and this recipe, while it tasted okay, just didn't do that.

Feb 09, 2008

OMG!!! I have to say this was the best dessert ever! My kids gobbled it up! I only made a few changes. I doubled the fruit, and used a combo of fresh blueberries, strawberries and some frozen raspberries(i like more fruit in my cobbler). I added 4 tablespoons of flour to the fruit and left everything else just as is. It cooked for 30 min. or so and was heavenly! perfect combo of sweet and tart! I like the juice in it and use the topping to soak it up. YUM! I am making another one now using frozen fruit, lets see how that one turns out! Smells good so far!

Jun 19, 2006

This recipe goes right up there with my recipes from Paula Dean. The only thing that would make it any better is a scoop of home-made vanilla ice cream but it's great without! So as not to waste any butter, I added an extra tablespoon of butter to the blueberries and an extra one to the batter so I could use the whole stick of butter. I also used Splenda and no one knows the difference. It's a keeper!

Jun 27, 2007

This one is a definite keeper. It was the best cobbler I've ever made. It was like a cake married a blueberry pie. We have a family of 9 and I made three cobblers. Only one partial pan made it to day 2. I used lemon juice instead of lemons and increased the flour to 1 tsp. I also believe there is a typo in the directions because I used 1/2 cup of sugar and it was certainly plenty.

Jul 17, 2007

A true 5 STAR recipe (without any variations needed!!!), except for maybe a longer cooking time. I took mine out and then ended up having to put it back in the oven because the middle hadn't cooked enough. It was yummy! I will make this again!

Nov 17, 2005

I did not like this at all. The topping was very cake like and tasted nothing like a cobbler topping should taste. We also did not think that it tasted very good the next day. Everyone else in the family gave it a 2 to 3 star rating. I did follow the directions exactly and even used fresh blueberries. Sorry but will keep looking.

Jan 25, 2008

This was excellent. I've tried so many cobbler recipes; this is by far the best I've cobbler I've made. Also, I'm not much of a blueberry cobbler person, but I changed my mind after this! I don't like my desserts too sweet either; so I only used 1/4 cup of sugar and a few tablespoons more. It still came out delicious. Also, I didn't have a square pan so I just used a round baking pan. It came out delicious! I will definately make this again!


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  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 87.7 g
  • 28%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 340 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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