Our Blueberry Cobbler recipe is packed with fresh, ripe blueberries and topped with a crisp, biscuit layer. The topping is spiced with a secret ingredient to bring out the flavor of the blueberries. It’s wonderful as a dessert served with vanilla ice cream or whipped cream!

Blueberry cobbler is typically served as a dessert, though some enjoy it with a cup of coffee or tea. It makes an indulgent breakfast, similar to our delicious Blueberry Breakfast Cake.

Blueberry Cobbler

This classic fruit cobbler (like our famous crockpot apple cobbler) is a dessert recipe everyone will love.

RELATED: you might also like this recipe – Rhubarb Crisp

We’ve included Saigon cinnamon in both the filling and the dough. This really brings out the blueberry flavor! We only use a small amount, so that the flavor of cinnamon doesn’t take over. Saigon cinnamon is a little stronger in aroma and flavor than common ground cinnamon.

Blueberry season runs from April through October. While these are the best months to buy blueberries, they are available fresh and frozen year round in most grocery stores. If you can’t find fresh ones, you can substitute the same amount of frozen blueberries.

bowl of blueberry cobbler with ice cream

Ingredients for Blueberry Cobbler

Biscuit Topping

1 cup all-purpose flour
1 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon Kosher salt
1/2 teaspoon Saigon cinnamon
1/4 cup unsalted butter, cubed and chilled
1 large egg
1/4 cup milk

Blueberry Cobbler Filling

6 cups fresh or frozen, unsweetened blueberries
1 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon Saigon cinnamon
1/2 tablespoon Demerara sugar (or other coarse sugar)

Toppings

1 recipe Vanilla Whipped Cream, optional
1 recipe No-Churn Vanilla Ice Cream, optional

Helpful Kitchen Tools

measuring spoons and cups
9 x 9-inch heat safe baking pan
colander
pastry cutter
mixing bowls
baking spatula

(Print this recipe below)

Make the Biscuit Topping:

In a large bowl, stir together flour, 2 tablespoons sugar, baking powder, salt and 1/2 teaspoon Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until mixture looks like course crumbs. Set aside.

In a medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined.

Make the Blueberry Cobbler filling:

In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, 1/4 teaspoon Saigon cinnamon, and cornstarch. Cook until the blueberry release their juices, stirring continuously. The mixture should be bubbly.

Transfer filling to a 9 x 9 inch baking dish. Using a large spoon, drop the biscuit dough in 5-6 mounds on top of the hot filling. Sprinkle 1/2 tablespoon Demerara sugar over the top of the biscuits.

Bake in preheated oven for 20 to 25 minutes or until biscuit topping is golden brown. When done, allow to cool in pan on a wire rack or trivet for 1 hour. The will allow the filling to thicken.

Serve warm with vanilla ice cream.

Topping this Blueberry Cobbler with a big scoop of vanilla ice cream or fresh whipped cream is a must. The combination of cold vanilla ice cream and warm Blueberry Cobbler is a comforting, classic summer dessert favorite.

I love making this cobbler with fresh blueberries, especially after going blueberry picking and I have a lot on hand. Try different berries as well; blackberries or raspberries would make a delicious variation.

I know you will love this Blueberry Cobbler recipe!

Want more amazing blueberry recipes? Don’t miss our Lemon Blueberry Galette. Filled with delicious blueberries, this galette is an easy version of a classic blueberry pie! The blueberry goodness doesn’t stop there.