The best southern blueberry cobbler is bursting with fresh, juicy blueberries nestled beneath a crisp, buttery homemade crust. Served with a heaping scoop of vanilla ice cream, each bite is better than the last. Whether you enjoy this classic dessert at a summer picnic or at a holiday dinner table, you’re in for a mouthwatering treat!
If you love southern desserts, try my Southern Pecan Pie next!
Southern blueberry cobbler made from scratch is an old-fashioned dessert that gets better with every spoonful. The blueberry filling is enhanced by bright lemon zest and sugar and when baked, it gets nice and bubbly.
Coated with mounds of buttery crust, it’s best served fresh out of the oven with some Blue Bell ice cream or whipped cream. This is the best blueberry cobbler recipe so it’s bound to become a family favorite!
WHY YOU’LL LOVE THIS SOUTHERN BLUEBERRY COBBLER RECIPE
- The Perfect Comfort Food Dessert. This southern treat is a cross between a warm blueberry pie and a buttery blueberry muffin. It will please your palate and warm your belly.
- Easy to Make. It is made with common ingredients you already have or can easily get. Simply make your filling, then top it with crust and bake!
- Totally Customizable. You can adjust everything from the sweetness to the kind of fruit used. Have fun making this old-fashioned blueberry cobbler your own!
What is a cobbler?
Cobbler is a baked fruit dessert that consists of a fruit filling topped with a biscuit batter.
Southern Blueberry Cobbler Ingredients
- Blueberries: Fresh is preferred but you can use frozen if the fruit is out of season. If using fresh, then I suggest thawing them beforehand in order to remove excess moisture. However, thawing frozen blueberries isn’t necessary; you’ll just end up with a runnier blueberry mixture but it will still taste delicious.
- Sugar: To sweeten the fruit.
- Cornstarch: This thickens the fillings.
- Vanilla Extract: This adds a vanilla taste and balances the other flavors.
- Lemon: Use juice and zest for a pop of bright, citrus flavor. If you don’t have fresh lemon, use bottled lemon juice instead.
- Pinch of Salt: Add this in order to make the other flavors stand out.
- Flour: All-purpose flour works just fine.
- Sugar: To sweeten the crust and help it brown.
- Baking Powder: Use this so the crust will rise properly.
- Butter: Slice it into cubes while the butter is cold and solid from the fridge.
- Buttermilk: Whole milk will work in a pinch.
- Egg: 1 beaten, More egg for egg wash
How To Make Southern Blueberry Cobbler
Prepare Fresh Blueberries Mixture
Preheat oven to 350°F. In a large bowl, toss blueberries in sugar, cornstarch, lemon juice and zest, vanilla, and a pinch of salt. Set aside and let marinate for 20 minutes.
Make Biscuit Topping
In a separate bowl combine dry ingredients for the crust. Flour, sugar, baking powder, and salt. Whisk.
Work butter into dry ingredients until combined. Don’t overwork, it doesn’t have to be perfect. Once combined, stir in milk and egg until a dough forms.
Bring the berries back and pour them into a 10″ cast iron. Top the berries with small scoops of your crust dough then brush the tops of the dough with egg wash.
Bake, Cool, and Serve Southern Blueberry Cobbler
Bake for about 40 minutes or until the crust is golden brown and the filling is nice and bubbly. Take it out of the oven and let it cool for 10 minutes. Top with your favorite ice cream!
- Other Fruits: If you want to switch it up, make this cobbler with peaches, strawberries, blackberries, raspberries, cherries, or nectarines instead.
- A Touch of Spice: Add a sprinkle of warm spices like nutmeg or cinnamon to the blueberry filling for depth of flavor.
- Super Sweet: Dust freshly baked blueberry cobbler with powdered sugar or white sparkling sugar.
- Remember to rinse the blueberries with cold water before making the filling. Remove any stems, leaves, dirt, or debris. Be sure to handle them with care so you don’t end up squeezing the juice out of them. Then drain them completely.
- Allow the blueberry mixture to marinate for at least 20 minutes. This gives the ingredients time to mesh and makes your filling that much tastier.
- Baking fruit can be a bit challenging because one batch can taste different than another. Taste test your blueberries before making your filling in order to determine if they are sweeter or tarter. You may want to use more or less sugar, depending on that.
If you used a skillet or pan, transfer the leftover blueberry cobbler to an airtight container in the fridge (after it cools down). If you used a baking dish, cover it with plastic wrap or aluminum foil then place it in the fridge. Enjoy it within three days.
You can eat it cold, at room temperature or gently reheat it in the microwave in 30-second intervals.
Frequently Asked Questions
Should I use fresh fruit or frozen fruit for cobbler?
Although you can use either, I prefer fresh. If you use frozen fruit, the filling will be a little on the runny side but still tasty.
How do you thicken a cobbler?
Thicken blueberry cobbler by adding cornstarch to the fruit filling.
Can I freeze blueberry cobbler?
Yes. Southern blueberry cobbler can be frozen for up to 3 months.
What is the difference between cobbler and pie?
Although both desserts are baked, pies are fully encased in a pastry whereas cobbler is topped with a biscuit batter.
More Dessert Recipes
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Southern Blueberry Cobbler
- 1 10” -12” Cast Iron Skillet
- 2 Mixing Bowls
- 6 cups Blueberries (48 oz)
- ½ cup Sugar
- 1 tbsp Cornstarch
- 1½ tsp Vanilla Extract
- ½ Lemon juice and zest
- Pinch of Salt
- 1 cup Flour
- ½ cup Sugar
- 1½ tsp Baking Powder
- ¼ tsp Salt
- 4 tbsp Butter (cold) cubed
- ¼ cup Buttermilk
- 1 Egg beaten
- More egg for egg wash
- Preheat oven to 350°F.
- In a bowl, toss blueberries in sugar, cornstarch, lemon juice and zest, vanilla, and a pinch of salt. Set aside and let marinate for 20 minutes.
- In a separate bowl combine dry ingredients for crust. Flour, sugar, baking powder, and salt. Whisk.
- Work butter into dry ingredients until combined. Don’t overwork, it doesn’t have to be perfect.
- Once combined, stir in milk and egg until a dough forms.
- Bring the berries back and pour into a 10" cast iron.
- Top the berries with small scoops of your crust dough.
- Brush the tops of the dough with egg wash.
- Bake for about 40 minutes or until the crust is golden brown and the filling is nice and bubbly.
- Take it out of the oven and let it cool for 10 minutes.
- Top with your favorite ice cream!