Blueberry cobbler made with sweet, juicy blueberries and topped with flaky, butter pie crust. This cobbler recipe takes minutes to prepare, uses fresh or frozen blueberries and store-bought or homemade pie crust.
This blueberry cobbler recipe is the perfect comfort-food dessert for picnics, barbecues and potlucks. It’s one of my most requested cobbler recipes!
Blueberry cobbler is a sweet dessert recipe that can be made with fresh or frozen fruit. I love making homemade pie crust, but you can also use store-bought if you prefer.
While many blueberry cobbler recipes use a drop biscuit topping over top the fruit, we’ve added a layer of flaky pie crust. This homemade pie crust is buttery, flaky and golden brown. Perfect on top of this cobbler with fresh blueberries.
If you prefer the sweet biscuit topping for cobbler, the recipe is below. Blueberry cobbler is a classic Southern dessert filled with ripe, juicy blueberries that’s comes together in minutes.
Why this recipe works
- Uses simple ingredients that are readily available at most grocery stores.
- Let’s you control the ingredients. No added coloring or preservatives.
- Is an easy to make dessert with not much fuss!
What you’ll need
- Blueberries– Use fresh or frozen blueberries. We love Wyman’s wild blueberries that are readily available at BJ’s wholesale and most grocery stores in the freezer section!
- Sugar– Will naturally draw out the fruit juices of the berries. Adjust the sugar based on how sweet or tart your blueberries are.
- Lemon– Lemon juice and zest add a splash of lemon flavor plus keep the berries fresh.
- Tapioca– Used to thicken the blueberry filling. No need to pre-cook the pie filling as it bakes. (You can find it in the baking aisle in most grocery stores- or order it here! This is the one I love!)
- Cinnamon and nutmeg– These two spices add a wonderful flavor to this cobbler recipe!
- Butter– Adds a depth of richness to this cobbler.
- Pie dough – Use store-bought or homemade pie crust. Weave a lattice crust or just simply cover the top and cut a few holes for steam to escape.
Be sure to try my Peach Cobbler! It’s one of our favorite classic summer desserts!
Cobbler Biscuit Topping
You can also cover the berries with a sweet biscuit topping and bake. Cobbler biscuit topping is simple to make with only a few easy to find ingredients.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
Instructions– Combine the flour, sugar, baking powder and salt in a mixing bowl. Cut in the butter using a pastry cutter or two forks until the mixture resembles coarse cornmeal. Gradually stir in buttermilk, vanilla and egg. Spoon the batter evenly over the blackberry mixture.
How to make Blueberry Cobbler
- Combine the ingredients – combine blueberries, sugar, cinnamon, nutmeg, lemon juice and zest in a large bowl.
- Add ingredients to baking dish – Scoop the mixture into a prepared baking dish.
- Top with pie crust – Cut strips of pie crust and place them all one direction. Pull every other one back and place a pie crust strip going the opposite direction.
- Brush with egg wash – Gently use a pastry brush the pie crust layer with egg wash. Sprinkle with sugar.
- Bake – Bake for about 60 minutes in a preheated 400 degree F oven. Let cool to set the filling.
How to store and reheat blueberry cobbler
Blueberry cobbler is best enjoyed immediately, the same day it’s baked. Store leftover cobbler, covered with plastic wrap in the refrigerator for up to 3 days.
Reheat blueberry cobbler in either the microwave or oven. If reheating cobbler in the oven, bring the dish to room temperature on the counter. Then place in a preheated 375 degree oven for 15-20 minutes, or until warmed thoroughly. Cover the pie crust with aluminum foil to prevent it from browning too much.
Lattice Pie Crust
Lattice pie crust is weaved pie dough across the pie filling. It’s not only a beautiful way to decorate a pie or fruit cobbler, it also lets steam escape between the holes.
- Use a quality pie – Whether that’s making your own pie crust or using a store-bought one. Make sure it’s a quality pie dough that is sturdy and will hold up to weaving a lattice crust.
- Cut dough into strips – Use a pastry wheel or small pizza cutter. You can also use a ruler as a guide to make straight lines.
- Refrigerate pie strips – Place strips onto a half sheet pan lined with parchment paper and refrigerate for 30 minutes to 1 hour. (Making them super chilled.)
- Place pie strips vertically over pie – Lay strips vertically, starting in the center of the pie so it is even.
- Place pie strips opposite direction – Pull back every other strip and lay a strip of pie dough the opposite direction.
- Repeat these steps – Weaving the strips over and under until your pie is completely covered.
It takes minutes to toss together the ingredients for this blueberry cobbler recipe. We love homemade pie crust and it’s super simple to make! Plus looks so pretty on top of this cobbler!
Tips on working with Pie Crust
- Keep the pie dough chilled– always. If it gets to warm, plop it back into the fridge or even the freezer for a bit.
- Doesn’t have to be perfect! Working with pie dough and weaving a lattice crust takes practice. Don’t stress and remember it doesn’t have to be perfect. It will still taste amazing!
Recipe FAQs
Add instant tapioca to the filling before baking. Be sure and let it bubble up nicely as it cooks so it thickens properly. As it cools it will set.
Let the cobbler cool for 20-30 minutes prior to serving so the filling can thicken and set properly before serving.
More Pie Recipes
- Apple Pie
- Apple Hand Pies
- Apple Crumb Pie
- Blueberry Hand Pies
- Blackberry Cobbler
- Blackberry Hand Pies
- Cherry Hand Pies
- Peach Cobbler
- Peach Hand Pies
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!
Blueberry Cobbler
Ingredients
- 6 cups blueberries Fresh or frozen
- 1 to 1 ½ cups granulated sugar adjust as needed
- 1 large lemon juice and zest
- ½ cup instant tapioca
- 4 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Homemade or store-bought pie crust
Instructions
- In a large bowl use a large spoon to combine the blueberries, sugar, tapioca, cinnamon, nutmeg, lemon juice and zest.
- Butter or spray with cooking spray a 9×13-inch baking dish.
- Add the blueberry mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
- Cut the butter into pieces and distribute evenly over the blueberry mixture.
- Cut pie crust into thick strips.
- Lay pie crust strips across one length of the baking dish.
- Pull back every other pie strip. Add a pie crust strip going the opposite direction.
- Repeat this process until the entire baking dish is covered.
- Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
- Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
- Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
Recipe Notes
Blueberry cobbler
You can use homemade or store-bought pie crust. Cut your pie strips ahead of time and place on a half sheet pan lined with parchment paper, cover loosely with plastic wrap and refrigerate. This will help keep the crust chilled and make it easier to work with. Set the baking dish on a half sheet pan lined with parchment paper to catch any berry juices that might overflow. Turn the baking dish fully around half way through the baking process to evenly brown the crust and cook the filling. Use fresh or frozen blueberries for this cobbler. I used about 4-5 pints of fresh, local wild blueberries from the farmers market. Which is about 6 cups of blueberries. If using frozen blueberries you do NOT need to thaw them! Cobbler will keep for a few days stored in the refrigerator.Nutrition
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
Leave a Reply