This easy Old Fashioned Blueberry Cobbler recipe, inspired by Betty Crocker, is delicious and easy to make using fresh or frozen blueberries.
🫐Ingredients
Filling—fresh or frozen blueberries, lemon juice, sugar, cornstarch
Topping—AP flour, milk, butter, sugar, baking powder, salt
TABLE OF CONTENTS
Featured comment from Ginni:
"Excellent recipe.i used cream in place of milk . A perfect 5 ! Thank you 😊"
This classic easy blueberry cobbler recipe that your grandma might make using a few pantry ingredients and sweet blueberries. Think of it as a lazy man's pie with sweet blueberry filling and crispy biscuit topping.
You may like those other related recipes, like Crock Pot Apple Cobbler, Berry Crisp for Two, and Small Apple Crisp.
This recipe is adapted from the 1972 edition of Betty Crocker's Cookbook. I wanted to say true to the recipe with only a few adjustments to the topping, clarifications, and instructions to make a small batch recipe that is more "for two" friendly.
👨🍳How to Make Old Fashioned Blueberry Cobbler
- Combine sugar, cornstarch, lemon juice, and blueberries in a medium saucepan. Stir continuously over medium-high heat until the mixture boils and thickens, then an additional minute.
- Pour into a 9X13 cake pan or a 2 ½ quart casserole dish.
- Mix the topping of flour, sugar, baking powder, and salt. Mix well, then "cut in" butter with a large fork. Mix until crumbly, and then mix in milk.
- Put 6-8 large "dabs" of the dough on the berry mixture.
- Bake until the top is golden brown—about 25 minutes.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
✔️Tips to get it right every time
- Frozen or fresh blueberries will both work. But be aware that both fresh and frozen berries should be rinsed and picked over. Many frozen berries are frozen without rinsing.
- You do need to access the sweetness of your berries. Some blueberries are not as sweet as others. If you taste them and if you wouldn't put them on your cereal without sugar, you need more sugar.
- The original recipe used ½ cup of sugar with the berries; add up to another ¼ cup if needed.
- The original recipe did not specify pan size, which usually means a 9X13 cake pan size. But this is an "if it fits, it cooks" recipe, so the baking dish can vary.
- The filling will bubble some and may spatter, so use a baking dish with higher sides or place a baking sheet on a lower rack to catch any splatter.
- The suggested topping is slightly modified from the original recipe, with butter replacing shortening and a touch more sugar.
- The ratio of liquid to dry is a bit higher than for things like biscuits or shortbread to make it light and fluffy and allow it to level out during baking.
Blueberry Recipes
Check out some easy blueberry recipes, like Blueberry Crumb Pie, Baked Blueberry Pancakes, Blueberry Cream Cheese Bars, Whole Wheat Blueberry Muffins, and Blueberry Cream Cheese Coffee Cake.
⬇️How to make this a "for two" friendly recipe
A full recipe of 8 servings will cook in a 9X13 cake pan or a 2 ½ quart casserole (thicker). Making a half-size cobbler will be 4 serving and more cooking "for two" friendly.
- Use the recipe card and adjust the servings from 8 to 4.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- The half recipe will fit in an 8 or 9 inch diameter round baking pan or a 6X9 inch casserole.
- Cook time will decrease a little. Cook until the topping is golden brown and the filling is bubbling.
How to store leftover blueberry cobbler
This cobbler can be stored in the refrigerator for up to 5 days but is better if used within three days.
You can freeze the cobbler after cooking and allow it to cool. Cover it tightly for up to one month, but the topping will deteriorate.
Reheat in the microwave briefly or cover in a medium oven for 15-20 minutes.
FAQs
Cobblers are easy; they have a biscuit or cake top.
Crumbles and crisps are frequently used interchangeably. But some feel that the differentiating factor is crisps have oats in the topping, and crumbles do not.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 400°.
In a medium saucepan, combine ½ cup sugar, one tablespoon cornstarch, one teaspoon lemon juice, and 4 cups blueberries. Other berries could be added. Also, check the sweetness of your berries—they can vary a lot. You may need up to ¼ cup of extra sugar.
Stir continuously over medium-high heat until the mixture boils and thickens, then an additional minute.
Pour into a 9 by 13 cake pan or a 2 ½ quart casserole dish.
Make the topping by mixing 1 cup AP flour, 2 tablespoons sugar, 1 ½ teaspoon baking powder, and ½ teaspoon salt. Mix well, then "cut in" 3 tablespoons of butter with a large fork or a pastry cutter. Mix until crumbly, and then add ½ cup milk. Mix until combined but don't over-mix.
Put 6-8 large "dabs" of the dough on the berry mixture.
Bake until the top is golden brown—about 25 minutes. Allow to sit for a few minutes to set and serve hot.
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📖 Recipe
Old Fashioned Blueberry Cobbler
Ingredients
Filling
- 4 cups blueberries - frozen or fresh. Rinsed and picked over.
- ½ cup sugar - or more per taste
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Topping
- 1 cup AP flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder - aluminum-free
- ½ teaspoon salt
- 3 tablespoons butter
- ½ cup milk
Instructions
- Preheat oven to 400°.
- In a medium saucepan, combine ½ cup sugar, one tablespoon cornstarch, one teaspoon lemon juice, and 4 cups blueberries. Other berries could be added. Also, check the sweetness of your berries—they can vary a lot. You may need up to ¼ cup of extra sugar.
- Stir continuously over medium-high heat until the mixture boils and thickens, then an additional minute.
- Pour into a 9 by 13 cake pan or a 2 ½ quart casserole dish.
- Make the topping by mixing 1 cup AP flour, 2 tablespoons sugar, 1 ½ teaspoon baking powder, and ½ teaspoon salt. Mix well, then "cut in" 3 tablespoons of butter with a large fork or a pastry cutter. Mix until crumbly, and then add ½ cup milk. Mix until combined but don't over-mix.
- Bake until the top is golden brown—about 25 minutes. Allow to sit for a few minutes to set and serve hot.
- Bake until the top is golden brown. About 25 minutes. Allow to sit for a few minutes and serve hot.
Your Own Private Notes
Recipe Notes
Pro Tips
- This recipe will be cut in half easily in a smaller baking dish—details in the recipe post.
- Taste test the berries and add up to ¼ cup more sugar if needed.
- Be sure to rinse and pick the berries over for stems.
- You can use fresh or frozen berries.
- Use aluminum-free baking powder to avoid the metallic after-taste.
- Cook until the topping is golden brown. The filling is already cooked, so the endpoint is the topping.
- Good stored in the refrigerator for up to 5 days, but better in 3 or less.
- Great with ice cream.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published March 22, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Ginni
Excellent recipe.i used cream in place of milk . A perfect 5 ! Thank you 😊
Lane
I have the same 1972 Betty Crocker cookbook that you do! It belonged to my mother who handed it down to me. My favorite recipe that she made from this cook book was chicken fricassee with dumplings! I’m glad to know that the blueberry cobbler is worth making!
DrDan
Almost everything in that cookbook is good. I have hit a few bummers.
Thanks for the note.
Dan
Claire Mallard
Can you make a blueberry cobbler with no milk I don't have any milk
DrDan
Hi Claire,
I don't think it will work well without milk or a milk substitute like soy or almond milk. I always keep dry milk for times like this.
Dan
Al
Hi Dr. Dan,
the frozen berries and only few other ingredients give the possibility to prepare this cobbler dessert spontaneous.
I like it. Delicious!
Just have your BBQ section opened in another window and the Beef Brisket Sandwich is displayed. Mouth-watering. :-)
Scrolling through your blog definitely makes me hungry - to me a clear indicator that you are doing a great job with your blog.
Thank you.
Greetings from Germany
Al
DrDan
Yep, stuff I always have on hand.
Thanks for the note.
DrDan
Note to readers: Al's blog is Bobbini's Kitchen
Chris
Great looking cobbler, Dan. For a moment I was questioning if Deloreans came out in 1972 because I had them pegged for early 80's. Then I got your reference that you were making,
We love making cobblers in our Dutch Oven with a very simple recipe not much different than yours. We change out the fruits that we use but mixed berry is my preferred favorite.
DrDan
The Delorean reference was maybe a little old for most. A friend had one in med school in 1973.
Cobblers should be the lazy man's pie and this fits for me. Any fruit should do.
Thanks for the comment
DrDan
Note to readers: Check out Chris's blog Nibble Me This
pat
I am going to make this tonight. But what is AP flour? Is it a brand or a special kind? I live in Canada and have just regular flour on hand.
Thanks, this looks so good and I have everything on hand if regular flour is ok.
DrDan
AP flour is all-purpose flour which is regular white flour.