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Fresh Blueberry Cobbler

Blueberry Cobbler

  • Author: Deborah Harroun
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This Blueberry Cobbler is the perfect way to celebrate National Blueberry Month! Fresh blueberries are topped with an easy biscuit mixture for a fast, delicious, seasonal recipe.



  • 1 pint blueberries (about 2 1/2 cups)
  • 1/2 cup plus 1 teaspoon flour
  • 3 tablespoons plus 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 1/2 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup milk


  1. Preheat the oven to 375ºF.
  2. Combine the blueberries, the 1 teaspoon of flour, 2 tablespoons of the sugar, the lemon zest and the lemon juice in a bowl. Mix to combine. Pour the mixture into an 8×8 inch baking dish.
  3. In another bowl, mix together the remaining 1/2 cup flour with 1 tablespoon of the sugar, the baking powder, and the salt. Add the butter and cut it into the flour mixture with a fork or a pastry cutter until it resembles coarse meal. Stir in the 1/4 cup milk just until combined.
  4. Drop the dough by teaspoonfuls onto the blueberries. Sprinkle the remaining 1 teaspoon of sugar over the top.
  5. Bake the cobbler for about 30 minutes, or until it is golden brown and the berries are bubbling.
  6. Serve warm with ice cream, if desired.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 1/4 of the cobbler
  • Calories: 355
  • Sugar: 21 g
  • Sodium: 203 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 57 mg

Keywords: blueberry cobbler