Southern Blueberry Cobbler will be your new go to Summer dessert! Fresh blueberries are tossed in lemon zest and sugar then topped with a thick buttery cake batter! Serve this easy blueberry cobbler warm topped with vanilla ice cream.
Looking for more Summer Fruit Recipes to make? Try my Peach Upside Down Cake, my Blackberry Crisp or my Blueberry Crumb Bars!
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Southern Blueberry Cobbler Recipe
This Southern Blueberry Cobbler aka Texas Blueberry Cobbler tops any other cobblers i’ve had before. Instead of a crunchy biscuit topping this blueberry cobbler use a thick buttery cake batter that bakes up crispy and golden brown. This truly is the BEST cobbler recipe!
The crust is a cross between a cake and a blueberry muffin. It is soft and creamy on the inside with crispy crunchy edges around the outside of the pan.The filling is made up of fresh blueberries, lemon zest and sugar. Frozen blueberries can be used if fresh are out of season. I like to thaw them before hand to remove excess moisture.
To add extra flavor to this easy blueberry cobbler recipe I brown the butter before adding it into the batter. It creates a nice nutty flavor.
Top this cobbler with a big scoop of ice cream and serve!! Enjoy!
Ingredients for Southern Blueberry Cobbler
- Butter: You can’t have a cobbler recipe without butter! We brown the butter in a saucepan to get a caramel / nutty flavor. It’s an extra step but so worth the effort!
- Granulated Sugar: Is used to sweeten up the crust and the blueberry filling.
- Lemon zest: Adds a nice pop of flavor to this old fashioned blueberry cobbler.
- Milk: We usually use 2% however whole milk or even buttermilk can be used.
- Blueberries: You can use either fresh or frozen! Whatever is in season. Just make sure to thaw blueberries before adding them to the cobbler.
- All purpose flour: Is used in this recipe however make this a gluten free blueberry cobbler substitute gluten free flour.
- Baking powder: Helps the batter to rise.
- Vanilla: Adds a burst of flavor to the cobbler.
How to make Southern Blueberry Cobbler
- Brown the butter: Add 1/2 cup butter to a small saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this. Set aside to cool.
- Make blueberry filling: In a medium bowl combine blueberries, 1/4 cup sugar and lemon zest, set aside.
- Make batter: Meanwhile In a large bowl combine flour, baking powder and salt. Add the milk, the remaining 1 1/4 cup of sugar, vanilla and melted butter into the flour mixture and mix until smooth. Pour batter into the prepared baking dish.
- Bake: Drop spoonfuls of the blueberry mixture on top of the batter. Sprinkle with 2 tbsp sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
- Cool: For 30 minutes before serving and serve with ice cream if desired!
Can I make this with frozen fruit?
Yes you can make this southern blueberry cobbler with either fresh or frozen fruit! Word of caution though: Make sure to thaw the blueberries and measure them AFTER they have been thawed. I’ve measure frozen berries versus thawed and get about 1 cup less after the berries have been thawed.
Can I make this with other fruit?
This all purpose cobbler works great with any type of fruit. Strawberries, peaches, blackberries or nectarines would be amazing in this. You can also do a mixture of fruits. My favorite combinations are peach blueberry cobbler or mixed berry cobbler.
How do you know when the cobbler is done?
The top of the cobbler should be golden brown and look set and no longer giggle. Tasting Table recommends looking at the fruit filling and if you see it bubbling especially in the middle then it’s done!
Tips
- Wait to sweeten your berries: I always suggest when baking with fruit to taste some of the fruit before adding in sugar. Some fruit is more tart or sweet than others. So add less or more and adjust to taste.
- Add warming spices like cinnamon or a dash of nutmeg! It really adds a nice flavor to this southern blueberry cobbler.
- Want this southern style cobbler sweeter? Sprinkle with powdered sugar after the cobbler is cooled.
Storage, Reheating and Freezing Instructions
- Store: This Southern Blueberry Cobbler in an airtight container in the refrigerator for up to 5 days.
- To Reheat: Leftovers simply warm up in the microwave or reheat the whole casserole covered in foil in a 350 degree oven until warmed through 15-20 minutes.
- Freezing: Store baked cobbler in the freezer for up to 3 months. Just make sure to wrap it really good in foil then store in an airtight container.
Love this recipe? Here are more Berry Desserts to make!
- Blueberry Crumb Bars
- Mascarpone Fruit Tarts
- Mini Peach Upside Down Cake
- Stuffed Apple Crisp
- Individual Mixed Berry Crisp
- Mixed Berry Compote
Blueberry Cobbler
Ingredients
- 12 tablespoons unsalted butter, divided
- 1 1/2 cups granulated sugar, divided plus 2 tablespoons for sprinkling on top
- 2 teaspoons lemon zest
- 3 cups blueberries
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 1/2 cups milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Place 4 tablespoons of butter into a 9 x 13 pan. Place in the oven to melt. (I do this when the oven is heating up). Once melted remove from the oven and set aside.
Brown the butter
- Add 1/2 cup butter to a small saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this. Set aside to cool.
Make blueberry filling
- In a medium bowl combine blueberries, 1/4 cup sugar and lemon zest, set aside.
Make batter
- Meanwhile In a large bowl combine flour, baking powder and salt. Add the milk, the remaining 1 1/4 cup of sugar, vanilla and melted butter into the flour mixture and mix until smooth.
- Pour batter into the prepared baking dish.
Assemble / Bake
- Drop spoonfuls of the blueberry mixture ontop of the batter.
- Sprinkle with 2 tbsp sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
- Cool for 30 minutes before serving and serve with ice cream if desired!
Nutrition Information
Did you make this?
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Nathan
The color of those blueberries is gorgeous, I’ve got such a craving now! I’ll definitely need to make this for myself. Thanks for the recipe!
Riza
Was scrumptious
Lora
Is this good? Yes. Is it a cobbler? …I think not. I find it odd that the batter goes in first with the berries dropped on top. It has more of a cake-like consistency than typical cobblers and I think the blueberry to batter ratio is off.
Again, it tastes great, I just wouldn’t define it as cobbler.
Tambra
I have baked cobblers for years, both Northern and Southern as I have lived in both areas. My very favorite is my WV mamaw’s blackberry cobbler, different than any cobbler I have ever had. Hers involves lots of dough and topped with milk and sugar right before indulging. I wish she were alive today to make me another as I have not mastered her technique.
This recipe is very different from others I have tried. It is not mamaw’s, but it is PHENOMENAL! My 30 year old son, who is very stingy with his compliments, raved about it for days. A definite WIN in my book!
Kelley Simmons
That makes me so happy to hear! Thank you so much for sharing!
Christina
This recipe is amazing ! Major hit with the fam. I used lemon juice instead of zest but the rest I made the same. Totally bomb!!
Kelley Simmons
Yah!! This makes me so happy to hear!!
Beth
This blueberry cobbler is delicious!
Made it for my bunco group and they loved it!
Kelley Simmons
Yah I am so happy to hear you enjoyed this!!
Cherylee Tombaugh
This is one of our favorite blueberry desserts. Easy to make and quick to be gone. I got the recipe back in May 2022 and everything was very clear. I am not sure why it was changed. If the berries are not real sweet I will add just a little more sugar to make some syrup that I poor into the cake batter with the berries. I sprinkle some raw sugar instead of white sugar on top. We like it much better than making it with biscuit dough.