Blueberry Cobbler

This easy blueberry cobbler recipe is a delicious showcase for summer fruit. A layer of juicy, jammy berries bubbles underneath a golden biscuit topping.

Blueberry cobbler

When life gives you blueberries, make blueberry cobbler!

In our corner of the Midwest, blueberry season has just begun. We’re enjoying these bursty, sweet-tart fruits in as many ways as we can. Fresh, in muffins, simmered into a syrupy compote… But when we’re in the mood for a real treat, I make this blueberry cobbler.

I really love this recipe because it puts the fresh fruit front and center. I only sweeten it lightly, letting the berries’ natural sweetness shine, and I skew heavy on the ratio of fruit to biscuit topping. This blueberry cobbler recipe features a thin layer of golden, buttery biscuits with lots of juicy, jammy blueberries bubbling underneath. Add a scoop of vanilla ice cream, and it’s absolute heaven.

Blueberry cobbler recipe ingredients

Blueberry Cobbler Recipe Ingredients

Here’s what you’ll need to make this fresh blueberry cobbler recipe:

  • Blueberries, of course! Two pints create the base of this comforting blueberry cobbler.
  • Cane sugar – Just two tablespoons are enough to sweeten the fruit. You’ll use a little more sugar in the biscuit topping.
  • Cornstarch – It thickens the blueberry juices as the cobbler bakes.
  • Lemon juice and zest – The juice’s tart flavor perfectly accents the sweet berries, while the zest brightens the biscuits.
  • Vanilla extract – It adds warm depth of flavor to the fruit layer.
  • All-purpose flour and whole wheat flour – For the biscuit dough.
  • Coconut milk and unsalted butter – They add richness and buttery flavor to the biscuit topping.
  • Baking powder – It helps the biscuits rise.
  • And sea salt – It perfects the biscuits’ lightly sweet and buttery flavor.

Find the complete recipe with measurements below.

Pouring coconut milk into bowl of flour

How to Make Blueberry Cobbler

Oh, and another great thing about this blueberry cobbler? It’s simple to make! Here’s how it goes:

First, make the biscuit dough. Start by grating the butter on the large holes of a box grater. To do this, you’ll need the butter to be cold. I recommend freezing it for one hour before you grate it. Don’t freeze it for much longer than that, though! If you freeze the butter for too long, it will be too hard to grate.

Next, whisk together the dry ingredients. Form a well in the center and pour in the coconut milk.

Grated butter, coconut milk, and flour in a mixing bowl

Add the butter, and use a spatula to fold and form the mixture into a cohesive ball of dough.

Biscuit dough with biscuits cut out

Then, roll out the dough. Place it on a lightly floured surface, and roll it out into a 1/2-inch-thick circle. Use a 2 1/4-inch biscuit cutter to cut biscuits out of the dough, re-rolling the scraps as necessary. Once you’ve cut out 9 to 11 biscuits, transfer them to a large plate or baking sheet lined with parchment paper. Pop them in the fridge to chill while you make the filling.

Blueberries, cornstarch, sugar, and lemon juice in a bowl

To make the filling, place the blueberries in a large bowl. 

Pouring vanilla over blueberry cobbler filling ingredients

Add the cornstarch, sugar, lemon juice, and vanilla, and toss until the fruit is well coated.

Hand placing final biscuit on blueberry cobbler in baking dish

Then, assemble the cobbler. Transfer the fruit to a greased baking dish, and arrange the chilled biscuits on top.

Brushing melted butter over blueberry cobbler biscuits

Brush the biscuits with melted butter…

Blueberry cobbler in baking dish

…and sprinkle them with coarse sugar.

Easy blueberry cobbler

Finally, bake until the fruit is bubbling and the biscuits are golden brown.

Allow the blueberry cobbler to cool for 15 minutes. Then, serve with vanilla ice cream. Coconut whipped cream (or regular whipped cream) would be great too!

Blueberry cobbler with vanilla ice cream on plate

Easy Blueberry Cobbler Recipe Tips

  • Chunky coconut milk? Pop it in the blender. Often, when you open a can of coconut milk, you’ll find that the solids and liquid have separated. Please, don’t be tempted to push aside the solids and just use the watery liquid that you find in the can. For this recipe, it’s essential that the solids are fully incorporated with the coconut milk, as they make the biscuits tender and flavorful. To combine the solids and liquid, dump the contents of the can into a blender, and quickly pulse to combine. Then, measure out 1/2 cup of the creamy coconut milk to use in the recipe. No coconut milk? Buttermilk or whole milk would work here too.
  • Grate the butter. In a traditional biscuit recipe, you’d use a pastry cutter or your hands to work the butter into the flour. Here, I grate the butter instead. This foolproof technique eliminates some of the guesswork of the traditional method, as you don’t have to decide when the pieces of butter are an appropriate size, but it still ensures that small pieces of butter are evenly distributed throughout the dough. Try it, and you’ll end up with perfect biscuits every time!
  • Chill the biscuits while you make the filling. Just like when you’re making pie crust, you want to keep the biscuit dough cold until you put it in the oven. That way, the butter in the dough will melt as the biscuits bake, making them light and nicely layered. To prevent the butter from melting earlier, stick the biscuits in the fridge while you prepare the filling.

Blueberry cobbler recipe

More Favorite Summer Treats

If you love this blueberry cobbler recipe, try one of these summer treats next:

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Blueberry Cobbler

rate this recipe:
5 from 8 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves 4
This blueberry cobbler recipe is a delicious summer dessert! In the unlikely event that you have leftovers, cover them and store them at room temperature for up to 2 days.


Biscuit Topping

  • ¾ cup all-purpose flour, spooned and leveled
  • ¼ cup plus 2 tablespoons whole wheat flour, spooned and leveled
  • tablespoons cane sugar
  • teaspoons baking powder
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • ½ cup full-fat coconut milk
  • 4 tablespoons unsalted butter, freeze for 1 hour, grate on large holes of a box grater, plus more melted butter for brushing
  • Coarse sugar or additional cane sugar, for sprinkling

Fruit Filling

For Serving

  • Vanilla ice cream


  • Preheat the oven to 400°F and grease an 8x8-inch baking dish.
  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt. Form a well in the center and add the coconut milk and grated butter. Use a spatula to fold and form the mixture into a cohesive ball of dough.
  • Place the dough on a lightly floured surface and use a lightly floured rolling pin to roll it out into a ½-inch-thick circle. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits, rerolling the scraps and dusting the surface with more flour as necessary. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you make the filling.
  • Make the filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla and toss until the fruit is well coated. Transfer the mixture to the prepared baking dish and arrange the biscuits evenly on top. Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
  • Bake for 25 to 35 minutes, or until the fruit is bubbling and the biscuits are golden brown. Allow to cool for 15 minutes before serving.
  • Serve with vanilla ice cream.


5 from 8 votes (7 ratings without comment)

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Rate this recipe (after making it)

  1. Nicole

    I have some blueberry pie filling that I made up last year. Could I use that instead?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Nicole, I think that would work fine! The consistency of the berries will likely be slightly different because they’re already cooked.

  2. Angela A. Pierce

    5 stars
    The only thing I changed was from 4 cups to 2 1/2 cups of blueberries. So so good. Also, first time making blueberry cobbler. I’m a pro now.

  3. Laurie L

    If it’s not eaten after being made, how to you store the leftovers? How long does this dish last? I’m asking because I assume the biscuits will be become soggy if left in the blueberry compote overnight.

    • Jeanine Donofrio

      Hi Laurie, it’s best the day it’s made, I store it in the fridge after that. The biscuits will become softer. I don’t have a special hack except maybe baking in two smaller portions if you know the whole thing won’t get finished after it’s baked. I haven’t tried it, but the unbaked biscuits might last a day or two in the fridge if well covered.

      • RS in MN

        I don’t see any nutritional info – as a diabetic, I need to know the carb count!

  4. Sabrina from

    great, supposed to eat more blueberries for general brain health, this makes it easier, so thank you!

  5. Angela from

    This looks beautiful and delicious!!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.