Old Fashioned Blueberry Cobbler Recipe with Fresh Blueberries

There is something truly comforting about an old-fashioned blueberry cobbler. With its bubbly fruit filling and golden brown biscuit topping, this classic dessert recipe has stood the test of time. It's the perfect way to make the most of those fresh juicy blueberries.

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Then & Now

When I was a kid, summer meant one thing: New Jersey. My cousins and I would spend days barefoot, running across the road to pick blueberries that grew wild along the fence. We didn’t have buckets or fancy baskets, just my Aunt Debbie's orange Tupperware measuring cups. They were faded from use, with tiny scratches and the slightest lemon scent that always lingered. We’d fill them with fresh blueberries and snack until our fingers were stained purple.

To this day, my orange Tupperware cups are some of my most prized kitchen treasures. And every time I reach for them to make blueberry cobbler, it takes me right back to those sunshine-filled afternoons.

Ingredients for Fresh Blueberry Cobbler

This recipe uses simple pantry staples: fresh blueberries, all purpose flour, white sugar, lemon juice, pure vanilla extract, salt, baking powder, cold butter, half & half, and a little turbinado sugar for caramelized crunch on top. You can find the full details in the recipe card at the bottom of the post. If you are looking for an easier version of this recipe, my Blueberry Cobbler Using Bisquick only has FIVE Ingredients and it's equally delicious.

I use half & half for a better topping texture, but if you don't have it on hand, you can use whole milk.

About the measurements: This recipe uses flour and sugar at two separate points in the recipe, for the filling and for the topping, separately. So, be careful to read the recipe and measure accordingly.

Recipe Notes

• A pastry cutter is a fun tool to incorporate cold cubes of unsalted butter into your flour mixture. As the butter melts, the dough on top gets flaky and delicious. A fork, or even your hands will work. Just get those butter pieces into tiny little bits. Watch the video to see my favorite vintage pastry cutter!
• Let the cobbler cool a little bit before serving. The fruit filling will thicken slightly and the top will stay crisp.
• Store leftovers covered with plastic wrap or in an airtight container in the fridge. It's best enjoyed the day it's baked, but if you must, warm it slightly before serving again.

Questions Answered Here:

Can I use frozen blueberries instead of fresh?
No. You are going to have to find another recipe if you want to use frozen. I did not write this recipe for frozen blueberries but I have one in the works, leave a message to remind me. 🙂 Frozen blueberries have an entirely different taste and texture, not to mention water content, the process and ingredients won't be quite the same.

Is this cobbler very sweet?
Not at all. Many cobbler recipes are too sweet, but this one has just enough sugar to bring out the natural flavor of the fresh fruits without overwhelming them.

Can I use salted butter?
You can use a stick of butter, unsalted or salted. If you use salted, just reduce the added salt to ⅛ teaspoon, just a lil pinch.

Can I make this ahead of time?
Cobbler is best the day it’s baked. Let it cool a little bit and serve warm. It’s not quite as good the next day, but leftovers will keep for a day or two in an airtight container.

Whether you're serving it warm out of the oven or sneaking a spoonful cold from the fridge, this easy blueberry cobbler recipe is a gem. It’s got a little bit of tart, a little bit of sweet, and a whole lot of heart.

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