Blueberry cobbler

Blueberry cobbler by Bakebellissima,com

This blueberry cobbler was so good out of the oven that someone in my family, I will not name names, licked the crumbs right off the plate after finishing a slice. Don’t look at me…  I hope I have conveyed how much I love this dessert, and that you must try this at home! Highly recommended and Bake Bellissima approved. If you like blueberries, nearly one bowl recipes that are ready for the oven in 10 minutes, and avoid lugging out the heavy mixer at all costs, then you are in luck, because this recipe is exactly what you have been searching for!

Blueberry cobbler by Bake Bellissima
The batter rises over the blueberries to become a buttery top crust that is pure bliss.  I recommend making it in a spring form pan because it makes it easy to take out after baking. Somewhere between a fruit pie and a cake, the cobbler is gooey, sweet and is the perfect summer dessert.  I like to use spelt but you can use all purpose flour if that is all you have available. Serve warm with a scoop of vanilla ice cream, and you can thank me later!

5.0 from 11 reviews
Bluebbery cobbler
  • 1 stick unsalted butter (or 8 tbsp margarine), melted
  • 1 cup spelt flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ¾ cup milk (or soy milk)
  • 2 cups fresh blueberries
  • ⅓ cup sugar
  1. Preheat oven to 350 F.
  2. Grease a 9 inch spring form pan and set aside.
  3. Combine the spelt flour, baking powder, salt, ½ cup sugar in a large bowl and mix with a whisk. Add the vanilla extract, milk, and the melted butter. Mix until the batter is smooth. Pour into the prepared pan.
  4. In a separate bowl, toss the blueberries with ⅓ cup sugar. Spoon evenly over the batter but Do Not stir or mix!
  5. Bake 40 to 45 minutes.
  6. Remove from the spring form and allow to cool.
  7. Serve warm with vanilla ice cream.


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38 comments on “Blueberry cobbler

  1. I am so excited that fresh blueberries are appearing in grocery stores near where I live. I haven’t done any baking with them yet, but I’ve been enjoying them on my granola every morning! This blueberry cake looks wonderful. I bet it would be great with my morning cup of coffee! :)

    • It’s a yummy breakfast treat, but would love to hear more ideas about ways to use blueberries. I am tempted to try a granola bar with fresh blueberries, hopefully will become a post soon! Thanks for stopping by and hope you will visit again!

  2. it looks delicious!

  3. Myriam on said:

    I love this recipe (I used all purpose flour)! Super easy to make but you wouldn’t know it by the taste! Delicious!!! Thank you!

  4. Now I have to make this! I am such a sucker for a warm gooey fruit dessert with a big scoop of ice cream! Perfection!

  5. Micha3ygirl on said:

    There’s nothing like a berry dessert in summertime! I made this for some tea time guests yesterday and not a single crumb was left!! They flipped out! Great with coffee and good conversation! Thanks for another fool proof recipe!

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  7. layla on said:

    I made this for dessert tonight. It was absolutely terrific. My husband said it was one of the best cobblers he has ever had. I didn’t have fresh blueberries on hand just a couple cups of frozen blueberries that I had recently purchased at a farmer’s market (I added it to the mixture last). Also, I used Irish salted butter and cut the salt in half. I cooked it in a glass pie dish for 45 minutes and then lightly broiled the top of the pie. Again, it was awesome & thanks for posting the recipe :-)

  8. Leanne on said:

    This is one delicious dessert!!! I made it this past weekend and everyone loved it. It is a definite keeper. Would love to try with peaches (my other favourite summer cobbler). Do you think it would work with other fruits like peaches, or combos like rhubarb & strawberries or mixed berries?

    • Hi Leanne, so glad your dessert was a hit! Thank you so much for your comment, and I would definitely try different fruits with the base recipe. I have tried mixed berries, cherries, and had great results. Please let me know how your experimenting goes! BB :)

  9. Beth on said:

    I made this with Domata gluten free flour and doubled the recipe for a family gathering last night. I baked it for an hour and probably could have baked it for 5-10 mins more for more crispies on top. Everyone loved it. Can’t wait to make it with peaches. My husband ate leftovers for breakfast:)

  10. Nicole on said:

    Can you use frozen berries? I recently picked a lot but had no choice to freeze them. Thank you in advance.

  11. Thank you for posting this. I ran out of eggs, but wanted to bake something for breakfast with fresh blueberries my family had picked. The results were impressive and delicious. This type of recipe makes me want to bake from scratch every day.

  12. Becky

    I run a B&B in Cape Breton, Nova Scotia and I just had 4 l of fresh picked blueberries arrive at the door and I immediately though Blueberry Cobbler and your recipe looked like simply delicious, it is in the oven now and I know it will be a big hit. Thank you for posting it. Juana

  13. lindylou on said:

    This sounds sooo good, I want to make it nowI do not have a spring form pan. What other pan could I use?

    • Hello and thank you for your great question! This is a fruity kind of dessert, which is why a spring form pan makes it easy to remove the dessert from the pan. You might want to try a rectangle pan (11 x 7) lined with parchment paper so that it is easier to unmold. Hope this helps!

  14. This recipe is perfect and fool proof. Not too sweet or heavy and very delicious. I served it cold with whipped cream, but next time I might serve it warm with ice cream. I’ve also made this with blackberries instead. Still just as good. Only change I made is using all purpose flour.

    • Hi Anna! Thank you for this very lovely review and so glad you are enjoying the recipe!!. We have to brainstorm now and see what fruit we can continue making this with in the winter months! :)

  15. Angela on said:

    I can’t wait to try this. Please, can you tell me how many servings this recipe makes?

    • Hi Angela,
      Thanks! I will add the info to the recipe! 6-8 servings, enjoy!

      • Angela on said:

        Thanks for your prompt reply. I’d like to serve more people – approximately 10. I do have a 10″ springform pan, but I’m not sure how much to increase the recipe. Any suggestions?

        • Lindsay on said:

          I made mine in a 10″ springform pan and it came out just fine, maybe a little flatter than the cobbler shown but not too bad. Keep an eye on it because it might cook just a little faster due to increased surface area. The recipe works as-is, though! Everyone loved it!

  16. This recipe is really good! Over the last four weeks I have tried two other fresh fruit dessert recipes that were failures, so I was really pleased with this easy, delicious recipe that looks so pretty out of the springform pan.

  17. Shelley on said:

    I have made this twice and both times it was wonderfully received by my dinner guests. Very simple to make, and fantastic with vanilla ice cream and coffee!

  18. Papaw L on said:

    I just pulled it out of the oven and it’s cooling. It looks great, and I’m sure it will taste great. Thanks for making a beginner look like a baker

  19. Lindsay on said:

    Delicious and soooo easy! I appreciate that this recipe relies on pantry staples and doesn’t require the berries to be boiled. Everyone loved it and the hubby begged me to make it again!

    Thanks for a great recipe!

    • Hi Lindsay, thank you! I really appreciate the feedback! I am glad you let me know your results with a 10 inch pan, since I have not yet tried it. Check out the same recipe with cherries and cranberries!

  20. I’ve made this a couple of times now and it’s been eagerly received and devoured both times. I really like how, unlike other cobblers, this one has an excellent distribution of fruit-to-topping/cake. Each time people take a slice, it comes out in one go, rather than sloughing off into a gooey mess. Thank you very much for this recipe! I’m going to use this lots.

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