Name: Easy Blueberry Cobbler
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup butter; 1 cup self-rising flour; 1 cup white sugar; 1 cup milk; 4 cups fresh blueberries

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Short description

I often make this simple, homey blueberry cobbler that grandma used to bake—tender and cakey on top, juicy berries underneath, perfect with vanilla ice cream. It’s easy enough for a weeknight dessert, yet special enough for company.

Easy Blueberry Cobbler

Why You’ll Love This Recipe

I love how it comes together in about 10 minutes of prep and bakes into a sweet, comforting dessert in just over an hour. The combination of self-rising flour batter and melted butter creates crisp, golden edges and a soft, cakey top. Fresh blueberries shine as the star—it’s nostalgia in a dish.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup butter
1 cup self‑rising flour
1 cup white sugar
1 cup milk
4 cups fresh blueberries

directions

I preheat the oven to 350 °F (175 °C) and place the butter in an 8‑inch square baking dish.
As the oven heats, the butter melts—takes about 5 minutes. I remove the dish once melted.
While the butter melts, I whisk together the flour, sugar, and milk until smooth, then pour the batter over the melted butter.
I scatter the blueberries evenly over the batter.
I bake it in the preheated oven until a toothpick comes out clean, about 1 hour.
I serve it warm, ideally topped with a scoop of vanilla ice cream.

Servings and timing

This cobbler yields 8 servings.
Prep time: ~10 minutes (plus 5 minutes in the oven to melt the butter)
Bake time: ~1 hour
Total time: ~1 hour 10 minutes

Variations

I sometimes use frozen blueberries (no need to thaw) with similar results.
A pinch of cinnamon or a splash of vanilla extract in the batter adds warmth and depth.
To make it saucier, I stir in a little orange juice with the blueberries—this brightens flavor and gives a juicier texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I either microwave individual portions or warm the whole cobbler in a 350 °F oven for about 15–20 minutes. It’s also fine cold, straight from the fridge.

FAQs

How can I make this gluten‑free?

I can replace the self‑rising flour with a gluten‑free blend and add 1 tsp baking powder plus a pinch of salt if needed. It turns out just as tender.

Can I use frozen blueberries instead of fresh?

Yes—I often use frozen berries without thawing. They release a bit more juice, making the filling saucier, but that’s fine.

Can I scale the recipe for a bigger pan?

I’ve doubled it for a 9×13 dish, increasing all ingredients proportionally and baking a bit longer—usually about 70 minutes for bigger pans.

What if I want a thicker topping?

I can reduce the milk slightly or add a bit more flour to the batter for a firmer, thicker topping.

Can this cobbler be frozen?

Yes—I bake it, let it cool, then wrap the dish tightly in foil. I freeze it for up to a month and reheat in a 350 °F oven until warmed through.

Conclusion

I find this easy blueberry cobbler recipe both reliable and delightful—simple enough for everyday yet rich in flavor. The buttery, cakey top and sweet-tart blueberries make every bite satisfying. I love serving it warm with vanilla ice cream or whipped cream. It’s a timeless dessert I return to again and again.