This blueberry cobbler with cornbread biscuit topping makes the perfect summer dessert! Made with fresh blueberries and corn, it's an easy cobbler recipe that's best served with a scoop of vanilla ice cream.
It's not summer without a homemade blueberry cobbler.
This version of blueberry cobbler is topped with a cornbread biscuit topping that's made with sweet corn.
The biscuits are soft on the inside, yet crispy on the tops and sprinkled with sugar.
I like using fresh blueberries with a bit of lemon juice and vanilla.
The cobbler gets baked until the blueberries are thickened and bubbling and the biscuits are lightly browned.
Serve slightly warm or at room temperature with a scoop (or two!) of vanilla ice cream.
A fresh fruit cobbler is definitely one of my favorite summer desserts.
Plus, they're so quick and easy to make!
You can also use a mixture of fresh berries in addition to the blueberries; raspberries, strawberries or blackberries all would work in this cobbler recipe.
Easy Blueberry Cobbler Ingredients:
- fresh blueberries
- granulated sugar
- light brown sugar
- vanilla extract
- lemon juice
- pinch of salt
- ¼ teaspoon cinnamon (optional)
Cornbread Biscuit Topping Ingredients:
- granulated sugar
- baking powder
- fresh corn kernels
- melted butter and coarse sugar, for topping before baking
The filling is very simple to make: you just place all the ingredients in a medium bowl and mix to evenly combine.
Set aside while you make the biscuit dough.
If you don't have buttermilk on hand (which I almost never do!), you can easily make your own.
Refer to my recipe notes at the bottom of this post :).
How to make the cornbread cobbler topping:
- Add the flour, cornmeal, sugar, baking powder, and salt to a large bowl. Whisk to combine.
- Add in the cold, cubed butter and using a pastry blender, work it into the flour mixture until you have pea-sized pieces.
- Stir in the fresh corn kernels.
- Add the cold buttermilk and gently stir with a wooden spoon until the dough comes together. You may need an additional tablespoon of buttermilk if your dough is still dry. The mixture should hold its shape and be slightly sticky.
How to make the best blueberry cobbler:
- Preheat oven to 375 F. Place a tablespoon of butter in the bottom of a cast iron pan or 8x8" baking dish. Place in oven until the butter is melted. Remove and set aside.
- In a medium bowl combine all the filling ingredients: blueberries, sugar, cornstarch, lemon juice, salt and cinnamon. Place in the buttered dish and set aside while you make the biscuit dough.
- Once the biscuit dough is made (see above), take a scoop and flatten it slightly with your hands, then top the blueberry filling. Repeat with remaining dough.
- Brush the biscuits lightly with melted butter and sprinkle with coarse sugar. Bake until the blueberry filling is bubbling and the biscuits are lightly browned (about 40 minutes).
- Let cool slightly, then serve warm with ice cream!
What's the difference between cobbler, crisp and crumble?
A cobbler is fruit filling topped with a biscuit-like dough.
Crisps also have a fruit filling but they're usually topped with streusel topping made of flour, sugar, butter and oats.
A crumble is very similar to a crisp except the topping usually does not have oats.
How do you thicken berry juice for a cobbler?
This recipe uses cornstarch mixed with the blueberries as a thickener.
You want the filling to be juicy but with a syrupy consistency and that's why we use the flour; to thicken the blueberry juices as they burst when baked.
Other cobbler recipes may also use flour to thicken the berry juice.
I prefer using cornstarch as the thickener because it keeps the filling clear, whereas the flour may turn it cloudy.
Can I use frozen berries in this blueberry cobbler recipe?
Yes, you can use un-thawed berries in this recipe. However, you may end up with a more liquid-y filling.
If using frozen berries I would increase the cornstarch by ½ teaspoon.
For more summer desserts try:
We went blueberry picking with the kids last week and we picked a TON of fresh blueberries.
I can't tell you how many the kids picked and ate off the trees.
Let's just say Johnny's diaper was almost blue ;).
Nothing like a homemade cobbler using our freshly picked blueberries. Some of the berries were a little tart for eating, but perfect for our cobbler.
If you think your berries are too tart (especially if using raspberries) you can increase the amount of sugar in the filling.
Next month we will go apple picking (my favorite).
Don't forget to leave me a comment or star rating if you give this recipe a try; I always love to hear your feedback!
- 6 cups fresh blueberries (see notes if using frozen)
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon (optional)
- pinch of salt
Cornbread Biscuit Topping:
- 1 cup flour
- ½ cup cornmeal
- ⅓ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons cold butter, cut into small cubes
- ½ cup fresh corn kernels
- ½-3/4 cup buttermilk, cold (see recipe notes for making your own)
For topping before baking:
- 2-3 tablespoons coarse sugar, for sprinkling (such as turbinado/sugar in the raw)
- 2 tablespoons melted butter
- Preheat oven to 375 F. Place 1 tablespoon of butter in the bottom of a 1.5-2 qt baking dish and place in the oven to melt while it preheats. Once butter has melted, remove from oven and set aside.
- Make the filling: combine the blueberries, sugars, cornstarch, vanilla, lemon juice, cinnamon and salt in a medium bowl. Stir to evenly coat all the blueberries. Set aside.
- Make the cornbread biscuit topping: in a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
- Add the cold, cubed butter and using a pastry cutter (or two forks), cut the butter into the flour mixture until you have pea-sized pieces. Fold in the fresh corn kernels.
- Add the buttermilk, starting with ½ cup and stir with a wooden spoon until fully incorporated. (only add the additional ¼ cup of buttermilk if your dough isn't coming together and looks dry). The mixture should be slightly sticky.
- Assemble the cobbler: place the blueberry filling in the bottom of your prepared skillet. Take a handful of the biscuit dough and slightly flatten it in your hands, then place on top of the blueberries. Repeat with remaining dough and place all over the top of the blueberries.
- Brush the tops of the biscuits with melted butter, then sprinkle with the coarse sugar.
- Bake for 40-60 minutes or until the filling is bubbling and the biscuits are lightly browned. (You can stick a toothpick in the center of the biscuits and if it comes out clean, they are done)
- Remove and let cool slightly before serving.
- Serve warm or at room temperature with vanilla ice cream or whipped cream!
*If using frozen berries, increase the amount of cornstarch to 1 tablespoon + 1.5 teaspoons.
*To make your own buttermilk: place 1 teaspoon of white vinegar (or lemon juice) to a measuring cup. Then add enough milk to measure ½ cup. Let sit 5 minutes. It should look curdled when mixed. Now it can be used in the recipe!
*Leftover blueberry cobbler can be stored in the refrigerator for up to 3 days. To reheat, place a serving in a microwave safe bowl or you can heat it in the oven until warmed.
*The biscuit topping was adapted from Sally's Baking Addiction.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 263mgCarbohydrates: 48gFiber: 3gSugar: 28gProtein: 4g