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Cinnamon Blueberry Cobbler

A warm, comforting cobbler with a bubbling blueberry cinnamon filling topped with a golden, flaky biscuit crust dusted with cinnamon sugar. Simple to make and perfect for family gatherings or weeknight desserts.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 8
Calories: 290
Ingredients Method Notes

Ingredients
  

Blueberry Filling
  • 4 cups fresh or frozen blueberries
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
Cobbler Topping
  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
Cinnamon Sugar Finish
  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon

Method
 

Preheat and Prepare Your Dish
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish or a similar-sized cast iron skillet.
Make the Blueberry Filling
  1. In a large mixing bowl, combine the blueberries, sugar, cornstarch, cinnamon, lemon juice, and lemon zest. Toss everything gently until the berries are evenly coated.
  2. Pour the blueberry mixture into your prepared baking dish and spread it out evenly.
Mix the Cobbler Topping
  1. In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  2. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles rough, pea-sized crumbs.
  3. Stir in the milk and vanilla just until a soft, shaggy dough comes together. Do not overmix; a few lumps are perfectly fine.
Top the Berries
  1. Drop spoonfuls of the cobbler dough over the blueberry filling, leaving gaps for a rustic, uneven look.
  2. Sprinkle the cinnamon sugar generously over the entire surface.
Bake Until Golden and Bubbling
  1. Bake for 38 to 42 minutes, until the topping is deep golden brown and the edges are visibly bubbling.
  2. If the topping starts browning too quickly, loosely tent the dish with foil for the last 10 minutes.
  3. Let the cobbler rest for at least 10 minutes before serving to allow the filling to set slightly.

Notes

Meal-Prep Tip: Mix the dry topping ingredients the night before and store in a sealed bowl. Add butter and milk when ready to bake. Storage: Cover and refrigerate for up to 4 days. Freeze individual portions in airtight containers for up to 2 months. Reheat in a 350°F oven for 15 minutes or microwave for 60–90 seconds. Common mistakes: Do not skip the cornstarch, always use cold butter, avoid overmixing the dough, and let the cobbler rest at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.