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The Best Blueberry Cobbler

This Blueberry Cobbler is just the best Summer dessert! A melt in your mouth bottom layer, Loaded with tons of fresh gooey blueberries and topped with a buttery crunchy crust! A must have with melty vanilla ice cream!

Course Dessert
Cuisine American
Keyword best blueberry cobbler, blueberry cobbler, cookout desserts, easy blueberry cobbler, easy dessert recipes, summer desserts
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Haylie



  • 3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks cold salted butter, diced into chunks
  • 1 egg, lightly beaten
  • 1/2 cup whole milk

Blueberry Filling

  • 4 cups fresh blueberries (2 pints)
  • 1/3 cup all purpose flour
  • 1/2 cup turbinado (raw) sugar
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp salt


  • 2-3 tbsp raw sugar for topping crust before baking
  • vanilla ice cream


  1. Preheat the oven to 375. Take a medium size mixing bowl and add in the all purpose flour. To this, add the granulated sugar, baking powder and a pinch of salt. Whisk and combine.

  2. Next, dice 2 sticks of salted butter into chunks. Add the butter to the flour mixture. Using either a pastry cutter or your hands “cut” the butter into the flour mixture. This basically requires you constantly mixing/kneading it, making sure the butter is incorporated thoroughly and evenly in the flour. It should have a coarse sand texture when it's fully incorporated.

  3. Once it has a “pea” like coarse crumble consistency, gently fold into a lightly beaten egg and the 1/2 cup of whole milk using a wooden spoon. The batter will be slightly sticky.

  4. Next, grease a 8x11 baking dish. To the bottom, add 1/2 of the crust mixture. Firmly press it down to form the crust. Set this aside. 

  5. Add the fresh blueberries to a bowl and also add 1/3 cup of all purpose flour, the turbinado sugar (you can use normal, I just prefer the texture of turbinado!), lemon juice, salt and cinnamon! Mix this all together and put this directly on top of your crust. 

  6. Lastly, use the last 1/2 of your crust mixture and gently press it on top of the blueberries until they are mostly covered! Sprinkle the top of the crust with 2-3 tbsp of additional turbinado sugar for an extra crunch.

  7. Bake for 40-45 minutes or until the top turns a golden brown. Remove when done and let cool for a few minutes. Serve while still warm with vanilla ice cream. Enjoy!

Recipe Notes

See above photos for what the batter should look like. If it's too sticky, see the above best tips for baking/making the crust :) You can also add some all purpose flour to your hands to avoid sticking.