A perfect blend of juicy, luscious blueberries nestled beneath a tender, sugar cookie-like crust that crisps up beautifully golden. Try it with homemade canned blueberry pie filling for the best flavor.
❤️ Why you’ll love this recipe
- Unbelievably delicious: The combination of the filling and topping in this recipe is perfect.
- Quick and easy to make: With a prep time of 15 minutes and a cook time of 40 minutes, your dessert will be ready in under an hour. Premade pie filling makes it a snap.
- Make it any time of year. Enjoy summer flavors whenever you want. No fresh blueberries are needed.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this recipe:
- Blueberry pie filling, homemade or storebought
- Unsalted softened butter
- Sugar
- Vanilla
- Egg
- All-purpose flour
- Baking powder
- Salt
- Coarse sugar (optional)
🥣 Equipment
- 8 or 9 inch round dish, such as a quiche dish or pie plate
- hand mixer
- foil
- baking sheet
🍴Instructions
Step One: make topping
Preheat your oven to 375 degrees and put the rack in the center. Grab a baking sheet, cover it with foil – this will help catch any fruit bubbling over.
Time to create the mouthwatering topping. Blend butter and sugar together using a mixer until they turn light and fluffy. Toss in your egg and a splash of vanilla. Slowly introduce the dry ingredients and blend gently until well mixed.
Step Two: assemble
Layering comes next. Pour your juicy blueberry filling into a pie plate or a shallow dish. Then, add blobs of the sugar cookie mix on top of the blueberries.
Step three: bake
Finally, it’s time for the oven. Bake your masterpiece for about 40 minutes, until the topping turns a beautiful golden brown and the filling bubbles away. Add a dash of coarse sugar during the last few minutes for an extra sparkle. Let it rest a few minutes before digging in.
Serve with vanilla ice cream!
🥫 Storage instructions
Refrigerate leftover cobbler in an airtight container. It can last up to 4 days in the fridge.
Freezing: If you wish to freeze it, let the cobbler completely cool, then cover tightly with plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 3 months.
🔍 FAQs
Blueberries are slower to break down than other fruits and you’ll be happier with a pre-cooked filling. Really!
No, but if you double it and bake in a 9 x13 it will be.
Not at all. It’s entirely optional, but it does give a beautiful finishing touch and adds a nice crunch.
👩🏻🍳 Expert tips
- If you’re using a storebought pie filling, choose a nice brand like Lucky Leaf Premium
- Cover your cobbler with aluminum foil during the last 10-15 minutes of baking if it’s over-browning
- Let the cobbler cool for a few minutes before serving. It allows the flavors to meld together and the filling to thicken.
📘 more fruit cobbler Recipes
- Lemon Cobbler also uses canned filling for a super-easy dessert
- Triple Berry Cobbler is a great choice if you want to use frozen fruit.
- Try Cinnamon Peach Cobbler for a change of pace
- Earlier in the season, you’ll love Strawberry Rhubarb Cobbler
- And late summer is perfect for Plum Cobbler
🍽 Serve it with
📖 Here’s the recipe
No-Fuss Blueberry Cobbler
Equipment
- 8 or 9 inch pie plate
Ingredients
Filling
- 1 21 ounce can blueberry pie filling see notes for substitutions
Topping
- ½ cup unsalted softened butter
- ½ cup sugar
- ½ teaspoon vanilla
- 1 egg
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- pinch salt
- coarse sugar to sprinkle on top optional
Instructions
- Prepare. Preheat the oven to 375 with the rack in the center. Prepare a spare baking sheet by covering it in foil to catch any drips.
- Make the topping. While the filling is cooking, make the topping. Combine the butter and sugar with a mixer on medium speed, until its light and fluffy. Add the egg and vanilla. Slowly add in the dry ingredients and blend on low until just combined.
- Assemble. Pour the filling into a pie plate or shallow quiche dish. Dot the fruit with the sugar cookie topping with 2 tablespoon-sized dollops.
- Bake and serve. Bake, uncovered, for 40 minutes until the topping is browned and the filling is bubbly. During the last few minutes of baking time, sprinkle coarse sugar on top if desired. Allow the cobbler to stand at room temperature for a few minutes before serving. Best when served with vanilla ice cream.
Notes
- 2 tablespoons cornstarch (mix with sugar to prevent lumps)
- 1/2 cup granulated sugar
- 2 cups blueberries
- 1/2 cup water
- 1 teaspoon lemon juice
- pinch cinnamon
