Blueberry Cobbler (With Pie Filling)
The one true cobbler method, with blueberries! I make my cobbler with a cookie dough base. You scoop it on top and it bakes into this yummy layer that will make you swear off all those other ways to make cobbler. Pie filling makes this recipe super easy, but if you’d prefer to start with fresh fruit, I’ve got notes at the bottom to make it that way too.
No-Fuss Blueberry Cobbler
Equipment
- 8 or 9 inch pie plate
- Hand mixer
- foil
- Baking Sheet
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
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Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F. You can line a baking sheet with foil to catch any drips during baking and set aside.
- Make the Topping: In a mixing bowl, use a hand mixer to cream the softened butter and sugar together until light and fluffy. Then, beat in the egg and vanilla extract until well combined. Gradually mix the flour, baking powder, and a pinch of salt at low speed until combined.
- Assemble the Cobbler: Pour the blueberry pie filling into the prepared pie plate. Drop the topping over the filling in small dollops to create a cobblestone effect.
- Bake: Place the pie plate on the prepared baking sheet in the oven. Bake for 40 minutes or until the topping is golden and the filling is bubbly. Then, sprinkle coarse sugar over the cobbler during the last few minutes of baking.
Video
Notes
- 2 tablespoons cornstarch (mix with sugar to prevent lumps)
- ½ cup granulated sugar
- 2 cups blueberries
- ½ cup water
- 1 teaspoon lemon juice
- pinch cinnamon
Nutrition
More Tips:
When preparing the topping, make sure your butter and egg are at room temperature. This helps the buttercream and egg integrate more easily, giving you a fluffier, more consistent topping.
Remember not to over-mix the dough once you add the flour, as that can make it tougher instead of light and crumbly. Just mix it until everything’s combined, and you’re good to go.
Ovens can be tricky sometimes, so it’s best to start checking your cobbler around the 35-minute mark. You want the topping to be golden brown and the filling to be bubbly. If the topping begins to brown too quickly, cover it loosely with foil and continue baking.
Once your cobbler is done, let it cool for at least 10 minutes before serving. This will give the filling time to set up and make it easier to serve without it being too runny.
And hey, if you end up with any leftovers, just cover them with foil or plastic wrap and pop them in the fridge. They’ll stay for up to three days, and you can reheat them in the oven or microwave to get the best results.
About the Ingredients
You can try these simple ingredient substitutions for your Blueberry Cobbler:
- Blueberry Pie Filling: Use the same amount of other fruit pie fillings, such as cherry, apple, or peach. You can find this in the baking aisle of most supermarkets, but the taste can vary depending on the brand.
- Unsalted Butter: Margarine or coconut oil in equal amounts is also a good dairy-free option. Try to choose a good-quality brand, and if you’re shopping at local or organic markets, you might come across some options that can enhance your topping’s flavor.
- All-Purpose Flour: For a gluten-free version, you can replace all-purpose flour with gluten-free all-purpose flour in the same amount.
- Sugar: To reduce the calorie count, you can use coconut sugar or a 1:1 sugar substitute like Splenda in the same amount.
- Egg: If you don’t have eggs, use 1/4 cup of unsweetened applesauce or a commercial egg replacer suitable for baking.
Remember that changing ingredients can affect the texture and taste of your cobbler. But it’s a great way to modify the recipe to suit different dietary requirements or preferences.
Blueberry Cobbler is the perfect treat to enjoy with your family or friends, no matter the occasion. The recipe is super easy to follow, and you won’t need to spend hours in the kitchen to make it happen. Just a few simple ingredients, and you’re good to go!
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
I made this last night and it’s delicious. Will try it with other fruit too.
Hey Mary, I’m so happy to hear that! Trying it with different fruits sounds like a great idea, I bet it would be delicious with peaches or blackberries too. Thanks for sharing, and happy baking!
Any kind of cobbler I see in recipe, They got it upside-down. My Grandma and Nana always starts with flour dough mix on bottom of pan, then fillings on top. When baked, half of dough comes up top, and rest is mix with filling. That’s cobbler. Crust on top are called pie is what they taught me. This recipe is very thick, so yeah I push them down and it came out exactly cobbler pie. Just saying and what I grew up with back in 60’s and 70’s.
Hey Mark,
Thank you so much for sharing this! I love hearing about the traditions and techniques that families pass down—it’s amazing how food connects us to our roots. Your grandma and Nana’s method sounds absolutely delicious and like the perfect nostalgic treat. It’s so fascinating how recipes can vary so much by region and family.
Would have liked a recipe with fresh blueberries.
hello janet, if you look ithe notes section at the bottom of the recipe you’ll see how to adapt it for fresh berries. 🙂
CAN YOU USE FROZEN BLUEBERRYS,THANKS
to make the pie filling? sure! but don’t just tthrow frozen blueberries in there and bake them plain 🙂