Best Ever Blueberry Cobbler: Simple Steps with Pie Filling

The Blueberry Cobbler dessert recipe is the perfect blend of juicy blueberries beneath a tender, sugar cookie-like crust that crisps up beautifully golden. You can try it with homemade canned blueberry pie filling for the best flavor.

And, the best part? It’s super easy to make. With a prep time of just 15 minutes and a cooking time of 40 minutes, your dessert will be ready in under an hour. Plus, premade pie filling makes it a snap.

plated cobbler with ice cream.

No-Fuss Blueberry Cobbler

So easy to make, this cobbler combines premade pie filling with a sugar cookie inspired topping for one of the best dessserts you can enjoy any time.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Serving Size 6 servings


  • 8 or 9 inch pie plate
  • Hand mixer
  • foil
  • Baking Sheet



  • 1 (21) ounce can blueberry pie filling (see notes for substitutions)


  • ½ cup unsalted softened butter
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 1 egg
  • cup all-purpose flour
  • ½ teaspoon baking powder
  • pinch salt
  • coarse sugar to sprinkle on top optional


  • 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.
    Cookie dough cobbler topping in mixing bowl.
  • 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.
    blueberry pie filling topped with cobbler topping.
  • 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.
    fully baked blueberry cobbler on towel.



If you’re using homemade blueberry pie filling, measure out 1 ½ cups.  If you’ve canned it and have extras, refrigerate the leftovers and use them as an ice cream topping within a week or so.
To make your own from fresh blueberries, simmer the following ingredients on the stovetop for 15 minutes:    
  • 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
Then, pour into the dish and proceed with the cobbler recipe as written.
Calories: 450kcal | Carbohydrates: 74g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 180mg | Potassium: 150mg | Fiber: 3g | Sugar: 56g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg

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.

scoop of cobbler on blue and white plate.

Serving Suggestions

You can serve your Blueberry Cobbler with vanilla ice cream, lemon sorbet, or sharp cheddar cheese.

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.
ingredents on counter.

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.

Storage Instructions

Leftover cobbler can be refrigerated in an airtight container for up to 4 days. If you want to freeze it, let the cobbler completely cool, then cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months.

close up of blueberry cobbler

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!

Best Ever Blueberry Cobbler: Simple Steps with Pie Filling

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