Southern Blueberry Cobbler

| July 1, 2018 | 16 Comments

Blueberry Cobbler

Easy, step-by-step, photo illustrations show you how to make this Southern Blueberry Cobbler from scratch.

Blueberry Cobbler, enjoy.
Super easy to make Blueberry Cobbler recipe.


Blueberry Cobbler, slider
Blueberry Cobbler recipe.

A few years back, I had a friend that would always start telling me that the blueberries were getting ripe at her house and that I needed to come over and pick some. She also would tell me that she was going out about every afternoon and picking several cups for herself, but the bushes were “loaded with big berries that were literally falling off the vine.”

It would take me about a week before I’d ever get there, and when I did, I’d see that a good number of berries were still there, waiting to be picked.

What she didn’t tell me the first time was that she didn’t have blueberry bushes. Instead, she had blueberry TREES.

Those things had to be 12 foot tall, and as you might have already figured out, those big bunches of blueberries that remained were up near the top, just slightly out of reach.

It always seemed to be the hottest part of the year, but I’d grab a small bucket and go pick a few blueberries, straining on my tip toes to reach up as high as I could.

Reaching in among the branches of the overgrown bushes, I’d dodge spiders, bugs, and of course the wasp that always showed up shortly after I did. But, in about an hour, and after becoming soaked with sweat, I’d have a bucket full.

I couldn’t reach the one’s up near the top either, but I could at least reach the one’s that were out of her reach that she had missed.

Now days, I just get my berries from the farmers market. Smile.

We have a couple of pick-your-own blueberry farms near where I live, and when June comes around, its’ always time for some cobblers, pies, or maybe even making some jam.

This particular recipe for Blueberry Cobbler is slightly adapted from a recipe that my Mother placed in the Stewart Family Cookbook years back. Her side of the family held yearly family reunions, and one year decided to create a cookbook of some of their favorite recipes.

It’s so easy you’ve just about got to try it. I hope you’ll do so soon. And, you can do it with fresh or frozen blueberries, so how much easier can it be? I hope you’ll like it.

So, if you’re ready to bake up a quick and easy cobbler, then let’s head out to the kitchen, and… Let’s Get Cooking!


Blueberry Cobbler, you'll need these ingredients.
You’ll need these ingredients to make our Blueberry Cobbler from scratch.


Blueberry Cobbler, wash the berries.
Wash the blueberries.

Sort through the blueberries to remove any stems, leaves, or other debris that might be on them. I like to sort through mine in a large bowl, then transfer them to a colander to rinse them off under cold running water. Handle them gently so you don’t squeeze out the juice.

Just set them aside and let them drain until you need them a little further down.


Blueberry Cobbler, melt the butter.
I’m using about a 9inch x 9inch baking dish to make the cobbler.

Go ahead and preheat your oven to 350F degrees so it will be good and hot by the time you finish mixing the few ingredients together.

I placed my butter in the baking dish, then placed it in the oven as the oven warmed up. Just don’t forget about it because if it gets too hot, it may burn.


Blueberry Cobbler, remove the butter.
Remove the butter when it’s melted and let it cool a bit. Careful, the dish will be HOT.


Blueberry Cobbler, add the flour.
Grab a medium sized mixing bowl and add the flour.


Blueberry Cobbler, add the sugar.
Then, add the sugar.


Blueberry Cobbler, add the milk.
Add the milk.


Blueberry Cobbler, stir well to combine.
Use a large spoon or whisk and mix everything together until fully combined. You will probably see some lumps of flour, but unless they’re really large, don’t worry about them. Break up the larger lumps if needed.


Blueberry Cobbler, add the melted butter.
Carefully add the melted butter to the mixture and give it another good stir.


Blueberry Cobbler, place the batter in the baking dish.
Add the batter to the baking dish.

Since I had melted the butter in this dish, I didn’t have to grease the dish before adding the batter. Smile.


Blueberry Cobbler, spread the berries over the top.
Spread the berries evenly over the top. Do Not Stir. It will all work out find.


Blueberry Cobbler, baking time and temp.
Place the baking dish on the middle rack of your oven that has been preheated to 350F degrees.

The cobbler needs to bake for about 55 to 65 minutes, or until it’s lightly browned on the top.

Ovens will vary, so keep an eye on it as it nears completion and don’t let it burn.


Blueberry Cobbler, cool on a wire rack.
When it’s done, remove the dish from the oven and place it on a wire rack to cool.


Blueberry Cobbler, serve warm.
Serve it up while it’s a little warm. A dollop of whipped cream, or some Ice Cream will make it even better. Smile.


Blueberry Cobbler, enjoy.


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Southern Blueberry Cobbler, made from scratch, as seen on Taste of Southern.

Southern Blueberry Cobbler

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American


A sweet dessert doesn’t get much easier than this. Just a few ingredients and some fresh, or even frozen blueberries is all you need to bake our Southern Blueberry Cobbler.



  • 4 cups Blueberries
  • ½ stick Butter
  • 1 cup Self-Rising Flour
  • 1 ½ cup Granulated Sugar
  • 1 cup Evaporated Milk


Preheat oven to 350F degrees.

  1. Place butter in a 9×9 casserole dish.
  2. Place dish in heated oven just long enough to melt the butter. Remove and set aside.
  3. Sort through blueberries to remove any stems, leaves or other debris.
  4. Place blueberries in a colander and rinse gently under cold running water. Let drain.
  5. Place flour in a medium size mixing bowl.
  6. Add the sugar.
  7. Add the milk.
  8. Mix together until fully combined.
  9. Add the melted butter.
  10. Mix again until fully combined.
  11. Pour mixture into the casserole dish.
  12. Spread blueberries over the top of the batter mixture. Do not stir.
  13. Bake at 350F degrees for one hour, or until lightly browned.
  14. Remove from oven and cool on a wire rack.
  15. Enjoy!


Can be made with fresh or frozen blueberries.

Keywords: southern blueberry cobbler, blueberries, cobbler, easy, southern, old fashioned


Your Comments:

Will you make our Blueberry Cobbler with fresh or frozen berries? What do you remember about enjoying a fresh baked cobbler when you were younger?

It will only take a minute or two for you to leave your comments in the section below.

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Be Blessed!!!

You might also enjoy this recipe:  Peach Delight Cobbler

Or, how about this one:  Cheerwine Cherry Cobbler



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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (16)

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  1. Phyllis Ivey says:

    Hello Steve,

    I have made this recipe with blueberries and it was very good and simple to make. I also tried it with peaches and then blackberries, works well with all fruits. Thanks so much!

    • Steve Gordon says:

      Hi Phyllis, Thank you for trying our Cobbler recipe. I’m glad you enjoyed it. I appreciate you taking the time to share your comments with us and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  2. Marilyn Allison says:


    I made your cobbler on Saturday for my family, and it was a big hit. Liked it on Sunday, too, cold from the fridge, it was just as good that way too.

    • Steve Gordon says:

      Hi Marilyn, Thank you for trying the Blueberry Cobbler recipe. I’m glad it turned out well for you. Yes, it’s good cold the next day. I ate some of mine that way as well. Smile. I do appreciate your comments and hope you’ll visit with us often. Be Blessed!!! -Steve

  3. Carolyn says:

    Is your family cookbook still available by chance?!
    I very much enjoy your thoughtful emails and your recipes!

    • Steve Gordon says:

      Hi Carolyn, The family cookbook was only available at our family reunions, and that was many years back. To the best of my knowledge, they are no longer available and only a small number were even made back then. It’s long been a dream of mine to create a cookbook featuring the recipes I share on Taste of Southern and others. Hopefully, I’ll get to see that happen one day. Thank you for your interest and the question. I’m happy to have you as a subscriber to the Newsletter, and I appreciate all your visits and support. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  4. Julia says:

    This was very good, not to sweet and that makes the Blue Bell ice cream on it all the better!

    • Steve Gordon says:

      Hi Julia, Thank you for trying our Blueberry Cobbler. I’m glad you liked it, and the addition of the ice cream sounds really good. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Shirley Nemeth says:

    I have to go to the grocery store today and I’m going to buy some fresh blueberries to make this cobbler. I must tell you I’ve made your strawberry cobbler three times since you posted it a few weeks ago. We like it much better than strawberry shortcake. I’m sorry to hear you are still confined to home due to vertigo. I’m still wondering if you’ve been to the doctor and if so, is there anything that can help you? I continue to pray for you and Billy and Jan. Thanks for all of your southern recipes from this native North Carolina gal.

    • Steve Gordon says:

      Hi Shirley, I hope you enjoy the Blueberry Cobbler, and Thank You for trying our Strawberry Cobbler. Hopefully we’ll be out and about before too long. Thank you for your concern and for being a subscriber to our Newsletter. I appreciate your support and hope you’ll continue to visit with us anytime you’re in the neighborhood. Smile. Be Blessed!!! -Steve

  6. Bob Christian says:

    Thanks Steve! This versatile and easy recipe is great. My wife has used canned peaches, blueberries,blackberries strawberries so you get the versatile part! But the easy part makes it a new young wife a hero! Just cook most anything for supper and then just sauté some onions in butter then make the pie and she will be a hero. The onions are for olfactory benefit mostly but nothing smells than the aroma onions. But the pie is love in a 9×9 !

    • Steve Gordon says:

      Hi Bob, Couldn’t agree more. I just love the smell of onions cooking with butter. Always reminds me of walking around the fair and smelling the sausage dogs with grilled onions and peppers they cook. I appreciate your comments and your visit today. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  7. Nancy says:

    Could I use fresh blackberries instead of blueberries in this recipe? Thank you

    • Steve Gordon says:

      Hi Nancy, You most certainly can. I plan on doing a recipe with Blackberries like my mom use to make. She made hers in a large casserole type dish with a bottom crust and a top crust she rolled out. Hopefully I can get it up before too long. Thank you for the question. I hope you enjoy it should you try the recipe. I appreciate your visits and do hope you’ll visit with us often. Be Blessed!!! -Steve

  8. Dorothy Berry says:

    Please tell me how much is an American 1/2 stick of butter in ounces or grams. And must it be unsalted as in your photo?
    Also could I make this with tinned blueberries if I drain the liquid off? (I could always thicken that up with some Maizena – I think you call it cornstarch?

    South Africa

    • Steve Gordon says:

      Hi Dorothy, Greetings to South Africa all the way from North Carolina. It’s great to hear from you. Here in America, butter is usually sold in a one pound package. Each package has 4 sticks of butter with each one weighing in at 4 ounces. So, half a stick would be 2 ounces. I hope this helps.

      I don’t see any reason as to why you couldn’t use the tinned blueberries. I see no reason for the cornstarch though. Just drain your berries and sprinkle them over the top of the batter and you should be good to go. Let me know how it turns out.

      Thank you for your questions and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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