Blueberry Fruit Cobbler Recipe
Blueberry Fruit Cobbler Recipe photo by Taste of Home
Next Recipe

Blueberry Fruit Cobbler Recipe

Read Reviews
3.5 20 19
Publisher Photo
As a child, I was reared on a small farm in southeast Georgia, and tobacco was our main crop. Now blueberries are the main crop in our small town, which has a blueberry festival each year. This recipe was the winner in 2008! —Evelyn Dunlap, Nicolls, Georgia
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 15 servings


  • 6 cups fresh or frozen blueberries
  • 1-1/2 cups sugar
  • 1/4 cup water
  • CRUST:
  • 3/4 cup butter, softened
  • 1-1/2 cups plus 2 tablespoons sugar, divided
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, melted
  • Vanilla ice cream, optional

Nutritional Facts

1 each: 362 calories, 13g fat (8g saturated fat), 74mg cholesterol, 206mg sodium, 60g carbohydrate (48g sugars, 2g fiber), 3g protein.


  1. Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries.
  2. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar.
  3. Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 15 servings.
Originally published as Blueberry Cobbler in Country August/September 2009, p51

Reviews for Blueberry Fruit Cobbler

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
djade1123 User ID: 6548421 249852
Reviewed Jun. 27, 2016

"It was good but so sweet. The crust didn't seem quite right for cobbler. Still good but I'll probably try a different recipe next time"

nschlanser User ID: 6139720 105404
Reviewed Jul. 28, 2012

"This was a disaster. Too sweet, too runny and soggy. Definitely, followed the directions to the letter. Good thing it wasn,t being served to strangers."

lilaccrew User ID: 1915814 180928
Reviewed Jul. 24, 2012

"I wasn't crazy about the crust. Good flavor, but I didn't like the texture."

a8brooksie User ID: 6123305 185487
Reviewed Jul. 13, 2012

"I took the advice of others and reduced sugar amounts. I'll reduce a little more next time. Still a bit sweet. But this was delectable!"

gammyjo User ID: 2717152 115324
Reviewed Jul. 5, 2012

"3 cups of sugar to 6 cups of blueberries!!! I'm speachless.............."

bookbird129 User ID: 6234084 166923
Reviewed Jul. 4, 2012

"It was way too sweet. It took considerably longer to brown than the recipe said, and the cobbler topping was just ok. The blueberry base was runny. Not the best or even close to good for cobblers."

HappyRoxy User ID: 6673775 166916
Reviewed Jul. 1, 2012

"This was the first blueberry cobbler I'd ever made in my life, and I really loved it! It turned out very well, although I had to bake it for about an hour before the topping was cooked through properly. Like others have said, I might try to make it with less sugar next time."

Budman0151 User ID: 4815052 169210
Reviewed Jun. 29, 2012

"Made the recipe exactly as written, was great! Very easy to follow and very good warm with vanilla bean ice cream!"

Doeye User ID: 3555196 166900
Reviewed Jun. 25, 2012

"Excellent recipe! Reduced the sugar to 2/3 cup and that was plenty! If you use Spenda, this is what you are putting in your body: Splenda/sucralose is simply chlorinated sugar; a Chlorocarbon...When turned into Splenda it becomes similiar to DDT. Chlorocarbon include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly and damages the hepatocytes, the liver's metabolic cells." I don't believe the "company" will be forthcoming with these facts. I bake with Truvia and Stevia all the time - it's trial and error - but they both work great as substitutes to sugar."

kiltyone User ID: 1148967 180926
Reviewed Jun. 24, 2012

"Read all the previous reviews before making this yesterday.

I replaced the sugar with 3/4 cup of Splenda and used 1/4cup of Tapioca. Don't like the look or taste of flour or cornstarch for thickening.
Splenda is a natural component of sugar. Contact the company for info on how it is made and what it is. It will not harm you as will other types of substitutes. Stevia is impossible to cook with and has an awful aftertaste. This reminds me of those who don't want Aspartame in their soda's. Why in the world are you drinking soda if you are compulsive about good health.
We served this with candied ginger on top of the cobblers whipped cream. It was also great with vanilla bean ice cream."

Loading Image