Dutch oven blueberry cobbler is one of those desserts that absolutely everyone will love, especially when it's topped with a scoop of vanilla ice cream. And it couldn't be easier to make.
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I'm always looking for recipes to make that have blueberries in them. Having grown up in southern New Jersey, the blueberry capital, I was practically raised on a diet of blueberries...blueberry pie, blueberry muffins, blueberry jam, and my favorite, a big bowlful of blueberries in milk.
And what's not to love about one of the world's only naturally blue foods?! They're sweet, they're slightly tart, and you can fit a bunch of them in your hand to pop in your mouth for a quick delicious treat!
For my Dutch oven blueberry cobbler recipe, you won't need any fancy equipment at all (besides a cast iron Dutch oven, obviously). Just a bowl, a mixing spoon, and your hands. It's almost a dump cake recipe that's so easy, you'll be making it on the regular for years to come!
I believe this is the best blueberry cobbler recipe in existence...but you be the judge and let me know what you think!
π§Ύ Ingredients
Blueberry mixture
- Blueberries
- Granulated sugar
- Lemon juice
- Lemon zest
Cobbler topping
- All purpose flour
- Granulated sugar
- Baking powder
- Salt
- Salted butter
- Milk
- Vanilla extract
- Ground ginger
See the recipe card below for full list of ingredients and their measurements.
π₯£ Make the cobbler topping
Preheat oven to 375Β°F.
In a bowl, whisk together flour, β cup sugar, baking powder, salt, and ginger. Next, cut in the butter, using your fingers, until it gets a bit crumbly.
Now, with a spoon, stir in the milk and vanilla extract until smooth.
π₯ Mix the blueberry filling
In a separate bowl, stir together the blueberries, Β½ cup sugar, lemon juice, and lemon zest until all the blueberries are coated, then place the berries in the bottom of a Dutch oven.
π Add the cobbler
Finally, spoon drops of cobbler batter here and there, on top of the blueberries.
β²οΈ Bake!
Bake, uncovered, for 45 to 50 minutes or until the cobbler topping turns a light golden brown.
Let cool just slightly and serve warm, with a scoop of vanilla ice cream or homemade whipped cream.
β FAQ
I used fresh blueberries for this recipe, as they're in season right now, but you can certainly make this blueberry cobbler with frozen berries instead.
Absolutely! If you like to get a lot of fresh blueberries when they're in season, but can't possibly eat them all (you must not live in my house), you can freeze them to enjoy throughout the year. Simply place the berries in a single on a baking sheet and freeze. Once they're frozen, place the frozen blueberries in ziploc bags and they should last for about one year.
Do you love delicious treats as much as I do? Check out some more of my recipes now!
- Easy Zesty Blueberry Muffins With Streusel Topping
- Peach Mango Turnovers
- Crème Brûlée (with fruit!)
- Homemade Cinnamon Rolls
- Berry Chantilly Cake
- Fresh Fruit Tart
- Lemon Raspberry Cheesecake Bars
- Worldβs Best Apple Pie
- Hummingbird Carrot Cake
- My Best Lemon Meringue Pie
- Momβs Jewish Apple Cake
- Barchiglia - Pear Almond Tart
Did you make this Dutch Oven Blueberry Cobbler? Let us know in the comments below!
π Recipe
Dutch Oven Blueberry Cobbler
Ingredients
Blueberry Mixture
- 2 pints blueberries (about 4-Β½ cups)
- Β½ cup granulated sugar
- Zest and juice from 1 lemon
Cobbler Topping
- 1 cup all purpose flour
- β cup granulated sugar
- 1 Β½ teaspoons baking powder
- ΒΌ teaspoon salt
- 4 tablespoons cold butter, cut into pea-sized pieces
- β cup milk
- 1 teaspoon vanilla extract
- ΒΌ scant teaspoon ground ginger
Instructions
- Preheat oven to 375Β°F.
- In a bowl, whisk together flour, β cup sugar, baking powder, salt, and ginger.
- Next, cut in the butter, using your fingers, until it gets a bit crumbly.
- Now, with a spoon, stir in the milk and vanilla extract until smooth.
- In a separate bowl, stir together the blueberries, sugar, lemon juice, and lemon zest until all the blueberries are coated, then place the berries in the bottom of a Dutch oven.
- Finally, spoon drops of cobbler batter here and there, on top of the blueberries.
- Bake, uncovered, for 45 to 50 minutes or until the cobbler topping turns a light golden brown.
- Let cool just slightly and serve warm, with a scoop of vanilla ice cream or homemade whipped cream.
Notes
- Fresh or frozen berries? I used fresh blueberries for this recipe, as they're in season right now, but you can certainly make this blueberry cobbler with frozen berries instead.
- Can you freeze fresh blueberries? Absolutely! If you like to get a lot of fresh blueberries when they're in season, but can't possibly eat them all (you must not live in my house), you can freeze them to enjoy throughout the year. Simply place the berries in a single on a baking sheet and freeze. Once they're frozen, place the frozen blueberries in ziploc bags and they should last for about one year.
- Suggestion: If you enjoyed this, you're gonna love our easy zesty blueberry muffins with streusel topping!
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Jeff
Just tried this out the other day. VERY good cobbler recipe!
maplewoodroad
Thanks so much! π
Gena
Thank you, this looks amazing and easy!
maplewoodroad
Thank you! Enjoy! π
Melissa R.
Since itβs cooked uncovered, do you think this could be made in a cast iron skillet? Does the topping rise/spread enough to come out of the pan, or are there other benefits of the Dutch oven Iβm not thinking of?
maplewoodroad
I suppose you could, provided that you could fit 2 pints of blueberries in the skillet. Also keep in mind that the berries release their juices, so if theyβre right up to the top of the pan, it may spill over. As far as the topping, just keep the topping away from the edges & you should be fine with that. If you try it, please let me know, Iβm curious now! π
Glenn
That sounds REALLY good!
maplewoodroad
Thanks & enjoy! π
Marge
Looks delicious!
maplewoodroad
Thank you! π