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.
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!
2 pints of blueberries (about 4-1/2 cups)
1/2 c granulated sugar
Zest and juice from 1 lemon
1 c all-purpose flour
1/3 c granulated sugar
1-1/2 tsp baking powder
1/4 tsp salt
4 Tbsp cold butter, cut into pea-sized pieces
1/3 c milk
1 tsp vanilla extract
1/4 scant teaspoon ground ginger
Dutch Oven Blueberry Cobbler Recipe
Preheat oven to 375°F.
In a bowl, whisk together flour, 1/3 c 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, 1/2 c 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.
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 Ziplok 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
- World’s Best Apple Pie
- Hummingbird Carrot Cake
- My Best Lemon Meringue Pie
- Mom’s Jewish Apple Cake
- Barchiglia – Pear Almond Tart
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Dutch Oven Blueberry Cobbler
- 2 pints blueberries (about 4-1/2 cups)
- 1/2 c granulated sugar
- Zest and juice from 1 lemon
- 1 c all-purpose flour
- 1/3 c granulated sugar
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 4 Tbsp cold butter, cut into pea-sized pieces
- 1/3 c milk
- 1 tsp vanilla extract
- 1/4 scant tsp ground ginger
- Preheat oven to 375°F.
- In a bowl, whisk together flour, 1/3 c 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.
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