Small Batch Blueberry Cobbler
Published: August 22, 2026
This small batch Blueberry Cobbler is made with juicy blueberries and a soft, cakey cobbler topping, all baked together until golden and bubbling. It's made in a 20 cm ceramic pan, making it the perfect size when you want a homemade dessert without making a huge batch. Serve it warm with a scoop of vanilla ice cream for the ultimate cozy dessert.
WHY YOU’LL LOVE THIS RECIPE
💜Small batch - This recipe makes a smaller portion, making it perfect when you want something homemade without having lots of leftovers.
💜Juicy blueberries - The blueberries become soft, jammy and bubbly as they bake, creating the perfect fruity filling.
💜Perfect with vanilla ice cream - Serving it warm with a scoop of vanilla ice cream creates the perfect contrast between the warm cobbler and cold, creamy ice cream.
💜Easy to make - This is a simple dessert that doesn't require complicated techniques or special equipment.
💜Great for fresh or frozen blueberries - You can enjoy this recipe during blueberry season or make it whenever you're craving a warm fruit dessert.
💜Cozy and comforting - There's something so comforting about a warm fruit cobbler fresh from the oven, especially when served with ice cream.
💜Perfect year-round - While it's especially delicious during blueberry season, this is an easy dessert to make whenever you're craving something sweet and homemade.
Notes, Tips & Tricks
→ Use a 20 cm ceramic baking pan - I recommend using a 20 cm ceramic pan for this recipe because the size works perfectly for the amount of blueberry filling and cobbler topping. Ceramic also holds heat well and keeps the cobbler warm for longer after it comes out of the oven.
→ Don't skip the salt – A little salt helps balance the sweetness and brings out the flavor of both the blueberries and the buttery topping.
→ Use fresh or frozen blueberries - You can use either fresh or frozen blueberries for this recipe. If using frozen blueberries, there's no need to thaw them first.
→ Don't overmix the cobbler batter - Once the ingredients come together, stop mixing. Overmixing can develop too much gluten and make the topping heavier and less tender. A few small lumps in the batter are completely fine.
→ Don't worry if the topping doesn't look perfect - The cobbler topping doesn't need to be spread perfectly evenly. It will spread and puff slightly as it bakes, so just make sure you have a relatively even layer over the blueberries.
→ Make sure the blueberries are bubbling - The cobbler is ready when the topping is beautifully golden and the blueberry filling is bubbling around the edges. The bubbling is important because it means the fruit has cooked down and the filling has thickened.
→ Serve it warm - This cobbler is best served warm, especially with a scoop of vanilla ice cream.
→ Place the pan on a baking sheet - I recommend placing your ceramic pan on a baking sheet before putting it in the oven. The blueberry filling can bubble over slightly while baking and the baking sheet will catch any spills and make cleanup much easier.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes! Frozen blueberries work perfectly in this recipe. You don't need to thaw them first.
2. Can I use another type of berry?
Absolutely. You can substitute some or all of the blueberries with raspberries, blackberries or strawberries.
3. Can I use a different size baking pan?
Yes, but the baking time will change depending on the size and depth of the pan. A larger pan will make a thinner cobbler and will likely bake faster, while a smaller or deeper pan may require additional time.
4. Can I use a glass or metal pan instead of ceramic?
Yes. You can use a glass or metal baking dish, although the baking time may vary slightly depending on the material. Keep an eye on the cobbler toward the end of baking.
5. How do I know when the cobbler is done?
The topping should be golden brown and cooked through, while the blueberry filling should be visibly bubbling around the edges.
6. Can I make this cobbler ahead of time?
I personally recommend serving it fresh and warm from the oven whenever possible for the best texture.
7. How should I store leftovers?
Cover the baking dish tightly or transfer the leftovers to an airtight container and store them in the fridge for up to 3 days. Reheat before serving.
8. Can I make this recipe less sweet?
Yes. You can slightly reduce the sugar if you prefer a less sweet dessert, especially if your blueberries are naturally very sweet.
9. What should I serve with blueberry cobbler?
Vanilla ice cream is my favorite way to serve it! You can also serve it with whipped cream, vanilla custard, or simply enjoy it warm on its own.
Ingredients You Will Need For This Recipe
For the Blueberry Layer
Blueberries: You can use either fresh or frozen blueberries. You can also use a mix of berries if you prefer.
Granulated sugar: Sweetens the blueberries and helps create a delicious syrupy filling as they bake.
Cornstarch: Helps thicken the blueberry juices as the cobbler bakes, giving you a thicker, jammy filling instead of a watery one.
Vanilla extract: Adds a warm vanilla flavor that complements the blueberries.
Water: Adds a small amount of extra moisture to the blueberry layer as it bakes.
For the Batter
All-purpose flour: Provides the structure for the cobbler topping.
Granulated sugar: Sweetens the cobbler topping and helps it develop a lightly golden exterior as it bakes.
Baking powder: Helps the batter rise in the oven, giving the cobbler topping a soft and fluffy texture.
Salt: Balances the sweetness and enhances the flavors.
Milk: Adds moisture to the batter and helps create a soft, tender texture. I recommend using whole milk for the richest result.
Unsalted butter: Adds richness and buttery flavor. Make sure the melted butter has cooled before adding it to the batter.
Vanilla bean paste: Adds a deep vanilla flavor that pairs beautifully with the blueberries.
Step by Step Instructions With Photos
1. Preheat your oven to 180°C (350°F).
2. In a large bowl, whisk together the flour, baking powder, salt and sugar.
3. Then add the milk, melted butter and vanilla bean paste.
4. Mix everything together until just combined. Set aside.
5. In another bowl, combine the blueberries with the sugar, vanilla extract and cornstarch.
6. Add the blueberries to the bottom of your baking pan. I used a 20 cm (8-inch) diameter ceramic baking pan.
7. Then pour the batter over the blueberries.
8. Sprinkle the top with sugar.
9. Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the fruit is bubbly.
10. Once ready, take it out of the oven.
11. Serve warm with ice cream and enjoy!
Blueberry Cobbler
This small batch Blueberry Cobbler is made with juicy blueberries and a soft, cakey cobbler topping, all baked together until golden and bubbling. It's made in a 20 cm ceramic pan, making it the perfect size when you want a homemade dessert without making a huge batch. Serve it warm with a scoop of vanilla ice cream for the ultimate cozy dessert.
Ingredients
- 400g blueberries, frozen or fresh (2 cups + 1/2 cup)
- 50g granulated sugar (1/4 cup)
- 15g cornstarch (2 tablespoons)
- 1 teaspoon vanilla extract
- 2 tablespoons of water
- 120g all purpose flour (1 cup)
- 80g granulated sugar (1/3 cup + 1 tablespoon)
- 6g baking powder (1 teaspoon + 1/4 teaspoon)
- A pinch of salt
- 100g milk (1/3 cup + 1 tablespoon)
- 40g unsalted butter, melted and cooled (3 tablespoons)
- 1 tablespoon vanilla bean paste
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Then add the milk, melted butter and vanilla bean paste.
- Mix everything together until just combined. Set aside.
- In another bowl, combine the blueberries with the sugar, vanilla extract and cornstarch.
- Add the blueberries to the bottom of your baking pan. I used a 20 cm (8-inch) diameter ceramic baking pan.
- Then pour the batter over the blueberries.
- Sprinkle the top with sugar.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the fruit is bubbly.
- Once ready, take it out of the oven.
- Serve warm with ice cream and enjoy!
