Blueberry Cobbler


Full transparency, this blueberry cobbler was actually supposed to be in bar form, but I totally botched the crust so here we are. I am a firm believer in no waste as much as possibly, I made this recipe into a version of a cobbler and I am not mad at it. This blueberry cobbler is incredibly easy to prep, make, and yields a whole lot of yumminess to serve up for the week. Perfect for breakfast, a light after dinner treat, or anytime in between. Oh, and that homemade streusel is addicting. You have been warned.

I made cobbler once before using a random cookbook I bought from a bookstore years ago. It was a peach cobbler and while it was amazing, I knew I had to try and make my own one day. I've dabbled in making cobbler style "bars" before, but the crust always falls apart. Also, after speaking with a girlfriend (HI BRITNEY!), I realized I wasn't chilling the bars enough, hence my bars turned into a crumble, or rather, a cobbler. This blueberry cobbler recipe has the option to make a graham cracker crust, which will be listed below. I actually like the addition of a graham cracker crust for this blueberry cobbler, because it adds a nice crumb and compliments the streusel, while cutting the tartness of the berries. Nevertheless, WHEN you make this blueberry cobbler, you'll be thanking me. You're welcome in advance.

I promise you this is not one of those recipes that has an insane amount of steps just to combine it all and bake for 15 minutes. NOOOOOPE. The steps for this blueberry cobbler couldn't be easier.

Start with the streusel first:

You'll want to prep and chill the streusel topping first. The reason? The flour and butter combo needs a little bit of time to rest and set. Mixing together and setting in the fridge for even 20 minutes will do the trick. Combine the flour, sugar, and cinnamon together. Melt the butter and pour into the sugar mixture and whisk to combine. Whisk to mix until it forms a crumbly dough and set in the fridge for approximately 20, maybe 30 minutes or right before you plan to assemble to the cobbler.

No need to pre-cook the blueberries:

This particular recipe doesn't call for a pre-cook or sauté of the berries. All you need to do is toss the berries with some brown or coconut sugar, a tablespoon of vanilla, and a bit of maple syrup. Toss the blueberries and let sit for a few to allow the berries to marinade. Pour the mixture into a greased 8x8" pan, layer a generous helping of the streusel on top, bake at 350º for 25-30 minutes and boom, blueberry cobbler.

Blueberry Cobbler

Have leftover berries from the summer? Turn them into a cobbler! This blueberry cobbler is tart, sweet, and insanely delicious, made with a homemade streusel. I promise you will be fighting people for the last serving. It's THAT good.



For the Filling:

  • 2 1/4 cups (approx 430g) blueberries, rinsed
  • 100g brown sugar
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

For the Streusel:

  • 128g cup flour
  • 100g cup cane sugar
  • 100g brown sugar
  • 5 tbsp melted butter
  • 1 tbsp cinnamon


  1. Preheat the oven to 350º and line an 8x8” pan with parchment.  Add the blueberries to large bowl, and pour in the sugar, maple syrup, and vanilla extract.  Mix with a spatula and set aside.
  2. For the streusel: Combine the flour, sugar, and cinnamon together. Melt the butter and pour into the sugar mixture and whisk to combine. Whisk to mix until it forms a crumbly dough.
  3. To the greased pan, pour the blueberry mix into the pan, and top with a generous serving of the streusel.
  4. Bake the cobbler at 350º for 25-30 minutes.  Let cool for 20m before serving.

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