My blueberry cobbler with frozen blueberries recipe is easy and delicious! This old-fashioned, batter-style cobbler made with self-rising flour has a soft, pillowy crust, juicy blueberries, and a crunchy layer of sugar on top, and best of all, you don’t have to thaw the berries before using them—just pull them straight from the freezer and use them! This southern blueberry cobbler recipe with frozen blueberries uses the simple “cuppa, cuppa, cuppa” method for the crust, so the ingredients are easy to measure, mix, and remember. With minimal prep work and no need to thaw the fruit, this is a quick and simple dessert that’s perfect for a holiday, summer gathering, or anytime you’re craving a classic homemade dessert. If you want to learn how to make blueberry cobbler with frozen blueberries, follow my step-by-step directions and watch the video below!
Blueberry Cobbler with Frozen Blueberries
Ingredients
- Crust Layer:
- 1 cup self-rising flour (150g)
- 1 cup white sugar (210g)
- 1 cup milk (210g - I used whole milk)
- 1 stick butter (113g, unsalted)
- *Optional: 1 teaspoon vanilla
- Fruit Layer:
- 30 oz frozen blueberries (850g, about 6 cups)
- 1/2 cup whtie sugar (105g)
- 2 Tablespoons cornstarch (20g)**
- **NOTE: If you want a juicier cobbler, omit the cornstarch
- *Optional:
- 2 Tablespoons light brown sugar
- 2 Tablespoons lemon juice
- 1/8 teaspoon salt
Instructions
- Grease a 9x13 baking dish lightly.
- Melt the butter in the microwave or in the oven. If using the microwave, heat it in short intervals until completely melted, then set aside.
- Preheat the oven to 350°F.
- Combine the ingredients for the batter (self-rising flour, sugar, and milk) and optional vanilla extract. The batter should be fairly thin with some small lumps, similar to pancake batter. Do not overmix.
- Pour the melted butter into the greased 9x13-inch baking dish and tilt the dish to distribute it evenly across the bottom.
- Pour the batter evenly over the melted butter. Do not stir or mix the butter and batter together.
- Add the frozen blueberries evenly over the batter. Do not thaw the blueberries first. If any berries are stuck together, gently separate them and distribute them as evenly as possible.
- Sprinkle the white sugar, cornstarch, lemon juice, salt, and brown sugar (if using) evenly over the blueberries.
- Bake uncovered at 350°F for about 1 hour and 5 minutes, or until the edges are golden brown and the blueberry filling is bubbling.
- Allow the cobbler to cool before serving. Serve warm with ice cream or whipped cream, if desired.
Recipe Review
I really liked how this blueberry cobbler with frozen blueberries turned out. The blueberry flavor was definitely there, the lemon juice helping to really bring it out even more. The cakey crust had a sweet, vanilla taste that was the perfect backdrop for the fruit. While technically optional, the light brown sugar, lemon juice and pinch of salt did a lot to add depth and balance, so I highly recommend adding them if you want the best flavor.
I also liked that this cobbler has just the right amount of sweetness. Even though I used over a cup of sugar, the amount was appropriate given how many berries were in the cobbler, and I didn’t think the finished dessert was too sweet. In fact, I felt that it had just the right amount of sweetness—perfect for eating plain, but also not cloying if you choose to top it with ice cream, whipped cream, or Cool Whip.
The contrast in textures was nice as well. The combination of the batter-style crust that was crispy on the top and pillowy underneath, along with the soft, juicy blueberries and light sprinkling of crunchy sugar on top made this an especially satisfying dessert. Although it wasn’t quite as juicy and syrupy as I was expecting, it wasn’t dry at all—which is key for having a good fruit dessert.
I also loved how easy it was to make since I didn’t have to thaw the berries first—they went straight from the freezer into the baking dish! That made this blueberry cobbler recipe with frozen blueberries super fast and easy. And combined with the fact that I didn’t have to roll or cut out pie dough, this dessert was one of the simplest ones ever!
Although I used regular frozen blueberries this time, I would definitely recommend frozen wild blueberries if you have them because they have a much more intense blueberry flavor. Also, if you want a juicier cobbler with a fruit layer that’s more syrupy and jammy, I’d leave out the cornstarch—or at least reduce it to 1 Tablespoon. More moisture will likely mean you’ll get a softer, less crispy crust, so that’s a tradeoff to keep in mind.
Overall, this was a big success. It’s an easy, old-fashioned blueberry cobbler that requires minimal prep, doesn’t require thawing the fruit, and is delicious served warm with a scoop of vanilla ice cream or even on its own. And best of all, since this southern-style summertime dessert can be made at any time of the year, it’s the perfect way to lift your spirits in the dead of winter or impress your family and friends for a holiday like Thanksgiving, Christmas, New Year’s, or Easter! If you make this recipe, I know you’ll like it!
Blueberry Cobbler with Frozen Blueberries FAQs
Yes! You can make blueberry cobbler with frozen blueberries—and without thawing them! In fact, since frozen berries are available year-round, it’s a great way to make a summery dessert at any time of the year—even in the dead of winter!
Yes! You can use frozen wild blueberries to make a cobbler. In fact, I prefer them over normal blueberries because they have significantly more flavor. I used conventional berries in this recipe, but when I make it again, I’ll definitely use wild.
Bake this blueberry cobbler uncovered at 350°F (180°C) for about 1 hour and 5 minutes. It is ready when the edges are golden brown and the blueberry filling is bubbling.
This recipe makes 12 normal-sized servings of cobbler or 8 generous portions. If you need to feed a crowd, you can cut it into 16 small portions.
You will need 30 oz (850g), which is about 6 cups of berries. If you have 2 16-oz bags, using slightly more (32 oz) is fine—this recipe is very forgiving.
You can make the cobbler juicier by leaving out the 2 Tablespoons of cornstarch. However, doing so may make the topping less crispy due to the extra moisture, so be aware of the potential tradeoff.
Yes! You can make this blueberry cobbler with fresh blueberries instead of frozen. Simply use the same amount (30 ounces, or about 6 cups, 850g) and add them to the batter as directed—the only difference is that your cobbler will take a little less time to bake, around 45-60 minutes.
No, you don’t have to use self-rising flour. If all you have is all-purpose flour, simply add 1½ teaspoons of baking powder and 1/4 teaspoon of salt to turn your regular flour into self-rising.
Blueberry cobbler can be stored covered in the refrigerator for several days, although the topping is best when fresh. You can also freeze leftover cobbler, but keep in mind that the topping may not be quite as crisp after thawing and reheating.
Yes! You can use strawberries, blackberries—basically any type of berry that you want. While you may have to adjust the amount of sugar, the process is the same.
Other Cobbler with Frozen Fruit Recipes
If you love the convenience of baking with frozen fruit, try these other easy desserts:
Strawberry Cobbler with Frozen Strawberries – This 8×8 batter-style cobbler can be doubled to fit a 9×13 pan.
Blackberry Dump Cake with Frozen Berries – If you love buttery, crispy, crunchy toppings, then this recipe is for you!
Other Batter-Style Cobbler Recipes
If you prefer to mix a few ingredients together instead of messing with pie dough, here are some other cobblers to try:
Peach Cobbler with Canned Peaches – This easy recipe uses cinnamon, nutmeg, and cloves to enhance the flavor.
Pear Cobbler with Canned Pears – If you like apple cobbler but don’t want to peel apples, you’ll love this fall favorite.
