Best Blueberry Cobbler with Pie Filling

Getting your hands on a reliable dessert recipe that’s both easy to make and guaranteed to please a crowd can feel like searching for a needle in a haystack. Between juggling family dinners, potlucks, and last-minute gatherings, sometimes you need something that comes together quickly without sacrificing that homemade taste we all love.

That’s where this blueberry cobbler with pie filling comes to the rescue: it’s wonderfully simple to throw together, uses ingredients you probably already have in your pantry, and tastes just like the ones our grandmothers used to make on Sunday afternoons.

What Kind of Blueberry Pie Filling Should I Use?

Store-bought blueberry pie filling is a great time-saver for this cobbler, and you’ll find several good options in your grocery store’s baking aisle. While any brand will work, look for one that lists real blueberries as the first ingredient and has visible whole berries rather than just gel. If you’re feeling ambitious, you can make your own filling using fresh or frozen blueberries, sugar, and cornstarch – it takes extra time but gives you control over the sweetness and texture. Just make sure whatever filling you choose isn’t too runny, as this could make your cobbler soggy.

Options for Substitutions

This easy cobbler recipe can be adapted with several simple swaps if you need them:

• Blueberry pie filling: You can use any other canned pie filling like cherry, apple, or peach. If using fresh blueberries, cook 4 cups berries with 1/2 cup sugar and 2 tablespoons cornstarch until thickened.
• Unsalted butter: Salted butter works fine – just skip the pinch of salt in the recipe. For dairy-free options, use coconut oil or a plant-based butter substitute in the same amount.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even almond extract can work here. If you’re out completely, you can skip it – the cobbler will still taste good!
• Plain flour: All-purpose flour or self-rising flour both work (if using self-rising, skip the baking powder and salt). For gluten-free, use a 1:1 gluten-free flour blend.
• Coarse sugar topping: Regular granulated sugar works just fine for the topping, or you can skip it altogether. Brown sugar gives a nice caramel touch if you’d like to try that instead.

Watch Out for These Mistakes While Baking

The biggest mistake when making blueberry cobbler is overmixing the batter – stop stirring as soon as the flour is incorporated, as too much mixing will result in a tough, dense topping instead of a light, tender one.

Temperature control is crucial – using butter that’s too melted (rather than just softened) will make your topping spread too thin and potentially sink into the filling, while cold butter won’t cream properly with the sugar.

When adding the topping, avoid the temptation to spread it completely over the pie filling – instead, drop it in dollops and leave some gaps, as this allows the filling to bubble up beautifully and creates those classic cobbler crispy edges.

For the best texture, let the cobbler cool for at least 15-20 minutes after baking – serving it too hot means the filling will be runny and won’t hold its shape when scooped.

What to Serve With Blueberry Cobbler?

This warm, sweet cobbler practically begs for a scoop of vanilla ice cream on top – the way the cold, creamy ice cream melts into the warm fruit filling is just perfect! If you’re not in the mood for ice cream, a dollop of fresh whipped cream or even a pour of cold heavy cream works beautifully too. For breakfast or brunch, try serving your cobbler with a cup of hot coffee or tea, and maybe a spoonful of Greek yogurt for a tangy contrast to the sweet berries. You could also add some fresh blueberries on the side to bring a burst of fresh fruit flavor to each bite.

Storage Instructions

Keep Fresh: This yummy blueberry cobbler stays good in the fridge for about 4-5 days. Just cover it well with plastic wrap or pop it in an airtight container. The topping might soften a bit over time, but it’ll still taste great!

Freeze: If you want to save some for later, let the cobbler cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months. You can freeze individual portions too – perfect for when you need a quick dessert fix!

Warm Up: To enjoy your cobbler again, warm it up in the oven at 350°F for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen (after thawing). A quick zap in the microwave works too, though the topping won’t be as crispy. Add a scoop of vanilla ice cream on top, and it’ll taste just like freshly baked!

Preparation Time	15-20 minutes
Cooking Time	40 minutes
Total Time	55-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 8-10 g
• Fat: 40-50 g
• Carbohydrates: 100-110 g

Ingredients

• 1 can blueberry pie filling (21 ounces)
• 1/2 cup softened unsalted butter
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla essence
• 1 egg
• 2/3 cup plain flour
• 1/2 teaspoon baking powder
• A pinch of salt
• A sprinkle of coarse sugar for topping (if desired)

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 375°F (190°C).

Line a baking sheet with foil to catch any drips during baking and set it aside.

This will make cleanup easier and protect the oven from any spills.

Step 2: Make the Topping

In a mixing bowl, use a hand mixer to cream the softened butter and sugar together until light and fluffy.

Next, beat in the egg and vanilla extract until well combined.

Gradually add in the flour, baking powder, and a pinch of salt, mixing at low speed until everything is properly combined.

Step 3: Assemble the Cobbler

Pour the blueberry pie filling into a prepared pie plate.

Using a spoon or small scoop, drop the prepared topping over the filling in small dollops to create a cobblestone effect.

This uneven topping will give the cobbler its classic texture.

Step 4: Bake the Cobbler

Place the pie plate on the prepared baking sheet to catch any possible overflow and put it in the preheated oven.

Bake for approximately 40 minutes or until the topping is golden and the filling is bubbly.

For a final touch, sprinkle coarse sugar over the cobbler during the last few minutes of baking to add a touch of sweetness and crunch.

Step 5: Cool and Serve

Once baked to perfection, remove the cobbler from the oven and let it cool slightly before serving.

This allows the filling to set a bit and makes for easier serving.

Enjoy your homemade blueberry cobbler warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.