The Best Easy Blueberry Cobbler with Frozen Blueberries Recipe

There is a specific sound a cobbler makes when it comes out of the oven—that low-frequency bubble of deep purple juice breaking through a golden, biscuit-like crust. It smells like a warm kitchen on a rainy Sunday. This Easy Blueberry Cobbler with Frozen Blueberries Recipe was born out of a craving for summer in the middle of January. I wanted something that didn’t require waiting for fresh berries to be in season or spending an hour prepping fruit. Using frozen berries means the juice is already concentrated and ready to burst, creating a thick, jammy filling that contrasts perfectly with a tender, yogurt-infused topping.

Why You’ll Love This

• Year-Round Accessibility: Because we use frozen fruit, you can enjoy this comforting dessert in the dead of winter or the heat of summer without searching for “perfect” berries.

• Minimal Prep: You can have the whole dish in the oven in about 15 minutes, making it ideal for last-minute guests or a weeknight treat.

• Better Texture: The addition of Greek yogurt in the crust provides a slight tang and a moist, pillowy interior that traditional heavy-cream recipes often lack.

• Pantry Staples: Aside from the berries, most of the ingredients are likely already sitting in your fridge or cupboard.

My brother-in-law is a man who generally considers “fruit for dessert” to be a personal insult. He is a chocolate-or-nothing kind of eater. When I first tested this Easy Blueberry Cobbler with Frozen Blueberries Recipe, I didn’t tell him what was in the crust or that the berries were from a bag in the freezer. He took one bite of the warm, buttery topping soaked in purple syrup and asked for a second scoop before he’d even finished the first. It’s the kind of dish that wins over the skeptics because it feels honest and indulgent rather than “healthy” or “shortcut-heavy.”

What Makes It Special

• Frozen Unsweetened Blueberries: These hold their shape better during the initial bake than fresh berries, resulting in a superior texture.

• Lemon Zest and Juice: This isn’t just for flavor; the acidity cuts through the sugar and brightens the deep, earthy notes of the blueberries.

• Cornstarch: This is the secret to a filling that is saucy rather than watery. It binds the berry juices into a glossy glaze.

• Gold Medal Self-Rising Flour: Using a trusted self-rising flour ensures a consistent, high rise every single time without measuring out multiple leavening agents.

• Non-fat Greek Yogurt: This adds a beautiful moisture to the dough and keeps the crumb tender while adding a subtle richness.

Making It Happen

The process begins with the filling. You’ll take your frozen berries and toss them in a large bowl with the lemon juice, zest, a bit of sugar, and the cornstarch. As you stir, the cornstarch will coat the frosty berries, and the vanilla will start to make everything smell incredible. Once they are evenly coated and glossy, you’ll spread them into a prepared pie dish.

Next, you move to the crust. After sifting your dry ingredients, you’ll work in the cold, diced salted butter. You want those pea-sized pieces of butter to stay intact—they are what create little pockets of steam and flavor. When you stir in the Greek yogurt, milk, and vanilla, the dough will look “shaggy” and a bit messy. That is exactly what you want. Avoid overmixing; just ensure no dry flour remains.

Finally, you’ll drop dollops of the dough over the berries. It doesn’t need to be a smooth layer; the gaps allow the steam to escape and the berry juice to bubble up through the crust. A quick brush of egg wash gives it that professional, bakery-style sheen. Then, it’s into the oven until the top is a deep, honey-gold and the berries are thick and bubbling.

You Must Know

• Don’t Thaw the Berries: Use them straight from the freezer. Thawing them beforehand will make the filling too liquid and turn your dough purple before it even hits the oven.

• The 30-Minute Rule: You must let the cobbler sit for at least 30 minutes after baking. This allows the cornstarch to fully set the juices. If you cut into it too early, it will be runny.

• Keep the Butter Cold: If the butter melts before it hits the oven, you lose the flaky texture of the topping.

Serving Ideas

This cobbler is best served warm, but not piping hot. A scoop of high-quality vanilla bean ice cream is the classic choice, as it melts into the nooks and crannies of the crust. If you want something lighter, a dollop of unsweetened whipped cream or even an extra spoonful of Greek yogurt works beautifully.

For a drink pairing, try a cold glass of milk for a nostalgic feel, or a lightly roasted coffee. If you’re serving this at a dinner party, a dessert wine like a Moscato d’Asti complements the citrus notes in the blueberry filling.

Make It Different

• Dairy-Free: Substitute the milk with cashew or almond milk and use a plant-based butter and dairy-free yogurt alternative.

• Mixed Berry: Swap two cups of blueberries for frozen raspberries or blackberries for a “forest fruit” twist.

• Spice It Up: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the flour mixture for a warmer, autumnal flavor profile.

Storage and Reheating

If you have leftovers, cover the dish tightly with foil or plastic wrap and store it in the refrigerator for up to 3 days. To reheat, I recommend using the oven or a toaster oven at 350°F for about 10 minutes to help the crust regain its crispness. The microwave works in a pinch (30–45 seconds), though the topping will be softer.

Success Tips

• Sift the Flour: Self-rising flour can sometimes clump. Sifting ensures the baking powder is evenly distributed for an even rise.

• The Egg Wash Secret: Don’t skip the egg wash. It provides that beautiful golden-brown color and a slight crunch to the very top of the crust.

• Watch the Color: If the top is browning too quickly but the berries aren’t bubbling yet, tent the dish loosely with foil for the last 10 minutes of baking.

FAQ

Can I use fresh blueberries instead of frozen?

Yes, you can. However, fresh berries may cook slightly faster and release less liquid, so you may need to reduce the baking time by 5 minutes.

Why is my cobbler runny?

This usually happens if the dish wasn’t baked long enough for the cornstarch to activate or if it wasn’t allowed to cool and set for the full 30 minutes.

Can I make the dough in advance?

It’s best to make the dough right before baking so the leavening agents in the self-rising flour are most active.

Do I have to use Gold Medal flour?

While the recipe was tested with Gold Medal, any high-quality self-rising flour will work. Just ensure it is fresh.

What if I don’t have a pie dish?

An 8×8 inch square baking pan or a large cast-iron skillet will also work perfectly for this recipe.

Easy Blueberry Cobbler with Frozen Blueberries

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Servings: 6-8

Category: Dessert

Difficulty: Easy

Cuisine: American

Yield: 1 9-inch cobbler

Equipment

• Large mixing bowl

• Medium mixing bowl

• 9-inch pie dish or baking dish

• Whisk or sifter

• Pastry brush

Ingredients

Filling

• 4 cups frozen blueberries (unsweetened)

• 1/2 lemon, zested and juiced

• 1 tbsp. sugar

• 1 tbsp. cornstarch

• Splash of vanilla extract

• Pinch of salt

Crust

• 3/4 cup self-rising flour (Gold Medal preferred)

• 1/4 cup sugar

• 1 tbsp. baking powder

• Pinch of salt

• 1 tbsp. salted butter (cold and diced into pea-sized pieces)

• 1/4 cup non-fat Greek yogurt

• 1/4 cup milk (any variety)

• Splash of vanilla

• 1 egg + splash of water (for egg wash)

Instructions

1. Preheat your oven to 375°F.

2. In a large bowl, toss the frozen blueberries with the lemon juice, lemon zest, 1 tablespoon of sugar, cornstarch, salt, and vanilla until the berries are fully and evenly coated.

3. In a separate medium bowl, sift together the self-rising flour, 1/4 cup sugar, and baking powder.

4. Add the cold, diced butter to the flour mixture. Add the Greek yogurt, vanilla, and milk. Stir until the dough is shaggy and all dry ingredients are just incorporated.

5. Lightly spray a pie dish with cooking spray and pour in the blueberry mixture.

6. Place dollops of the dough over the top of the blueberries until most of the surface is covered.

7. Whisk the egg and water to create an egg wash; brush the top of the dough dollops lightly.

8. Bake for 30–40 minutes or until the topping is golden brown and the filling is bubbling.

9. Remove from the oven and let cool for at least 30 minutes before serving.

Notes

Nutritional information was calculated using My Fitness Pal and cashew milk. Points were totaled on the WW App. Please note that specific branding and actual serving sizes can impact the final nutritional data.

Nutrition

• Calories: Approximately 185 kcal per serving (based on 6 servings)

• Fat: 3g

• Carbohydrates: 36g

• Fiber: 3g

• Protein: 4g