Dutch Oven Blueberry Cobbler is such a decadent dessert – but it’s also SO EASY!!! You can easily make this in the oven – just be sure you’ve got vanilla ice cream in the freezer – because everybody is going to gobble it up!
Jump to Recipe
I started with my Mom’s famous Peach Cobbler recipe to make this Dutch Oven version. I modified it by swapping the peaches for blueberries and using brown sugar for a richer taste! The Dutch Oven holds in the heat and is great in the oven or if you want to use it on the grill or even the campfire.
What’s in Blueberry Cobbler?
- Lots of blueberries (frozen or fresh)
- sugar
- brown sugar
- butter
- salt
- flour
- baking powder
- milk
- cornstarch
- boiling water
How do you make Cobbler from Scratch?
I’m making this blueberry cobbler in the oven and it couldn’t be easier!
- Pour 4 cups of blueberries straight into your Dutch Oven
- Cream brown & white sugar with softened butter – this just means to use the mixer until the sugar and butter are completely incorporated together – it’s key to have the butter softened!
- Add salt, flour, baking powder and milk to make a batter (if your batter isn’t spreadable – add a little more milk)
- Spread the batter over blueberries
- In a separate bowl, mix sugar, cornstarch & a pinch of salt
- Spread the sugar mixture evenly over batter
- Heat water in microwave for 40 seconds and then pour over ALL of sugar – be sure to cover every grain of sugar! This is where the magic happens! The sugar & water combine to make a crunchy sugar topping that is everybody’s favorite part!
- Bake uncovered for about an hour (or until the cobbler topping is done – test like you do cake – toothpick in the center – if it comes out clean – it’s done – should be golden)
Tips & Tricks
My favorite is to use frozen or fresh blueberries – you could use blueberry pie filling but the fruit and batter make their own juice – so you just don’t need to use that gloppy canned stuff! The fruit flavor from fresh & frozen is WORTH IT!
Yes- you can – be sure to lower the power to LOW and microwave until soft but NOT melted. I prefer to leave the butter out on a sunny counter (on a plate) for a few hours.
Use your hand mixer and beat the sugars and butter together until they’re fully incorporated and you don’t really see any sugar left. It takes 1-2 minutes.
Yes – definitely. I find the white sugar makes a better crust. I like the combination in the batter as it adds a bit of richness to the cake topping.
What is a Dutch Oven and what do you use it for?
Dutch Oven’s are one of my favorite kitchen tools! They are typically made of cast iron and the fancy ones are enamel coated to make them easier to care for! I like the enameled cast iron from Uno Casa – it’s more affordable than a Le Crueset but the same quality! It even came with handy pot holders to make it easy to take out of the oven!
Because a Dutch Oven is so heavy duty – it cooks food low and slow and holds the heat – which is why they’re great on a campfire – even if everybody isn’t eating the food all at once – it retains the heat after the fire has died down.
The enamel-coating also prevents rusting and chipping – which is great for maintenance! You can use a Dutch Oven to cook any type of soup, casserole, roast, desserts or even bread that uses a low & slow cooking method. I made this cobbler a couple days ago and now I’m prepping a 10 vegetable soup – both using the same cookware!
Other Delicious Fruit-Filled Desserts
Dutch Oven Blueberry Cobbler from Scratch
Ingredients
Instructions
- Preheat oven to 375. Spray Dutch Oven lightly with cooking spray
- Pour blueberries into bottom of Dutch Oven.
- Cream 1/4 cup white sugar and 1/2 cup brown sugar with one stick softened butter. To cream these ingredients, use a hand mixer to fully incorporate the sugars into the butter.
- Add salt, flour, baking powder and milk and continue mixing until a batter is formed. If your batter isn't spreadable, add 1/8-1/4 cup more milk.
- Spread the batter over the blueberries
- In a separate bowl, mix together white sugar, corn starch and a pinch of salt.
- Sprinkle sugar mixture over all of batter
- Heat 1/4 cup water in microwave for 40 seconds.
- Pour water over all of the sugar – making sure that every grain of sugar is coated because THIS is where the magic happens!
- Bake uncovered at 375 for 55-60 minutes or until the cobbler topping is done. Test with a cake tester or toothpick – if it comes out clean – it's done. Top should be golden brown.
- Serve with vanilla ice cream or whipped cream
Marty Frazier says
Can I use self rising flour and omit baking powder
FoodHussy says
yes!
Kimber says
Dutch ovens are available in several different sizes. it’s not clear from the recipe which size Dutch oven is to be used for the default number of servings, which is 8. Can you please elaborate? How many cups of cobbler does this end up making?
FoodHussy says
It’s a 6 qt dutch oven. I didn’t measure the actual “cups” of cobbler – but I would say there’s probably 8 – 3/4 cup servings
Kimber says
Thank you! I have a 6 quart Dutch oven also.
Most people I know have smaller ones.
Hannah says
What would you recommend in place of a Dutch oven? (Don’t have one right now)
FoodHussy says
You can just use a baking dish – like an 8x8ish casserole dish. I found my first Dutch Oven at an estate sale for $3 but now I have that Uno Casa and love it!
Regina says
I just made the peach cobbler and loved it:)
Question……
Why is there 1/2 c milk for peach recipe and this recipe calls for 1cup?
Thanks!
FoodHussy says
I think the brown sugar I used made the mixture a little thicker and i wanted the batter a little thinner – you can use between 1/2-1 cup so the batter is spreadable
Regina says
thanks for clarifying!!
Charmaine says
Do you need to defrost the frozen berries first?
FoodHussy says
Nope! Throw them in frozen
Charmaine says
Thank you. Can’t wait to make it tomorrow for my son’s birthday.
FoodHussy says
you’ll love it -the sugary crust is my favorite!