Go Back
Cinnamon Blueberry Cobbler

Cinnamon Blueberry Cobbler

Cinnamon Blueberry Cobbler is the perfect summer dessert for blueberry season! Enjoy with fresh whipped cream or ice cream on top!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8
Calories 347 kcal


  • 3 Tbsp Cornstarch
  • 1/2 Cup Sugar
  • 6 Cups Blueberries
  • 1/2 Tsp Cinnamon
  • 2 Tbsp Lemon Juice
  • 1 1/2 Cups Flour
  • 1/2 Cup Packed Brown Sugar
  • 1 1/2 Tsp Baking Powder
  • 3/4 Tsp Salt
  • 1 Tbsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/2 Cup Butter Diced
  • 1/2 Cup Boiling Water


  • Preheat oven to 400.
  • Combine cornstarch, sugar, blueberries, cinnamon and lemon juice in a saucepan and bring to a simmer over medium heat. Cook until berries just begin to split and cornstarch is fully absorbed. Transfer blueberries to a 10 Inch buttered pie plate or cast iron pan.
  • In a separate bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, nutmeg and butter. Using a dough blender, cut the butter into the flour until it resembles coarse meal. Mix in water and combine until dough forms.
  • Drop spoonfuls of the dough on top of the blueberries. Bake on top of either aluminum foil or a baking sheet to catch drips. Bake for 30-40 minutes or until the dough has turned golden brown and the center is bubbling.
  • Serve warm with either ice cream or fresh whipped cream. Enjoy!