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Nothing says summer like this blueberry cobbler! It has a flaky, tender shortcake topping, blueberries flavored with mandarin oranges, and is baked to jammie perfection! 

dished out blueberry cobbler in white baking dish.

This dessert will have all the neighbors talking about you. There will be whispers of how you brought the blueberry cobbler with a shortcake topping that was crispy but also chewy and delightful. Because I am who I am, I did add one small secret ingredient—a subtle flavor that will have everyone guessing what you put in your cobbler to make it so much better! Mandarin orange! 

Just the shortcake topping alone would start a ruckus. Yes, you could make just the shortcake and top it with macerated berries, my easy blueberry sauce, or make a classic strawberry shortcake! You can also take cherry pie filling and make a delicious cherry cobbler! But if you’re like me, and grab as many blueberries from the farmers market as you can carry, try my blueberry pie, blueberry scones, or no-bake blueberry cheesecake bars for more show-stopping blueberry desserts! 

Why You Will Love This Blueberry Cobbler!

  • Flaky, tender shortcake topping. Using the cut-in mixing method helps create the most tender and flaky shortcake. The perfect ingredient ratios give the shortcake just enough moisture to hydrate the flour and flavor the dough but not too much so that the shortcake spreads and becomes flat. 
  • Perfectly flavored blueberry filling. Whether fresh or frozen, the blueberries in the filling shine. The fresh mandarin oranges and lemon juice add the perfect sweetness and floral notes to the filling. The sugar and cornstarch help create the perfect jam-like texture inside. 
  • Pastry chef created. This step-by-step recipe will give you all the tips and tricks to make the perfect cobbler every time! 
blueberry cobbler filling mixed with ice cream for bright blue color in bowl.
apple hand pie broken open on parchment paper.
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Professional Tips for Making Blueberry Cobbler

  • Allow your zest to sit with your sugar. When flavoring with zest, I find it best to zest directly into the sugar and let it sit while you scale your other ingredients or even for a few hours. This will allow the oils in the zest time to flavor the sugar. You can even mix them the night before; just leave the mixture in the fridge covered with plastic wrap. 
  • Use cold butter, sour cream, and heavy cream. The key to the cut-in method of mixing is cold butter, sour cream, and heavy cream. Cold ingredients will help limit the gluten development in your shortcake. This is the same principle behind using ice water in my all-butter pie crust
  • If using frozen blueberries, allow them to defrost. Frozen blueberries will still create a delicious cobbler filling, but allowing them to defrost will help your shortcake and filling bake in the same amount of time. 

Ingredients Needed

blueberry cobbler ingredients.
  • All-Purpose Flour: All-purpose flour has just the right amount of gluten to make a tender shortcake when appropriately handled. You could also use pastry flour. 
  • Granulated Sugar: Granulated sugar is here for sweetness and to aid in the thickening process. Sugar absorbs moisture as the filling bakes, which results in a thicker fruit filling. It will also help the shortcake topping get a beautiful golden brown color. 
  • Mandarin Oranges: The mandarin oranges help complement the blueberries and give the cobbler a more complex floral pallet. You could use any oranges or even orange juice. 
  • Baking Powder: Double-acting baking powder reacts first when mixed with the acid and then again when heated. This helps give the bar a more stable rise than baking soda alone. 
  • Baking Soda: Baking soda reacts when mixed with an acid, which is the sour cream, giving the shortcake a fast rise in the beginning. 
  • Kosher Salt: The kosher salt enhances the flavor of the shortcake without adding more sugar, which in turn helps to keep the shortcake from spreading. 
  • Unsalted Butter: I use unsalted butter for baking because you want to control the amount of salt you add. The butter is integral to shortening the gluten strands, which get coated during the mixing process. When mixed in correctly, it will help the shortcake be tender and moist.  
  • Sour Cream: The extra fat in full-fat sour cream helps reduce the development of gluten and adds to the flavor and texture. 
  • Heavy Cream: Heavy cream adds enough liquid to make a moist, tender shortcake. It also contains fat to enhance the flavor and texture. 
  • Blueberries: This recipe calls for fresh or frozen blueberries. If you substitute any other fruit, the filling will not be as thick. Blueberries have a high amount of pectin, which is partly responsible for the consistency of the filling. If you want all the berries try my berry crumble recipe instead! 
  • Lemon Juice: Lemon juice adds acid to the cobbler filling. The fresh lemons also help enhance the flavor of the blueberries without adding more sugar. 
  • Cornstarch: The cornstarch is here to help thicken the fruit filling. I also use it to perfect my easy apple cobbler recipe! Blueberries do have their own thickening powers, but not all blueberries are created equal. They also have to pop to release the pectin and that takes more time than we have patience sometimes! 

See the recipe card for full information on ingredients and quantities.

scoops of ice cream in 2 bowls of blueberry cobbler with spoon.

Variations 

  • Try some different toppings. There are many options out there to top this beautiful blueberry filling! Take the drop biscuits from my old-fashioned peach cobbler, or turn it into a crisp and use brown sugar streusel like my easy apple crisp!
  • Add more berries. A mixed-berry cobbler sounds absolutely delicious! Try using the ratios of the blackberries, raspberries, blueberries and strawberries from my mixed-berry pie. When adding more berries with little to no pectin, you must adjust the cornstarch and make sure the filling bubbles completely to ensure no residual cornstarch flavor and optimal thickening. You could also consider pre-cooking the filling like I do in the pie. 
  • Mini Cobblers! Grab your ramekins or small baking dishes. Distribute the filling between the dishes, and be sure to constantly mix the filling as you go to ensure each cobbler is filled with all those delicious juices! Top with the shortcake and bake! The baking time will be shorter, so just look for the golden brown of the shortcake and the filling bubbles. 

Possible Substitutions 

  • Alternative thickening agents. Cornstarch can be replaced with flour, but the flour will affect the color of the cobbler filling. Tapioca flour can also be used as a thickener. Tapioca is slightly stronger than cornstarch and is less likely to already be in your pantry, but it is worth it because I have found that it leaves less of a flavor behind. 
  • Citrus. The mandarin oranges can be replaced with lemon juice and lemon zest, blood orange, or navel oranges! All will pair perfectly with the blueberries and help give the cobbler that fresh summer taste! 
  • Pastry Flour. You can use the same shortcake recipe with pastry or all-purpose flour. 
  • Different Topping: If you don’t’ want to make shortcakes from scratch or you are short on time, try using the easy biscuit topping from this old fashioned peach cobbler, store-bought biscuits or even this streusel topping.

How to Make Blueberry Cobbler 

Use these instructions to make the perfect blueberry cobbler every time! Further details and measurements can be found in the recipe card below.

Make the Shortcake: 

Step 1: Zest the mandarin orange into the sugar and place it aside while you scale the other ingredients.

Step 2: Combine the flour, sugar, salt, baking soda, and baking powder in a bowl of a stand mixer fitted with the paddle attachment. Mix the dry ingredients together to ensure equal distribution of the salt and the leavening agents. 

Step 3: Add the cold butter to the dry ingredients above and mix on low until the butter is completely incorporated into the flour. 

Cutting the butter into smaller pieces will help it incorporate faster. If you are unsure if the butter is cut in fully, turn the mixer off and feel your flour with your hand. If there aren’t any pieces of butter and the flour holds its shape when you squeeze it in your hand, then you are good to go. 

Step 4: While the butter is mixed into the flour mixture, whisk the heavy and sour cream together. When the butter is fully incorporated, add the sour and heavy cream to the mixer. Mix on low until a shaggy dough forms. 

adding butter to dry ingredients for cobbler shortcake.
butter cut into dry ingredients for shortcake.
shortcake dough mixed.

To prevent the gluten from overdeveloping, turn the dough out onto your countertop when it has barely formed and gently knead it together. 

Step 5: Place the dough onto plastic wrap and press until the dough is about ½ inch thick. Wrap and chill for at least 2 hours or overnight. You want the shortcake dough to be firm.

For even shortcakes, place the dough on a well-floured surface and roll it to the desired width with a rolling pin. It would be best to do this after the shortcake dough has rested in the fridge.

Step 6: It’s time to cut the shortcake. The shape is up to you. I use different-sized fluted cutters, but a cookie cutter or even a glass will work just fine. Chill the cut shortcakes before baking. They can also be baked from frozen!

shortcake chilling rolled out.
cutting out shortcake for cobbler.

Step 7: Preheat the oven to 350°F

Blueberry Filling:

Step 8: Combine blueberries, sugar, zest and lemon juice in a medium bowl. Taste the filling and adjust lemon juice or sugar as desired. Stir in the cornstarch after tasting.

Step 9: Pour into a baking dish. I used an 8x 8-inch pan, but you could use a 9×9 inch, ceramic oval dish or a round dish. 

I usually test my volume with the berries in the dish before I start.

Assemble and Bake:

Step 10: Place the shortcake on top of the blueberry filling. There can be gaps between the shortcakes, or you can completely cover the cobbler. Brush the shortcake with heavy cream and sprinkle it with sugar or cinnamon sugar. 

Mix some additional sugar with the mandarin zest and use it on top of the shortcake for extra flavor! 

Step 11: Place the cobbler on a parchment-lined sheet tray to prevent it from spilling into your oven. Bake at 350°F for 30-35 minutes, or until the filling is bubbling in the center and the tops of the shortcakes are golden brown. 

blueberries in dish for cobbler.
brushed shortcake with heavy cream and sugar on top ready to bake.
baked blueberry cobbler.

Chef Lindsey’s Recipe Tip

For a perfectly thick, jam-like filling, be sure to bake the cobbler long enough. Once the cobbler is bubbling in the middle, set a timer for an additional minute. This will ensure the cornstarch is completely cooked and activated, so you can be confident that there won’t be any residual flavor left behind. You can also pre-cook the filling for extra thickness.

Frequently Asked Questions

How should I store leftover cobbler

Store the baked cobbler in a covered dish at room temperature for up to 3 days. A well-wrapped or airtight container will last up to 10 days in the refrigerator or 3 months in the freezer. 

How do you reheat a blueberry cobbler?

Preheat the oven to 350°F. The cobbler can be frozen or at room temperature. Once the oven is preheated, place the cobbler in the oven and bake until the center of the cobbler is warm. The time will depend on the size and temperature of the cobbler. Test by inserting a knife or cake tester into the center of the cobbler for a few seconds, pulling it out, and placing the tester on your lip or forearm. If it is warm, your cobbler is ready! 

Can you bake the shortcake from frozen?

The shortcake bakes perfectly from frozen, so the good news is that you can make it ahead of time! You can even make a little extra and try my lemon strawberry shortcake for two! 

What is the cut-in mixing method?

Cut-in is a technique of incorporating fat, usually butter, into a dry ingredient, typically flour, in a way that leaves little lumps or pieces of fat whole within the mix. Essentially, this creates particles of fat that are coated with the dry ingredient. In light of the creaming method, this process will help create air pockets when the butter melts, creating that tender, flaky texture. 

How do I serve my blueberry cobbler?

You can never go wrong with a warm cobbler right out of the oven with a scoop of vanilla ice cream! But you could also serve a room-temperature cobbler with slightly sweetened whipped cream and caramel sauce! Or if you have leftovers ( I know, crazy) use the filling and shortcake crust as a fun addition to my chocolate ice cream and make yourself a blueberry chocolate shortcake sundae! 

shiny blueberry cobbler filling with shortcake on spoon.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

shiny blueberry cobbler filling with shortcake on spoon.
5 from 1 ratings

Blueberry Cobbler

Nothing says summer like this blueberry cobbler! It has a flaky, tender shortcake topping, blueberries flavored with mandarin oranges, and is baked to jammie perfection!
Prep: 30 minutes
Cook: 45 minutes
Chill Time: 1 hour
Total: 2 hours 15 minutes
Servings: 8 people

Ingredients 
 

For the Shortcake

For the Filling:

Makes: 8 x 8inch rectangle

Instructions 

Make the shortcake first:

  • Combine flour, sugar, zest, baking powder, baking soda, salt and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until butter is completely cut into the flour mixture.
  • Whisk together sour cream and heavy cream in a small bowl and add all of it to the dry ingredients at once. Mix on low until a dough forms. Add a little more heavy cream if it is dry.
  • Turn out onto plastic wrap and press to about ½ inch thick, wrap, and chill for 2 hours or until firm. Cut shortcakes. You can use any cutter that you’d like. I chose different sizes of a fluted cutter, but you could use a cookie cutter or even a glass. Chill again before baking. Can also be baked from frozen.
  • Preheat your oven to 350°F.

Prepare the blueberry filling:

  • Combine blueberries (it is better if they are thawed because they will cook faster and the shortcakes will be done at the same time), sugar, mandarin juice, and lemon juice. Taste. Adjust lemon juice or sugar as desired. Stir in cornstarch after tasting. Pour into baking dish. I used an 8 inch by 8 inch, but you could use a 9×9 or a round dish. I usually test my volume with the berries before I start.

Assemble and bake:

  • Place your shortcakes on top of the prepared filling and brush them with heavy cream and sprinkle with sugar. There can be some gaps or you can cover it almost completely. Place on a parchment lined baking sheet to eliminate sad oven clean-ups.
  • Bake 350°F for 35-50 minutes or until the blueberry filling is bubbling in the center and the top is golden brown.

Video

Notes

Yield – 8×8 inch cobbler, serves 6-8
Flavor Tips – Fresh citrus will always elevate this dish! Citrus and blueberries are best friends; they truly bring out the best in each other.
Technique – Use cold butter, heavy cream, and sour cream. The cold will help retard the gluten development for a more tender shortcake.
Storage –Store the baked cobbler in a covered dish at room temperature for up to 3 days. A well-wrapped or airtight container will last up to 10 days in the refrigerator or 3 months in the freezer.

Nutrition

Calories: 383kcal | Carbohydrates: 60g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 363mg | Potassium: 155mg | Fiber: 4g | Sugar: 30g | Vitamin A: 591IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 383
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Before You Go

I hope you enjoyed this professional chef created recipe. Check out more crisps, cobblers, & crumble recipes or dive into more blueberry recipes with blueberry bran muffins, jumbo blueberry muffins and blueberry nectarine galette!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

5 from 1 vote (1 rating without comment)

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