Moist Blueberry Cobbler Frozen Berries

There was this Tuesday night last February when the winter had dragged on too long, and I found myself staring at a freezer full of frozen blueberries I'd stockpiled during summer's peak. My roommate walked in, snow melting on her boots, caught the whiff of something bubbling with sugary promise, and said 'please tell me that's for tonight.'

I once made this for a potluck when I forgot to thaw anything, and honestly, the frozen berries worked better than fresh somehow. They release just the right amount of juice as they bake, creating those glorious bubbling pockets everyone fights over.

Ingredients

• 5 cups frozen blueberries: Do not thaw them first, they cook down perfectly from frozen
• 3/4 cup granulated sugar: Sweetens the tart berries while they release their juices
• 2 tablespoons cornstarch: Thickens the fruit filling into a luscious sauce
• 1 tablespoon lemon juice: Brightens the flavor and balances the sweetness
• 1/2 teaspoon ground cinnamon: Optional but adds warmth that feels like home
• Pinch of salt: Enhances all the flavors
• 1 1/2 cups all-purpose flour: Forms the structure of the tender biscuit topping
• 1/2 cup granulated sugar: Sweetens the topping for golden caramelization
• 1 1/2 teaspoons baking powder: Helps the topping rise and stay light
• 1/2 teaspoon baking soda: Works with the milk for lift
• 1/4 teaspoon salt: Balances sweetness in the topping
• 1/2 cup unsalted butter melted: Key to the moist crumb, melted and slightly cooled
• 2/3 cup whole milk: Creates tenderness in the batter
• 1 teaspoon vanilla extract: Rounds out the flavors

Instructions

Get your oven ready:

Preheat to 375°F and lightly grease a 9x9-inch baking dish with butter or cooking spray

Prepare the berry filling:

In a large bowl, toss the frozen blueberries with sugar, cornstarch, lemon juice, cinnamon if using, and salt until evenly coated

Spread the fruit:

Pour the berry mixture into your prepared baking dish and spread it into an even layer

Mix the dry topping ingredients:

In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined

Make the batter:

Stir in the melted butter, milk, and vanilla extract just until combined, the batter will be thick and that is exactly right

Top the fruit:

Drop spoonfuls of batter over the blueberries, covering most of the surface but leaving gaps for steam to escape

Bake until golden:

Bake for 40 to 45 minutes until the topping is golden brown and the berries are bubbling up around the edges

Let it rest:

Cool for at least 15 minutes before serving, this helps the filling set slightly

Save

My grandmother kept frozen berries in her freezer year round, and now I understand why. There is something magical about pulling summer out of the depths of January and serving it warm to people you love.

Making It Your Own

I have mixed blackberries and raspberries with the blueberries when that is what I had on hand. The tartness of raspberries cuts through the sweet biscuit topping beautifully.

The Texture Secret

Melted butter instead of cold creates this incredibly tender, almost cake like topping that stays moist for days. It is the difference between good cobbler and the kind people ask you to make forever.

Serving Suggestions

Vanilla ice cream is non negotiable in my house, but heavy cream poured over warm portions creates its own sauce as it melts into the crevices.

• Sprinkle coarse sugar over the topping before baking for extra crunch
• Leftovers reheat beautifully in the microwave for 30 seconds
• Store covered at room temperature for up to 2 days

Save

There is comfort in knowing some of the best desserts come from ingredients you can keep in your freezer, waiting for the moment you need them most.

Recipe FAQs

→ Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work perfectly in this cobbler. You may need to reduce the baking time slightly since fresh berries release less liquid than frozen ones.

→ Why is my cobbler topping dry?

Overmixing the batter can create a tough, dry topping. Stir ingredients until just combined—the batter should remain thick and slightly lumpy for the best moist texture.

→ How do I know when the cobbler is done?

The topping should be golden brown and a toothpick inserted into the center comes out clean or with moist crumbs. You'll also see the berry filling bubbling up around the edges.

→ Can I make this dairy-free?

Absolutely. Substitute the whole milk with your favorite plant-based milk and use vegan butter in place of regular butter. The texture and taste remain excellent.

→ Should I thaw frozen blueberries first?

No, do not thaw the berries. Adding them frozen helps maintain their structure during baking and creates a luscious, thick filling as they release moisture while cooking.

→ Can I use other frozen fruits?

Yes, mixed berries, cherries, or peaches work wonderfully. Adjust sugar slightly based on the fruit's natural sweetness—tart fruits may need an extra tablespoon of sugar.