Introduction

This Dutch Oven Blueberry Cobbler is a warm and comforting dessert that’s perfect for outdoor cooking or a cozy night in. Sweet, juicy blueberries are topped with a tender, buttery crust, making it an irresistible treat for any occasion.

A round black cast iron skillet holds a warm blueberry cobbler, with six golden-brown biscuit pieces slightly cracked, placed evenly around the skillet's edge. Between the biscuits, deep blue and purple cooked blueberries bubble up, creating a glossy, juicy layer beneath. In the center sits a generous dollop of smooth, white whipped cream, contrasting with the rich fruit below and the light biscuit tops. Around the skillet, fresh blueberries and raspberries rest on a white marbled tabletop, adding a natural, fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups fresh blueberries (you can also use frozen)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup granulated sugar (for the topping)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup milk
1 teaspoon vanilla extract
1 tablespoon heavy cream (optional, for brushing)

Instructions

Step 1: In a large bowl, combine the blueberries, 1/2 cup sugar, lemon juice, cornstarch, and 1/2 teaspoon vanilla extract. Toss gently to coat the berries evenly and set aside.
Step 2: In a separate bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the cubed butter and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.
Step 3: Stir in the milk and 1 teaspoon vanilla extract until the dough just comes together, being careful not to overmix.
Step 4: Grease your Dutch oven with butter or cooking spray. Pour the blueberry mixture evenly into the bottom.
Step 5: Drop spoonfuls of the cobbler dough over the blueberries, leaving some gaps to allow the filling to bubble up during baking.
Step 6: Campfire method: Place the Dutch oven over a preheated campfire or grill and cover with a lid. Bake for 30–35 minutes, rotating occasionally to ensure even cooking. The topping should be golden and the filling bubbly.
Step 7: Oven method: Preheat your oven to 375°F (190°C), place the Dutch oven inside, and bake for 30–35 minutes until golden on top and bubbling underneath.
Step 8: Optionally, brush the cobbler topping with heavy cream for a golden shine. Serve warm with vanilla ice cream or whipped cream.

Tips & Variations

You can substitute blueberries with peaches, blackberries, or mixed berries; just adjust the sugar according to the fruit’s sweetness.
For a thicker topping, add a little extra flour or reduce the milk slightly in the dough.
A 4- to 5-quart Dutch oven works best. For smaller sizes, reduce ingredient amounts accordingly.
If using frozen blueberries, do not thaw them first. Increase baking time by 5 to 10 minutes to compensate for the chilled fruit.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. The topping may lose some crispness but will still be delicious.

How to Serve

A black skillet filled with a fruit cobbler showing six golden brown biscuit pieces placed in a circle around the edge, each with a slightly crisp and textured top. In the center, there is a dollop of white whipped cream sitting on top of dark blue and purple cooked blueberries that fill the skillet, some of which peek out from under the biscuits. Surrounding the skillet are fresh blueberries and red raspberries scattered on a white marbled surface, with some green leaves adding a natural touch in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Use them straight from the freezer without thawing, but add 5 to 10 extra minutes to the baking time to ensure the filling cooks through.

What size Dutch oven should I use?

A 4- to 5-quart Dutch oven is ideal for this recipe. If you have a smaller Dutch oven, consider halving the ingredients to fit.