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Blueberry Cherry Cobbler

ByElien

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This blueberry cherry cobbler is the perfect combination of sweet, tart, and jammy fruit topped with a golden, buttery crust.

Close-up of a cherry and blueberry cobbler with a golden-brown, crumbly topping baked in a white dish. A serving spoon has scooped out a portion, revealing the juicy, dark purple-blackberry filling underneath.

Cobblers are one of those cozy, feel-good desserts that never go out of style, but they often summer fruit and I love a cobbler in winter. That’s why I like to make them with frozen fruit so I can have them all year round. Plus, it also makes them so easy. No peeling, pitting, or chopping needed—just toss the fruit with a few ingredients, top it with biscuits and bake it to bubbling perfection.

Why You’ll Love This Cobbler

  • Frozen fruit: No peeling or chopping required—just grab a bag of frozen blueberries and cherries.
  • Buttery biscuit topping: The biscuit dough bakes up golden and tender, creating the perfect contrast to the juicy fruit filling.
  • Versatile and easy: You can mix and match fruits.

Ingredients you’ll need

You can find the ingredient amounts in the printable recipe card at the bottom of this post. Here is a rundown.

  • Blueberries and sweet dark cherries –
    I use frozen but you can use fresh too.
  • Cornstarch – Thickens the fruit juices as they bake.
  • Sugar – Balances the tartness of the fruit and helps create that delicious, syrupy filling.
  • Flour – Forms the base of biscuit topping. It gives structure and absorbs some of the fruit’s moisture.
  • Vanilla and a hint of almond extract – Enhances the flavor of the fruit filling
  • Butter – Adds richness and helps create a golden, flaky topping.
A close-up of a bowl containing a serving of warm blueberry cherry cobbler. The dish has a golden-brown crust with juicy blueberries and is topped with a scoop of creamy vanilla ice cream that is beginning to melt.

Equipment You’ll Need

  • Baking dish: An 10-inch square or similar-sized dish works well.
  • Mixing bowls: For the filling and the biscuit dough.
  • Pastry cutter: To cut the butter into the flour for the topping.

Step-by-Step Instructions

1. Prepare the Filling

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine frozen blueberries and cherries with sugar, cornstarch, lemon juice, almond and vanilla extract. Stir until the fruit is evenly coated.
  • Pour the fruit mixture into your baking dish and spread it out evenly.

2. Make the Biscuit Topping

  • In another bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse bread crumbs.
  • Pour in the milk (or buttermilk) and gently stir, then switch to using your hands until a slightly sticky dough forms. Be careful not to overmix.

3. Assemble the Cobbler

  • Take small handfuls of the biscuit dough and press them into rough shapes. Place the pieces over the fruit filling, leaving a few gaps for steam to escape. Sprinkle with cinnamon sugar.
A hand placing biscuit dough on top of a dish filled with sugar-dusted berries, including cherries and blueberries, in a white baking dish.
Close-up of an unbaked cobbler topping featuring dough clumps sprinkled with sugar and cinnamon. Dark berries are partially visible beneath the dough.

4. Bake

  • Place the cobbler in the oven and bake for about an hour until the biscuit topping is cooked through and the fruit filling is bubbling. Check the biscuits are cooked by inserting a skewer into the middle. It should come out clean.
  • Let the cobbler cool for 10-15 minutes before serving.
Close-up of a hand using a spoon to serve a portion of a freshly baked cherry and blueberry cobbler in a white dish. The dessert has a golden-brown crust with visible dark berries and a sprinkle of sugar on top.

Tips for Success

  • Taste the fruit: If your frozen fruit is extra tart, you may want to add a bit more sugar.
  • Don’t overmix the dough: Overworking the dough can make the topping tough instead of tender.

Variations

  1. Mixed berry cobbler: Swap cherries for raspberries, blackberries, or strawberries.
  2. Peach and blueberry cobbler: Use frozen peach slices instead of cherries.

Serving and Storage

Top with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert. Cover and refrigerate for up to 3 days. Reheat in the oven or microwave until warmed through.

More dessert recipes

Yield: 8

Blueberry Cherry Cobbler

Close-up of a baked dessert with a golden-brown crust and berry filling. A spoon is scooping a portion, revealing the juicy purple fruit beneath the crust.

This blueberry cherry cobbler is the perfect combination of sweet, tart, and jammy fruit topped with a golden, buttery crust.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

Filling

  • 250g (2 cups) blueberries, fresh or frozen
  • 495 (3 cups) dark cherries, pitted, fresh or frozen
  • 65g (1/3 cup) sugar
  • 1 1/2 tablespoons cornstarch
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Biscuits

  • 220g (1 3/4 cups) all-purpose flour
  • 100g (1/2 cup) granulated sugar
  • 2 teaspoons baking powder
  • 1/2teaspoon salt
  • 113g (1/2 cup) unsalted butter, cold
  • 120g (1/2 cup) milk, cold (or buttermilk)

Topping

  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine frozen blueberries and cherries with sugar, cornstarch, lemon juice, almond and vanilla extract. Stir until the fruit is evenly coated.
  3. Pour the fruit mixture into a 10 inch square baking dish (or similar-sized) and spread it out evenly.
  4. Mix the flour, sugar, baking powder, and salt in a mixing bowl.
  5. Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  6. Gradually add the milk, stirring until the dough comes together. It should be very thick and slightly sticky. 
  7. Take chunks of the biscuit dough and flatten them roughly in your palm. Place them on top of the fruit. It should look rustic, with the cherries and blueberries peeking through in uncovered gaps. 
  8. Mix together the cinnamon and sugar for the topping. Sprinkle the top of the biscuits with cinnamon sugar.
  9. Place the cobbler in the oven and bake for about an hour until the biscuit topping is cooked through and the fruit filling is bubbling. Check the biscuits are cooked by inserting a skewer into the middle. It should come out clean.
  10. Let the cobbler cool for 10-15 minutes before serving. Serve warm with ice cream.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 644Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 32mgSodium 271mgCarbohydrates 132gFiber 12gSugar 92gProtein 9g
© Elien Lewis
Category: Dessert

I'm Elien, a lover of all things cooking, baking, and butter! I am a self-taught baker, author, and foodie. You will find me spending most of my days either recipe testing in the kitchen, photographing food in my living room, or out in the garden. I'm so happy to have you here!

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