Lazy Day Blueberry Cobbler

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For many, many years, that has been one of our all-time favorite desserts in the world to prepare.

This recipe requires only a few, simple ingredients and comes together very quickly. Serving it with a big scoop of vanilla ice cream is a must.

An overhead view of a black cast-iron skillet that is full of an untouched blueberry cobbler with crusty lightly browned edges.

How To Make Lazy Day Blueberry Cobbler


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The Ingredients You Will Need

The list of ingredients you’ll need to make this delicious dessert is not long and very pantry-friendly. Here’s what you’ll need to have on hand:

Butter – Unsalted is what we recommend.
Sugar – Granulated.
Self-rising flour – See NOTES for other options.
Milk – Whole is best.
Lemon juice – From 1 lemon.
Vanilla extract – Don’t skip this ingredient, it adds a wonderful depth of flavor.
Blueberries – Fresh is definitely best, but, frozen will work, too.

EXPERT TIP: We use our 8″ cast-iron skillet to make this cobbler, but you could use any 8×8″, 9×9″, or even 10×10″ baking dish. Be sure to whisk the batter until smooth and silky. A few small lumps are just fine. Pour directly over the melted butter without stirring.

A thick creamy batter being poured into a cast-iron skillet that has a layer of melted butter in it.

Tips for Perfect Lazy Day Blueberry Cobbler

Don’t Stir – Once you’ve whisked together the batter, simply pour it over the melted butter. Don’t stir! The butter is pushed to the edges and forms an amazing crust along the edge of the pan.

Use Fresh – Fresh blueberries really do make a difference. Of course, you can go with frozen, but, just remember, fresh is best! See NOTES about other fruit options.

Lest Rest – When the cobble is ready, it is molten hot. For the safety of your guests, you’ll need to let it rest for about 10 minutes. This also allows the cobbler to settle into the pan, which delivers the perfect texture.

A person dumping fresh blueberries from a glass measuring cup into a cast-iron skillet filled with uncooked cobbler batter.

How to Serve

This cobbler is best served nice and warm after resting for about 10 minutes out of the oven.

It’s also completely addictive once it becomes room temperature. To reheat, simply place in a microwave-safe bowl and cook on HIGH for about 30 to 60 seconds.

And we can’t express this enough: Vanilla ice cream makes the cobble even better. The melting ice cream almost forms a crystallization with the hot crust. It’s indescribable and irresistible!

An overhead view of a cast-iron skillet containing blueberry cobbler with a portion of the cobbler missing and a wooden spoon inserted into the side.

Other Amazing Fruit Dessert Recipes To Try

There are so many reasons to love this blueberry cobbler. But, here are some other fruit desserts that you will absolutely love, too!

Homemade Blueberry Hand Pie (Pop Tarts)
Peach Cobbler
Cherry Pie
Peach Crisp
Lemon Meringue Pie
Best-Ever Fruit Tart
Classic Apple Pie
Key Lie Pie
Strawberry Pavlova

These fruit desserts are all just amazing. But, in the meantime, isn’t this cobbler (with ice cream) calling your name?

An overhead view of a white serving bowl filled with a helping of blueberry cobbler topped with a scoop of vanilla ice cream with a spoon off to the side.

This cobbler is called ‘lazy day’ because it’s so easy, that you can practically make it in your sleep!

And while that is true, the end result is nothing short of spectacular. The crispy, crunchy sweet crust matched against the deeply flavorful blueberries with a touch of lemon and vanilla is just sensational.

You may need to make a double batch. The dessert promises to get gobbled up fast!

A spoon holding up a helping of blueberry cobbler over a bowl of the same.

Ready to make the easiest and most delicious dessert in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

An overhead view of a black cast-iron skillet that is full of an untouched blueberry cobbler with crusty lightly browned edges.

Lazy Day Blueberry Cobbler

This Lazy Day Blueberry Cobbler could not be more delicious and could not be easier to make. Serve with vanilla ice cream! Amazing!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, homemade blueberry cobbler
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 330kcal


  • 8" cast-iron skillet or 8x8", 9x9", or 10x10" baking dish


  • ¼ cup unsalted butter ½stick
  • cups sugar divided
  • 1 cup self-rising flour
  • 1 cup whole milk
  • Juice from 1 lemon 1 to 2 tbsp
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries
  • Vanilla ice cream for serving


  • Preheat the oven to 375°F.
  • Place the butter in your cast-iron skillet (or dish) and place in the oven while it preheats.
  • Meanwhile, in a medium bowl, whisk together 1 cup of sugar, the flour, milk, lemon juice, and vanilla extract until smooth.
  • Take the skillet/dish out of the oven and swirl the melted butter around to evenly coat the bottom of the pan/dish.
  • Pour the batter over the melted butter (don't stir).
  • Sprinkle the blueberries evenly over the top.
  • Sprinkle the remaining ¼ cup of sugar over the top.
  • Bake until golden and bubbly! About 40 to 45 minutes.
  • Remove from the oven and let it rest for about 10 minutes. Serve with ice cream and enjoy!


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
If you don't have self-rising flour, you can use regular all-purpose flour combined with 1/2 tsp of baking powder and 1/4 tsp of baking soda.
In place of blueberries, canned sour cherries in water are delicious, too. Don't drain the cherries, simply pour directly over the batter (without stirring) and then top with the 1/4 cup sugar. Bake for the same amount of time. 
Leftovers can easily be heated in the microwave. Leftovers will keep covered for several days on the counter and 1 week in the fridge. 


Calories: 330kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 17mg | Potassium: 86mg | Fiber: 1g | Sugar: 44g | Vitamin A: 303IU | Calcium: 56mg | Iron: 0.2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in June 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September 2023!


  • 5 stars
    Loved it & so did the family!! I’ve made it several times & it’s a hit each time!!! Easy yet delicious! Thanks for sharing!!

    • Awesome! We are so so happy you and your family enjoyed the blueberry cobbler, and thank you so much for sharing and for the wonderful review. We appreciate that so much! Best, Kris & Wesley

  • 5 stars
    I enjoyed the recipe and I was able to add my own twists. I used all-purpose flour, 1 tbs of baking powder, 1 tsp vanilla extract and half lemon squeezed over the blueberries.
    I would love to send you a picture.
    Btw I loved the video! You two are the funniest!

    • Hi Erica! That is absolutely wonderful! We are thrilled you had such great success with the cobbler and your twists sound spot on! We’d love for you to post a pic of it on our Instagram @howtofeedaloon (remember to tag us), or…you could email a pic to: We would LOVE to see it! Thank you so much!! xoxo Kris & Wesley

  • Do you think I could use a can of apple pie filling I have left over for the fruit? Maybe reduce the amount of milk so it’s not too wet?

    • Hi Larisa, that’s probably okay. It will change the texture and taste somewhat. Since the pie filling is already sweetened, we’d pull back on the sugar. I think the milk quantity is okay. Let us know how it turns out! Best, Kris & Wesley

    • Sure, you could use frozen blueberries! They are so small, they’ll bake just fine. Don’t even need to adjust the cooking time. Let us know how it turns out! We love this cobbler so much!

    • So sorry to hear that, Paula!! I’ve looked at the recipe again, and it’s the one I’ve been making for years, and we’ve even had lots of folks sending in pictures of when they made it, and they looked beautiful! But, I HATE when someone follows a recipe and it’s not right. You definitely used self rising flour, right? I have had an experience where I made this once in a cabin on vacation in the mountains, and I’m pretty sure the temp on the oven was not right, and it cooked longer than it should have, and the sugar crystallized so much that it became pretty hard. Maybe that’s what happened. I will think about this some more, and let you know. I do hope you’ll visit us again, and again, so sorry it turned out hard! 🙁 Kris & Wesley.

    • Hi Stephanie! For this recipe…1% or 2% will work. I probably would stay clear of skim milk, but 1 or 2% should be just fine. Let us know how it turns out. This is one of our favorites!! Best, Kris & Wesley

    • Hi Jamie! So sorry to hear the soup didn’t turn out right! The measurements in the recipe are correct. Are you sure you used self-rising flour, as opposed to all-purpose? If not, the batter won’t rise, and I would suspect you would get a soupy result. Maybe give it another go? All the best, Kris & Wesley.

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