Lazy Day Blueberry Cobbler

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Blueberry Cobbler has always been one of our most favorite desserts in the world to prepare.

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

Lazy Day Blueberry Cobbler recipe


My mom (Maudell) made this wonderful cobbler when I was a child, and it was,  and always has been, one of my all-time favorites.  She made it with red tart cherries (easily found canned).

I just recently have been on a blueberry kick, so I made it with fresh blueberries. Wow!

As the Lazy Day Blueberry Cobbler bakes, the blueberries release their juices and the cobbler crust rises and bakes around them. We just love a good cobbler! It just makes you feel warm and cozy and has been fulfilling generations of dessert lovers for many, many years!

As mentioned, serving this with vanilla ice cream is a must.  And I can honestly say this is one of the most delicious, yet easy, desserts you’ll ever make.   I promise!  I made this in a cast-iron skillet, but you can use any oven-proof medium-sized casserole dish.   Loon Approved!!

Lazy-Day-blueberry cobbler recipe


We call this “Lazy Day” cobbler, because it’s so simple to prepare, you can whip it up, even on a lazy day!

Watch us show you how easy it is to make Lazy Day Blueberry Cobbler! 

Now, go make this amazing dessert! You and your loved ones will be so happy that you did!

Lazy Day Blueberry Cobbler in a cast iron skillet next to blueberries

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 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 610kcal


  • 1/4 cup unsalted butter. 1/2 stick
  • 1 1/4 cups sugar
  • 1 cup self-rising flour
  • 1 cup whole milk
  • 2 cups fresh blueberries rinsed and picked over for stems
  • Vanilla ice cream for serving with


  • Pre-heat the oven to 400 F.
  • Put the butter in your cast-iron skillet (or medium oven-proof dish) and place in the oven while it pre-heats.
  • Meanwhile, in a medium bowl, whisk 1 cup of the sugar with the flour and milk, 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 into the skillet/dish.
  • Sprinkle the blueberries evenly over the top.
  • Sprinkle on the remaining 1/4 cup of sugar over the top.
  • Bake until golden and bubbly! About 40 to 45 minutes.
  • Serve piping hot, topped with a big scoop of vanilla ice cream.


Calories: 610kcal
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 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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