Want an easy and delicious dessert for two? Try this easy blueberry cobbler recipe. It's made with just a few simple ingredients and enjoy the sweet taste of summer.

Cobbler in cast iron skillet with vanilla ice cream on top.

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A fruit cobbler used to feel like a dessert I'd only make for a group, but it's easy to make a scaled-down version like my single-serving peach cobbler without losing that classic texture. This mini blueberry cobbler for two keeps the filling juicy and the top just crisp enough, without leaving you with a pan of leftovers. It's quick to pull together, uses simple ingredients, and feels like just enough to enjoy without overdoing it.

The cobbler is best served warm with a scoop of vanilla ice cream. My favorites are almond milk ice cream or no-churn vanilla ice cream. It's tempting to dig in right away, but I've found letting it rest for a few minutes helps the filling set up. That short wait makes each spoonful come out just right.

Ingredients

This classic American dish is simple and easy to make, and uses minimal ingredients.

Here are the items you'll need to make the recipe:

Fresh or frozen blueberries
Granulated sugar
Fresh lemon juice
All-purpose flour
Vanilla extract
Baking powder
Milk
Butter
Salt

Scroll down to the recipe card for quantities.

Instructions

Start by preheating the oven to 350°F. Then, grease a small oven-proof skillet or baking dish well.

Adding sugar to blueberries and lemon juice.

Stir together the fresh blueberries (or frozen berries), 1 tablespoon sugar and lemon juice until well combined.

Adding milk to other cobbler topping ingredients in mixer bowl.

In a separate bowl, blend together all of the topping ingredients until smooth.

Blueberry cobbler assembled in baking pan.

Spread the berry mixture in the bottom of the baking dish or skillet. Then spread the topping over it evenly.

Blueberry cobbler for two baked in small cast iron skillet.

Bake until the top is browned and cooked through. The filling should be bubbling thickly around the edges and slightly up through the topping.

Tips

Check the center. If it still looks pale or soft in the middle, it's not quite done yet. The top should feel set and lightly crisp when gently pressed.
If the top browns too fast but the filling isn't ready, loosely cover the skillet with foil and finish baking so the inside can catch up without overbrowning.

Cobbler for two with scoop of ice cream.

Variations

Here are a few simple ways to easily change how this small-batch cobbler turns out:

For a thicker filling, toss the blueberries with a small extra pinch of cornstarch before baking. This helps keep the juices from turning too loose, especially in a smaller skillet.
For a more biscuit-like topping, reduce the liquid slightly so the dough stays thicker and bakes up with a more defined, lightly crisp edge.
For a softer, jammy version, mash a small portion of the blueberries before baking so the filling cooks down into a more spoonable texture.

Spoon of cobbler over cobbler with ice cream.

Storage

The blueberry cobbler can be stored for up to three days. Let it cool completely and then place it in an airtight container. Make sure the lid is on securely to keep any moisture from getting in. It's also a good idea to place the container in the refrigerator, which will help keep the cobbler fresh longer.

If you plan on eating it longer than three days, freezing is your best option. Wrap the fruit cobbler tightly in plastic wrap or foil before placing it in an airtight freezer-safe container. When ready to eat, thaw the cobbler in the refrigerator overnight and reheat it before serving.