Blueberry cobbler is one of those desserts that proves summer baking doesn’t need to be complicated. When blueberries are at their peak, all they really need is a little lemon and a simple topping to turn into something dessert-worthy. This almond flour blueberry cobbler combines a jammy, bubbling blueberry filling with a buttery topping that bakes up tender with lightly crisp edges.

A serving of blueberry cobbler topped with a mint sprig sits on a white plate, with a baking dish of the dessert and a spoon in the background. Blueberries and chopped nuts are scattered around.

When we moved to this house and the 20 acres it sits on, my husband made it his mission to start a mini fruit orchard. I’ll spare you the details but suffice it to say, we now have over 25 fruit trees and hedges of berry bushes that refuse to produce anywhere near the capacity they should be.

The only thing producing any fruit is the blueberries.

Thank goodness for those blueberry bushes because otherwise it’s just too depressing to think about all the money, time and effort spent on trying to grow fruit that refuses to grow.

He claims it’ll maybe be a selling feature of the house in a few years when we move, but for now, I’ll just bury my head in the sand and happily make this blueberry cobbler with the one fruitful (pun intended) planting we have.

Key Ingredients

The full list of ingredients can be found in the recipe card below, but I want to highlight some of the main ones.

Blueberries: You can use fresh or frozen. Regular blueberries are preferable over wild blueberries if you’re using frozen. They’re much smaller and while a nutritional powerhouse, they don’t have the same structure as the regular berries. If using frozen, I personally like to thaw them and drain off any excess liquid, but you don’t have to. The filling will just be a little more saucy.
Lemon: Both lemon zest and lemon juice are used and really brighten up the taste of the filling. Don’t skip the zest, it’s probably my favorite part of the whole recipe.
Sweetener: I like using a liquid sweetener for the filling and either maple syrup or honey work well. Choose your favorite, don’t overthink this ingredient. If you’re using out of season fresh blueberries that aren’t as sweet, you may want to increase the sweetener amount. You can also increase this for a sweeter recipe in general depending on your preferences.
Cornstarch: This is crucial in the filling to help it gel up and set a bit, otherwise you’ll have an overly loose berry mixture that resembles soup after it bakes. Tapioca starch and arrowroot powder can be substituted for the cornstarch. Take a look at our cornstarch substitution guide for more details.
Cobbler batter: This batter uses almond flour exclusively. You can also mix half almond flour and half regular (or gluten-free) flour for a more traditional cake-like cobbler topping. Using grated butter to work into the flour mixture is my favorite tip for recipes like this. It makes it much easier to incorporate and you don’t end up overworking the dough.

How to Make Blueberry Cobbler

Here’s a visual overview of the process, but again, the full recipe card below has all the details you’ll need. I love the simplicity of a berry cobbler. That’s one of the main highlights of blueberries — there’s no chopping or hulling needed with this fruit!