Blueberry Pie Recipe (from scratch!)
This delicious blueberry pie has a fluffy cookie top and loads of juicy blueberries. Serve with a scoop of vanilla ice cream for the perfect summer feast!
Have you ever been a shoemaker before? They are definitely one of my favorite fruit desserts and they are so easy to make. This blueberry cobbler is no exception. We love it just like our classic peach pie or blackberry pie!
cobbler? Yes, please!
Who loves shoemakers here? ! If you haven’t eaten it before, Cobblers are a fruity dessert with a cookie topping. The fruit layer resembles a shortbread or crumble, and the cookie topping is then placed on top to create the look of a cobblestone street—hence the name of this dessert.
There are various varieties made from different fruits, but the most common are probably peaches and apples. With summer approaching and all the berries in season, I thought a delicious berry pie would be perfect!
This time I opted for the blueberry cobbler and I couldn’t be happier with the results. The whole family loves it.
How to Make Blueberry Pie
To make this blueberry pie, there are two parts: the blueberry layer and the cookie topping.
Blueberry filling. Simply whisk together the 5 ingredients below and pour into the bottom of a 9×13 baking pan.
- 8 cups blueberries (fresh or frozen, see note below)
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup cornstarch
notes: You can use fresh or frozen berries (I recommend fresh berries in season). If using frozen berries – the baking time will be longer (about 10 minutes) and since it’s a bit more liquid, I recommend adding a little more cornstarch.
Cookie topping. Whisk together dry ingredients: flour, sugar, baking powder and salt. Then, whisk together the wet ingredients: melted butter, eggs, vanilla extract, and milk. Make a well in the middle of the dry ingredients – then pour the wet ingredients into the well and stir everything together.
The cookie dough will be thick, which is what you want. I take about 1/4 cup of the batter at a time, form a circle about 1/2 inch thick, and piece them together over the blueberries. You don’t need to cover the entire blueberry layer – I personally really like the way some juicy blueberries pierce through 🙂
Great for feeding a crowd
Note that this recipe is definitely a large batch – it’s made in a 9×13 inch pan.
If you have a smaller family gathering or just don’t need as much, you can halve all the ingredients and place in an 8×8 or 9×9 inch ceramic or glass pan (just make sure the sides are high ). Baking time will be about the same.
Make ahead + freeze. If you need to prepare ahead of time for the event, you can prepare and bake the cobbler as directed, let it cool completely, cover, and freeze for up to a month.
When you’re ready to reheat and serve, bake at 350° F until heated through. Note that the cookie tops will not be exactly the same as it may have a little extra moisture.
For more blueberry recipes, try:
Prep time 20 minutes
Cook Time 45 minutes
Total time 1 hour 5 minutes
Calories 263 kcal
by Lil’ Luna
- 8 cups blueberries*
- 3/4 cup white sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/4 cup cornstarch*
- 2 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, melted and cooled
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon sugar, for sprinkling
In a very large bowl whisk blueberries, sugar, cinnamon and lemon juice.
Add cornstarch and stir in berries.
Pour berry mixture into prepared pan.
In a medium bowl, whisk together flour, ¼ cup sugar, baking powder and salt.
In a large liquid measuring cup or bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well.
Stir the mixture together until combined – it will be thick.
Cut pieces of cookie dough (I usually make about 1/4 cup) and flatten into circles about 1/2 inch thick. Cover the blueberry filling with the cookie dough ring. It doesn’t need to completely cover the tops of the berries.
Sprinkle 1 tablespoon sugar on top.
Cover the top of the pan with aluminum foil and bake for 20 minutes.
Remove the foil and continue to bake for 20-25 minutes, or until the top is golden brown and you can see the blueberries bubbling underneath.
Remove from oven and let cool for 15 minutes before serving.
*If using frozen berries, I recommend adding an additional 1 tablespoon of cornstarch.