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Easy Blueberry Ginger Cookie Cobbler. This is your classic, old-fashioned cobbler—with a deliciously unexpected twist. Summer blueberries baked beneath a soft, chewy brown sugar cookie topping with hints of molasses and warm ginger. It’s like a gingery blueberry cookie in cobbler form—and when served warm with vanilla ice cream or a dollop of whipped cream, it’s completely delicious.
I am so excited to share this one with you. I’ve been testing the recipe over the past month—between travel and stormy summer weather, it took a little time for this cobbler to fully come to life. But once it did… it became something really special.
At first, I started with my go-to cinnamon-spiced topping. It was delicious, but I kept feeling like it needed something more. Then it hit me—molasses and ginger! The combo adds just the right amount of moisture, depth, and that cozy, spiced cookie flavor we all love in a gingerbread or snack cookie.
Mix in warm, jammy blueberries, and the result is something a little different—but so delicious. It’s simple to make, cozy but summery, and such a fun twist on a classic. Trust me, you have to try this one!
Let’s Talk Through Details
Ingredients
- salted butter
- flour
- baking powder
- ginger
- cinnamon
- whole milk
- brown sugar
- molasses
- vanilla
- blueberries
Special Tools
Nothing fancy – just a baking dish and a couple of mixing bowls. You don’t even need to do any chopping for the berry cobbler!
Steps
Step 1: Melt the butter
Preheat the oven to 375°F. While it’s heating, place a stick of butter in a 9×13-inch baking dish (or something similar in size) and set it in the oven to melt. Keep an eye on it so the butter doesn’t burn—just melt until fully liquid and golden.
Step 2: Mix the batter
While the butter melts, whisk together the flour, baking powder, ground ginger, cinnamon, and a pinch of salt.
Stir in the brown sugar, molasses (trust me on this one!), vanilla, and milk. Mix until just combined. The batter should be pourable—similar to thick pancake batter. If needed, add a splash of milk to loosen it slightly.
Step 3: Prep the berries
In a bowl, toss the fresh blueberries with brown sugar and a couple tablespoons of flour. This helps thicken the filling as it bakes and makes the berries jammy and sweet.
Step 4: Assemble and bake
Pour the batter evenly over the melted butter in the baking dish. Do not stir! Spoon the sugared blueberries over the batter. As the cobbler bakes, the batter will rise up around the fruit, creating a golden, cookie-like crust.
Bake for 40–45 minutes, until the top is set and golden and the berries are bubbling around the edges. Your kitchen will smell incredible!
Step 5: Serve and enjoy
Let the cobbler cool for 10–15 minutes, then serve warm with scoops of vanilla ice cream or freshly whipped cream. It’s cozy, nostalgic, and dangerously delicious. The brown sugar ginger cookie topping is truly what makes this cobbler extra special—and totally addicting!
Looking for other summer desserts? Here are some favorites:
Easy Brown Sugar Peach Cobbler
5 ingredient Raspberry Peach Sherbet
Nonnie’s 5 Ingredient Peach Dump
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Lastly, if you make this Easy Blueberry Ginger Cookie Cobbler, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Blueberry Cobbler
Servings: 8
Calories Per Serving: 359 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick salted butter, cubed
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon vanilla extract
- 4-5 cups fresh or frozen (do not thaw) blueberries
Instructions
- 1. Preheat the oven to 375°F.2. Drop the butter into a 9×13 inch baking dish (or similar size oval dish) and place in the oven to melt, 10 minutes.3. Stir together the 1 cup + 2 tablespoons flour, baking powder, ginger, cinnamon, and salt. Add the milk, brown sugar, molasses, and vanilla, and mix until combined.4. In a bowl, toss the blueberries with 1/4 cup brown sugar and 2 tablespoons flour. 5. Pour the batter over the melted butter. Spoon the blueberries over the batter. Bake 50-55 minutes, until the center is just set and the edges begin to brown. Serve warm with ice cream or whipped cream. Enjoy!!
This post was originally published on July 18, 2025
This recipe was delicious! I used my blueberries that I picked on Saturday. This is peak season for blueberries here in Oregon. Also, the recipe was super easy to make.
Hi Jenny! I am so glad you loved this recipe! Sounds incredible with those fresh blueberries! Have a lovely week! 🙂 xT
This looks delish! I haven’t tried it yet, but I must say that the picture with the blueberries and the lilac spring inspires me to try a blueberry lavender tart (having gone to the lavender festival yesterday)
Hey Laura! Thank you so much! Wow the lavender festival sounds like a dream! Hope you love this recipe! 🙂 xT
Could you please approve my previous comment?
Hey Sara! Your comment has been responded to, hope the response is helpful to you! Have a great day! xT
It actually hasn’t been responded to yet! Is there a way to make this not so concave? I love blueberry desserts but I’d like it to look more aesthetically pleasing for my dinner party!
Hey Sara! That’s just the way this recipe is! Cobblers sink where most of the fruit settles in! That said I did use a smaller, deeper baking dish so mine might be sunken more in because of that. If you use a 9×13 inch pan I bet you don’t have anything too sunken.
Hope this clears everything up for you and I hope you love the cobbler!! Thank you!! Enjoy!!!
I’ve made many cobblers in my life and I’ve never had them sink like that. I’ll try this with a 9×13 and report back! 🙂
Hope you love it! Let me know how it turns out! 🙂 xT
This was not a win for us. I wish I could support these recipes, but they are so bad.
Hey Steve! I’m really sorry to hear this one didn’t work out for you. I truly appreciate you giving it a try — and totally understand that not every recipe is for everyone. Your feedback means a lot and helps me continue to improve. Thank you for being here and taking the time to share your input! Let me know if there’s anything specific about this recipe that you’d like to see improve. Have a great day! xT
This looks great! Had a question about the amount of brown sugar. Do we use 11/4 cup? 1 cup goes in the flour mix and 1/4 cup for blueberries. Or is it 3/4 cup for the flour and 1/4 for blueberries?
Thanks
Hi Sonia! You need 1 cup + 2 tablespoons flour and 3/4 cups brown sugar for the batters
For the blueberries you need 1/4 cup brown sugar and 2 tablespoons flour.
Hope you love the cobbler! Thank you!! xT
Is there a trick to making it not so concave? The recipe sounds good but I’d like to make it look a bit more aesthetically pleasing for my dinner party!
Hi Hilary! That’s just the way this recipe is! Cobblers sink where most of the fruit settles in! That said I did use a smaller, deeper baking dish so mine might be sunken more in because of that. If you use a 9×13 inch pan I bet you don’t have issues.
Hope this clears everything up for you and I hope you love the cobbler!! Thank you!! Enjoy!!!
Hi! This recipe looks amazing, can’t wait to try it. Can it be made ahead of time? I’d love to make this in the morning and then reheat and serve later in the evening.
Hey Alison! You could either assemble and put in the fridge and bake right before serving, or bake it, leave it at room temp, and reheat slowly in the oven before serving! Hope you love this cobbler! 🙂 xT
Hello! If I need to bake this ahead, should I partly bake & heat up before serving?
Hey Melissa! I would recommend assembling the cobbler ahead of time, then cover and refrigerate. When you’re ready to serve, bake it straight from the fridge at 375°F. It might need a few extra minutes in the oven since it’s cold, but it will taste freshly bake and be nice and warm! 🙂 xT
I made this tonight and it is DELICIOUS! Should it be refrigerated?
Hey Jean!! That is so amazing to hear! Glad you enjoyed the recipe! I don’t refrigerate my cobbler, but if you live in a super humid environment, it may help the cobbler last longer!
Have wonderful weekend and thanks for this weet message!
What changes would you recommend so mine doesn’t deflate?
Hey Barbara! The that’s just the way this recipe is! Cobblers sink where most of the fruit settles in! That said I did use a smaller, deeper baking dish so mine might be sunken more in because of that. If you use a 9×13 inch pan I bet you don’t have issues.
Hope this clears everything up for you and I hope you love the cobbler!! Thank you!! Enjoy!!! xT
Why did it collapse in the middle?
Hey Joey!! The that’s just the way this recipe is! Cobblers sink where most of the fruit settles in! That said I did use a smaller, deeper baking dish so mine might be sunken more in because of that. If you use a 9×13 inch pan I bet you don’t have anything too sunken.
Hope this clears everything up for you! Thank you!! Enjoy this recipe! xT
Is there a way to make it where it is not so sunken in? It sounds good overall! Thank you!!
Hey Sara! The that’s just the way this recipe is! Cobblers sink where most of the fruit settles in! That said I did use a smaller, deeper baking dish so mine might be sunken more in because of that. If you use a 9×13 inch pan I bet you don’t have anything too sunken.
Hope this clears everything up for you and I hope you love the cobbler!! Thank you!! Enjoy!!! xT
Can this recipe be halved and baked in a 9″ deep dish pie plate?
Hi Lucy! Yes, you definitely can bake this in a pie dish! 🙂 xT
This looks good for fall or winter, but the last thing I want in summer is a big warm cookie!! Would like to see fresh light cold desserts for summer!
Hey Dina! Thank you for the input, I really appreciate it! I’m linking some yummy cold dessert options for you here:
https://fett-weg.today/strawberry-pretzel-ice-cream-cake/%3C/a%3E%3C/p%3E
https://fett-weg.today/no-fuss-lemon-tart%3C/a%3E%3C/p%3E
https://fett-weg.today/no-bake-mixed-berry-custard-tart/%3C/a%3E%3C/p%3E
Hope this helps! Thanks for the comment! xT
Hi! Can’t wait to try this. Can it be made ahead (like the morning of) and then reheated before serving?
Hey Alison! I would recommend assembling the cobbler ahead of time, then cover and refrigerate. When you’re ready to serve, bake it straight from the fridge at 375°F. It might need a few extra minutes in the oven since it’s cold, but it will taste freshly bake and be nice and warm! I think it also would be fine to bake ahead and reheat before serving! 🙂 xT
Hi! This looks so delicious! I have to do gluten free and dairy free – do you think coconut oil would work well in place of the butter and gf flour? Thanks so much
Hi Anne! I haven’t ever tested this recipe with coconut oil and gf flour but I would imagine that should work great! Let me know how it turns out! 🙂 xT
I made this last night and used GF flour and it turned out amazing! I used butter so can’t comment on the coconut oil but it’s worth a try ! Loved this cobbler !
Thank you SO much Tracy! I am so glad this recipe was adaptable to your needs! Hope you have an amazing week ahead of you! 🙂 xT