These Mini Blueberry Cobblers are bursting with sweet, jammy berries and topped with a buttery, tender, flaky cobbler crust. Baked in individual ramekins, this no-fail recipe is easy to whip up when fresh local blueberries are in season.
I adore an individual-sized dessert; it feels so special. So when the local blueberry patches are brimming with their sweet-tart, glorious berries, you can bet I’m making a batch of these Mini Blueberry Cobblers. They’re not only delicious, but also so dang cute in the ramekins, with golden baked tops that look like cobblestones; hence the “cobbler” name! (Prefer a full-size cobbler? You’ll love my summertime Strawberry Rhubarb Cobbler recipe.)
WHY THESE MINI COBBLERS ARE 100% Foolproof
After many years of making desserts with seasonal fruits, I’ve learned that fresh fruit can be unpredictable. Some berries are sweeter than others, some are juicier, and sometimes a large pan of fruit-filled dessert can end up a little (or a lot!) runny. So this recipe, baked in individual ramekins, solves that issue. Here’s why I love it!
WHAT YOU CAN EXPECT:
- A no-fail fresh berry filling. Individual ramekins keep all those beautiful juices contained, enabling you to spoon up every last bit of sweet deliciousness.
- Fresh blueberry flavor. Friends, fresh blueberries taste so much better and fresher than store-bought pie filling. Plus their texture is amazing, allowing little pops of juicy bursts with every bite. There’s just no comparison.
- A buttery, flaky topping. Crisped edges give way to tender, buttery flakiness. And you’re guaranteed just the right ratio of fruit to buttery topping in every serving!
WHAT YOU’LL NEED
Here’s a quick look at what goes into these mini blueberry cobblers. Scroll down to the printable recipe card for exact measurements.
For the Cobbler Topping:
- Flour – Regular all-purpose flour provides the base for the cobbler topping.
- Brown sugar – Light brown sugar adds a hint of caramel-like sweetness.
- Baking powder – For a little bit of puffy rise.
- Cinnamon and nutmeg – Warm spices that add some coziness to the mix.
- Salt – I use table salt for this recipe.
- Butter – Keep the unsalted butter in the fridge until you’re ready to use it. Chilled butter adds flaky texture.
- Heavy cream – Just enough to moisten the dough. Heavy cream gives you a lovely tender crumb.
For the Blueberry Filling:
- Blueberries – Use only berries that are fresh and flavorful.
- Sugar – You don’t need all that much since blueberries are already sweet. However, if your berries are especially tart or you just prefer a sweeter filling, go ahead and add a bit more.
- Cornstarch – To lightly thicken the juices released by the berries as they bake.
- Salt – Just a little enhances the fruit flavor.
- Lemon juice – Freshly squeezed lemon juice adds a pop of brightness.
TO Finish:
- Heavy cream – Brushed over the topping before baking for a golden color.
- Sugar – Creates a lightly crisped, sparkly top.
- Cinnamon – Just a bit for a little extra warmth.
HOW TO MAKE MINI BLUEBERRY COBBLERS
Here’s a step-by-step look at how these individual blueberry cobblers come together.
- Make the cobbler dough. Pulse the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add the cream. With the processor running, slowly drizzle in the cream until the dough just comes together.
- Chill the dough. Turn the dough onto plastic wrap and gently press it into a 4-inch disk. Wrap tightly and refrigerate for 1 hour.
- Prepare the filling. In a bowl, combine the filling ingredients. Fold gently and let the mixture rest while the dough chills.
- Preheat the oven. When the dough has chilled for about 45 minutes, preheat the oven to 400°F. Arrange the ramekins on a rimmed baking sheet.
- Fill the ramekins. Divide the blueberry mixture evenly among the ramekins.
- Shape the topping. Cut the chilled dough into six portions. Form each into a ball, then gently pat into a round slightly smaller than the ramekins.
- Assemble. Place a dough round on top of each ramekin, leaving some blueberry filling visible around the edges (do not let the dough hang over the rims of the ramekins).
- Add the finishing touch. Brush the tops with cream. Combine the sugar and cinnamon, and sprinkle over the tops.
- Bake. Bake for 20 to 25 minutes, or until the blueberry filling is bubbling and the topping is lightly golden brown.
- Serve. Let cool slightly before serving. These are wonderful warm with a scoop of vanilla ice cream.
BRENDA’S TIPS
- Use a food processor. Since there is such a small amount of liquid to bring the cobbler dough together, the food processor does an excellent job of getting everything combined in a perfectly even way.
- Don’t overwork the dough. Handle it as little as possible to keep the butter cold, so the topping is tender and flaky.
- Bake on a sheet pan. The blueberries will bubble up and out of the ramekins, and the baking sheet catches any spillover.
RECIPE VARIATIONS
- Swap some of the blueberries for blackberries or raspberries.
- Stir a little lemon zest into the blueberries for extra brightness.
- Add a pinch of cardamom for a touch of Scandinavian flair.
- Sprinkle coarse sanding sugar over the tops before baking for extra crunch and sparkle.
HOW TO STORE
- Room temperature: Place the ramekins in a rimmed cake pan with a tight-fitting lid and let sit on the counter at cool room temperature for up to 2 days.
- Refrigerator: Place the ramekins in a rimmed cake pan with a tight-fitting lid and refrigerate for up to 4 days.
- Freezer: Freeze baked cobblers for up to 2 months, stored in an airtight container. Thaw overnight in the refrigerator before reheating.
- To reheat: Set the mini blueberry cobblers on a rimmed pan and reheat in a 300°F oven until heated through, or gently microwave individual ramekins.
MORE Summer FRUIT RECIPES
Mini Blueberry Cobbler
Yield: 8
These little cobblers are bursting with sweet, jammy berries and topped with a buttery, tender, flaky cobbler crust. It's an easy summer dessert that everyone loves!
Print
Ingredients
Cobbler Topping
- 1½ cups all-purpose flour
- ¼ cup lightly packed light brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- ½ cup (8 tablespoons) cold unsalted butter, cut into ½" pieces
- 3½ tablespoons heavy cream
Blueberry Filling
- 5 cups fresh blueberries
- ⅓ cup granulated sugar
- 1½ tablespoons cornstarch
- ⅛ teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
Finish
- ½ tablespoon heavy cream
- 1 tablespoon granulated sugar (substitute with coarse sugar for a little crunch and extra sparkle)
- ⅛ teaspoon cinnamon
Instructions
Cobbler Topping
- Add flour, brown sugar, baking powder, cinnamon, nutmeg, and salt to bowl of food processor. Pulse to combine.
- Add butter and pulse a few times, just until mixture looks like coarse meal, with evenly moistened crumbs.
- With processor on, slowly add cream through the food chute, and process just until combined. Do not form a ball of dough.
- Place a large piece of plastic wrap on counter. Add cobbler dough to center of plastic wrap, and gently press dough into a 4" diameter disk shape. Don't worry if dough seems a bit dry. Wrap up dough tightly with the plastic and place in fridge to chill for 1 hour.
Blueberry Filling
- Meanwhile, add blueberries to a medium bowl. Add sugar, cornstarch, and salt, and fold to combine evenly. Sprinkle lemon juice over the top, and fold again. Let rest.
Finish
- After dough has chilled for 45 minutes, place oven rack in center of oven and preheat oven to 400° F. Place six 1-cup (8-ounce) ramekins on a large rimmed baking sheet.
- Fold blueberries to evenly incorporate. Then divide blueberries evenly amongst the six ramekins. Ramekins will be quite full.
- Remove dough from fridge and unwrap. Divide into 6 equal portions (I use a knife to cut the dough disk, like cutting a pie). Form each piece into a ball, squeezing dough in palm of hand. Handle the dough as little as possible, to keep the butter cold, for the flakiest cobbler topping. On a lightly floured surface, pat each dough ball into a round that is slightly smaller than the inside perimeter of the ramekins (so the blueberry filling shows around the perimeter, and can bubble up). Don't worry about perfect circles. "Cobbler" is meant to look a bit cobbled together.
- Place the six dough rounds on top of blueberry filling, with blueberries showing around the entire perimeter. Press the edges of the dough down gently, to cozy it in a bit over the blueberries.
- Brush the dough rounds with the cream, dividing evenly. Then combine sugar and cinnamon in a small bowl and sprinkle mixture evenly over the cream, using up all of the mixture.
- Place baking sheet with ramekins into oven and bake 20-25 minutes, or until blueberry filling has a lively bubbling and the cobbler topping is lightly browned.
- Serve slightly warm (my preferance) or at room temperature, with a scoop of vanilla ice cream.
Nutrition Information:
Serving: 1 Calories: 278kcal Carbohydrates: 49g Protein: 2g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 23mg Sodium: 129mg Potassium: 94mg Fiber: 3g Sugar: 30g Vitamin A: 313IU Vitamin C: 10mg Calcium: 40mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2011, then updated in 2026.
I just got a little ramekin and this seems like the perfect first recipe (:
thanks for posting!
and your blog is wonderful! I started a food blog today, and blogs like yours inspire me to stay motivated!
They are just so easy, and too much fun to eat! Nice to hear from you, and best wishes with your new blog!
These just look amazing. I Saw the recipe at Robyn’s site. What a great way to entertain this summer. Thanks for sharing!!!
Thank you so much, Kim!
Before I got to Robyn’s site, just have to say how delicious this looks. I have three top favourite pies, Lemon Meringue, Apple, and Blueberry! Never seen any done as little pot pies and I love the idea!
Perfect recipe while the blueberries are in season. I have been eating then by the handfuls and thinking that they are God’s candy. Looking forward to trying this recipe.