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This single serving blueberry cobbler bakes sweet, juicy blueberries under a soft, cake-style topping in a single ramekin, ready in about 25 minutes.
Featured Comment
“I made this cobbler tonight, followed the recipe exactly and it turned out perfect.”
– Vivianne
Quick Look
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Equipment: 10-ounce ramekin
- Cook Method: Oven-baked
- Servings: 1
- Difficulty: Easy
- Flavor Profile: Deep, sweet blueberry flavor and a touch of citrus from the lemon, under a soft, lightly sweet topping.
This blueberry cobbler for one is a simple dessert made with fresh or frozen blueberries and a few everyday baking ingredients.
Why You’ll Love This Easy Blueberry Cobbler Recipe
This single serving blueberry cobbler is the one I come back to whenever I want something warm and sweet for just myself. It bakes in one ramekin and makes just the right amount, fresh every time.
It’s a recipe I developed for one, and the small details matter. The blueberries go in first with a little sugar and lemon juice, then a thin batter spreads over the top to cover them, and the 10-ounce ramekin keeps the berries and topping in the right balance.
As it bakes, the berries soften and go warm and juicy, and they bubble up around the edges. The topping sets just enough to stay tender over the berries underneath.
It’s the kind of small dessert I’m always glad I made. If you’ve been wanting a small homemade blueberry cobbler, this is an easy one to make. When you’re ready for more, try my blackberry cobbler for one or mini peach cobbler. If you’ve got extra blueberries, you’ll love my small batch blueberry crisp and mini blueberry pie.
Ingredient Notes
You only need a few simple ingredients to make this individual blueberry cobbler. If you have any left over, our Leftover Ingredients Recipe Finder will help you put them to good use.
Blueberries: Fresh or frozen both work well. Fresh berries hold a firmer shape, while frozen berries release a little more liquid as they bake, so add frozen ones straight from the freezer without thawing. Extra blueberries are good in a blueberry muffin for one or add them to small batch sheet pan pancakes.
Granulated sugar: Sweetens both parts of the cobbler. Stirred in with the blueberries, it draws out their juice for a sweeter filling, and in the topping it adds sweetness and helps the surface bake to a light golden color.
Lemon juice: A little goes in with the berries, where the acidity balances the sweetness and lifts the blueberry flavor. Fresh or bottled both work.
All-purpose flour: Forms the base of the topping and gives it structure as it bakes. A measured 1:1 gluten-free flour blend works in its place if you need it.
Baking powder: Gives the topping its lift, so it bakes up soft and light. Fresh baking powder matters here, since it loses strength over time.
Kosher salt: A small amount brings out the flavor of the topping and keeps it from tasting flat. If you only have table salt, use a pinch instead, since table salt is finer and tastes saltier by volume.
Milk: Brings the dry topping ingredients together into a thin, pourable batter. Whole milk gives the richest result, but any milk, including plant-based, will work.
How to Freeze Blueberries
To keep blueberries on hand, spread fresh ones in a single layer on a baking sheet and freeze until solid, then move them to a freezer bag. They’ll keep for up to six months, so you can make this cobbler any time of year.
Recipe Variations
Try one of these simple changes the next time you make this mini blueberry cobbler.
Make it a mixed berry cobbler: Replace some or all of the blueberries with raspberries, blackberries, or chopped strawberries, keeping the total fruit at ⅔ cup.
Add cinnamon: Whisk ⅛ teaspoon ground cinnamon into the topping for a warm, spiced note.
Make it gluten-free: Swap the all-purpose flour for an equal amount of a measured 1:1 gluten-free flour blend.
Make it dairy-free: Use a plain plant-based milk, such as oat or almond, in place of the dairy milk. There’s no butter or egg in this recipe, so that one swap is all it takes.
Make it a blueberry cobbler for two: Double all of the ingredients and bake in two 10-ounce ramekins or one 5×5-inch baking dish at the same temperature, until the topping is golden and the edges bubble.
How To Make Blueberry Cobbler For One
Follow these steps to make this single serving blueberry cobbler, and check the recipe card below for the exact amounts.
- Heat the oven: Heat your oven to 375°F (190°C).
- Add the berries: Put the blueberries in a 10-ounce ramekin, then stir in the sugar and lemon juice until the berries are coated. They’ll start to release a little juice as they sit.
- Mix the batter: In a small bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the milk and whisk until the batter is smooth with no dry streaks. It will be thin and pourable.
- Pour it over the berries: Pour the batter evenly over the blueberries so most of the surface is covered. It won’t cover every berry, and that’s fine, since the batter spreads as it bakes.
- Bake: Bake for 25 to 28 minutes, until the topping is golden brown and the berry juices bubble up around the edges.
- Cool slightly and serve: Let it rest for a few minutes so the filling can settle, then serve warm.
Expert Tips
Check that your baking powder is fresh: Baking powder weakens over time, which leaves the topping flat. To test it, stir ¼ teaspoon into ½ cup of hot water; if it bubbles right away, it’s good to use.
Use ripe, sweet blueberries: Taste a few before you start. If they’re on the tart side, the cobbler will be too, so stir in a little extra sugar to balance it.
Whisk the batter just until smooth: Stop as soon as the dry streaks disappear. Mixing past that develops gluten and makes the topping dense rather than soft.
Set the ramekin on a baking sheet: It catches any filling that bubbles over the rim and makes the hot ramekin easier to move in and out of the oven.
Start checking at 25 minutes: Ovens vary, so go by how it looks. The topping should be golden and the juices bubbling around the edges before you pull it out.
Troubleshooting
If your blueberry cobbler isn’t turning out quite right, here is how to fix common issues like a runny filling, an undercooked center, or a dry topping.
Why is my blueberry cobbler runny?
Let it cool for several minutes before serving, and the filling will settle and thicken. This recipe uses no cornstarch, so the berry juices stay loose straight out of the oven. Frozen berries release extra liquid and loosen it further, so give it five to ten minutes to set, or use fresh berries for a slightly thicker filling.
Why is the topping still wet in the middle?
It needs a few more minutes in the oven; the center sets last. The edges brown and firm up before the middle does, so a golden rim can hide an underbaked center. Return it to the oven until the center looks dry and springs back when lightly pressed, usually another three to five minutes.
Why did my topping turn out dry?
You baked it slightly too long, so pull it as soon as the top is golden and the edges bubble. A thin topping in a small dish can dry out in just a few extra minutes. If it’s already dry, serve it warm with ice cream or a spoonful of cream to add moisture back.
Serving Suggestions
Serve your warm blueberry cobbler with one of these simple toppings:
- A scoop of vanilla ice cream, melting into the warm cobbler.
- A spoonful of homemade whipped cream.
- A drizzle of homemade caramel.
Frequently Asked Questions
Yes. Double all of the ingredients and bake in two 10-ounce ramekins or one 5×5-inch baking dish at the same temperature, until the topping is golden and the edges bubble.
Yes. Add them frozen, without thawing. They release a little more liquid as they bake, so the filling will be slightly looser than it is with fresh berries.
Cover and refrigerate it for up to 3 days. Let it cool first, then cover the ramekin or move the cobbler to an airtight container.
Yes. Cool it completely, wrap it well, and freeze for up to 2 months. The topping softens after thawing, so reheat it in the oven for the best texture.
It’s best fresh, but you can prep ahead. Stir the dry topping ingredients together and measure the berries in advance, then add the milk and bake when you’re ready.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve cobbler or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Blueberry Cobbler For One
Watch How To Make This
Equipment
Ingredients
- ⅔ cup blueberries (about 3 ounces)
- ½ tablespoon granulated sugar
- ½ tablespoon lemon juice
For the cobbler topping
- 2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 tablespoons milk
Instructions
- Heat oven to 375° F (190° C).
- Add the blueberries, sugar, and lemon juice to a 10-ounce ramekin and stir to combine.
- In a small bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk and whisk until the batter is smooth.
- Pour the batter over the blueberries, covering most of the surface.
- Bake for 25 to 28 minutes, until the topping is golden and the filling bubbles around the edges.
- Let the cobbler cool for a few minutes, then serve warm.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I had half a container of blackberries in the fridge, was bored, and considering what to eat for lunch. This sounded like a good addition to the sandwich I’d decided on, sooo… I did use blackberries (I cut them each in half, they were kind of huge) and they worked beautifully; the one addition I made was about 1/4 tsp vanilla. Beautiful recipe, just the right size; I make a lot of cobblers for get-togethers with friends, and now I’m thinking of multiplying this in a bunch of ramkins so we can each have a personal cobbler, just for fun! Thank you hugely.
I have just made 2 single serve Blueberry Cobblers. Oh my goodness, it was so good. I also made 2 single serve Peach Cobblers. Delicious. These are keepers. Thanks for sharing recipes. My Mom is 90 yrs old and I’m her caregivers. She ate the whole Blueberry Cobbler ❤️
Heavenly!! Made mine with frozen blueberries and next time I would reserve some of the blueberry juices to pour over vanilla ice cream; nevertheless, delicious!!
Love this receipe.the only one I make.do you by any chance make receipes for a small 2 quart air fryer?thank you
Could you possibly use some pie filling if out of fruit? I have some I would like to use up. Love your recipes. Just made your recipe for apple butter. Delicious!
Sure.
I was having a sweet craving. This was fast and easy. I like that it makes one serving. I added vanilla and a dash of cinnamon
This was delicious! I made it with frozen mixed berries. The recipe was simple and quick to put together before throwing in the oven. I’m definitely going to try it with different fruits next time.
I’m so happy you enjoyed the cobbler. Thank you so much for your feedback.
If you were to use a 6 ounce ramekin could you just halve the recipe and it still work? Thank you!
It seems like it would work just fine. Keep an eye on the baking time. You may need to take the cobblers out of the oven sooner than indicated in the recipe.
I made a couple changes on this…I doubled it for 3 ramkins, which was perfect for what Ineeded. I added a tablesppon of pepared egg (in the carton) or you could use a tablesppon of a blended egg, and vanilla to the batter. Yes, topping with icecream takes it to the next level!
I’m glad you enjoyed the cobbler, Marla. Thank you for your feedback.
I enjoy this recipe for a lot of different reasons: it’s so simple to put together; the fruit makes it healthy; the sugar content can be reduced without compromising the delicious taste; and it’s pretty low in calories. Such a great combination of factors that make this recipe a winner.