This Blueberry Cobbler is packed with delightful, sweet-tart berries and features a flaky biscuit topping. Enjoy it with a scoop of ice cream for an ideal summer treat.
Recipe Details
During the summer months, I absolutely enjoy preparing this Blueberry Cobbler for my family. It’s simpler and faster to make than pie, yet it boasts all the delicious flavors. It’s particularly delectable with a scoop of vanilla ice cream. You won’t want to miss out on trying it!
- TASTE: The sweet-tart blueberries combined with zesty lemon create a flavorful filling, while the biscuit topping is sweet and buttery.
- TEXTURE: The cobbler’s flaky, fluffy biscuit pairs wonderfully with the syrupy, juicy berries below.
- TIME: This recipe takes just 45 minutes, with only 15 minutes dedicated to prep.
- EASE: Making this dish is straightforward. It’s simple, and you can experiment with various adaptations.
What You’ll Need
Ingredient Notes
- Blueberries- Opt for ripe, fresh blueberries that are plump but not overly firm, or use thawed and drained frozen blueberries.
- Lemon- Incorporating lemon juice and zest adds a refreshing tartness that enhances the sweetness of the filling.
- Vanilla extract- This ingredient introduces a sweet vanilla essence that complements the blueberries’ tartness.
- Buttermilk- This ingredient contributes a tangy taste and helps create fluffier biscuit dough in conjunction with baking powder.
- Cornstarch- It serves to thicken the natural juices released by the blueberries when mixed with sugar.
- Butter- Essential for a wonderful cobbler crust, cold unsalted butter is what gives the biscuit dough its flakiness.
- Sea salt- A flaky salt that helps balance the overall sweetness of the dessert.
Add-ins and Substitutions
- Use other fruits- Take advantage of the season’s fresh fruit by trying alternatives like strawberries, raspberries, peaches, or cherries.
- Swap out the toppings- If you prefer, you can replace the biscuit topping with pie crust, store-bought dough, or even cake mix.
- Make it gluten-free- Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Opt for natural sweeteners- If you wish, you can make this cobbler without refined sugar by using maple syrup or honey instead.
How to Make Blueberry Cobbler
- Combine the filling ingredients. In a large bowl, mix together the blueberries, brown sugar, sea salt, cornstarch, lemon zest, and lemon juice.
- Mix thoroughly. Stir everything using a large spoon and then set it aside.
- Sift the dry ingredients. In a separate bowl, combine the flour, baking powder, salt, and sugar by sifting.
- Incorporate the cold butter. Using your clean hands, mix the shredded butter into the flour. Work quickly to prevent the butter from melting.
- Add the buttermilk. Pour the cold buttermilk into the mixture of flour and butter.
- Mix together. Stir everything with a wooden spoon until the dough reaches a scoopable consistency.
Pro Tip: Using shredded butter enhances the biscuit topping. A box grater works perfectly for shredding.
- Add filling to the baking dish. Transfer the blueberry filling into a 9×13 inch baking dish.
- Scoop the biscuit dough on top. Use a medium-sized cookie scoop to place dollops of the biscuit dough over the blueberries.
- Top with butter and sugar. Melt some unsalted butter and brush it over the biscuit dough using a pastry brush. Then sprinkle a bit of coarse sugar on top.
- Bake. Cook at 375 degrees Fahrenheit for approximately 30 minutes. Serve it warm, ideally with vanilla ice cream.
Recipe Tips
- Ensure the butter and buttermilk are chilled: Using cold butter and buttermilk is essential for achieving a flaky biscuit dough with a light, airy texture.
- Avoid using canned fruit: While thawed frozen blueberries can substitute for fresh ones, canned fruit tends to be overly syrupy and mushy, leading to a gummy cobbler.
- Utilize a cookie scoop for the dough: Using a medium-sized cookie scoop aids in evenly distributing this sticky dough.
- Brush the top with melted butter: This step enhances the golden color of your cobbler and helps the coarse sugar adhere.
FAQs
What distinguishes blueberry crisp from blueberry cobbler?
A cobbler is typically topped with a biscuit dough, resulting in a fluffy upper layer, whereas a crisp features a crunchy topping made from oats and nuts. Cobblers exhibit a more cake-like texture, while crisps provide more crumbles and crunch.
What causes my blueberry cobbler to be gummy?
Using canned blueberries is a likely culprit for gumminess. Canned fruit is pre-thickened, so adding extra cornstarch can create a gummy consistency. Additionally, ensure your cobbler is fully cooked to prevent a chewy center.
Serving Suggestions
This delightful Blueberry Cobbler recipe offers a harmonious blend of sweetness and tartness, topped with a fluffy biscuit crust. It pairs wonderfully with ice cream, cookies, pies, or your favorite drink.
Make This Recipe in Advance
Make ahead: Prepare the blueberry filling in advance and store it in an airtight container in the refrigerator. You can also prepare the biscuit topping a day before assembly and baking your cobbler.
Storing: Keep this Blueberry Cobbler in the fridge, covered with foil or plastic wrap, for up to 4 days. Note that the topping may soften as it sits with the juicy filling.
Freeze: Although you can freeze this cobbler, the texture may suffer, resulting in a soggy product upon thawing. The liquid from the filling will seep into the biscuit topping. This dessert is best enjoyed fresh.
More Tasty Cobblers!
Full Recipe Instructions
Blueberry Cobbler
This Blueberry Cobbler features juicy, sweet-tart berries under a buttery, flaky biscuit crust. Serve it with a scoop of ice cream for an irresistible summer treat.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 271kcal
Instructions
Combine all ingredients for the blueberry filling in a large mixing bowl.
Mix thoroughly with a large spoon and set aside.
In a different bowl, sift the flour, baking powder, salt, and sugar together.
- Next, incorporate the cold shredded butter (I use a box grater for this). Blend the butter with the flour using your hands. Tip: Work quickly to prevent the butter from becoming too warm.
Pour the cold buttermilk directly into the flour and butter mixture.
Stir with a wooden spoon until the biscuit dough reaches a scoopable consistency.
- Spread the prepared blueberry filling evenly in a 9×13 inch baking dish.
Use a medium cookie scoop to place dollops of biscuit dough atop the blueberries.
- Melt 2 tablespoons of unsalted butter and brush it over the biscuit dough using a pastry brush. Then sprinkle a bit of coarse sugar on top.
Bake at 375 degrees Fahrenheit for around 30 minutes. Enjoy warm with a scoop of vanilla ice cream.
Notes
Make ahead: Prepare the blueberry filling in advance and store it in an airtight container in the refrigerator. The topping can also be made a day prior and kept refrigerated before assembling and baking the cobbler.
Nutrition
Calories: 271kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1
Monounsaturated Fat:
2g
|
Trans Fat:
0.3g
|
Cholesterol:
23mg
|
Sodium:
171mg
|
Potassium:
206mg
|
Fiber:
3g
|
Sugar:
25g
|
Vitamin A:
323IU
|
Vitamin C:
11mg
|
Calcium:
69mg
|
Iron:
1mg
