Blueberry Cobbler
blueberries
This fresh blueberry cobbler is a tasty dessert and one of my favorite ways to use those juicy, sweet blueberries. It is bursting with delicious blueberry flavor, a hint of bright lemon and a hint of cardamon (which is optional but recommended), and finished with a light, fluffy drop biscuit type buttermilk topping. It’s the perfect summer dessert and takes just minutes to pull together using pantry ingredients. This Easy Blueberry Cobbler recipe has a simple blueberry filling that is thickened slightly with corn starch, sweetened with sugar and brightened with a bit of fresh lemon juice and zest, lightly flavoured with vanilla and cardamon. Serve with a scoop of vanilla ice cream or fresh whipped cream.
Cobbler is a dessert with a fruit (commonly made with peaches, strawberries, apples, raspberries, blackberries etc) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked until the fruit is bubbling and topping is deeply golden brown. Unlike crisps or crumbles that usually have a streusel like topping with oats. Some cobbler recipes, the fruit is actually poured over a thick pancake /cake batter or can resemble a thick-crusted, deep-dish pie with both a top and bottom crust - sometimes the fillings in the latter are savoury. This particular cobbler is made with the fruit on the bottom and really easy drop biscuit dough on top. Easy and delicious and a great dessert fro cookouts picnics and bbq.
Blueberry Cobbler Recipe Ingredients
- Blueberries: Fresh berries is best but frozen blueberries work too. Just be sure to thaw the fruit completely first. When baking with berries, there’s always some variation in the sweetness of the fruit. Taste the blueberries; if they happen to be very sweet, reduce the sugar in the filling to ⅔ cup.
- Lemon zest and Lemon juice: Brightens the flavor and perfectly complements the blueberries.
- Sugar: Sweetens the blueberry filling.
- Corn starch: Helps to thicken the blueberry filling
- Vanilla Extract: To enhance flavour of filling but you could also add a splash to the biscuit dough as well
- Cardamon: Adds a really nice flavour to the blueberry filling but optional
- All purpose flour: For the biscuit or scone topping.
- Baking Powder & Baking Soda: The leavening ingredients needed for a nice rise in the biscuits.
- Salt: Balances the sweetness in this cobbler.
- Butter: You can use salted butter, just omit the salt from the recipe.
- Buttermilk: Heavy cream or milk can be used instead. It is used in the biscuits and to brush over instead of egg wash
- Coarse Sugar: Add a nice crunchy texture to the exterior of the biscuits - optional
How to Make Blueberry Cobbler (full instructions in recipe card below)
- PREPARE FILLING: Toss the filling ingredients together to fully coat blueberries
- PREPARE BISCUIT TOPPING: Mix the topping ingredients – flour, sugar, baking powder, baking soda, and salt. Use a pastry cutter (or use your hands) to cut in the cold butter. Stir in buttermilk, then dollop batter over the blueberries. Brush biscuits with milk and sprinkle with coarse sugar if desired
- BAKE: until biscuit topping is deeply golden and blueberries are bubbling
Fresh Blueberry Cobbler Storage, Make Ahead & Freezing:
- STORAGE: Leftover cobbler can be stored in the refrigerator for up to 2 days covered with plastic wrap or in and airtight container. Reheat in the oven or in the microwave
- MAKE AHEAD:
UNBAKED - You can assemble it a few hours before baking it and keep it in the fridge. Remove from fridge while preheating oven then bake as stated in recipe.
BAKED cobbler can be made one day ahead and kept, covered with foil, at room temperature or the fridge. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through. - FREEZING: You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
More Summery Desserts You Will Love
Recipe
Ingredients
For The Blueberry Filling
- 5 cups fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½-1 teaspoon lemon zest
- ¼-½ teaspoon vanilla extract
- ½ teaspoon cardamom
For The Biscuit Topping
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons (½ stick) salted butter, diced and chilled
- ½ cup cold buttermilk + 1 tablespoon divided
- 2 tablespoons sanding sugar or turbinado sugar or granulated sugar for sprinkling
For serving
- Optional, for serving: vanilla ice cream or whipped cream
Directions
- Preheat the oven to 350°F and grease a deep-dish (9-inch) pie plate, 8x8/9x9 baking dish or oval baking dish
- Prepare Filling: In a large bowl, gently stir together the blueberries, sugar, cornstarch, lemon juice, lemon zest, cardamon, and vanilla extract. Transfer or pour into the prepared dish.
- Prepare Biscuit Topping: In a large bowl (or in a food processor), combine flour, sugar, baking powder, baking soda and salt.
- Add cubed butter pieces and using a pastry cutter or two forks, cut butter into the mixture until it resembles coarse meal (pea-sized crumbs). You can also do this by pulsing in a food processor.
- Gently stir in the buttermilk, just until the dough/batter comes together. Be careful not to overwork or over-mix the dough, or you will end up with tough, dry biscuits.
- Assemble Cobbler: Scoop the cobbler topping onto the fruit, leaving space between each portion of topping. (it won’t entirely cover the fruit, but it will spread as it bakes).This will allow steam to escape the filling and create more of those crags of caramelized fruit that we all love.
- Brush the top of the biscuits with remaining buttermilk and sprinkle with coarse sugar sanding sugar, turbinado sugar or granulated sugar.
- Bake for 40-55 minutes or until biscuits are golden brown and crisp on top, and filling is bubbling or until a toothpick inserted in the biscuit topping comes out clean. (baking times vary depending on the type and size of bakeware.) If the biscuit topping starts to get too brown before it’s cooked through, simply tent loosely with foil.
- Once done remove cobbler from the oven and allow to cool on a wire rack for about 5-10 minutes before serving. Spoon out and serve straight from baking dish or served out into small bowl with a scoop of vanilla ice cream
- Storage: Leftover cobbler can be stored in the refrigerator for up to 2 days.
