Blueberry cobbler isn't the sort of dessert that is ever going to win any culinary beauty contests...but what it lacks in visual appeal, it more than makes up for with downright scrumptiousness. Many folks favor the use of firmer fruits, such as cherries or peaches, for this classic dish. But I'm a strong believer in the virtues of a very saucy cobbler. After all, it's precisely those enticing puddles of warm juicy filling (combined with rich rivulets of melty vanilla ice cream, of course) that provide such luscious contrast to the golden biscuit topping. And blueberries deliver on this promise like no other fruit.
Not enough time to bake a blueberry cobbler, but you still need a blueberry dessert? Whip up a quick blueberry fool.
Jump to:
Ingredients for Blueberry Cobbler
- blueberries (fresh or frozen)
- sugar
- cornstarch
- kosher salt
- lemon
- all purpose flour
- baking powder
- baking soda
- ground cinnamon
- unsalted butter
- buttermilk
- pure vanilla extract
- vanilla ice cream (to serve)
See recipe card for quantities.
Instructions for Blueberry Cobbler
Prepare the Filling
Heat the oven to 375℉. Then stir together the sugar, cornstarch, and salt in a large bowl.
Add the blueberries and mix gently with a silicone spatula until well coated. (If using frozen, no need to thaw first.)
Add the lemon zest and juice and mix until combined.
Transfer the blueberry mixture to a baking dish, and then place on a rimmed baking sheet (just in case of any overflow). Bake for about 30 minutes, or until the filling is bubbling around the edges.
Prepare the Biscuit Topping
In the meantime, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl
Then cut the butter into small pieces. Rub the butter into the flour mixture with your fingers until thoroughly incorporated.
Next add the buttermilk and vanilla extract.
Mix to combine just until everything comes together into a solid, but rough, biscuit dough.
Assemble and Bake the Cobbler
Remove the blueberries from the oven, and then turn the heat up to 425℉.
Then pinch off small pieces of the biscuit dough and slightly flatten them between your fingertips into very rough rounds measuring about 2 to 3 inches across.
Arrange the pieces of biscuit dough evenly over the hot berry filling. (You will end up with about 8 to 10 pieces of dough.)
Return to the oven and bake for about 15 to 20 minutes, or until the biscuit topping is golden brown and cooked through.
Cool for at least 20 minutes before serving with a generous scoop of good vanilla ice cream.
Hint: Wild blueberries, like the ones used here, usually seem to result in a more saucy filling than domestic ones. That said, either variety will do the trick here.
Equipment
I typically opt for a porcelain or ceramic baking dish when making blueberry cobbler, usually a square 8x8x2 or 9x9x2. But as long as the capacity is sufficient, you can certainly use whatever sort of baking dish you have on hand.
Storage
Blueberry cobbler is always best when served fresh and warm from the oven. But any leftovers will keep in the refrigerator for 4 to 5 days.
Related
Looking for more berry focused desserts? Try these:
📖 Recipe
Blueberry Cobbler
Equipment
- porcelain or ceramic baking dish (2 to 2½ quarts capacity)
Ingredients
Filling
- ½ cup sugar
- 1 tablespoon cornstarch
- generous pinch kosher salt
- 6 cups blueberries fresh or frozen
- zest one lemon
- 2 tablespoons fresh lemon juice
Topping
- 1 cup all purpose flour
- ¼ cup sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter cold
- ⅓ cup buttermilk
- ½ teaspoon pure vanilla extract
To serve
- heaps of vanilla ice cream
Instructions
Prepare the Filling
- Heat the oven to 375℉.
- In a large bowl, stir together the sugar, cornstarch, and salt.
- Add the blueberries and mix gently with a silicone spatula until well coated. (If using frozen, no need to thaw first.)
- Add the lemon zest and juice and mix until combined.
- Transfer the blueberry mixture to a baking dish, and then place it on a rimmed baking sheet (just in case of any overflow). Bake for about 30 minutes, or until the filling is bubbling around the edges.
Prepare the Biscuit Topping
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Cut the butter into small pieces. Rub the butter into the flour mixture with your fingers until thoroughly incorporated.
- Add the buttermilk and vanilla extract. Mix to combine just until everything comes together into a solid, but rough, biscuit dough.
Assemble and Bake
- Remove the blueberries from the oven and turn the heat up to 425℉.
- Pinch off small pieces of the biscuit dough and slightly flatten them between your fingertips into very rough rounds measuring about 2 to 3 inches across. (You will end up with about 8 to 10 pieces of dough.) Arrange the pieces of biscuit dough evenly over the hot berry filling.
- Return the dish to the oven and bake for about 15 to 20 minutes, or until the biscuit topping is golden brown and cooked through.
- Cool for at least 20 minutes before serving with a generous scoop of good vanilla ice cream.
Leave a Reply