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Blueberry cobbler with a scoop of vanilla ice cream in a white bowl.
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Blueberry Cobbler

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.
Course Dessert
Cuisine American
Keyword classic, comfort food, easy, fresh berries, frozen berries
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 servings

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.