Description
A warm and comforting blueberry cobbler with a golden biscuit topping. Perfect for summer when blueberries are at their peak, but delicious any time of year with frozen berries.
Ingredients
Scale
For the Crust:
- For the filling:
- 6 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- For the topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- For garnish:
- Vanilla ice cream or whipped cream (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2. Make the filling: In a large bowl, gently toss blueberries with sugar, lemon juice, lemon zest, and cornstarch until well coated. Transfer to prepared baking dish.
- 3. Make the topping: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- 4. Stir in buttermilk and vanilla just until dough comes together (don’t overmix).
- 5. Drop spoonfuls of dough over blueberry filling, covering most of the surface but leaving some gaps.
- 6. Bake for 35-45 minutes until topping is golden and filling is bubbly.
- 7. Let cool for 15 minutes before serving. Serve warm with ice cream or whipped cream if desired.
Notes
For best results, use fresh blueberries in season. If using frozen, don’t thaw first – just increase baking time by 5-10 minutes. The cobbler can be stored covered at room temperature for 1 day or refrigerated for up to 3 days.