Blueberry Cobbler
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This Blueberry Cobbler is filled with sweet, jammy blueberries and baked with a soft, buttery buttermilk biscuit topping. Serve it warm with vanilla ice cream or whipped cream for the ultimate summer dessert.
If there is one dessert that screams summer in a single bite, it is this Blueberry Cobbler. Warm, jammy blueberries with soft, tender, buttery biscuit, and the necessary vanilla ice cream topping. Consider this is the easier way to enjoy your favorite sweet summer berries without the work of a full pie and pie crust.
Why You Will Love Blueberry Cobbler
- Basic ingredients. You can make this dessert with basic pantry ingredients.
- Adaptable filling. You can swap the blueberries with other berries, apples, cherries, or peaches.
- Easier than pie. I like to think of Blueberry Cobbler as a lazy blueberry pie. The prep work is minimal, and it has the same juicy blueberries and an equally buttery topping. The key difference is that the biscuit topping is so much easier to make than a pie crust that needs to be rolled out and crimped.
- Tastes like comfort in a bowl. Warm blueberry filling is thick, sweet, and jammy. The biscuits are soft and fluffy with a crisp crust on top. Serve warm with vanilla ice cream or whipped cream for a real treat.
- You can make it year-round. Fresh blueberries are in season in summer, but this recipe also works with frozen blueberries.
What is a Cobbler?
A cobbler is a dessert featuring a fruit filling baked with a topping. The topping can be in the form of dough or batter, and it is placed over the fruit before being baked until the filling is bubbly and the topping is golden brown. The topping bakes up to resemble a cobblestone street, hence the name cobbler. Cobblers are most associated with Southern cuisine and are commonly served with ice cream or whipped cream.
How to Make Blueberry Cobbler
- Make the blueberry filling. Combine blueberries, sugar, cornstarch, and lemon juice in a bowl. Toss them together, ten spread it out in a greased skillet or baking dish.
- Make the biscuit topping. Rub granulated sugar with lemon zest to release its oil. Add all-purpose flour, baking powder, baking soda, and salt. Mix the dry ingredients until combined. Add cold butter and cut with a pastry cutter until it turns crumbly. Add cold buttermilk and vanilla extract. Stir until just combined.
- Place the topping. Spoon the biscuit dough on top of the blueberries. Brush the biscuits with buttermilk and sprinkle with coarse sugar.
- Bake the cobbler. Bake the cobbler in the preheated oven until the filling is bubbly and the biscuits are golden brown.
Baking Tips
- Don’t thaw frozen blueberries. If using frozen blueberries, do not thaw and use them straight from the freezer.
- Use cold butter and buttermilk. Cold fat creates steam as it melts in a hot oven. This process lifts the flour mixture to build a light, airy biscuit-style topping instead of a heavy, flat crust.
- Don’t overwork the biscuit dough. Stir your dough just until it comes together. Overworking the flour makes the topping tough instead of soft and cake-like. Keep it light and shaggy, so it stays tender.
How to Store
Blueberry Cobbler is best enjoyed warm, right after it is baked. If there is any leftover, let the cobbler cool to room temperature before either covering the baking dish tightly with a lid or cling wrap, or transferring it to an airtight container. You can store the leftover cobbler in the fridge for 4-5 days. You can reheat the cobbler using a microwave or oven. To reheat in the oven, bake at 350°F/180°C until warmed through.
More Blueberry Dessert Recipes
- Blueberry Cream Cheese Puff Pastry
- Lemon Blueberry Basque Cheesecake
- Easy Blueberry Yogurt Cake
- Lemon Blueberry Pound Cake
- Blueberry Crumble Muffins
- Blueberry Crumble Cheesecake
Ingredients
Blueberry Filling
- 6 cups (850 gr) blueberries
- 1/4 cup (50 gr) brown sugar
- 1/4 cup (50 gr) granulated sugar
- 2 tbsp (15 gr) cornstarch
- 1 tbsp lemon juice
Biscuit Topping
- 1/3 cup (65 gr) granulated sugar
- Lemon zest, from 1 lemon
- 1 1/2 cups (200 gr) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp (85 gr) unsalted butter, cold
- 2/3 cup (160 ml) buttermilk, cold, plus more for brushing
- 1/2 tsp vanilla extract
- Coarse sugar, for sprinkling
Instructions
- Preheat oven to 375℉/190℃. Grease a 10-inch/25 cm skillet or 9×9-inch/22×22 cm baking dish. Set aside.
Blueberry Filling
- In a large bowl, add blueberries, brown sugar, granulated sugar, cornstarch, and lemon juice. Mix until well combined.
- Pour the blueberries into the prepared skillet. Set aside.
Biscuit Topping
- In a large bowl, add granulated sugar and lemon zest. Use your fingers to rub the lemon zest in the sugar to release its oil.
- Add all-purpose flour, baking powder, baking soda, and salt. Mix until well combined.
- Add cold butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Add buttermilk and vanilla extract. Stir until well incorporated. Don't overmix.
- Spoon the biscuit mixture over the blueberry filling that you prepared earlier. It does not have to totally cover the blueberries.
- Brush the top of the biscuit with buttermilk and sprinkle with coarse sugar.
- Bake for 45-55 minutes until the biscuit is golden brown and a toothpick inserted into the center of a biscuit comes out clean.
- Allow to cool for about 10-15 minutes before scooping and serving. Serve with vanilla ice cream, if desired.
