Blueberry Cobbler
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.
Servings: -12 servings
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 9x9-inch/22x22 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.
Notes
If the topping starts getting too brown, place a piece of aluminum foil on top for the duration of the baking time.
Note that the warmer the Blueberry Cobbler is, the thinner the filling will be. It thickens as it sits and cools.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 259mg | Potassium: 124mg | Fiber: 3g | Sugar: 28g | Vitamin A: 289IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 1mg
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