This Blueberry Cobbler is full of juicy, sweet-tart berries and topped with a flaky biscuit crust. Serve this with a scoop of ice cream for the perfect summer dessert.
Table Of Contents
Recipe Details
When summer comes along, I just love making this Blueberry Cobbler for my family. It’s easier and quicker than pie, but has all the amazing flavors. It’s so scrumptious, especially topped with vanilla ice cream. You’ve got to try it!
- TASTE: Sweet-tart blueberries and tangy lemon give this cobbler filling lots of flavor. The biscuit topping is sweet and buttery.
- TEXTURE: Flaky, fluffy biscuit is so good on this dessert. Especially when it is paired with the syrupy, juicy berries underneath.
- TIME: This takes just 45 minutes, but only 15 of that is prep time.
- EASE: This recipe is a breeze. It’s simple and easy to make, plus there are lots of variations you can try.
What You’ll Need
Ingredient Notes
- Blueberries- Use ripe fresh blueberries that are plump but not firm, or frozen blueberries that have been thawed and drained.
- Lemon- Lemon juice and lemon zest add a tart tang that complements the sweetness of the cobbler filling.
- Vanilla extract- This will add a touch of sweet vanilla flavor that goes nicely with the sweet-tart flavor of the blueberries.
- Buttermilk- This adds both a tangy flavor and makes the biscuit dough fluffier when paired with baking powder.
- Cornstarch- This will thicken the natural juices of the blueberries when they’re mixed with sugar.
- Butter- This is essential to a delicious cobbler crust. The flakiness of the biscuit dough is thanks to the cold unsalted butter.
- Sea salt- This is a flaky salt that will balance the sweetness in this dessert.
Add-ins and Substitutions
- Use another fruit- This is the season for fresh fruit, so try others like strawberries, raspberries, peaches, or cherries in this recipe.
- Substitute other toppings- Instead of making the biscuit dough topping, you can use pie crust, store-bought dough, or even cake mix.
- Make it gluten-free- In place of the all-purpose flour, you can use any gluten-free all-purpose flour, 1:1.
- Substitute the refined sugar- If you prefer, you can also make this cobbler without the sugar. Substitute maple syrup or honey as your sweetener.
How to Make Blueberry Cobbler
- Add all the blueberry filling ingredients. Into a large bowl, add the blueberries, brown sugar, salt, cornstarch, lemon zest, and lemon juice.
- Mix. Then mix everything together using a large spoon and set aside.
- Sift the dry ingredients. In a separate bowl, sift together the flour, baking powder, salt, and sugar.
- Add in the shredded cold butter. Mix the butter into the flour using your clean hands. Work fast so that the butter does not get too warm and melt.
- Add buttermilk. Pour the cold buttermilk right into the flour and butter mixture.
- Combine. Mix everything together with a wooden spoon until the biscuit dough comes together into a scoop-able consistency.
Pro Tip: Shredded butter works great in the biscuit topping. I used a box grater to shred mine.
- Pour the filling into the baking dish. Add the prepared blueberry filling to a 9×13 inch baking dish.
- Scoop the biscuit dough on top. Then use a medium-size cookie scoop to scoop out dollops of the biscuit dough on top of the blueberries.
- Add butter and sugar on top. Now melt some unsalted butter and brush it over the biscuit dough with a pastry brush. Then sprinkle a little bit of course sugar on top.
- Bake. Bake at 375 degrees Fahrenheit for about 30 minutes. Serve warm with vanilla ice cream.
Recipe Tips
- Make sure the butter and buttermilk are cold- Cold butter and buttermilk are a must for the biscuit dough. They will create flaky layers in the dough while making it fluffy.
- Avoid canned fruit- While frozen fruit that is fully thawed can be used instead of fresh blueberries, canned fruit is too syrupy and soft. It causes the cobbler to be gummy.
- Scoop the dough with a cookie scoop- A medium-sized one makes it so much easier to evenly distribute this sticky dough.
- Brush the top with melted butter- This adds a lovely brown color to the top of your cobbler and helps the coarse sugar to stick.
FAQs
A cobbler is topped with biscuit dough usually to give it a fluffy top, while a crisp has a crunchy topping usually made with oats and nuts. Cobblers have a more cake-like top, while crisps have more crumbles and crunch.
If you used canned blueberries, that might be why your cobbler is gummy. Canned fruit is already thickened, so adding more cornstarch can cause gumminess. Also, make sure you are fully cooking your cobbler to avoid a gummy texture in the middle.
Serving Suggestions
This easy Blueberry Cobbler recipe is sweet, tart, and has a deliciously fluffy biscuit crust on top. You can serve it with ice cream, cookies, pies, and your favorite beverage.
Make This Recipe in Advance
Make ahead: Make the blueberry filling ahead of time and store it in an airtight container in the fridge. You can also make the topping and refrigerate it for a day before you assemble and bake your cobbler.
Storing: Store this Blueberry Cobbler in the refrigerator, covered with foil or plastic wrap, for up to 4 days. The topping will soften as it sits with the juicy filling.
Freeze: While you can freeze this cobbler, it will become soggy as it thaws. The liquids from the thawed filling will be soaked up by the biscuit topping. This dessert is best fresh.
More Tasty Cobblers!
Full Recipe Instructions
Blueberry Cobbler
This Blueberry Cobbler is full of juicy, sweet-tart berries and topped with a sweet and flaky biscuit crust. Serve this with a scoop of ice cream for the perfect summer dessert.
Servings: 12
Calories: 271kcal
Instructions
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Add all the blueberry filling ingredients into a large bowl.
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Then mix everything together using a large spoon and set aside.
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In a separate bowl sift together the flour, baking powder, salt, and sugar.
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Now add in the shredded cold butter. (I used a box grater to shred the butter). Mix the butter into the flour using your clean hands. Tip: try to work fast so that the butter does not get too warm and melt.
-
Pour the cold buttermilk right into the flour and butter mixture.
-
Mix everything together with a wooden spoon until the biscuit dough comes together into a scoop-able consistency.
-
Add the prepared blueberry filling into a 9×13 inch baking dish.
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Then use a medium-size cookie scoop to scoop out dollops of the biscuit dough on top of the blueberries.
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Now melt 2 Tbsp of unsalted butter and bush the butter over the biscuit dough with a pastry brush. Then sprinkle a little bit of course sugar on top.
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Bake at 375 degrees Fahrenheit for about 30 minutes. Serve warm with vanilla ice cream.
Notes
Make ahead: Make the blueberry filling ahead of time and store it in an airtight container in the fridge. You can also make the topping and refrigerate it for a day before you assemble and bake your cobbler.
Nutrition
Calories: 271kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 171mg | Potassium: 206mg | Fiber: 3g | Sugar: 25g | Vitamin A: 323IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
