If you're looking for a dessert that's both comforting and indulgent, look no further than the classic Blueberry Cobbler recipe. As summer arrives and fresh blueberries become abundant, there's no better time to whip up this warm and gooey treat.
With its simple ingredients and straightforward preparation, this recipe is the perfect way to showcase the sweet and tangy flavors of this beloved berry.
To start, fresh blueberries are combined with lemon zest and juice, sugar, and cornstarch or flour, then baked until they burst with flavor and create a thick, jammy filling. A buttery and crumbly biscuit topping infused with vanilla and a touch of lemon zest provides the perfect contrast to the sweet and tangy filling, resulting in a dessert that's warm, comforting, and downright irresistible.
Served warm with a scoop of vanilla ice cream or whipped cream on top, this Blueberry Cobbler is the epitome of summer indulgence. Whether enjoyed on a lazy afternoon or as the centerpiece of a backyard barbecue, this classic dessert is sure to please. So gather your ingredients, preheat your oven, and get ready to savor the flavors of summer with this delicious Blueberry Cobbler recipe.
If you're looking for more summertime dessert inspiration, be sure to check out these additional recipes: Fruit Tart, Berry Trifle, Lemon Bars, Strawberry Cake, and Plum Cake.
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Using Frozen VS Fresh Blueberries
Blueberry cobbler can be made with fresh or frozen blueberries. Unlike other baked fruit desserts, such as a pound cake or quick bread, the excess liquid from the frozen blueberries will not affect the final texture.
Instead, the juices will thicken (thanks to a bit of cornstarch) as the topping bakes. If they are in season, use fresh blueberries: the flavors will be brighter and bolder. Taste and adjust to control the sugar content.
How to Make Blueberry Cobbler
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9"x 9'' square dish or 2-quart baking dish with butter; set aside. In a medium bowl, combine the blueberries, sugars, vanilla, lemon zest, lemon juice, and cornstarch. Stir to incorporate, and set the berry mixture aside. In a large bowl, combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs. Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula, just until combined; do not overmix.
Transfer the blueberries to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Using a large spoon, dollop spoonfuls of biscuit batter over the blueberries; sprinkle with the remaining tablespoon of turbinado sugar.
Bake until the tops are golden brown and juices are thick and bubbling, about 35 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Making The Best Blueberry Cobbler
The best blueberry cobbler has a juicy but not too runny fruit filling and a balanced mix of sweet and tart, topped with a golden top layer that soaks up the juice without turning to mush. Keep these tips in mind before making your own version of this simple dessert:
- Use fresh blueberries: Fresh blueberries are the best option for making Blueberry Cobbler as they are plump, juicy, and bursting with flavor. If fresh blueberries are not available, frozen blueberries can be used instead.
- Thicken the filling: To ensure the blueberry filling is thick and jammy, add cornstarch or flour to the filling mixture. This will help absorb excess liquid and create a thickened texture.
- Adjust the sugar: The amount of sugar required will depend on the sweetness of the blueberries. Taste the blueberries before making the cobbler and adjust the amount of sugar accordingly. You can use a combination of granulated and brown sugar for extra flavor.
- Keep the butter cold: Cold butter is essential for creating a tender and flaky biscuit topping. It's best to cut the butter into small pieces and place it in the refrigerator for 10-15 minutes before using.
- Don't overwork the dough: Overworking the dough can result in a tough and dense biscuit topping. Mix the ingredients together until just combined and avoid kneading the dough too much.
- Use a deep dish: A deep baking dish will allow the filling to bubble up and the biscuit topping to brown evenly. A shallow dish may result in a dry or burnt topping.
- Serve it warm: Blueberry Cobbler is best served warm, straight out of the oven. Add a scoop of vanilla ice cream or whipped cream on top for a decadent finishing touch.
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📖 Recipe
Easy Blueberry Cobbler
Tools
- 9" square dish
Ingredients
- 1.1 lbs (510g / 18oz) fresh blueberries
- Zest from ½ lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon cornstarch or 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter , cut into small pieces, plus more for greasing the baking dish
For the Sweet Biscuits
- 1-½ cups all-purpose flour , spooned into measuring cup and leveled off
- ¼ cup granulated sugar
- 1-¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (½ cup) cold unsalted butter, cut into small pieces
- ¾ cup plus 2 tablespoons buttermilk or homemade buttermilk
- 1 teaspoon pure vanilla extract
- 1 teaspoon zest from ½ lemon
- 1 tablespoon turbinado sugar for sprinkling
- Vanilla ice cream or sweetened whipped cream , for serving (optional)
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9"x 9'' square dish or 2-quart baking dish with butter; set aside. In a medium bowl, combine the blueberries, sugars, vanilla, lemon zest, lemon juice, and cornstarch. Stir to incorporate, and set the berry mixture aside. In a large bowl, combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs. Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula, just until combined; do not overmix.
- Transfer the blueberries to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Using a large spoon, dollop spoonfuls of biscuit batter over the blueberries; sprinkle with the remaining tablespoon of turbinado sugar.
- Bake until the tops are golden brown and juices are thick and bubbling, about 35 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.