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Blueberry Cobbler Recipe

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A classic Blueberry Cobbler recipe featuring fresh blueberries baked with a sweet, tangy filling and topped with a soft, biscuit-like crust. Perfectly crispy on the outside and tender inside, this cobbler is an easy-to-make dessert that shines when served warm, especially with a scoop of vanilla ice cream.

Ingredients

Blueberry Filling

  • 5 cups (745g) fresh blueberries, rinsed and drained
  • 1 Tbsp fresh lemon juice
  • 1/3 cup (65g) granulated sugar
  • 2 Tbsp (18g) all-purpose flour

Biscuit Topping

  • 1 cup (142g) all-purpose flour (scoop and level to measure)
  • 1/4 cup (50g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/3 cup buttermilk
  • 5 Tbsp (70g) unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 2 tsp granulated sugar (for topping)

Instructions

  1. Preheat and Prepare Blueberries: Preheat your oven to 375°F. Place the rinsed and drained blueberries into a 9x9x2-inch or 11x7x2-inch baking dish. Drizzle with fresh lemon juice to enhance the fruity brightness.
  2. Coat the Blueberries: In a small bowl, whisk together 1/3 cup granulated sugar with 2 Tbsp flour. Sprinkle this mixture over the blueberries and toss gently to coat. Bake in the preheated oven until the blueberry filling is hot and the edges start bubbling, about 25 minutes.
  3. Prepare Biscuit Topping Dry Ingredients: While the filling bakes, whisk together 1 cup flour, 1/4 cup sugar, baking powder, baking soda, salt, and ground cinnamon in a medium mixing bowl. Create a well in the center of the dry ingredients.
  4. Mix Wet Ingredients and Combine: In a separate bowl, whisk together the buttermilk, melted butter, and vanilla extract. Just before the blueberry filling is ready, pour the wet mixture into the well of the dry ingredients and gently fold until just combined, with no visible flour streaks.
  5. Top the Blueberries with Batter: Remove the hot blueberry filling from the oven and immediately increase oven temperature to 400°F. Using a cookie scoop or two spoons, dollop spoonfuls of the biscuit batter over the blueberries—each about the size of a golf ball.
  6. Add Sugar and Final Bake: Sprinkle 2 teaspoons of granulated sugar over the biscuit topping for a slight crunch and sweetness. Return the dish to the oven and bake until the filling bubbles again and the biscuit topping is fully baked through and no longer doughy, approximately 12 to 14 minutes.
  7. Serve: Serve the Blueberry Cobbler warm, ideally paired with vanilla ice cream for an indulgent treat.

Notes

  • Use fresh blueberries for the best flavor and texture; frozen can be substituted but may release more juice, so adjust flour slightly if needed.
  • The biscuit topping should be gently mixed to keep it tender.
  • Letting the cobbler cool slightly before serving allows the filling to set a little for cleaner slices.
  • For a dairy-free version, substitute buttermilk with a mix of plant-based milk plus a tablespoon of lemon juice and use vegan butter.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.

Find it online: https://dishcooks.com/blueberry-cobbler-recipe/