Description
This classic Blueberry Cobbler features a luscious blueberry filling topped with a tender, biscuit-like topping. Perfectly baked to golden brown with a hint of cinnamon, this dessert is an inviting treat for any occasion. Serve warm with vanilla ice cream for a comforting summertime delight.
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, plus 2 tsp for topping
- 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
Instructions
- Preheat and Prepare Blueberries: Preheat oven to 375°F. Place the blueberries in a 9x9x2-inch or 11x7x2-inch baking dish and drizzle with lemon juice to brighten up the fruit's flavor.
- Mix and Toss Blueberry Coating: In a small bowl, whisk together 1/3 cup sugar and 2 tablespoons flour, then sprinkle over the blueberries and toss gently to coat evenly. Bake in the preheated oven for about 25 minutes until the filling is hot and edges start bubbling.
- Prepare Biscuit Topping Dry Mix: While the filling bakes, whisk together 1 cup flour, 1/4 cup sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl. Make a well in the center to hold the wet ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, and vanilla extract. About a minute before the blueberry filling is done, pour the wet mixture into the flour mixture and gently fold until just combined without visible streaks of flour.
- Add Topping to Blueberries: Remove the hot blueberry filling from the oven and increase oven temperature to 400°F. Using a cookie scoop or two spoons, dollop batter over the blueberry filling in golf ball-sized portions.
- Finish Baking: Sprinkle the reserved 2 teaspoons sugar over the biscuit topping. Return the dish to the oven and bake for 12-14 minutes until the topping is golden, cooked through, and the filling bubbles again.
- Serve: Let the cobbler cool slightly and serve warm, ideally with vanilla ice cream for a delicious combination.
Notes
- Make sure to rinse and drain the blueberries well to avoid excess moisture in the filling.
- The biscuit topping batter should be gently folded to keep it light and tender.
- For an extra touch, sprinkle a pinch of cinnamon over the topping before baking.
- Use a cookie scoop to evenly portion the topping for consistent cooking.
- Serve with vanilla ice cream or whipped cream for best results.
