Blueberry Cobbler
A cozy and effortless blueberry cobbler featuring a jammy filling and a tender biscuit-like topping, perfect for summer gatherings and dessert cravings.
Ingredients
For the Blueberry Filling
- 4 cups fresh blueberries Frozen blueberries can be used; do not thaw.
- 1/2 cup granulated sugar For the filling.
- 1 tsp lemon zest About 1 small lemon.
- 2 tbsp corn starch Increase to 3 tbsp for frozen blueberries.
For the Biscuit Topping
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/4 cup granulated sugar For the topping.
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed Keep butter cold for a tender crust.
- 1/2 cup milk Whole milk gives the best flavor.
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease an 8- or 9-inch baking dish.
- In a large bowl, combine the blueberries, 1/2 cup sugar, lemon zest, and corn starch. Stir until the berries are evenly coated and look glossy.
- Pour the blueberry mixture into the prepared baking dish and set it aside.
- In another bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Cut the cold, cubed butter into the dry mixture until it resembles coarse crumbs.
- Add the milk and vanilla extract. Stir just until combined — the batter should be lumpy, not smooth.
- Drop spoonfuls of the batter over the blueberry mixture.
Baking
- Bake for 35-40 minutes, until the topping is golden brown and the filling is bubbling at the edges.
- Let the cobbler cool slightly for 10-15 minutes before serving.
Notes
For a sweeter, buttery crust, sprinkle coarse sugar on top before baking. Serve with vanilla ice cream or whipped cream for contrast.