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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 271kcal

Author Dina

Equipment

1 9x13 baking dish

Ingredients

For the Blueberry filling
8 cups blueberries thawed and drained if frozen
1/3 cup brown sugar
1/4 tsp salt
2 1/2 cornstarch
1 tsp vanilla extract
Zest of 1 lemon
2 Tbsp lemon juice
For the biscuit topping
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup cold unsalted butter shredded
1 cup buttermilk cold
2 Tbsp unsalted melted butter for brushing on top
coarse sugar for topping

Instructions

Add all the blueberry filling ingredients into a large bowl.
Then mix everything together using a large spoon and set aside.
In a separate bowl sift together the flour, baking powder, salt, and sugar.
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 9x13 inch baking dish.
Then use a medium-size cookie scoop to scoop out dollops of the biscuit dough on top of the blueberries.
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.
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