Description
This classic Blueberry Cobbler is a delightful summer dessert featuring juicy blueberries topped with a golden, buttery biscuit crust. Easy to make and perfect served warm with a scoop of vanilla ice cream or whipped cream.
Ingredients
Scale
Filling
- 4 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 1 tablespoon cornstarch
Topping
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small cubes
- ½ cup whole milk
- ½ teaspoon vanilla extract
Optional
- vanilla ice cream or whipped cream for serving
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish to prepare for baking the cobbler.
- Prepare Blueberry Filling: In a large bowl, combine the blueberries, lemon juice, ½ cup of the sugar, and cornstarch. Toss the ingredients until the berries are evenly coated. Then pour this mixture into the greased baking dish.
- Make Cobbler Topping: In a separate bowl, whisk together the flour, remaining ½ cup sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs. Stir in the milk and vanilla extract just until combined to form the batter.
- Assemble Cobbler: Spoon the batter over the blueberries in dollops, leaving some of the berries exposed so the filling peeks through.
- Bake: Bake the cobbler in the preheated oven for 35 to 40 minutes until the topping is golden brown and the berry filling is bubbling.
- Cool and Serve: Allow the cobbler to cool slightly before serving. Optionally, serve it warm with vanilla ice cream or whipped cream.
Notes
- You can substitute blackberries or a mixed berry combination if you prefer.
- For a crispier topping, sprinkle coarse sugar over the batter before baking.
- Ensure the butter is cold for a tender, flaky topping texture.
- Frozen berries work well but do not thaw before using to avoid excess moisture.
