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Blueberry Cobbler

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A comforting, classic blueberry cobbler featuring a juicy, sweet blueberry filling topped with tender, golden biscuits.

Ingredients

Scale
  • 5 cups fresh blueberries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • ½-1 teaspoon lemon zest
  • ¼-½ teaspoon vanilla extract
  • ½ teaspoon cardamom
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons (½ stick) salted butter, diced and chilled
  • ½ cup cold buttermilk + 1 tablespoon divided
  • 2 tablespoons sanding sugar or turbinado sugar or granulated sugar for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a deep-dish (9-inch) pie plate, an 8×8 or 9×9 baking dish, or an oval baking dish.
  3. In a large bowl, gently stir together the blueberries, ½ cup granulated sugar, cornstarch, lemon juice, lemon zest, cardamom, and vanilla extract.
  4. Pour the blueberry filling into your prepared baking dish.
  5. In a separate large bowl, combine the all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, and salt.
  6. Add the cold, diced salted butter to the flour mixture.
  7. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized crumbs. You can also do this by pulsing in a food processor.
  8. Gently stir in the ½ cup of cold buttermilk, just until the dough comes together. Be careful not to overwork or over-mix the dough.
  9. Scoop portions of the biscuit topping onto the fruit filling, leaving space between each portion. It won’t entirely cover the fruit.
  10. Brush the top of the biscuits with the remaining 1 tablespoon of buttermilk.
  11. Sprinkle the biscuits generously with sanding sugar, turbinado sugar, or granulated sugar.
  12. Bake for 40-55 minutes, or until the biscuits are golden brown and crisp on top, and the filling is bubbling. A toothpick inserted into a biscuit should come out clean.
  13. If the biscuit topping starts to get too brown before it’s cooked through, loosely tent the dish with foil.
  14. Remove the cobbler from the oven and allow it to cool on a wire rack for about 5-10 minutes before serving.
  15. Spoon out and serve straight from the baking dish, optionally with vanilla ice cream or whipped cream.

Notes

Use cold butter and buttermilk for the flakiest biscuits.
Do not overmix the biscuit dough; a light hand ensures tenderness.
If using frozen blueberries, do not thaw them before adding to the filling.
Tent with foil if the topping browns too quickly.

Find it online: https://thecozycuppa.com/blueberry-cobbler/