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5 from 1 vote

Blueberry Cobbler

A simple and delicious summer treat with intense blueberry flavor. Serve warm with a scoop of ice cream or sweetened whipped cream.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 9
Author: Tricia

Ingredients

For the blueberry mixture:

  • ¾ cup granulated sugar (170g)
  • 2 tablespoons cornstarch (plus 1/2 tablespoon more for a thicker cobbler)
  • ½ cup boiling water (4oz)
  • 6 cups fresh or frozen blueberries (20oz)
  • zest and juice of 1 lemon
  • 1 tablespoon unsalted butter

For the biscuit topping:

  • 2 cups all-purpose flour (252g)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled (3oz)
  • ¾ cup buttermilk, well shaken (6oz)
  • coarse sugar for topping biscuits

Instructions

  • Line a rimmed baking sheet with foil or parchment paper. Lightly grease an 8 or 9-inch baking pan, or oven-proof deep skillet and place on the prepared baking sheet. Set aside. Preheat oven to 375°F.

To prepare the blueberry mixture:

  • In a large saucepan combine ¾ cup sugar, cornstarch and boiling water. Warm over medium heat until the mixture boils. Cook for 1 minute or until thickened. Add the blueberries and stir to combine. Gently cook the blueberry mixture for 1 minute then remove from the heat. Add the lemon zest and lemon juice.
  • Pour the blueberries into the prepared pan. Cut the butter into small pieces and scatter on top of the blueberries. Set aside.

To prepare the biscuits:

  • In a medium mixing bowl combine the flour, sugar, baking powder, baking soda and salt. In a small bowl whisk together the melted butter and buttermilk. Add the buttermilk mixture to the flour and sugar. Using a rubber spatula, stir until combined.
  • Lightly coat a ¼ cup dry measuring cup with vegetable cooking spray. Scoop the biscuit dough into the cup (heaping) and dollop on top of the blueberries. You should have 9-biscuits spaced equally over the blueberries.
  • Sprinkle coarse sugar over the biscuits. Bake for 30 to 40 minutes or until the biscuits are lightly browned and the berries are bubbling. Cool slightly before serving.

Notes

  • The juices will thicken as the cobbler cools.
  • If using frozen blueberries do not thaw first. 
  • Top with vanilla ice cream or sweetened whipped cream, if desired.