Golden, Bubbly, and Packed with Juicy Blueberries (Print Version)
An easy blueberry cobbler with juicy lemony berries, a tender biscuit topping, and bubbling purple filling under a golden crust.
# Ingredients:
For the blueberry filling
01 -
5 cups (740 g) fresh or frozen blueberries
02 -
2/3 cup (135 g) granulated sugar
03 -
1 tablespoon lemon juice
04 -
1 teaspoon finely grated lemon zest
05 -
2 tablespoons cornstarch
06 -
1 teaspoon vanilla extract
07 -
1/4 teaspoon fine salt
For the biscuit topping
08 -
1 1/2 cups (190 g) all-purpose flour
09 -
1/3 cup (65 g) granulated sugar
10 -
2 teaspoons baking powder
11 -
1/2 teaspoon fine salt
12 -
8 tablespoons (113 g) cold unsalted butter, cubed
13 -
3/4 cup (180 ml) cold buttermilk
14 -
1 tablespoon coarse sugar, optional
For serving
15 -
Vanilla ice cream or whipped cream, optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Butter an 8x8-inch or similar 2-quart baking dish.
02 -
In a large bowl, toss the blueberries, sugar, lemon juice, lemon zest, cornstarch, vanilla, and salt until the berries are evenly coated. Spread in the baking dish.
03 -
Whisk the flour, sugar, baking powder, and salt in a medium bowl. Cut in the cold butter with your fingers or a pastry cutter until the mixture is crumbly with pea-size bits.
04 -
Stir in the cold buttermilk just until a soft dough forms. Do not beat or knead the dough.
05 -
Drop spoonfuls of dough over the blueberry filling, leaving a few small gaps. Sprinkle with coarse sugar if using.
06 -
Bake for 42-50 minutes, until the topping is deep golden and the filling bubbles thickly around the edges and through the center gaps.
07 -
Cool for 15 minutes before scooping. Serve warm with vanilla ice cream or whipped cream if desired.
# Notes:
01 -
Use frozen blueberries without thawing.
02 -
Place a rimmed sheet pan under the baking dish to catch bubbling juices.
03 -
Resting helps the berry filling thicken before serving.