Blueberry Cobbler

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Enjoy those end-of-summer juicy blueberries in the humble cobbler; blueberry cobbler is the quintessential summer dessert.

The Best EVER Blueberry Cobbler!

That’s right, I said it and I’m sticking to it. This is my faaaavorite blueberry cobbler. And here’s why:

Blueberries at their peak are sweet and flavorful. That said, they don’t need a lot of coaxing and fussing to taste divine. I use the least amount of sugar as possible, add a squeeze of lemon, a pinch of nutmeg, and just a drizzle of vanilla to enhance the flavor, while allowing the blueberry to be the star.

A little corn starch goes a long way. Baking with fruit, especially berries, means a lot of juices will be released. I like to use corn starch, or even a little tapioca, to thicken those juices.

Corn starch not only thickens beautifully, it doesn’t leave a chalky aftertaste and yields a gorgeous, glossy sauce.

And oh man, that biscuit topping!

Let’s be real, a bad biscuit is well, just bad. And the same goes for the biscuity topping of a fruit cobbler. It needs a tender crumb, a buttery, sugary crust, and absolutely needs to be fork or spoon friendly.

Your utensil should glide through from top to bottom, no jackhammer required.

Portion those biscuits for easy serving. This recipe makes 6 generous portions and I simply divide the biscuit topping in six, scoop, and drop. You can divide it into 8 for smaller servings or simply sprinkle it over the top if you prefer.

Any way you scoop it, make sure you brush the top generously with melted butter and sprinkle with sugar before baking.

And don’t forget the ice cream!

Of course this bad boy can stand on its own (especially if you have any leftovers for breakfast) but c’mon…this is what vanilla ice cream was made for. A big scoop of ice cream on a warm-from-the-oven cobbler is sheer bliss.

Now go and enjoy those blueberries, every which way. And quick, before they disappear (or even worse, before they’re replaced by tasteless imposters)!

Let’s make Blueberry Cobbler

1. Gather the ingredients for the blueberry cobbler filling.
2. Mix together the filling ingredients.
3. Combine the ingredients for the biscuit topping. Cut the butter into the dry, them lightly mix in the wet.
4. Drop the biscuit topping over the filling and bake until bubbling and golden.

Tips for success

• Don’t over-mix the biscuit topping. Over-handling can make it more dense and chewy instead of light and crumbly.
• You can substitute flour for cornstarch, but cornstarch definitely produces a silkier sauce.
• Don’t skip brushing the biscuit topping with butter and sugar! It gives it a sweet, crunchy, golden crust.
• Serve this after just resting from the oven. It’s best served warm with vanilla ice cream or whipped cream.

Let’s get our berry on!

Stir them into yogurt with your granola, bake them into pancakes, toss em into salads, and bake them into pies. Need a little inspiration? Try these recipes:

• Blueberry Strawberry Shortcakes
• Blueberry and Mascarpone Stuffed French Toast
• Boozy Basil Blueberry Lemonade
• Blueberry Fool
• Blueberry Pie with Cornmeal Crust

5 from 1 vote

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Blueberry Cobbler

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

Enjoy those end-of-summer juicy blueberries in the humble cobbler; blueberry cobbler is the quintessential summer dessert.

Course: Specialty Dessert

Cuisine: American

Keyword: blueberry cobbler

Servings: 6 Servings

Calories: 480 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

Blueberry Filling

• 2 pints blueberries (about 4 cups)
• 1/4 cup sugar (1/3 cup if your blueberries aren't as naturally sweet)
• 1 Tbsp lemon juice
• 1 tsp vanilla
• 1/4 cup corn starch
• 1/4 tsp kosher salt
• pinch of nutmeg

Cobbler Topping

• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/4 cup sugar
• 1/2 tsp kosher salt
• 2 oz unsalted butter (1/2 stick)
• 3/4 cup heavy cream
• 1 Tbsp unsalted butter, melted
• 1 Tbsp turbinado or granulated sugar
• *vanilla ice cream for serving

Instructions

1. Preheat the oven to 400 degrees and lightly spray a 1 1/2 qt baking dish with non-stick baking spray.

Blueberry Filling

1. Toss the blueberries with the remaining ingredients. Stir evenly to coat and pour into the prepared pan.

Cobbler Topping

1. Whisk together the flour, baking powder, sugar, and salt. Add the butter and mix with your fingers until you have coarse meal.

2. Stir in the cream until just combined.

3. Drop six even scoops on top of the blueberry mixture (They'll be just touching.) Brush the tops with the melted butter and sprinkle with sugar.

4. Place the baking dish on a lined baking sheet to catch any drips while it bakes.

5. Bake until the cobbler is risen, golden brown, and the blueberries are bubbling about 35-40 mins. Cover the top lightly with foil if it begins too brown to deeply.

6. Cool on a wire rack until still warm but cool enough to eat, about 10 mins.

7. Serve warm or at room temperature, topped with vanilla ice cream if desired. Loosely cover the cobbler with aluminum foil and store at room temp for up to two days.

Recipe Notes

Special Equipment: 1 1/2 qt oven-safe dish (or similarly sized baking dish)

 

• Don't over-mix the biscuit topping. Over-handling can make it more dense and chewy instead of light and crumbly.
• You can substitute flour for cornstarch, but cornstarch definitely produces a silkier sauce.
• Don't skip brushing the biscuit topping with butter and sugar! It gives it a sweet, crunchy, golden crust.
• Serve this after just resting from the oven. It's best served warm with vanilla ice cream or whipped cream.

Nutrition Facts

Blueberry Cobbler

Amount Per Serving

Calories 480 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 66mg22%

Sodium 307mg13%

Potassium 345mg10%

Carbohydrates 70g23%

Fiber 4g17%

Sugar 32g36%

Protein 5g10%

Vitamin A 820IU16%

Vitamin C 16.4mg20%

Calcium 108mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in August 2018 but was republished with tips and step by step photos in August 2019.