Enjoy those end-of-summer juicy blueberries in the humble cobbler; blueberry cobbler is the quintessential summer dessert.
- 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
- 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
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Preheat the oven to 400 degrees and lightly spray a 1 1/2 qt baking dish with non-stick baking spray.
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Toss the blueberries with the remaining ingredients. Stir evenly to coat and pour into the prepared pan.
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Whisk together the flour, baking powder, sugar, and salt. Add the butter and mix with your fingers until you have coarse meal.
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Stir in the cream until just combined.
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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.
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Place the baking dish on a lined baking sheet to catch any drips while it bakes.
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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.
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Cool on a wire rack until still warm but cool enough to eat, about 10 mins.
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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.
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.