Blueberry Cobbler
Blueberry Cobbler Say it: BLOO-beh-ree KAH-bler
Blueberry cobbler is a beloved American dessert of juicy berries baked under a tender biscuit crust. It appears at summer potlucks, picnics, and family tables, especially when fresh blueberries are in season, but frozen berries make it a year-round favorite. The filling is sweet-tart and bubbling, while the topping is golden and slightly crisp at the edges. Served warm, often with vanilla ice cream melting into the fruit, it is simple, rustic, and deeply comforting.
Blueberry Cobbler
Blueberry Cobbler
Pronounced BLOO-beh-ree KAH-bler
- Serves
- 6
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Blueberry filling
Biscuit topping
Method
Preheat the oven to 375°F (190°C). In a large bowl, toss the blueberries with the sugar, cornstarch, lemon juice, and salt; let stand for 10 minutes, until glossy and beginning to release juice.
In another bowl, whisk the flour, 1/4 cup (50 g) sugar, baking powder, and salt until evenly combined.
Scatter the cold butter over the flour mixture and cut it in with a pastry blender or your fingertips until the pieces are pea-sized. Pour in the milk and stir just until a soft, shaggy dough forms; do not overmix.
Pour the berry mixture and all its juices into a 2-quart (2 L) baking dish.
Drop the dough in 8 rough mounds over the berries, leaving small gaps so steam can escape.
Set the dish on a rimmed baking sheet and bake for 40 to 45 minutes, until the filling is bubbly around the edges and the biscuits are golden brown and firm to the touch.
Cool for 15 minutes before serving warm.
Regional variants
Some cooks add a pinch of cinnamon or a little lemon zest to the berries, or make a richer topping by brushing the biscuits with cream and sprinkling them with sugar before baking.
Cook's notes
- If using frozen blueberries, do not thaw them; toss them frozen with the sugar and cornstarch and add 5 minutes to the baking time.
- For a crisper top, brush the biscuit mounds with a little milk and sprinkle with coarse sugar before baking.
- Let the cobbler rest before serving so the juices thicken slightly and the topping sets.
Serve with
Warm with vanilla ice cream or lightly whipped cream.
Make ahead and storage
Assemble the berry filling and biscuit topping separately up to 1 day ahead, then bake before serving. Store leftovers covered in the refrigerator for up to 3 days and reheat at 325°F (165°C).
