Introduction
Blueberry Cobbler is a juicy, comforting dessert, perfect for family dinners, gatherings, or special occasions. This classic recipe, featuring a sweet-tart blueberry filling topped with a buttery, golden biscuit layer, delivers vibrant flavors with a satisfying texture. Presented in a white ceramic baking dish, optionally topped with a scoop of vanilla ice cream or whipped cream, this Blueberry Cobbler recipe offers a warm, inviting aesthetic that elevates any dessert table. This recipe provides a simple baking method with accessible ingredients, adaptable for dietary preferences, ideal for home bakers seeking a crowd-pleasing dessert that brings cozy, heartwarming charm to any occasion.
Ingredients
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries (no need to thaw if frozen)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice (about 1/2 lemon)
- 1 tsp lemon zest
- 2 tbsp cornstarch
- 1/4 tsp kosher salt
For the Biscuit Topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 6 tbsp unsalted butter, cold and cubed
- 1/2 cup milk
- 1 tsp vanilla extract
Serving:
- Optional: Vanilla ice cream, whipped cream
- Suggested Accompaniments: Fresh mint leaves
- Suggested Pairings: Coffee, hot tea
- Suggested Aesthetic: Serve in a white ceramic baking dish
- Suggested Equipment: 8×8-inch or 9×9-inch baking dish, mixing bowls, pastry cutter or fork, zester, juicer, measuring cups/spoons
Step-by-Step Process
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch white ceramic baking dish.
- Prepare Blueberry Filling: In a large bowl, combine blueberries, sugar, lemon juice, lemon zest, cornstarch, and salt. Gently toss until evenly coated. Taste a small spoonful and adjust with more sugar or lemon juice for a balanced, sweet-tart flavor. Transfer to the prepared baking dish.
- Make Biscuit Topping: In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut in with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk and vanilla extract until a soft dough forms; do not overmix.
- Assemble Cobbler: Drop spoonfuls of biscuit dough over the blueberry filling, leaving some gaps for the filling to bubble through. Alternatively, spread the dough evenly for a more uniform topping.
- Bake: Bake for 35–40 minutes, until the biscuit topping is golden and the filling is bubbly. If using frozen blueberries, baking may take 5–10 minutes longer.
- Serve: Let cool for 10 minutes. Serve warm in the white ceramic baking dish, optionally topped with vanilla ice cream or whipped cream and garnished with fresh mint leaves. Pair with coffee or hot tea.
Tips for Better Blueberry Cobbler
- Use cold butter for a flaky biscuit topping; avoid overmixing to keep it tender.
- Taste and adjust the filling before baking to balance sweet and tart flavors.
- Fresh or frozen blueberries work equally well; no need to thaw frozen berries.
- Grease the baking dish to prevent sticking and ensure easy serving.
- Present in a white ceramic baking dish to highlight the vibrant filling and golden topping.
- Make ahead: Prepare filling up to 1 day in advance; refrigerate and top with fresh biscuit dough before baking.
- Check doneness by ensuring the biscuit topping is cooked through and the filling is thickened.
- Enhance aesthetic: Top with ice cream or whipped cream for a warm, inviting pop.
Variations and Customization
- Gluten-Free Blueberry Cobbler: Use gluten-free all-purpose flour for the biscuit topping; confirm baking powder is gluten-free.
- Vegan Blueberry Cobbler: Replace butter with vegan butter and milk with plant-based milk (e.g., almond or oat milk).
- Low-Sugar Blueberry Cobbler: Reduce sugar in filling to 1/3 cup and in topping to 2 tbsp; use a sugar substitute if desired.
- Mixed Berry Cobbler: Replace half the blueberries with raspberries or blackberries.
- Lemon Blueberry Cobbler: Increase lemon zest to 2 tsp for a brighter citrus flavor.
- Peach Blueberry Cobbler: Replace 1 cup blueberries with 1 cup sliced peaches.
- Spiced Blueberry Cobbler: Add 1/4 tsp cinnamon and 1/8 tsp nutmeg to the biscuit topping.
- Nutty Blueberry Cobbler: Sprinkle 1/4 cup chopped pecans or almonds over the biscuit dough before baking.
Storage and Serving Tips
- Store leftovers in an airtight container or covered in the fridge for up to 4 days; reheat in the oven at 350°F for 10–15 minutes or microwave for a warm texture.
- Freeze baked cobbler in a freezer-safe container for up to 3 months; thaw in the fridge and reheat in the oven.
- Serve warm for the best juicy filling and tender biscuit texture.
- Use as a dessert for dinners or gatherings.
- Pair with coffee or hot tea to complement the sweet-tart flavors.
- Present in a white ceramic baking dish with ice cream for a cozy, inviting charm.
Nutritional Information
Based on 8 servings (about 1 cup each):
- Calories: 280 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 200mg
- Total Carbohydrates: 44g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 4g
- Vitamin A: 8% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 8% Daily Value
- Iron: 8% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sugar or vegan options reduce sugars or cholesterol). Moderate in calories; high in fiber from blueberries.
Conclusion
This Blueberry Cobbler recipe delivers a juicy, comforting dessert perfect for family dinners or gatherings. It transforms simple ingredients into a delightful favorite. Its straightforward preparation and inviting presentation make it a go-to. The sweet-tart filling and buttery biscuits delight with every bite. It’s sure to be a cherished recipe, loved for its warm, crowd-pleasing charm.
Blueberry Cobbler Recipe: Juicy and Comforting
Ingredients
- 4 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp cornstarch
- ¼ tsp kosher salt
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar topping
- 1 ½ tsp baking powder
- ¼ tsp kosher salt topping
- 6 tbsp unsalted butter cold
- ½ cup milk
- 1 tsp vanilla extract
- Optional: Ice cream whipped cream
- Suggested Pairings: Coffee mint leaves
Instructions
- Preheat the oven to 375°F; grease an 8x8-inch baking dish.
- Mix blueberries, sugar, lemon juice, zest, cornstarch, and salt; taste and adjust; transfer to a dish.
- Whisk flour, sugar, baking powder, and salt; cut in butter; add milk and vanilla for the dough.
- Drop dough over filling; bake 35–40 min.
- Serve in a white ceramic dish with ice cream.
Notes
- Use cold butter for a flaky topping.
- Store in the fridge for 4 days or freeze for 3 months.
- Try a gluten-free or mixed berry variation.
- Pair with whipped cream.
