- Recipe: Blueberry Cobbler
- Writer: Lizzie Green
- Content-Type: Food Blog
A delightful way to display summer fruit is with this simple recipe for blueberry cobbler. A golden biscuit topping bubbles over a layer of luscious, jammy berries.
The blueberry season has just gotten underway in our part of the Midwest. We’re taking advantage of every opportunity to savor these bursting, sweet-tart fruits.
Fresh, in muffins, or cooked down into a sweet compote… But I make this blueberry cobbler for us when we’re in the mood for a genuine treat.
This recipe is one of my favorites since it emphasizes the importance of using fresh fruit. I only barely sweeten it, letting the berries’ inherent sweetness come through, and I skew heavily in favor of the fruit-to-biscuit topping ratio.
This recipe for blueberry cobbler has a thin coating of golden, buttery biscuits on top, and loads of plump, boiling blueberries underneath.
It’s pure nirvana when a scoop of vanilla ice cream is added.
Ingredients for Blueberry Cobbler Recipe
You will need the following ingredients to prepare this fresh blueberry cobbler recipe:
- Blueberries! The base of this hearty blueberry cobbler is made from two pints.
- Two tablespoons of cane sugar are all that is required to sweeten the fruit. In the biscuit topping, a bit of extra sugar will be used.
- Cornstarch: As the cobbler bakes, it thickens the blueberry juices.
- Lemon juice and zest complement the biscuits’ sweet flavor while providing an acidic contrast to the berries’ sweetness.
- The vanilla extract gives the fruit layer a warm, rich flavor.
- Whole wheat flour and all-purpose flour are used to make the biscuit batter.
- Coconut milk and unsalted butter give the biscuit topping richness and a buttery flavor.
- Baking soda: It makes the cookies rise.
- Additionally, sea salt enhances the mildly sweet and buttery flavor of the biscuits.
Blueberry Cobbler Recipe
Oh, and did I mention that this blueberry cobbler is fantastic as well? It is easy to make! This is how it works:
Make the biscuit dough first. Begin by shredding the butter using a box grater’s big holes. The butter must be cold to do this.
Before grating it, I advise freezing it for an hour. But don’t keep it in the freezer for too long! Butter will become too hard to grate if it is frozen for an extended period.
Next, mix the dry ingredients. Pour the coconut milk into the center, creating a well.
Make a cohesive dough ball out of the mixture by folding it with a spatula after adding the butter.
Roll out the dough next. Roll it out into a circle that is 1/2 inch thick on a lightly dusted surface. To make biscuits, cut the dough using a 2 1/4-inch biscuit cutter, rerolling the scraps as required.
Place the nine to eleven biscuits you’ve just cut out on a big dish or baking sheet that has been lined with parchment paper. While you prepare the filling, place them in the refrigerator to chill.
Place the blueberries in a big basin to start the filling.
Add the vanilla, sugar, lemon juice, cornstarch, and cornstarch, and mix until the fruit is thoroughly covered.
Next, put the cobbler together. Place the biscuits on top of the fruit in a baking dish that has been buttered.
Brush some melted butter on the biscuits.
…and sprinkling them with sugar.
Finally, bake the fruit and biscuits until they are golden brown and bubbling.
15 minutes should be given for the blueberry cobbler to cool. Serving with vanilla ice cream follows. It would also be fantastic with coconut whipped cream (or regular whipped cream).
Tips for a Simple Blueberry Cobbler Recipe
- Coconut milk with chunks? Run it through the blender. The particles and liquid in coconut milk frequently separate when you open the can. Please resist the urge to utilize only the watery liquid in the can and ignore the solids. The solids in this recipe are what give the biscuits their tenderness and flavor, so they must be completely combined with coconut milk. Pour the contents of the can into a blender, and then quickly process to incorporate the particles and liquid. To use in the recipe, then, measure out 1/2 cup of the creamy coconut milk. Is Coconut milk absent? Here, whole milk or buttermilk would also work.
- Get the butter grated. To incorporate the butter into the flour in a conventional biscuit recipe, you would use a pastry cutter or your hands. In this instance, I grate the butter. This reliable method ensures that tiny pieces of butter are spread uniformly throughout the dough while removing some of the guesswork associated with the conventional method because you do not need to determine when the chunks of butter are the right size. If you give it a try, you’ll always get the best-looking biscuits.
- While preparing the filling, chill the biscuits. The biscuit dough should be kept cold until it is put in the oven, the same as when preparing the pie crust. In this manner, the butter in the dough will melt during baking, resulting in a light, neatly stacked biscuits. Place the biscuits in the refrigerator while you make the filling to stop the butter from melting too soon.
|20 minutes to prepare
30 minutes for cooking
Duration: 50 minutes
This recipe for blueberry cobbler is a mouthwatering summer dessert. Against all odds, if you have any leftovers, cover them and keep them at room temperature for up to two days.
- ¾ cup all-purpose flour spooned and leveled
- ¼ cup plus 2 tablespoons whole wheat flour, spooned and leveled
- 2½ tablespoons cane sugar
- 1¼ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ½ cup full-fat coconut milk
- 4 tablespoons unsalted butter, freeze for 1 hour, grate on large holes of a box grater, plus more melted butter for brushing
- Coarse sugar or additional cane sugar, for sprinkling
- 2 pints (4 cups) of fresh blueberries
- 2 tablespoons cane sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Vanilla ice cream
- Grease an 8×8-inch baking dish and preheat the oven to 400 degrees.
- All-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt should be combined in a big basin. Add the grated butter and coconut milk to the center well that has been formed. The mixture should be folded and formed into a dough ball using a spatula.
- Roll out the dough into a circle that is 12 inches thick on a gently dusted surface using a lightly dusted rolling pin. Cut 9 to 11 biscuits with a 214-inch round biscuit cutter; reroll the scraps and add additional flour as needed. While you prepare the filling, move the biscuits to a plate or baking sheet that has been lined with parchment.
- Creating the filling Blueberries, sugar, cornstarch, lemon juice, and vanilla should all be combined in a medium basin; toss until the blueberries are thoroughly covered. Place the biscuits evenly on top of the mixture before transferring them to the prepared baking dish. Sprinkle coarse sugar over the biscuits’ tops after brushing them with melted butter.
- Bake the biscuits for 25 to 35 minutes, or until they are golden brown and the fruit is bubbling. Before serving, let the food cool for 15 minutes.
- Add vanilla ice cream to the dish.