Blueberry cobbler is one of those desserts that’s perfect for summer served with a scoop of vanilla ice cream or a mound of whipped cream - or both! It’s super easy to make and the perfect ending for your cookout or gatherings.
I used to make this dessert for my father-in-law and he loved every bit of it. He loved my cooking and it made me happy that he loved to eat. If you love to eat, we will get along just fine.
This is very easy to put together and doesn’t take much time at all. You don’t even need to take out your food processor. Let’s get to it.
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I don’t know anyone who doesn’t like blueberries. I usually go with my family and pick them - loads of them - in July. We end up eating most of them before we get home.
Added to the blueberries are some lemon zest and lemon juice. This brightens up the blueberry mixture so much you can eat it as is. Pour it on or over whatever you like.
I don’t add cinnamon to this because I want to taste the blueberries and the lemon. Nothing else. Simple is key.
I also add a touch of salt to bring out the sweetness of the blueberries. Salt is also added to the dough. You need a touch of salt to make everything taste better. It’s just a touch.
Melted butter is used to make the biscuits
Using melted butter for the dough makes this quick and easy
As for the biscuits, I modified my sour cream drop biscuits for this recipe. It uses melted butter and heavy cream. WHAT????? MELTED BUTTER IN A BISCUIT?!! Yes, melted butter which makes this quick and easy - like I stated above.
I also add a little cornmeal to the mix for a little crunch. Also added is some cornstarch to make these biscuits tender. I know, crazy, right?
Steps to make blueberry cobbler
In a large bowl, mix together the blueberries, sugar, cornstarch, lemon juice, zest, and salt. Pour it into an 8x8 baking dish. Set aside.
In another large bowl, mix together the flour, sugar, cornmeal, cornstarch, baking powder, and salt. I use a fork to do this.
Once it’s all mixed, pour in the melted butter and heavy cream. Mix it together with a fork until it just comes together, I switch to a spatula to scrape the sides and bottom. Done and done.
Now, scoop up a blob of dough and put it on top of the blueberries making 3 rows. Continue with remaining batter. You can worry about each one being even or just eyeball it. I don’t worry about it.
If one biscuit is bigger than another, then that is the one I’m going for so watch out. If you are more of a normal person and simply grateful to have some of this delicious blueberry cobbler, this won’t be an issue.
When all the batter is scooped up, brush on some heavy cream over the tops and sprinkle with sugar. Place it on a baking sheet and off it goes into the oven.
Bake for 40 - 45 minutes until the biscuits are golden. I would start to check after 40 minutes since all ovens vary.
Simple, right?
Let this cool a bit before serving. Those berries are hot, hot, hot. The cobbler will be runny when coming out of the oven and while it's still hot. It will thicken as it cools.
Serve with some ice cream or whipped cream. How does that sound?
Life is too short for mediocre food.
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An Insanely Delicious Blueberry Cobbler
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
For the blueberries:
- 6 cups fresh blueberries
- ½ cup (100 grams) sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest packed
- 2 tablespoons lemon juice
- ¼ teaspoon fine salt
To make the cream biscuits:
- 1 ½ cups (195 grams) flour
- ¼ cup (50 grams) sugar plus more for sprinkling
- 2 tablespoons cornstarch
- 2 tablespoons cornmeal
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 8 tablespoons (113 grams) unsalted butter, melted
- ¾ cup (180 ml) heavy cream plus more for brushing
Instructions
- Preheat oven 375℉.
Make the fruit filling:
- In a large bowl, toss the blueberries with the sugar, cornstarch, lemon zest, lemon juice and salt. Transfer the mixture to an 8x8 square baking dish.
Make the cream biscuit topping:
- In a medium bowl, combine the flour, sugar, cornstarch, cornmeal, baking powder, and salt.
- Add the melted butter and cream and stir until just combined. It will look a bit shaggy; that's good. Do not overmix.
- Scoop the batter over the blueberries, making three rows of three biscuits. You will have nine total. Or, you can scoop however you like. There should be some gaps to allow some of the filling to peek through in spots.
- Brush the tops with some heavy cream then sprinkle tops with some sugar.
Bake:
- Place the baking dish on a baking sheet to catch any drippings. You can line with foil or parchment for easy cleanup. Sometimes the blueberries can bubble up and drip out of the baking dish. This happened to me once and since then, I bake anything that has the possibility of bubbling over on a baking sheet.
- Bake until the blueberries are bubbling and the biscuits are golden, about 40 - 45 minutes. Check after 40 minutes as all ovens vary. Transfer onto a cooling rack to cool for at least 20 minutes. See NOTES.
- Serve as is or with a dollop of whipped cream or vanilla ice cream.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!