Blueberry Cobbler
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Blueberry Cobbler
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With a sweet juicy blueberry filling topped with buttery sugared biscuits that are crisp on the outside and fluffy on the inside, this blueberry cobbler recipe is the perfect summer dessert. When prepared correctly, cobblers are delicious both warm and cold, which makes them an ideal way to finish off a barbecue at home or a picnic in the park.
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Ingredients
For the blueberries
- 800 grams blueberries (5 cups)
- 70 grams granulated sugar (⅓ cup)
- 1 lemon
- 2 teaspoons Potato Starch
For the biscuit
- 130 grams all-purpose flour (1 cup)
- 27 grams evaporated cane sugar (2 tablespoons)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon coarse salt (such as fleur de sel)
- 60 grams cultured unsalted butter (4 tablespoons, chilled and cut into cubes)
- ⅓ cup PLAIN yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar
Instructions
- Add the blueberries and sugar into a pan and heat over medium-low heat until the berries begin to release some juice. Turn the heat up to maintain a simmer and cook until the fruit is tender and their juices start to thicken just a bit (about 20 minutes).
- While the berries are cooking wash the lemon well and shave the zest into a small bowl using a Microplane. Juice the lemon into the same bowl (you should have around 2 tablespoons of juice). Stir the potato starch into the mixture.
- Prepare the biscuit dough by whisking together the flour, sugar, baking powder, baking soda, and salt.
- Use a fork or pastry blender to cut the cold butter into the flour mixture until a crumbly dough forms. Refrigerate until the berries are ready.
- Preheat the oven to 400 degrees F (200 C).
- When the blueberry filling has reached the consistency of maple syrup (the real kind), add the lemon and starch mixture and stir to combine. Transfer the filling to a 9-inch pie dish (or you can make the cobbler in the pan you cooked the blueberries in).
- Finish the biscuit topping by whisking the vanilla into the yogurt and stirring this into the flour mixture until the dough barely comes together. Do not overmix or the biscuits will end up tough.
- To assemble the cobbler, divide the biscuits into 5-8 balls and roll the top surface in the coarse sugar. Drop the biscuits on the blueberry filling with the sugared side up.
- Place the cobbler on a baking sheet and bake until the biscuits are cooked through and golden brown on top (about 15-20 minutes).
- Serve the blueberry cobbler warm with ice cream or whipped cream.
Nutrition Information
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Calories
324kcal
(16%)
Carbohydrates
59g
(20%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
23mg
(8%)
Sodium
153mg
(6%)
Potassium
313mg
(9%)
Fiber
4g
(16%)
Sugar
34g
(68%)
Vitamin A
335IU
(7%)
Vitamin C
22.4mg
(25%)
Calcium
93mg
(9%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 23mg | 8% |
| Sodium | 153mg | 6% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 93mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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