Blueberry Cobbler
User Reviews
5
Blueberry Cobbler
Description
The Blueberry Cobbler features a filling of fresh blueberries combined with confectioners sugar, cornstarch, lemon juice, and vanilla bean paste to yield a thick, flavorful base. The topping blends flour and cornmeal with sugar and cold butter before buttermilk is added to form a soft dough. When baked at 375°F, dollops of the dough cook atop the fruit, crisping slightly on the edges as the berries bubble beneath. The cornmeal lends a gentle texture contrast to the tender fruit and the lightly sweetened crust. This method yields a cobbler with a balance of tart and sweet notes from the lemon and blueberries, enriched by the vanilla.
This dessert is well suited for serving warm, optionally with cream or ice cream. It highlights the natural freshness of the blueberries while adding a rustic, handmade appeal through its uneven, scooped topping.
Ingredients
blueberry filling
- 6-7 cups blueberries
- 1 cup confectioners sugar
- 3 Tbsp cornstarch
- 3 Tbsp lemon juice
- 1 Tbsp vanilla bean paste or vanilla extract
cobbler topping
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal yellow
- 1/2 cup sugar plus more for sprinkling later
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp butter cold and cut in pieces.
- 3/4 cup buttermilk cold
Instructions
- Preheat oven to 375F.
- Toss blueberries with sugar, cornstarch, lemon juice and vanilla. Turn into 9x9 baking pan and set aside.
- I make my cobbler topping in my food processor. Load the flour, cornmeal, sugar, baking powder, baking soda, and salt into the bowl and pulse until everything is well combined.
- Add the pieces of cold butter and pulse/process until no lumps of butter remain. This will take less than 30 seconds. Note: to pulse/process just start by pulsing the machine several times to get the butter broken up and then process briefly until the mixture is of a uniform crumbly texture.
- Add the buttermilk and process until the dough comes together. This will take less than 30 seconds. It should be a soft wet dough.
- Turn the dough out onto a floured board. If it is too wet you can add a bit of flour. Use a small or medium ice cream or cookie scoop to portion out mounds of dough and add to the top of the blueberries. You can do 9 larger mounds or up to 16 smaller mounds, it's really up to you. Sprinkle the biscuits with sugar, I use about a tablespoon or so.
- Bake for about 40 minutes or until the cobbler topping is golden and the berries are bubbling throughout. Check underneath the biscuits to make sure there is no wet batter remaining. The exact time will depend on your pan, your oven, and the size of your biscuits.
- Let your cobbler rest for about 20 minutes, before serving warm with scoops of vanilla ice cream. The resting period will allow the juices to thicken up.
- Leftovers can be wrapped in foil and stored on the counter overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 355mg | 15% |
| Potassium | 240mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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