Blueberry Cobbler
User Reviews
5
Blueberry Cobbler
Description
Blueberry Cobbler combines fresh blueberries tossed with sugar, cornstarch, lemon juice, and vanilla, resulting in a luscious filling that thickens as it bakes. The biscuit topping is made by combining all-purpose and whole wheat flours with baking powder, cane sugar, lemon zest, salt, coconut milk, and grated frozen butter to form a flaky dough. Cut into biscuits and chilled before placing over the fruit, the dough creates a tender, lightly sweetened crust. Brushing the biscuit tops with melted butter and sprinkling with coarse sugar adds a golden finish and gentle crunch. Baking at 400°F allows the filling to bubble and the topping to brown evenly. Serve warm with a scoop of vanilla ice cream to complement the textures and flavors.
The balance of tart and sweet in the fresh blueberry filling, combined with the soft, buttery biscuit topping, makes this dessert satisfying and suitable for various occasions. Lemon zest in the dough and juice in the filling brighten the overall flavor profile.
Keeping the butter frozen and grating it into the biscuit dough helps maintain texture by preventing the butter from melting prematurely. Rolling the dough and cutting uniform biscuits ensure even baking and presentation. Refrigerating biscuits before baking keeps them firm so they bake into tender rounds rather than spreading out flat.
Ingredients
Biscuit Topping
- ¾ cup all-purpose flour spooned and leveled
- ¼ cup whole wheat flour spooned and leveled, plus 2 tablespoons
- 2½ tablespoons cane sugar
- 1¼ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon salt sea salt
- ½ cup coconut milk full-fat
- 4 tablespoons butter freeze for 1 hour, grate on large holes of a box grater, plus more melted butter for brushing, unsalted
- coarse sugar for sprinkling, or additional cane sugar
Fruit Filling
- 2 pints Blueberry fresh, 4 cups
- 2 tablespoons cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice fresh
- 1 teaspoon vanilla extract
For Serving
- vanilla ice cream
Instructions
- Preheat the oven to 400°F and grease an 8x8-inch baking dish.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt. Form a well in the center and add the coconut milk and grated butter. Use a spatula to fold and form the mixture into a cohesive ball of dough.
- Place the dough on a lightly floured surface and use a lightly floured rolling pin to roll it out into a ½-inch-thick circle. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits, rerolling the scraps and dusting the surface with more flour as necessary. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you make the filling.
- Make the filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla and toss until the fruit is well coated. Transfer the mixture to the prepared baking dish and arrange the biscuits evenly on top. Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
- Bake for 25 to 35 minutes, or until the fruit is bubbling and the biscuits are golden brown. Allow to cool for 15 minutes before serving.
- Serve with vanilla ice cream.
User Reviews
Overall Rating
5
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