Blueberry Cobbler
User Reviews
5
Blueberry Cobbler
Description
The Blueberry Cobbler recipe calls for mixing blueberries with granulated sugar, brown sugar, cornstarch to thicken, and lemon juice for brightness. This filling is poured into a glass or ceramic baking dish and set aside while preparing the topping. The cobbler topping combines dry ingredients like flour, sugar, baking powder, and salt, into which cold butter is shredded or cut in until the mixture resembles coarse crumbs. Heavy cream and milk are stirred in to form a soft biscuit batter.
The biscuit topping is dropped evenly over the berries and brushed with additional cream before sprinkling with coarse sugar for texture. Baking at a high temperature yields a golden crust with a tender interior beneath which the bubbling blueberry filling thickens. The contrast of sweet, juicy berries and crumbly topping is classic for this dessert.
This cobbler is best served warm from the oven and pairs well with whipped cream or vanilla ice cream. It stores well refrigerated for up to three days, and cold butter is recommended to maintain topping flakiness. Using fresh blueberries is preferred, though frozen may be used with the note that thawed fruit can produce a juicier filling. Chilling butter before preparation helps achieve the ideal texture.
Ingredients
- 6 cups blueberries
- ¼ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 2 Tablespoons cornstarch
- ½ Tablespoon lemon juice
Cobbler topping
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons butter very cold (see note, unsalted
- ½ cup heavy cream cold
- ⅓ cup milk cold, whole
- heavy cream additional, for brushing
- sugar if you don't have coarse sugar, regular granulated will work just fine!, coarse, for sprinkling
Instructions
- Preheat oven to 425F (220C).
- In a large mixing bowl, stir together blueberries, sugars, corn starch and lemon juice until combined. Pour into a 7x11 or 9x9 glass or ceramic baking dish and set aside while you prepare the topping.
- Stir ingredients well and then pour into a 7x11 baking dish². Set aside and prepare your blueberry cobbler topping.
For the Topping
- In a separate large mixing bowl, combine flour, sugar, baking powder, and salt and whisk well.
- Ue a box grater to shred the butter into small pieces and then add to the flour mixture (alternatively use a pastry cutter to cut the butter into the mixture).
- Use a fork to stir in the grated butter until the mixture resembles coarse crumbs.
- Add heavy cream and milk and use a wooden spoon or rubber spatula to stir until ingredients are combined (don't over-mix).
- Evenly drop and distribute topping over the blueberry filling that you prepared earlier. The biscuit batter does not have to totally cover the blueberries, just do your best to evenly distribute it so that it will cook evenly.
- Brush with additional heavy cream and sprinkle lightly with coarse sugar (if you don't have coarse sugar, regular granulated will also work just fine).
Bake & Serve
- Transfer to oven and bake on 425F (220C) for 25-30 minutes or until top is golden brown. Cover cobbler with foil and bake an additional 10-15 minutes or until a toothpick inserted in the center of the biscuit portion comes out clean or with a few dry crumbs, you just need to make sure the biscuit portion is cooked through before serving.
- Allow to cool for about 10-15 minutes before scooping and serving warm. Top with vanilla ice cream, if desired.
Notes
- Fresh blueberries are preferred; frozen can be used but thawing affects juiciness.
- Chill butter in freezer for 10-20 minutes before mixing for better topping texture.
- Serve warm from the oven, or cover and refrigerate leftovers up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 162mg | 7% |
| Potassium | 304mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
