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Easy Blueberry Cobbler

If you're looking for a dessert that's both comforting and indulgent, look no further than the classic Blueberry Cobbler recipe. As summer arrives and fresh blueberries become abundant, there's no better time to whip up this warm and gooey treat. With its simple ingredients and straightforward preparation, this recipe is the perfect way to showcase the sweet and tangy flavors of this beloved berry.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr 15 mins
Servings: 10
Calories: 168 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1.1 lbs (510g / 18oz) fresh blueberries
  • Zest from ½ lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tablespoon cornstarch or 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter , cut into small pieces, plus more for greasing the baking dish
For the Sweet Biscuits
  • 1-½ cups all-purpose flour , spooned into measuring cup and leveled off
  • ¼ cup granulated sugar
  • 1-¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 stick (½ cup) cold unsalted butter, cut into small pieces
  • ¾ cup plus 2 tablespoons buttermilk or homemade buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon zest from ½ lemon
  • 1 tablespoon turbinado sugar for sprinkling
  • Vanilla ice cream or sweetened whipped cream , for serving (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9"x 9'' square dish or 2-quart baking dish with butter; set aside. In a medium bowl, combine the blueberries, sugars, vanilla, lemon zest, lemon juice, and cornstarch. Stir to incorporate, and set the berry mixture aside. In a large bowl, combine the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Add the cubed butter, and work it into the flour mixture with a pastry cutter or your hands until it resembles coarse bread crumbs. Whisk buttermilk and vanilla together in a glass measuring cup or small bowl; add it to the flour and butter mixture and stir together with a rubber spatula, just until combined; do not overmix.
  3. Transfer the blueberries to the prepared baking dish; dot randomly with 2 tablespoons of unsalted butter. Using a large spoon, dollop spoonfuls of biscuit batter over the blueberries; sprinkle with the remaining tablespoon of turbinado sugar.
  4. Bake until the tops are golden brown and juices are thick and bubbling, about 35 to 45 minutes. If the biscuits are browning too much, cover loosely with foil. Remove the pan from the oven. Let the cobbler cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

  • How to Store & Reheat
  • Blueberry Cobbler can be stored in an airtight container in the refrigerator for up to 3 days. To reheat Blueberry Cobbler, preheat your oven to 350°F (180°C). Remove the cobbler from the refrigerator and let it sit at room temperature for about 30 minutes to an hour. Place the cobbler in the oven and bake for 10-15 minutes or until heated through. Alternatively, you can reheat individual portions in the microwave for about 10 to 15 seconds, depending on the wattage of your microwave, until heated through.
  • Make Ahead
  • Here's how to make Blueberry Cobbler ahead of time: Filling: You can prepare the blueberry filling up to 1 day in advance and store it in an airtight container in the refrigerator until ready to use. Biscuit topping: You can also prepare the biscuit topping up to 1 day in advance and store it in an airtight container in the refrigerator until ready to use. Assemble: When ready to bake, preheat your oven to the required temperature and grease your baking dish with butter. Add the blueberry filling to the dish and top with the biscuit topping, spreading it evenly over the filling. Bake: Bake the cobbler according to the recipe instructions, adding an extra 5-10 minutes to the baking time if needed. By making the filling and biscuit topping ahead of time, you can save time and simplify the preparation process. This is especially helpful if you're planning to serve the cobbler for a special occasion or dinner party. Just be sure to store the filling and topping separately in the refrigerator until ready to use to prevent the biscuit topping from becoming too soggy.
  • How to Freeze
  • Here's how to freeze Blueberry Cobbler: Let it cool: Allow the Blueberry Cobbler to cool completely before freezing. Wrap: Wrap the cooled cobbler tightly with plastic wrap and then aluminum foil to prevent freezer burn and to keep it fresh. Label: Label the wrapped cobbler with the date and store it in the freezer. Storage: Blueberry Cobbler can be stored in the freezer for up to 2 months. Reheat: To reheat, remove the cobbler from the freezer and let it thaw in the refrigerator overnight. Then, preheat your oven to 350°F (180°C), place the cobbler in a greased baking dish, and bake for 15-20 minutes or until heated through. It's important to wrap the cobbler tightly to prevent ice crystals from forming, which can cause the texture to become watery and mushy. Additionally, labeling the cobbler with the date will help you keep track of how long it's been in the freezer.