📝 About This Recipe
This quintessential American dessert captures the essence of summer with a bubbling, jammy layer of fresh blueberries nestled beneath a golden, pillowy buttermilk biscuit crust. Unlike a pie, this cobbler celebrates a rustic charm, where the fruit juices mingle with a hint of lemon and cinnamon to create a luscious sauce. It is the ultimate comfort food, striking a perfect balance between the tartness of the berries and the buttery, sugary crunch of the topping.
🥗 Ingredients
The Blueberry Filling
- 6 cups Fresh Blueberries (rinsed and patted dry)
- 1/2 cup Granulated Sugar (adjust based on sweetness of berries)
- 1 tablespoon Cornstarch (for thickening)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Ground Cinnamon
The Biscuit Topping
- 1 1/2 cups All-Purpose Flour (spooned and leveled)
- 1/4 cup Granulated Sugar (plus extra for sprinkling)
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 6 tablespoons Unsalted Butter (cold, cut into 1/2-inch cubes)
- 1/2 cup Buttermilk (cold; full-fat preferred)
- 1 teaspoon Vanilla Extract (pure extract)
- 1/4 cup Boiling Water (to be added last to the batter)
The Finishing Touch
- 1 tablespoon Turbinado Sugar (for a crunchy texture)
- 1 tablespoon Unsalted Butter (melted, for brushing)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch square baking dish or a 2-quart round casserole dish with butter.
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2
In a large mixing bowl, combine the blueberries, 1/2 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Toss gently until the berries are evenly coated.
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3
Transfer the blueberry mixture into the prepared baking dish, spreading it out in an even layer. Set aside while you prepare the topping.
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4
In a separate medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt until well combined.
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5
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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6
In a small measuring cup, stir the vanilla extract into the cold buttermilk.
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7
Pour the buttermilk mixture into the flour and butter mixture. Stir with a fork just until the dough starts to come together; do not overmix.
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8
Carefully pour the 1/4 cup of boiling water over the dough and stir gently. This 'hot water' method creates a unique, tender, cake-like consistency in the biscuit topping.
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9
Drop large spoonfuls of the dough over the blueberries. It doesn't need to cover the fruit completely; leaving small gaps allows steam to escape and the fruit to bubble through.
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10
Brush the tops of the dough mounds with the melted tablespoon of butter and sprinkle generously with turbinado sugar.
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11
Place the dish on a baking sheet (to catch any drips) and bake for 40-45 minutes. The topping should be deep golden brown and the fruit juices should be thick and bubbling.
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12
Remove from the oven and let the cobbler cool on a wire rack for at least 15-20 minutes. This resting period is crucial for the juices to set properly.
💡 Chef's Tips
Always use cold butter and cold buttermilk to ensure a flaky, tender biscuit topping. If using frozen blueberries, do not thaw them first; simply increase the cornstarch by half a tablespoon to manage the extra moisture. Avoid over-mixing the dough once the liquid is added, as this develops gluten and can make the topping tough. Check the cobbler at the 30-minute mark; if the top is browning too quickly, tent it loosely with aluminum foil. For a flavor twist, add 1/2 teaspoon of ground ginger to the berry mix for a subtle spicy warmth.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Drizzle with a bit of cold heavy cream for a classic, less sweet alternative to ice cream. Pair with a glass of chilled Moscato or a light dessert wine to complement the fruit acidity. A dollop of lemon-scented whipped cream adds a bright, zesty contrast to the sweet berries. Enjoy any leftovers cold for breakfast with a spoonful of Greek yogurt.