Description
This classic Blueberry Cobbler recipe features a luscious layer of fresh blueberries sweetened with sugar and lemon zest, topped with a tender, buttery biscuit crust. Perfectly baked until golden and bubbly, it’s an irresistible dessert for any occasion.
Ingredients
Scale
Blueberry Filling
- 4 cups fresh blueberries
- ½ cup granulated sugar
- 1 tsp lemon zest
- 2 tbsp corn starch
Batter Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ cup unsalted butter, cold and cubed
- ½ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and allow easy serving.
- Mix Blueberry Filling: In a mixing bowl, combine the fresh blueberries with granulated sugar, lemon zest, and cornstarch. This mix will thicken as it bakes and create a flavorful fruit base.
- Assemble Filling: Pour the blueberry mixture evenly into the prepared baking dish, spreading it out as the foundation of your cobbler.
- Prepare Batter Topping: In another bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold, cubed butter with a pastry cutter or fingers until the mixture is crumbly. Stir in milk and vanilla extract until just combined to form the batter.
- Top the Blueberries: Drop spoonfuls of the batter over the blueberry filling, distributing it evenly to cover most of the surface though some fruit will peek through.
- Bake the Cobbler: Place the dish in the oven and bake for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
- Cool and Serve: Let the cobbler cool slightly before serving to allow the filling to set and enhance flavor.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid excess moisture.
- For a richer topping, substitute milk with buttermilk.
- Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
