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This Blueberry Cobbler is the summertime dessert my family always begs for whether we are swimming in fresh blueberries or using some stashed in the freezer. Fluffy homemade biscuits blanket a bubbling sweet-tart fruit filling and every bite is dreamy served warm with melting vanilla ice cream.
The first time I baked this cobbler I could not believe how quickly it disappeared at a summer picnic everyone had seconds before the ice cream even melted.
Ingredients
- Blueberries: They are the star here choose plump and firm berries and do not worry if they are frozen just toss them in straight from the freezer for convenience
- Sugar: Sweetens both the fruit and biscuit layers taste your berries you may want to add a tablespoon more if they are especially tart
- Cornstarch: Thickens the filling so you get luscious syrup instead of runny juice
- Lemon juice: Fresh squeezed adds a pop of brightness and balance never skip this
- Vanilla extract: Rounds out the berry flavor use real vanilla if you can
- All-purpose flour: The foundation for the biscuits choose unbleached for best results
- Granulated sugar: Adds enough sweetness to the biscuit layer without making it cake
- Baking powder and Baking soda: These ensure the biscuits rise tall and fluffy check the expiration date to guarantee freshness
- Salt: Just a pinch makes all the difference enhancing flavor throughout
- Unsalted butter: Keep it very cold or even frozen your biscuits will be extra light and flaky
- Sour cream: Adds tang and moisture to biscuit dough makes it incredibly tender
- Milk: Loosens the dough for easy scooping use any type you have on hand
- Honey: Adds hint of complexity and golden color to the biscuits
- Egg and extra milk: For brushing the tops this gives a gorgeous sheen
- Coarse sugar: Adds satisfying crunch and sparkle on top raw or sanding sugar works perfectly
Step-by-Step Instructions
- Prep the Oven and Ingredients:
- Preheat your oven to 350 F right at the start to ensure it is hot when your cobbler goes in. If you have a stick of butter place it in the freezer now so it is icy cold. Mix sour cream milk and honey in a small bowl and place in the fridge to chill.
- Make the Blueberry Filling:
- In your largest mixing bowl combine sugar and cornstarch with a fork until very evenly blended this guarantees even thickening. Gently fold in your blueberries along with lemon juice and vanilla stir until every berry is coated and glossy. Pour the berry filling into a lightly greased nine by thirteen inch baking dish and spread into an even layer.
- Prepare the Biscuit Dough:
- In another large bowl whisk together flour sugar baking powder baking soda and salt making sure there are no lumps. Grate the frozen butter directly into the bowl or cut very cold butter into pea sized chunks add it to the dry mix. Work the butter in lightly with a fork or your fingertips until the mixture resembles wet sand with a few small lumps. Pour the chilled sour cream milk and honey mixture over the dry ingredients and fold very gently with a spatula just until combined do not overmix or your biscuits will be tough.
- Assemble the Cobbler:
- With clean hands take rough handfuls of biscuit dough and scatter them over the blueberries aiming to mostly cover the berries but allow a few gaps for steam to escape. The biscuit layer should look rustic and uneven for best texture.
- Finish and Bake:
- Whisk together the egg and milk in a small bowl. Brush a light layer over the biscuit dough then sprinkle the tops generously with coarse sugar. Slide the dish onto the center oven rack and bake uncovered for forty five to fifty five minutes. Watch for golden biscuit tops bubbling fruit and a clean toothpick in the baked dough as signs it is done. Let it cool for at least five minutes before serving so the filling thickens up.
The best part of this recipe for me is that stunning crackly sugar crust on top I have vivid memories of my kids racing to get the crispiest biscuit edge while warm summer berry juice dripped down their wrists.
Storage Tips
Let any leftovers cool completely before you transfer to an airtight container. Store in the refrigerator for up to five days. Gently reheat in a low oven for best biscuit texture or zap individual portions in the microwave for quick treats. For long term storage cool the cobbler and wrap tightly before freezing. Thaw overnight in the fridge and warm in the oven until hot and crisp.
Ingredient Substitutions
If you only have raspberries or blackberries you can swap some or all of the blueberries. Just know that strawberries and raspberries can make the filling a bit wetter. For a dairy free version use cold coconut oil instead of butter and plant based yogurt in place of sour cream. Whole wheat flour can be used for a more wholesome biscuit.
Serving Suggestions
Nothing beats a scoop of vanilla ice cream on hot cobbler but fresh whipped cream or even a drizzle of sweetened yogurt is lovely. For brunch leftovers serve it alongside thick Greek yogurt and a sprinkle of nuts. It makes a wonderful addition to holiday dessert spreads or summer barbecues.
Cultural and Historical Context
Cobbler traces its roots to early American settlers who adapted their favorite recipes from the British Isles using locally available fruits and a simple biscuit dough topping. In the South cobbler is a beloved tradition at family gatherings and church picnics and every region boasts its own style with drop biscuits or a lattice crust.
Frequently Asked Questions
- → Can I use frozen blueberries?
Yes, use frozen blueberries straight from the freezer. No need to thaw—they may produce more juice, but the cobbler will still turn out delicious.
- → How do I get a light, airy biscuit topping?
Use very cold or frozen butter and avoid overmixing the dough. The cold butter melts and creates steam, which makes the topping tender and fluffy.
- → Can I swap in other fruits?
Definitely! Try blackberries, raspberries, strawberries, or peaches. Adjust sugar and thickener for juicier fruits as needed.
- → Should the cobbler be served warm or cold?
It's best enjoyed warm, ideally with a scoop of vanilla ice cream, but it's also tasty at room temperature or chilled.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 5 days, or freeze up to 3 months. Reheat before serving for the best flavor and texture.