Blueberry Cobbler Biscuit Topping (Print)
Juicy blueberries baked beneath golden, buttery biscuit topping served warm with ice cream.
# Ingredients:
→ Filling
01 -
100 grams granulated sugar
02 -
16 grams cornstarch
03 -
1.2 kilograms blueberries, fresh or frozen
04 -
10 millilitres lemon juice
05 -
2.5 millilitres vanilla extract
→ Biscuit Layer
06 -
250 grams all-purpose flour
07 -
100 grams granulated sugar
08 -
6 grams baking powder
09 -
2 grams baking soda
10 -
2 grams salt
11 -
115 grams unsalted butter, very cold
12 -
120 grams sour cream
13 -
60 millilitres milk, any variety
14 -
30 millilitres honey
→ Biscuit Topping
15 -
1 large egg, beaten
16 -
15 millilitres milk
17 -
13 grams coarse sugar
# Steps:
01 -
Preheat the oven to 180°C. Lightly grease a 23 x 33 centimetre baking dish.
02 -
Combine sour cream, milk, and honey in a bowl. Chill until ready to use. If using standard butter, place in freezer. If already frozen, keep ready for grating.
03 -
In a large bowl, mix together the sugar and cornstarch. Add the blueberries, lemon juice, and vanilla extract, and stir until the mixture is evenly coated. Spread the filling evenly in the prepared baking dish.
04 -
In a separate large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
05 -
Cut the cold butter into cubes or use a cheese grater to shred the frozen butter. Add to dry ingredients. If cubed, use a pastry cutter or fork to blend until the mixture forms coarse crumbs. If grated, gently mix to combine.
06 -
Add the chilled sour cream, milk, and honey mixture to the bowl. Use a silicone spatula to gently combine until the dough just comes together. Avoid overmixing; the dough should remain somewhat crumbly.
07 -
Take small portions of biscuit dough and scatter them over the blueberry filling. Cover most of the surface for a rustic appearance.
08 -
Whisk together the beaten egg and milk. Lightly brush this mixture over the surface of the biscuit dough. Sprinkle with coarse sugar for texture.
09 -
Bake uncovered for 45 to 55 minutes, until the biscuit topping is golden, the filling is bubbling, and a toothpick inserted into the biscuit comes out clean.
10 -
Allow the cobbler to cool for 5 minutes before serving. Accompany with vanilla ice cream if desired.
# Additional Notes:
01 -
For best results, keep butter as cold as possible; this ensures a tender, airy biscuit texture.
02 -
Frozen blueberries can be used directly from the freezer to prevent excess liquid in the filling.
03 -
A mixture of summer berries such as blackberries, raspberries, and strawberries may be substituted; use fewer strawberries and raspberries, as they release more liquid.
04 -
Prepare dry biscuit ingredients ahead for efficiency; combine with wet ingredients only just before baking.
05 -
Store cooled cobbler in a sealed container in the refrigerator for up to 5 days, or freeze for up to 3 months.