Easy Blueberry Cobbler Dessert (Print)
Juicy blueberries and golden biscuits create a comforting, fruit-filled treat with a hint of lemon.
# Ingredients:
→ Fruit Filling
01 -
900 g fresh blueberries
02 -
150 g granulated sugar
03 -
16 g cornstarch
04 -
15 ml freshly squeezed lemon juice
05 -
2 tsp lemon zest, divided use
06 -
Pinch kosher salt
→ Biscuit Topping
07 -
160 g all-purpose flour
08 -
2 tsp baking powder
09 -
0.5 tsp kosher salt
10 -
115 g unsalted butter, cold, cut into cubes
11 -
160 ml heavy cream, plus extra for brushing
12 -
25 g granulated sugar, for topping
# Steps:
01 -
Preheat oven to 190°C. In a large bowl, gently toss blueberries with 150 g sugar, cornstarch, lemon juice, and 1 teaspoon lemon zest; season with a pinch of salt.
02 -
In a medium bowl, whisk together flour, baking powder, remaining 1 teaspoon lemon zest, and salt. Add cubed cold butter and cut in using fingers or a fork until the mixture forms pea-sized crumbs. Gradually stir in heavy cream to create a wet, shaggy dough.
03 -
Transfer the blueberry mixture into a medium baking dish. Using a spoon or ice-cream scoop, drop spoonfuls of biscuit dough over the fruit, leaving small gaps for steam and juices to escape.
04 -
Lightly brush the biscuit tops with additional cream and sprinkle with the remaining 25 g sugar.
05 -
Bake for 47 to 50 minutes until the berry juices are bubbling and the biscuits are golden brown. Allow cobbler to cool for at least 15 minutes before serving.
# Additional Notes:
01 -
Use chilled butter and cold cream for the lightest biscuit texture; overmixing the dough may result in dense toppings.