Easy Blueberry Cobbler
Easy Blueberry Cobbler is a wonderful dessert that I love to serve all year long. When blueberries are in season, it’s heavenly but frozen blueberries work just as well!
I add cinnamon to the berries to give them that extra bit of autumn deliciousness and a little lemon juice to brighten the flavor.
Then, I top the blueberries with a biscuit cobbler topping. It comes together easily, using just your (clean) hands to combine. Sprinkle some coarse sugar over and bake it up and the only thing left is some ice cream for serving!
For this preparation, we combine the blueberries, sugar, flour, salt, cinnamon and lemon juice in a large bowl. Transfer them to a pie plate and dot with butter pieces.
Place the pie plate on a parchment-lined baking sheet (this will make clean-up a snap!) and bake for 15 minutes.
While the blueberries are baking, make the biscuit topping.
Combine the flour, baking powder, sugar and salt in a bowl. Add the diced butter and work together with your fingers. You aren’t trying to incorporate all of the dry ingredients into the butter, just to work the butter until it is pea-sized.
Whisk the egg and milk together and then pour into the flour mixture. Using your hands, mix until there is no liquid left and you have a shaggy mass.
Remove the blueberries carefully from the oven and drop dollops of biscuit topping over them. I like to spread out the topping so that it’s not too thick. If it’s really thick, it’s hard to cut through when you are eating it.
Bake the cobbler for an additional 30 minutes or until the berries are juicy and bubbling and the biscuit topping is golden brown.
Let the cobbler cool for 30 minutes and serve warm or at room temperature with vanilla ice cream or whipped cream.
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Easy Blueberry Cobbler
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 50 minutes
Total Time: 65 minutes
Ingredients
Blueberry Cobbler Filling:
- 6 cups blueberries, fresh or quick-frozen (no need to thaw); about 1 quart + 1 pint, or 36 ounces
- 1 cup sugar, or a little less if the blueberries are in season
- 1/2 cup all-purpose flour
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- Juice of half a lemon (1 & 1/2-2 tbsp)
- 1 tbsp unsalted butter, diced
Biscuit Topping and to Finish:
- 1 & 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1/3 cup (6 tablespoons) cold unsalted butter, diced
- 1/3 cup milk, scant
- 1 egg
- Coarse sugar for sprinkling on top
Instructions
Blueberry Cobbler Filling:
Preheat the oven to 425°F and lightly grease a standard or deep-dish 9″ pie plate.
In a large mixing bowl, mix together the blueberries, sugar, flour, salt, cinnamon, and lemon juice. Pour the blueberry mixture into the pie plate and even out the berries. If you have extra blueberries, save for another purpose. They will settle a little while baking, but the berries should not be above the rim.
Dot with the tablespoon of diced butter, and place the blueberry-filled pie plate on top of a parchment-lined sheet pan to bake. This will catch any juices that may bubble over when baking. Bake the blueberry filling, uncovered, for 15 minutes.
For the Cobbler Biscuit Topping and to Finish:
While the blueberries get their head start on baking, make the biscuit topping. Mix together the all-purpose flour, baking powder, sugar, and salt. Add the diced butter. Work the butter into the flour with your hands until the butter is the texture of small peas. The butter does not have to be too combined – there should still be loose flour.
Whisk the egg and milk together. Add into the flour-butter mixture and mix (I use my hands) just until the liquid has been absorbed and dough comes together as a shaggy mass.
Carefully remove the partially-baked blueberries from the oven. Dollop dunks of biscuit topping over the surface. Try not to make the chunks too thick (spread them out) as this will create a thick firm topping, making it difficult to cut through with a fork or spoon when eating. Sprinkle with a little additional sugar. Return the pie plate to the oven and bake for 30 to 40 minutes more, until the berries are juicy and bubbling, and the biscuit topping is golden brown.
Cool for at least 30 minutes, then serve the blueberry cobbler with vanilla ice cream or fresh whipped cream.
Chef’s Notes:
You can use fresh and frozen blueberries interchangeably. Don’t worry about defrosting the blueberries. They’ll bake exactly the same.
This blueberry cobbler recipe is best served warm or at room temperature on the day it is baked. But it will also be quite good the next day. Store covered with plastic wrap or foil.
Recipe by Unpeeled Journal
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