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This blueberry cobbler comes together with simple pantry ingredients and six cups of fresh or frozen blueberries. The filling is bright and juicy, and the buttery biscuit topping bakes up tender with crisp, golden edges.
It’s the kind of dessert that’s meant to be served warm, with blueberry juices running into the biscuits and a melting scoop of vanilla ice cream on top.
If you love this tender biscuit topping, you’ll also enjoy my Buttermilk Biscuits, which bake up flaky with crisp golden tops.
Here’s Why This Blueberry Cobbler Recipe Works
The filling stays juicy: I kept the filling a little saucy, which lets the blueberry juices soak into the biscuits. If you prefer a thicker, jammier cobbler, there’s an easy adjustment in the recipe notes.
Lemon keeps the blueberries bright: Lemon juice and zest sharpen the blueberry flavor without making the filling taste lemony.
Cold butter creates flaky biscuits: As the butter melts in the oven, it creates little pockets of steam that make the biscuit topping light, tender, and flaky.
Rustic and forgiving: There’s no need to fuss over perfect biscuit placement. A rustic topping is exactly what makes cobbler so charming.
Ingredient Notes
Blueberries: Fresh or frozen blueberries both work. If you use frozen berries, add them straight from the freezer and plan on a few extra minutes of baking time.
Cornstarch or flour: Cornstarch gives the filling a clearer, glossier finish. Flour works too, but the filling will look a little more opaque.
Lemon juice and zest: Zest the lemon before juicing it. The zest goes into the biscuit topping, while the juice brightens the blueberry filling.
Heavy cream: Cream makes the biscuit dough rich and tender. Stir it in just until the flour is moistened so the topping stays light.
Coarse sugar: This is optional, but it gives the biscuits a little sparkle and crunch on top.
Recipe Tips
Do not thaw frozen berries: Frozen berries release plenty of juice as they bake. Thawing them first can make the filling watery before the topping has time to set.
Keep the butter cold: Cold butter is what gives the biscuit topping a lighter texture, so cut it in while it is still firm.
Stop mixing early: The dough should be soft and a little lumpy. Overmixing makes the topping dense.
Look for bubbling filling: The cobbler is done when the biscuit topping is golden and the blueberry filling is bubbling around the edges and between the biscuits.
Tent if needed: If the topping browns before the filling is bubbling, loosely cover the dish with foil and keep baking.
Looking for another summer fruit dessert? My Peach Cobbler has the same tender biscuit topping with a sweet, juicy peach filling.
Frequently Asked Questions
Yes. Use the berries straight from the freezer without thawing them first. Frozen berries may add 5 to 10 minutes to the baking time, so bake until the filling is bubbling well around the biscuits.
Blueberry cobbler is naturally saucier than pie, especially while it is hot. Let it rest for 10 to 15 minutes before serving, and use the thicker filling option in the notes if you want a jammier cobbler.
The biscuit topping should be golden brown and the filling should bubble around the edges and through the gaps in the topping. If the topping browns early, tent it with foil and keep baking until the filling is hot and bubbly.
Easy Blueberry Cobbler
If you like a cobbler with plenty of juicy berries and a true biscuit topping instead of cake, this recipe delivers exactly that. Serve it warm with a scoop of vanilla ice cream and don’t worry if some of those blueberry juices soak into the biscuits, that’s one of the best parts.
If you’re looking for more ways to use fresh blueberries, be sure to try my Blueberry Buckle or Blueberry Rhubarb Pie.
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Blueberry Cobbler
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Ingredients
For the Blueberry Filling
- 6 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 3 tablespoons cornstarch, or 4 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice, zest the lemon before juicing
For the Biscuit Topping
- 1½ cups all-purpose flour, 180 grams
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 2¾ teaspoons baking powder
- 1 lemon, zested
- 6 tablespoons butter, cold, cut into small cubes, 85 grams
- ¾ cup heavy cream
- 2 tablespoons coarse sugar, optional, for topping
Instructions
- Preheat the oven to 350°F. Butter a 9×9-inch or 2½-quart baking dish.
- Make the filling: In a large bowl, combine the blueberries, sugar, cornstarch or flour, and lemon juice. Toss until the berries are evenly coated, then transfer them to the prepared baking dish.
- Make the biscuit topping: In another bowl, whisk together the flour, salt, sugar, baking powder, and lemon zest.
- Cut in the butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Pour in the heavy cream and stir just until the flour is moistened. The dough will be soft and slightly lumpy.
- Scoop balls of dough over the blueberries, leaving a few gaps for the filling to bubble through. Sprinkle coarse sugar over the top, if desired.
- Bake for 40 to 50 minutes, or until the biscuit topping is golden brown and the blueberry filling is bubbling around the edges and between the biscuits. If the topping begins to brown too quickly before the filling is bubbling, loosely tent the cobbler with aluminum foil and continue baking until the filling is hot and bubbly.
- Let the cobbler cool for 10 to 15 minutes before serving. Serve warm on its own or with a scoop of vanilla ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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