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Easy blueberry cobbler in a square baking dish with bubbling blueberry filling.
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Blueberry Cobbler

A saucy blueberry cobbler with fresh or frozen blueberries and a tender lemon-scented biscuit topping. Serve it warm with vanilla ice cream.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: American
Keyword: baking with blueberries, blueberry cobbler
Servings: 8 servings
Author: Dahn Boquist

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 9x9-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.
    Blueberries tossed with sugar and thickener for blueberry cobbler filling.
  • Make the biscuit topping: In another bowl, whisk together the flour, salt, sugar, baking powder, and lemon zest.
    Lemon zest mixed with sugar for the blueberry cobbler biscuit topping.
  • Cut in the butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
    Cold butter being cut into flour for blueberry cobbler biscuit topping.
  • Pour in the heavy cream and stir just until the flour is moistened. The dough will be soft and slightly lumpy.
    Heavy cream being added to biscuit topping mixture for blueberry cobbler.
  • 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.
    Scooping biscuit dough over blueberry filling for a cobbler recipe.
  • 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.
    Homemade blueberry cobbler with biscuit topping baked until golden brown.
  • 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

For a thicker filling: This cobbler has a fairly saucy filling, so the juices can soak into the biscuits as it is served. If you prefer a thicker, jammier filling, increase the cornstarch to 5 tablespoons or the flour to 6 tablespoons.
Fresh or frozen blueberries: Either works well. If using frozen blueberries, do not thaw them first. You may need to add 5 to 10 minutes to the baking time.
Do not overmix the biscuit dough: Stir just until the flour is moistened. A few dry streaks or small lumps are fine. Overmixing can make the biscuit topping dense instead of tender.
Keep the butter cold: Cold butter creates little pockets of steam as the cobbler bakes, giving the biscuit topping a lighter, flakier texture.
Let it rest: Allow the cobbler to cool for 10 to 15 minutes before serving. This gives the filling time to thicken slightly so it does not run as much when you scoop it.
Storage: Cover leftovers and refrigerate for up to 4 days. Reheat individual servings in the microwave, or warm the entire cobbler in a 325°F oven until heated through.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 285mg | Fiber: 3g | Sugar: 25g
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