Description
This Very Best Blueberry Cobbler recipe is a delightful dessert that showcases juicy blueberries topped with a sweet, biscuit-like topping. It’s a perfect balance of fruity goodness and buttery richness.
Ingredients
Blueberry Filling:
- 2 1/2 cups fresh or frozen (thawed) blueberries
- 1/2 lemon, juiced
- 1 teaspoon vanilla extract
- 1 cup white sugar, or to taste
- 1/2 teaspoon all-purpose flour
- 1 tablespoon butter, melted
Biscuit Topping:
- 1 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 6 tablespoons white sugar
- 5 tablespoons butter
- 1 cup milk
- 2 teaspoons sugar
- 1 pinch ground cinnamon
Instructions
- Gather the ingredients. Lightly grease an 8-inch square baking dish.
- Prepare the biscuit topping. Stir 1 ¾ cups flour, baking powder, and 6 tablespoons sugar together in a medium bowl. Cut in 5 tablespoons butter with a pastry blender until mixture resembles coarse crumbs.
- Assemble and bake. Spoon rested batter over blueberries, leaving only a few small holes for the berries to peek through. Mix 2 teaspoons sugar and cinnamon together in a small bowl; sprinkle over the batter.
Place blueberries into the baking dish and mix with lemon juice and vanilla. Sprinkle with 1 cup sugar and 1/2 teaspoon flour, then stir in 1 tablespoon melted butter. Set aside.
Make a well in the center, pour in milk, and stir quickly until just moistened; you should have a very thick batter or a very wet dough. Add a splash more milk if needed. Cover and let rest for 10 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until golden brown on top and a knife inserted into the topping comes out clean, about 25 to 35 minutes. Let cool until just warm before serving.
Notes
- Use less sugar if you prefer or if blueberries are extra ripe.
- This blueberry cobbler will keep well in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 41g
- Sodium: 328mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
