This fresh blueberry cobbler is a tasty dessert and one of my favorite ways to use those juicy, sweet blueberries. It is bursting with delicious blueberry flavor, a hint of bright lemon and a hint of cardamon (which is optional but recommended), and finished with a light, fluffy drop biscuit type buttermilk topping. It’s the perfect summer dessert and takes just minutes to pull together using pantry ingredients. This Easy Blueberry Cobbler recipe has a simple blueberry filling that is thickened slightly with corn starch, sweetened with sugar and brightened with a bit of fresh lemon juice and zest, lightly flavoured with vanilla and cardamon. Serve with a scoop of vanilla ice cream or fresh whipped cream.
Cobbler is a dessert with a fruit (commonly made with peaches, strawberries, apples, raspberries, blackberries etc) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling before being baked until the fruit is bubbling and topping is deeply golden brown. Unlike crisps or crumbles that usually have a streusel like topping with oats. Some cobbler recipes, the fruit is actually poured over a thick pancake /cake batter or can resemble a thick-crusted, deep-dish pie with both a top and bottom crust – sometimes the fillings in the latter are savoury. This particular cobbler is made with the fruit on the bottom and really easy drop biscuit dough on top. Easy and delicious and a great dessert fro cookouts picnics and bbq.
Blueberry Cobbler Recipe Ingredients
- Blueberries: Fresh berries is best but frozen blueberries work too. Just be sure to thaw the fruit completely first. When baking with berries, there’s always some variation in the sweetness of the fruit. Taste the blueberries; if they happen to be very sweet, reduce the sugar in the filling to ⅔ cup.
- Lemon zest and Lemon juice: Brightens the flavor and perfectly complements the blueberries.
- Sugar: Sweetens the blueberry filling.
- Corn starch: Helps to thicken the blueberry filling
- Vanilla Extract: To enhance flavour of filling but you could also add a splash to the biscuit dough as well
- Cardamon: Adds a really nice flavour to the blueberry filling but optional
- All purpose flour: For the biscuit or scone topping.
- Baking Powder & Baking Soda: The leavening ingredients needed for a nice rise in the biscuits.
- Salt: Balances the sweetness in this cobbler.
- Butter: You can use salted butter, just omit the salt from the recipe.
- Buttermilk: Heavy cream or milk can be used instead. It is used in the biscuits and to brush over instead of egg wash
- Coarse Sugar: Add a nice crunchy texture to the exterior of the biscuits – optional
How to Make Blueberry Cobbler (full instructions in recipe card below)
- PREPARE FILLING: Toss the filling ingredients together to fully coat blueberries
- PREPARE BISCUIT TOPPING: Mix the topping ingredients – flour, sugar, baking powder, baking soda, and salt. Use a pastry cutter (or use your hands) to cut in the cold butter. Stir in buttermilk, then dollop batter over the blueberries. Brush biscuits with milk and sprinkle with coarse sugar if desired
- BAKE: until biscuit topping is deeply golden and blueberries are bubbling
Fresh Blueberry Cobbler Storage, Make Ahead & Freezing:
- STORAGE: Leftover cobbler can be stored in the refrigerator for up to 2 days covered with plastic wrap or in and airtight container. Reheat in the oven or in the microwave
- MAKE AHEAD:
UNBAKED – You can assemble it a few hours before baking it and keep it in the fridge. Remove from fridge while preheating oven then bake as stated in recipe.
BAKED cobbler can be made one day ahead and kept, covered with foil, at room temperature or the fridge. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through. - FREEZING: You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
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