This warm and comforting blueberry cobbler is one of those desserts that never goes out of style. Juicy blueberries, a hint of lemon zest, and a soft biscuit topping make this cobbler perfect for any season. Whether served fresh out of the oven with vanilla ice cream or just as it is, this recipe is a guaranteed family favourite!
Ingredients You’ll Need
For the blueberry filling:
- 1 tablespoon unsalted butter
- 5 cups fresh blueberries (you can use frozen too, no need to thaw)
- ⅔ cup granulated sugar
- 2½ tablespoons cornstarch
- 1 teaspoon lemon zest
- For the biscuit topping:
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter (cold, cut into cubes)
- ½ cup buttermilk
- 1 tablespoon sugar (for topping before baking)
How to Make Blueberry Cobbler
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Place 1 tablespoon of butter in a 9×9 inch baking dish and pop it into the oven to melt while it heats.
Step 2: Make the Blueberry Filling
In a large mixing bowl, combine the blueberries, ⅔ cup sugar, cornstarch, and lemon zest. Mix gently until the berries are coated. Spoon this mixture into the baking dish, right over the melted butter.
Step 3: Prepare the Biscuit Topping
In another bowl, whisk together the flour, ¼ cup sugar, baking powder, salt, and cinnamon. Add the cold butter cubes. Use a pastry cutter or two knives to cut the butter into the flour until it resembles crumbs.
Add the buttermilk and stir just until the dough comes together. Be careful not to overmix—this keeps the topping light and tender.
Step 4: Assemble and Bake
Drop the dough in spoonfuls on top of the blueberry filling. Don’t worry about covering every inch; it will spread as it bakes. Sprinkle the dough with 1 tablespoon sugar for a golden crust.
Bake for 35–40 minutes, or until the top is golden and the blueberries are bubbling around the edges.
Serving Tips
Serve warm with a scoop of vanilla ice cream or fresh whipped cream.
For a little extra flavour, try adding a pinch of nutmeg or more lemon zest to the topping.
Let the cobbler sit for 10 minutes after baking to allow the juices to settle.
This simple yet delicious Blueberry Cobbler is the ultimate crowd-pleasing dessert. The tangy blueberry filling paired with a soft and slightly crispy biscuit topping is comfort in every bite. It’s quick to prepare, bakes beautifully, and fills your kitchen with a heavenly aroma. Make it for a weeknight treat, special occasion, or just because you’re craving something sweet and homey.
Nutrition
- Calories: 355kcal
- Carbohydrates: 56g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 36mg
- Sodium: 172mg
- Potassium: 137mg
- Fiber: 3g
- Sugar: 32g
- Vitamin A: 484IU
- Vitamin C: 11mg
- Calcium: 79mg
- Iron: 2mg
FAQ’s
Can I use frozen blueberries?
Yes, you can use frozen blueberries directly without thawing. Just add them with the other filling ingredients as usual.
Can I make blueberry cobbler ahead of time?
Yes, you can make it a day ahead. Store it in the fridge and reheat in the oven or microwave before serving.
What if I don’t have buttermilk?
Mix ½ cup milk with 1½ teaspoons lemon juice or vinegar. Let it sit for 5 minutes and use it as a buttermilk substitute.
How do I know when the cobbler is done?
The topping should be golden brown, and the blueberries will be bubbling around the edges. Check after 35 minutes of baking.
Can I use other fruits in place of blueberries?
Yes! You can try peaches, strawberries, or a mix of berries. Just adjust the sugar and cornstarch slightly depending on the fruit’s sweetness and juiciness.
