This blueberry cobbler has a spooned biscuit topping with gaps that let the fruit bubble through. Let the baked cobbler stand before serving so the filling has time to thicken.
Recipe-development note: this version has not been kitchen-tested by Chefly. Yield and baking times are estimates.
Jump to ingredients · Jump to method
Ingredients
Approximately 6 servings. Use a roughly 2-quart baking dish with room for bubbling fruit and a rimmed tray underneath.
Blueberry filling
- 5 cups fresh blueberries
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest, optional
Biscuit topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed, plus a little for the dish
- 1/2 cup milk
Contains wheat and milk.
How to make blueberry cobbler
- Heat the oven to 375°F (190°C). Lightly butter the baking dish.
- Mix the filling sugar with cornstarch. Toss with blueberries, lemon juice and optional zest in the dish.
- In a bowl, stir flour, topping sugar, baking powder and salt. Cut or rub in cold butter until small, uneven crumbs form. Stir in milk just until the dry flour disappears; do not knead.
- Drop small spoonfuls of dough over the fruit, leaving gaps between them. Put the dish on the tray.
- Bake for approximately 35–45 minutes. The filling should bubble in the center as well as at the edges. Check the thickest central biscuit with a skewer: it should have no wet dough, although blueberry juice may stain it. If the top browns first, cover loosely with foil and continue baking.
- Rest for at least 15 minutes before spooning into bowls. Serve warm, with ice cream if desired.
Why is the filling runny?
The fruit may need longer in the oven, or the cobbler may have been served before it rested. Dish depth and berry moisture affect the result. Avoid adding extra liquid to the filling.
Can I use frozen blueberries?
A frozen-fruit version has not been verified with this timing. Frozen berries generally require longer baking; use them without thawing and rely on both the central bubbling and biscuit check. Fresh berries are the starting point for the quantities above.
Leftovers
Refrigerate leftovers promptly in a covered container; the topping will soften during storage. For perishable leftovers, refrigerate within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days at 40°F (4°C) or below. Reheat leftovers to 165°F (74°C), following USDA guidance.
For another fruit bake, browse Pumpkin Banana Loaf.