It’s the best dessert for Blueberry Cobbler because of the sweet blueberries bursting and the golden, flaky crust of a cobbler. Certainly easy to prepare, this perfect dessert is a medley of fresh fruit flavors and pairs so well with a scoop of creamy vanilla ice cream or perhaps a dollop of whipped cream. Think of great summer get-togethers or a cozy time indoors in winter. This is one recipe you’ll keep in your collection!
Why You’ll Love This Recipe
Craving for a dessert that doesn’t require much doing yet explodes with flavors? This should be tested out, for this Blueberry Cobbler is both a delight and a feast. So, this is exactly what it is: warm, tender biscuit crust topping blueberries, fresh, and bursting with juice-ultimate comfort food. It can simply be served on milestones: a barbecue in summer or a cool winter day with nothing more than a piece of paper napkin beside it.
It’s also great with a scoop of vanilla bean ice cream or whipped cream on top to live your best life-just kidding!
Key Ingredients
Blueberries: Fresh or frozen, little yummy jewels quite vibrant and juicy in a base. They are the perfect fruit-flavor-wise because of their natural sweetness and tartness for cobblers.
All-purpouse flour: The flour thickens the blueberry filling while making the buttery biscuit topping.
Granulated sugar: Delivers sweetness to both fillings as well as the top of the cobbler to counterbalance the tart bite of blueberries that occur naturally.
Lemon zest: It serves as a flavor enhancer for blueberries because it is refreshingly bright and citrous.
Unsalted butter: Cold butter contributes to a flaky and tender character for the topping to be strikingly different than the juicy filling.
Half-and-half: Type richness for the biscuit to stay soft and moist.
Baking powder: For the fluffy rise of the biscuit topping that it bakes.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions
Preparing the Blueberry Filling
Preheat the Oven:
Set your oven to 375°F (190°C) to preheat while you prepare the cobbler. This ensures even baking.
Toss the Blueberries:
In a medium bowl, combine:
4 cups of blueberries
2 tablespoons of all-purpose flour
½ cup of granulated sugar
1 tablespoon of lemon zest
Gently toss to evenly coat the blueberries with the mixture. This step thickens the juices and balances the sweetness with a hint of citrus.
Transfer to Baking Dish:
Pour the coated blueberries into an 8 or 9-inch square baking dish.
Spread them out evenly to form a base layer.
Preparing the Cobbler Topping
Mix the Dry Ingredients:
In a large bowl, whisk together:
1½ cups of all-purpose flour
½ teaspoon of salt
½ cup of granulated sugar
2 teaspoons of baking powder
Cut in the Butter:
Add 6 tablespoons of cold, unsalted butter (cut into small pieces).
Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
Add the Liquid:
Pour in 1¼ cups of half and half.
Stir gently until just moistened. The dough should be sticky and lumpy – avoid overmixing.
Assembling and Baking the Cobbler
Assemble:
Drop spoonfuls of the dough over the blueberry layer in the baking dish. Leave small gaps between the dollops to allow the blueberries to bubble through during baking.
Bake:
Place the dish in the preheated oven.
Bake for 35-40 minutes or until:
The topping is golden brown.
The blueberries are thick and bubbling around the edges.
Test the topping with a toothpick; it should come out clean.
Serving
Cool Slightly:
Let the cobbler cool for about 10 minutes to allow the juices to thicken further.
Serve:
Enjoy warm, optionally garnished with:
A sprinkle of powdered sugar
A scoop of vanilla ice cream for a delightful contrast of textures and temperatures.
Serving Suggestions
Blueberry cobbler is incredibly versatile when it comes to serving. Here are some ways to enjoy it:
Blueberry cobbler is such a touchdown in terms of serving. Check out how you can eat this:
Classic: The best way to serve it warm is by putting up a scoop of vanilla ice cream with it, as the warm berries and soft topping are perfectly paired with cold creaminess.
Extra Lush: It tastes wonderful topped with caramel or a smidge of caster sugar.
Sheer Lightness: Just a dot of lightly sweetened Greek yogurt or whipped cream with this is perky for your taste buds.
And For Your Breakfast: The next morning, using some plain yogurt, have one spoonful of leftover cobbler for a sweet start of the day.
Storage Tips
Refrigeration: Because of the baking, you can store the remaining cobbler in an airtight container in the refrigerator for about three days. Then reheat your portion to distribute the wholesome warmth.
Freezing: After it is out of the oven, everything else is okay. It cools first; then, wrap your whole pan in plastic wrap and foil. This execution guarantees that the cobbler remains good for 90 days. Defrost and warm it up in the oven set at 350°F (175°C).
Make-Ahead: Mix the blueberry filling and cobbler topping, then separate them for storage. Store filling in the refrigerator and topping in the freezer until ready to bake, then bake after assembly.
Variations
Mixed Berry Cobbler: For a medley of tastes and colors, add some raspberries, blackberries, or strawberries instead of all blueberries.
Option No. 2: Feel free to replace all-purpose flour with the gluten-free flour blend in the topping as well as in the filling.
Lighter Side: Cut back just a bit on the sugar and use that whole-wheat flour in the topping for more of a heartier dessert.
Much Better With Citrus: Include it with a table of fresh orange zest besides the lemon zest for a little sweet, citrus twist.
Nutty Topping: A touch of nuts-chopped pecans or almonds into the topping mix will give a nice crunch and flavor.
Conclusion
This dessert has to feature on your menu for all occasions. This has got to be the number-one dessert, with juicy blueberries and buttery biscuit topping-and all so very perfunctory-with any luck a long-standing favorite. Whether you fancy it with mixed berries, go walnuts, add a whole new twist, or even want to keep it classic, at the end of all it, it’s all about eating each and every mouthful with so much pleasure. So pick up that baking dish, because we should get started on that mouthwatering masterpiece-your taste buds’ll thank you!
Blueberry Cobbler
Ingredients
- 4 cups blueberries fresh or frozen
- 2 tbsp all-purpose flour for the blueberry filling
- 0.5 cup granulated sugar for the blueberry filling
- 1 tbsp lemon zest
- 1.5 cups all-purpose flour for the cobbler topping
- 0.5 tsp salt or to taste
- 0.5 cup granulated sugar for the cobbler topping
- 2 tsp baking powder
- 6 tbsp unsalted butter cold, cut into tablespoon-sized pieces
- 1.25 cups half and half 10% milk fat
Instructions
- Preheat your oven to 375°F (190°C). In a medium bowl, combine blueberries, all-purpose flour, granulated sugar, and lemon zest. Toss gently to coat. Transfer the mixture to an 8 or 9-inch square baking dish, spreading it evenly to form the base layer.
- In a large bowl, whisk together flour, salt, granulated sugar, and baking powder. Add cold butter and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Pour in half and half and stir gently until just moistened. Avoid overmixing.
- Drop spoonfuls of the cobbler dough over the blueberry layer in the baking dish, leaving small gaps to allow the blueberries to bubble through during baking. Place the dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the blueberries are thick and bubbling around the edges. Test the topping with a toothpick; it should come out clean.
- Let the cobbler cool for about 10 minutes to allow the juices to thicken further. Serve warm, optionally garnished with a sprinkle of powdered sugar or a scoop of vanilla ice cream.
