May 18, 2024

Canadiannpizza

Cooking Is My World

Blueberry Cobbler – Once Upon a Chef

[ad_1]

This post may contain affiliate links. Read my full disclosure policy.

This rustic blueberry cobbler features tart, syrupy blueberries with a sugared biscuit topping.

I love rustic fruit desserts, and this blueberry cobbler with a lemon-scented buttermilk biscuit crust is one of my summertime favorites. As the dessert bakes, the fruit bubbles up into the topping, creating three delicious layers: a tart, syrupy blueberry bottom, a dumpling-like center, and a crisp, golden crust. One key to a delicious cobbler is getting the right ratio of fruit to crust. This topping is generous and lends just the right amount of savory buttery flavor to balance the tart-sweetness of the berries. Vanilla ice cream or sweetened whipped cream is a must.

What You’ll Need To Make Blueberry Cobbler

blueberry cobbler ingredients

Step-by-Step Instructions

Step 1: Make the Fruit Filling

Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8-inch square or 2-quart baking dish with butter.

In a large bowl, add 4 cups blueberries, 3/4 cup sugar, and 2 tablespoons all-purpose flour.
mixing blueberries with flour and sugar

Toss well to combine.

blueberry filling mixed in bowl

Transfer the mixture to the prepared baking dish and dot evenly with 2 tablespoons of unsalted butter, cut into small pieces.

blueberries in baking dish topped with butter

Step 2: Make the Biscuit Topping

In a medium bowl, combine 1½ cups all-purpose flour, 6 tablespoons of sugar, 1 teaspoon packed grated lemon zest, 1¾ teaspoons baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt.

biscuit topping ingredients in mixing bowl

Stir until combined.

mixed biscuit topping

Add 1 stick (½ cup) unsalted butter, cut into small chunks.

adding cubes of cold butter to biscuit topping

Blend the butter into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized clumps of butter within.

butter worked into dry ingredients

Add 1 cup of buttermilk.

adding buttermilk to biscuit topping

Stir with a spoon until just combined. It will look a bit lumpy; that’s good. Do not overmix.

blueberry cobbler biscuit batter

Step 3: Assemble and Bake

Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the blueberries, allowing the filling to peek through in spots (most of the filling will be covered). Sprinkle 1 tablespoon sugar evenly over the batter.

dolloped biscuit topping on top of blueberry mixture

Bake until the fruit is bubbling and the biscuit top is golden, about 35 minutes. Check the cobbler; if the biscuit topping is nicely golden, cover loosely with foil and bake for 10 minutes more (even if the top is golden, the center still needs time to cook through). If it is not yet golden, leave uncovered and bake for 10 minutes more.

baked blueberry cobbler

Remove the foil and let cool for 15 to 20 minutes. Serve with vanilla ice cream or sweetened whipped cream.

Blueberry Cobbler Video Tutorial

You may also like

Blueberry Cobbler

This rustic blueberry cobbler features tart, syrupy blueberries with a sugared biscuit topping.

Ingredients

For the Fruit Filling

  • 2 tablespoons unsalted butter, cut into small pieces, plus more for greasing the pan
  • 4 cups fresh blueberries (see note)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour

For the Biscuit Topping

  • 1½ cups all-purpose flour, spooned into measuring cup and leveled off
  • 7 tablespoons sugar
  • 1 teaspoon packed grated lemon zest (from 1 lemon)
  • 1¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 stick (½ cup) cold unsalted butter, cut into small chunks
  • 1 cup buttermilk (see note)
  • Vanilla ice cream or sweetened whipped cream, for serving (optional)

Instructions

  1. Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8 x 8-inch square or 2-quart baking dish with butter.
  2. Make the fruit filling: In a large bowl, toss the blueberries with the sugar and flour. Transfer the mixture to the prepared baking dish and dot evenly with the 2 tablespoons of butter.
  3. Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, and the lemon zest, baking powder, baking soda, and salt. Add the butter and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a spoon until just combined. It will look a bit lumpy; that’s good. Do not overmix.
  4. Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the blueberries, allowing the filling to peek through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon sugar over the batter.
  5. Bake until the fruit is bubbling and the biscuit top is golden, about 35 minutes. Check the cobbler; if the biscuit topping is nicely golden, cover loosely with foil and bake for 10 minutes more (even if the top is golden, the center still needs time to cook through). If it is not yet golden, leave uncovered and bake for 10 minutes more. Remove the foil, if necessary, and let cool for 15 to 20 minutes. Serve with vanilla ice cream or sweetened whipped cream.
  6. Note: 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.
  7. Note: If you’d prefer to make your own buttermilk, follow my easy method here.
  8. Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. 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.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 390
  • Fat: 15 g
  • Saturated fat: 9 g
  • Carbohydrates: 62 g
  • Sugar: 39 g
  • Fiber: 2 g
  • Protein: 4 g
  • Sodium: 398 mg
  • Cholesterol: 39 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

[ad_2]

Source link