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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
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.
Toss well to combine.
Transfer the mixture to the prepared baking dish and dot evenly with 2 tablespoons of unsalted butter, cut into small pieces.
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.
Stir until combined.
Add 1 stick (½ cup) unsalted butter, cut into small chunks.
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.
Add 1 cup of buttermilk.
Stir with a spoon until just combined. It will look a bit lumpy; that’s good. Do not overmix.
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.
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. If it is not yet golden, leave uncovered and bake for 10 minutes more.
Remove the foil and let cool for 15 to 20 minutes. Serve with vanilla ice cream or sweetened whipped cream.
Blueberry Cobbler Video Tutorial
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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
- 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.
- 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.
- 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.
- 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.
- 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. 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.
- 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.
- Note: If you’d prefer to make your own buttermilk, follow my easy method here.
- 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
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- 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.
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