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See 5 recipes Download free cookbookBlueberry Cobbler with Drop Biscuits
Blueberry Biscuit Cobbler
Juicy blueberries baked until bubbling under tender, buttery drop biscuits with a lightly sugared top.
Prep Time:20 minCook Time:40 minTotal Time:60 minServings:8Difficulty:Easy
Blueberry cobbler with drop biscuits is a straightforward fruit dessert built around contrast: warm berries that turn glossy and syrupy in the oven, and a soft biscuit topping that bakes up golden at the edges. The biscuits are spooned over the fruit instead of rolled, so the recipe stays relaxed and quick.
A small amount of cornstarch helps the blueberry juices thicken without making the filling stiff. Lemon zest and juice keep the fruit bright, while a modest amount of sugar lets ripe blueberries remain the main flavor. Fresh berries are ideal, but frozen blueberries can work when they are baked straight from the freezer.
The biscuit topping should be mixed just until the dough comes together. Cold butter leaves small pockets that steam in the oven, giving the biscuits a tender center and lightly crisp exterior. Leaving some gaps between spoonfuls also lets the filling bubble up around the topping.
Serve the cobbler warm after a short rest so the juices settle slightly but the biscuits are still tender. It is good on its own and even better with vanilla ice cream, lightly whipped cream, or a spoonful of plain yogurt for a less sweet finish.
Nutrition (per serving)
Calories:325 kcal
Protein:5 g
Carbs:57 g
Fat:10 g
Directions
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1
Heat the oven to 375°F. Lightly butter a 2-quart baking dish or an 8-inch square baking pan.
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2
In the baking dish, toss the blueberries with 1/2 cup of the granulated sugar, the cornstarch, lemon zest, lemon juice, and 1/4 teaspoon of the salt until the berries are evenly coated.
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3
In a medium bowl, whisk the flour, baking powder, remaining 1/4 cup granulated sugar, and remaining 1/2 teaspoon salt.
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4
Add the cold butter cubes to the flour mixture and rub them in with your fingertips or cut them in with a pastry blender until the largest pieces are pea-size.
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5
Stir the milk and vanilla together, then pour them over the flour mixture. Fold gently with a fork just until a soft, shaggy dough forms.
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6
Drop heaping spoonfuls of biscuit dough over the blueberries, leaving small openings where the filling can bubble through.
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7
Sprinkle the coarse sugar over the biscuit topping.
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8
Bake for 38 to 42 minutes, until the blueberry filling is bubbling thickly around the edges and the biscuits are golden and cooked through.
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9
Let the cobbler rest for 15 minutes before serving so the juices thicken slightly.
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10
Spoon the warm cobbler into bowls and serve with vanilla ice cream if desired.
Ingredients
- Fresh Blueberries:6 cups
- Granulated Sugar:3/4 cup
- Cornstarch:2 tbsp
- Lemon Zest:1 tsp
- Fresh Lemon Juice:1 tbsp
- Fine Sea Salt:3/4 tsp
- All-Purpose Flour:1 1/2 cups
- Baking Powder:2 tsp
- Unsalted Butter, cold and cubed:6 tbsp
- Whole Milk:2/3 cup
- Vanilla Extract:1 tsp
- Coarse Sugar:1 tbsp
- Vanilla Ice Cream, for serving:as needed
Tips & Notes
- If using frozen blueberries, do not thaw them; add 5 to 8 minutes to the baking time if the filling is not bubbling yet.
- For a deeper baking dish, set it on a rimmed sheet pan to catch any bubbling juices.
- Avoid overmixing the biscuit dough; a few dry-looking streaks are better than a tough topping.
- The cobbler is best warm the day it is baked, but leftovers can be reheated gently in a 300°F oven.
