This Blueberry Cobbler is a burst of summer in every bite, combining juicy, sweet blueberries with a golden, buttery topping. The contrast of the warm, tender fruit and the crisp, crumbly crust creates a texture that’s simply irresistible. In just 50 minutes, you can whip up this comforting dessert that feels like a hug in a bowl. Perfect for sharing or savoring solo, it’s a treat that’s as easy to make as it is to love.
The aroma of bubbling blueberries and vanilla-infused dough will fill your kitchen, promising a dessert that’s both nostalgic and indulgent. Each spoonful delivers a harmony of flavors, from the tartness of the berries to the subtle sweetness of the topping. Whether served warm with a scoop of ice cream or enjoyed at room temperature, this cobbler is a crowd-pleaser that’s sure to become a favorite. It’s the kind of dessert that turns any day into a celebration.
Ingredients for Blueberry Cobbler
- Biscuit Topping:
- ¾ cup all-purpose flour (spooned and leveled)
- ¼ cup plus 2 tablespoons whole wheat flour (spooned and leveled)
- 2½ tablespoons cane sugar (or granulated sugar)
- 1¼ teaspoons baking powder
- 1 teaspoon lemon zest (freshly grated)
- ½ teaspoon sea salt
- ½ cup full-fat coconut milk (or whole milk for a non-vegan option)
- 4 tablespoons unsalted butter (freeze for 1 hour, then grate on large holes of a box grater)
- Additional melted butter (for brushing)
- Coarse sugar or additional cane sugar (for sprinkling)
- Fruit Filling:
- 2 pints (4 cups) fresh blueberries (frozen can be used if fresh are unavailable)
- 2 tablespoons cane sugar (or granulated sugar)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- For Serving:
- Vanilla ice cream (optional, but highly recommended)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and grease an 8×8-inch baking dish.
- Make the biscuit dough: In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt. Form a well in the center and add the coconut milk and grated butter. Use a spatula to fold and form the mixture into a cohesive ball of dough.
- Roll and cut the biscuits: Place the dough on a lightly floured surface and use a lightly floured rolling pin to roll it out into a ½-inch-thick circle. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits, rerolling the scraps and dusting the surface with more flour as necessary. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you make the filling.
- Prepare the filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla. Toss until the fruit is well coated. Transfer the mixture to the prepared baking dish.
- Assemble the cobbler: Arrange the biscuits evenly on top of the blueberry filling. Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
- Bake: Bake for 25 to 35 minutes, or until the fruit is bubbling and the biscuits are golden brown.
- Cool and serve: Allow the cobbler to cool for 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, if desired.
Perfect Pairings: Serving Suggestions
This blueberry cobbler is a star on its own, but pairing it with a scoop of vanilla ice cream takes it to the next level. For a twist, try whipped cream or a drizzle of caramel sauce. If you’re feeling adventurous, a dollop of lemon curd adds a tangy contrast to the sweet berries.
Make It Your Own: Recipe Variations
Swap out the blueberries for blackberries, raspberries, or a mix of your favorite berries. For a nutty flavor, add ¼ cup chopped almonds or pecans to the biscuit topping. If you’re dairy-free, stick with the coconut milk and use vegan butter instead of regular butter. Want a gluten-free version? Substitute the flours with a 1:1 gluten-free flour blend.
Keep It Fresh: Storage and Reheating
Store leftover cobbler in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for 10-15 minutes until warm. For a quick fix, microwave individual portions for 20-30 seconds. The biscuits may soften slightly, but the flavor will still be delicious!
Time-Saving Tips for Busy Bakers
Save time by preparing the biscuit dough ahead of time and storing it in the fridge for up to 24 hours. You can also use frozen blueberries instead of fresh—just toss them in the filling mixture while still frozen. No need to thaw! If you’re short on time, skip the biscuit cutter and simply drop spoonfuls of dough over the filling for a rustic look.
Essential Equipment Guidance
An 8×8-inch baking dish is perfect for this recipe, but a 9-inch pie dish works too. A box grater makes grating the frozen butter a breeze, and a rolling pin ensures your biscuit dough is evenly rolled. Don’t forget a parchment-lined baking sheet to chill the biscuits before baking—this step helps them hold their shape beautifully.
Blueberry Cobbler
Ingredients
Biscuit Topping
- ¾ cup all-purpose flour, spooned and leveled
- ¼ cup plus 2 tablespoons whole wheat flour, spooned and leveled
- 2½ tablespoons cane sugar
- 1¼ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ½ cup full-fat coconut milk
- 4 tablespoons unsalted butter, freeze for 1 hour, grate on large holes of a box grater, plus more melted butter for brushing
- Coarse sugar or additional cane sugar, for sprinkling
Fruit Filling
- 2 pints (4 cups) fresh blueberries
- 2 tablespoons cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For Serving
- Vanilla ice cream
Instructions
- Preheat the oven to 400°F and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt. Form a well in the center and add the coconut milk and grated butter. Use a spatula to fold and form the mixture into a cohesive ball of dough.
- Place the dough on a lightly floured surface and use a lightly floured rolling pin to roll it out into a ½-inch-thick circle. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits, rerolling the scraps and dusting the surface with more flour as necessary. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you make the filling.
- Make the filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla and toss until the fruit is well coated. Transfer the mixture to the prepared baking dish and arrange the biscuits evenly on top. Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
- Bake for 25 to 35 minutes, or until the fruit is bubbling and the biscuits are golden brown. Allow to cool for 15 minutes before serving.
- Serve with vanilla ice cream.