Blueberry Cobbler – Hands up all those who remember the easy, homemade, good old fashioned desserts that your grandma used to make for a crowd gathering when you were a child. A light, flaky biscuit topping, hiding those plump and succulent blueberries is bound to make those memories come flooding back.
Blueberry Cobbler is the perfect food on a cold winter day and left to go cold, is great to eat on a summer’s day. It’s bound to be a family favorite dessert.
Juicy fresh or frozen blueberries, for the filling and a sugary and butter biscuit to top it all off. To give it a perfect finishing touch, it doesn’t matter if you serve the Blueberry Cobbler will vanilla ice-cream, mascarpone cheese or eat it on its own, this really is heaven in a bowl especially with one of the aforementioned accompaniments.
Another great thing about Blueberry Cobbler is that you can use fresh blueberries when they are cheap and in season and out of season, there’s nothing wrong with using frozen blueberries.
How to Make Blueberry Cobbler
Preheat oven to 425F.
In a bowl, combine the blueberries, with the sugars, lemon juice, and corn starch.
Stir ingredients well and then pour into a suitable baking dish. Put this to one side.
Now prepare the butter biscuit that will cover blueberry cobbler.
Mix the flour, sugar, baking powder, and salt in a bowl.
Remove the butter from the refrigerator and using a grater, grate the butter with the dry ingredient mix. Stir until the mixture resembles coarse crumbs.
Add heavy cream and milk and use a spatula, stir until ingredients are combined (Be careful that you don’t overwork the mixture).
Use hands to make patties and place on the blueberry filling. The topping does not have to completely cover the blueberries, but it’s worth making an even layer so that the Blueberry Cobbler cook evenly.
Using a pastry brush, glaze the top with the additional double cream and sprinkle lots of coarse sugar or if you don’t have this, use granulated sugar.
Place into the preheated oven and bake at 425F (220C) for 25-30 minutes or until the top is golden brown. At this point, cover the Blueberry Cobbler with foil and bake an additional 10-15 minutes.
Remove from the oven and cool for 10 to 15 minutes before portioning.
- 6 cups blueberries (870g)
- ¼ cup granulated sugar (50g)
- ¼ cup light brown sugar (50g)
- ½ Tablespoons lemon juice
- 2 Tablespoons corn-starch
- 2 cups all-purpose flour (250g)
- ¼ cup sugar (50g)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons unsalted butter, very cold (85g)
- ½ cup heavy cream (120ml)
- ⅓ cup cold milk (80ml)
- Additional heavy cream for brushing
- Coarse sugar for sprinkling or regular granulated will work just fine.
- Preheat oven to 425F. In a large bowl, combine blueberries, ¼ cup sugar ¼ cup brown sugar, lemon juice, and corn starch.
- Stir ingredients well and then pour into a 7x11 baking dish. Set aside and prepare your blueberry cobbler topping.
- In a separate large bowl, combine your flour, sugar, baking powder, and salt in a large bowl and mix well.
- Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture, combine until the mixture resembles coarse crumbs.
- Add heavy cream and milk and use a wooden spoon or spatula to stir until ingredients are combined (don't over-mix).
- Use your hands to evenly drop biscuit mixture over the blueberry filling. The biscuit does not have to totally cover the blueberries.
- Brush with additional heavy cream and sprinkle with coarse sugar (if you don't have coarse sugar, regular granulated will also work just fine).
- Bake on 425F (220C) for 25-30 minutes or until the top is golden brown. Cover cobbler with foil and bake an additional 10-15.
- Allow cooling for 10-15 minutes before serving.
Fresh or frozen fruit can be used.
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