Blueberry Cobbler
The best Blueberry Cobbler you will ever taste! Our recipe is simple, packed with so much sweet blueberry flavor and topped with the perfect cornmeal infused biscuit crust. Serve it with scoops of vanilla ice cream for the perfect summer dessert!
Servings: 8
Calories: 578kcal
Ingredients
- 1 tablespoon unsalted butter
blueberry filling
- 6 1/2 cups fresh blueberries (about 2 pounds)
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
biscuit crust
- 1 1/2 cups all purpose flour
- 1/2 cup finely ground yellow cornmeal
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter cut into small cubes
- 1 cup heavy cream
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 375˚F. Grease a 10” skillet with butter. Set aside.
Blueberry Filling
- Combine all filling ingredients.
- Fold together until evenly mixed.
Biscuit Crust
- Combine flour, cornmeal, sugars, baking powder, and salt. Whisk together.
- Add butter and cut into the flour mixture until a fine, mealy texture evenly forms.
- Gently stir in cream until a loose dough forms.
assembly
- Pour blueberry mixture into prepared skillet.
- Top with scoopfuls of dough, evenly spaced over blueberry mixture.
- Sprinkle turbinado sugar over cobbler and bake for 45 to 50 minutes, until filling is bubbling and top is golden brown.
- Transfer to a cooling rack and cool for 15 to 20 minutes before serving
Notes
Storing Leftovers
Leftover blueberry cobbler should be stored in the refrigerator. If baked in a cast iron skillet, carefully transfer the cobbler to an airtight container. If baked in a baking dish, tightly wrap the baking dish in plastic wrap followed by foil (to minimize the amount of moisture). Blueberry cobbler should be eaten within 2 to 3 days from when it was baked.
Freezing
If freezing the cobbler, bake in a baking dish (and not a skillet) for easy reheat. To freeze, allow the cobbler to cool completely, then tightly wrap the baking dish in plastic wrap followed by foil. Store in the freeze for up to 1 month. To reheat, preheat oven to 350˚F. Unwrap cobbler and bake (fully frozen) for 20 to 25 minutes or until the cobbler has thawed and heated through.
The biscuit topping on the cobbler will be slightly soggy once reheated (nothing beats enjoying blueberry cobbler fresh!), but still delicious.
Nutrition
Calories: 578kcal | Carbohydrates: 86g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 315mg | Potassium: 194mg | Fiber: 4g | Sugar: 52g | Vitamin A: 901IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 2mg