Blueberry Cobbler


Serves 4 • Photography by Nathan Beels

Fairly difficult

Blueberry Cobbler


For 1 Batch(es)

For the filling

  • 1/2 cup(s) granulated sugar
  • 1 tablespoon(s) cornstarch
  • pinch ground cinnamon
  • pinch salt
  • 6 cups fresh blueberries
  • 1 1/2 teaspoon(s) grated lemon zest
  • 1 tablespoon(s) lemon juice

For the topping

  • 1 cup(s) all-purpose flour
  • 2 tablespoons cornmeal
  • 1/4 cup(s) sugar, plus 2 t. for sprinkling
  • 2 teaspoons baking powder
  • 1/4 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup(s) buttermilk
  • 1/2 teaspoon(s) vanilla
  • 1/8 teaspoon(s) ground cinnamon

Blueberry Cobbler Directions

  1. Heat the oven to 375°. To make the filling, stir together the sugar, cornstarch, cinnamon and salt in a large bowl. Add the berries and mix gently until evenly coated. Add lemon zest and juice and mix to combine.
  2. Transfer the berry mixture to 9-inch glass pie pan, place the pan on a rimmed baking sheet in the lower part of the oven and bake until the filling is hot and bubbling around the edges—about 25 minutes.
  3. To make the biscuit topping, whisk together the flour, cornmeal, ¼ cup of the sugar, baking powder, baking soda and salt in large bowl.
  4. Whisk together the melted butter, buttermilk and vanilla in a small bowl. Mix together the cinnamon with the remaining 2 teaspoons of sugar in a second small bowl and set aside.
  5. A minute before the berries come out of the oven, add the wet topping ingredients to the dry ingredients and stir until just combined and no dry pockets remain. Remove the berries from oven and increase the oven temperature to 425°.
  6. Pinch off 8 equal-size pieces of biscuit dough and place on the hot berry filling—spacing them at least ½-inch apart (they should not touch).
  7. Sprinkle each mound of dough with the cinnamon-sugar, then bake until the filling is bubbling and the biscuits are golden brown and cooked through—about 15 to 18 minutes. Cool the cobbler on a wire rack for 20 minutes and serve.

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