This syrupy Blueberry Cobbler is crowned with buttery rich biscuits that are moist and tender on the bottom with a crunchy crispy crust. A quick and foolproof dessert that is bursting with summer flavours.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Servings: 8
Ingredients
For the filling
5 cupsfresh blueberriesabout 650g
1/4cup (50g) sugarI use white or cane sugar
1tablespooncornstarchcan also use arrowroot or tapioca flour
6tablespoons(85g) fridge cold unsalted butter, cut into 1/2-inch cubes
3/4cup (165g) heavy cream,plus a bit more for brushing
turbinado sugar for sprinkling
Instructions
Preheat oven to 375ºF and grease an 8x11-inch, 9x9-inch baking dish with soft butter.
In a large bowl, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice and vanilla (if using). Pour into prepared baking dish.
In a medium bowl, stir together flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or rub it into the flour using your fingers, until pea-sized crumbs form. Using a fork or small spatula, mix in the heavy cream just until incorporated and a sticky dough forms; Don't over-mix.
Using your hands, form the dough into little patties that are about 2-inches in diameter and about 1/2-inch thick and place them on top of the blueberry filling. Tip: the mixture will be very sticky; lightly flour your hands if needed.
Brush the top of each biscuit with a bit of heavy cream and sprinkle with turbinado sugar, to taste.
Bake until the topping is golden-brown and the juices are bubbling aggressively around it, about 35 to 40 minutes.
Let sit for 5-10 minutes before serving. Serve with vanilla ice cream or heavy cream.
Notes
To Store: All cobblers are best enjoyed on the day they are baked but absolutely no one will turn it down the next day either. If you find yourself with leftovers, wrap tightly with aluminum foil and leave on counter overnight. The cobbler can also be refrigerated for up to 3 days.