Irresistible Classic Blueberry Cobbler: Your Go-To Easy Dessert Recipe
Prepare to delight your taste buds with our sensational Blueberry Cobbler recipe! This timeless dessert features an abundance of fresh, ripe blueberries, bubbling underneath a golden, crisp biscuit topping. What makes our recipe truly special is the subtle inclusion of a secret ingredient – a touch of Saigon cinnamon – which elevates the natural sweetness and vibrant flavor of the blueberries to new heights. It’s an absolute dream, perfect as a comforting dessert served warm alongside a generous scoop of creamy vanilla ice cream or a cloud of freshly whipped cream!
While often enjoyed as a classic after-dinner treat, blueberry cobbler also makes for a delightfully indulgent breakfast or brunch option, especially when paired with a fresh cup of coffee or tea. Think of it as a more rustic, fruit-filled cousin to our popular Blueberry Breakfast Cake – a truly comforting way to start your day.
Mastering the Art of Blueberry Cobbler
This traditional fruit cobbler, much like our beloved crockpot apple cobbler, is a dessert that consistently earns rave reviews from everyone who tries it. It embodies the simplicity and comforting warmth of homemade baking, making it a perfect addition to any meal or gathering.
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Our secret to unlocking the deepest flavor in this blueberry cobbler lies in the judicious use of Saigon cinnamon. We incorporate a small, balanced amount into both the sweet blueberry filling and the fluffy biscuit dough. Saigon cinnamon boasts a stronger, more aromatic profile than common ground cinnamon, featuring bold, spicy notes that complement the berries without overpowering them. This thoughtful touch truly enhances the natural sweetness and bright tang of the blueberries, creating an unforgettable taste experience that sets this recipe apart.
Choosing the Best Blueberries for Your Cobbler
Blueberry season typically spans from April through October, offering the freshest and most flavorful berries. However, thanks to modern agriculture and freezing techniques, fresh and frozen blueberries are readily available year-round in most grocery stores. When selecting fresh blueberries, look for plump, firm berries with a dusty bloom, which indicates freshness. Avoid any that appear shriveled or moldy.
If fresh berries are out of season or difficult to find, don’t hesitate to use frozen, unsweetened blueberries. They work beautifully in this recipe! There’s no need to thaw them beforehand; simply add them directly to the saucepan as instructed. The slight extra moisture from frozen berries can even contribute to a lusciously thick filling. Six cups of blueberries might seem like a lot, but they cook down beautifully, creating a rich, flavorful base for your cobbler.
Essential Ingredients for Your Blueberry Cobbler
Gathering the right ingredients is the first step to creating this delectable cobbler. We’ve broken down the components for clarity:
Biscuit Topping
- 1 cup all-purpose flour
- 1 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon Saigon cinnamon – its robust aroma and flavor truly enhance the blueberries.
- 1/4 cup unsalted butter, cubed and chilled – crucial for a flaky biscuit!
- 1 large egg
- 1/4 cup milk
Blueberry Cobbler Filling
- 6 cups fresh or frozen, unsweetened blueberries – adjust slightly if using very tart berries.
- 1 cup granulated sugar
- 2 tablespoons cornstarch – essential for thickening the juicy filling.
- 1/4 teaspoon Saigon cinnamon – a touch more for depth of flavor.
- 1/2 tablespoon Demerara sugar (or other coarse sugar) – for a delightful sparkle and crunch on the biscuit topping.
Toppings (Optional, but highly recommended!)
- 1 recipe Vanilla Whipped Cream
- 1 recipe No-Churn Vanilla Ice Cream
Helpful Kitchen Tools to Make Baking a Breeze
Having the right tools on hand can make the baking process much smoother and more enjoyable. Here are a few essentials for this blueberry cobbler:
- Measuring spoons and cups: For accurate ingredient portions.
- 9 x 9-inch heat safe baking pan: The ideal size for this cobbler, ensuring even baking.
- Colander: For rinsing fresh blueberries thoroughly.
- Pastry cutter: Key for incorporating cold butter into the flour for a flaky biscuit.
- Mixing bowls: Multiple sizes for preparing the topping and filling separately.
- Baking spatula: Useful for stirring the filling and transferring dough.
(Print this recipe below for convenience!)
Crafting the Perfect Biscuit Topping: Step-by-Step
The biscuit topping is the crown jewel of any cobbler, offering a delightful textural contrast to the soft fruit filling. To achieve that signature flakiness, ensure your butter is very cold. This prevents it from melting into the flour too quickly, creating pockets of butter that turn into steam during baking, yielding a tender, crisp crust.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, Kosher salt, and the aromatic Saigon cinnamon. Give these dry ingredients a good whisk to ensure they’re evenly distributed. Next, add the cubed and chilled unsalted butter. Using a pastry cutter, or even your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. The goal isn’t a smooth mixture, but rather small, pea-sized pieces of butter coated in flour. This is key to a light and tender biscuit. Set this mixture aside.
In a separate medium mixing bowl, lightly beat the large egg and then stir in the milk. Pour this wet mixture into your dry ingredients and mix until just combined. Overmixing will develop the gluten in the flour too much, resulting in a tough biscuit. A few lumps are perfectly fine!
Preparing the Luscious Blueberry Cobbler Filling
The heart of any cobbler is its fruit filling, and for this blueberry cobbler, we ensure a rich, thick, and flavorful base. In a large saucepan, over medium heat, combine the fresh or frozen blueberries, granulated sugar, the remaining touch of Saigon cinnamon, and cornstarch. The cornstarch is crucial here as it acts as a thickening agent, ensuring your filling isn’t too watery after baking.
Cook this mixture, stirring continuously, until the blueberries begin to release their juices and the mixture becomes bubbly and starts to thicken. This continuous stirring helps prevent sticking and ensures the cornstarch is evenly distributed and activated. The bubbling indicates that the mixture is coming to temperature and the cornstarch is doing its job. You’ll notice the color deepen and the consistency become syrupy.
Once your filling is perfectly bubbly and thickened, carefully transfer it into a 9×9 inch heat-safe baking dish. While the filling is still hot, take your prepared biscuit dough and drop it by large spoonfuls (5-6 mounds should suffice) directly onto the surface of the fruit. Don’t worry about perfection; the rustic charm is part of the cobbler’s appeal. Finally, sprinkle the 1/2 tablespoon of Demerara sugar over the biscuit mounds. This coarse sugar will create a beautiful sparkle and an extra layer of crunch once baked.
Bake in your preheated oven at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until the biscuit topping is gloriously golden brown and cooked through. My oven usually takes a full 25 minutes for that perfect golden hue. Once out of the oven, it’s tempting to dig in immediately, but patience is a virtue! Allow the cobbler to cool in the pan on a wire rack or trivet for at least 1 hour. This crucial cooling period allows the hot filling to set and thicken to its ideal consistency. Serve warm with vanilla ice cream for an unparalleled dessert experience.
Serving Suggestions and Delicious Variations
Topping this warm Blueberry Cobbler with a generous scoop of cold vanilla ice cream or a dollop of fresh whipped cream is an absolute must. The delightful contrast between the warm, sweet-tart blueberry filling and the cool, creamy topping creates a comforting and classic summer dessert experience that truly can’t be beaten. It’s the kind of dessert that evokes memories of backyard barbecues and lazy summer evenings.
I especially love making this cobbler during peak blueberry season, often after a fun day of blueberry picking, when I have an abundance of fresh, juicy berries on hand. The flavor of freshly picked blueberries is simply unparalleled. However, don’t limit yourself to just blueberries! This versatile cobbler recipe can be adapted with other delicious berries. Imagine a mixed berry cobbler with blackberries, raspberries, or even a blend of all three for a delightful variation. Each berry brings its own unique flavor profile, allowing you to customize this dessert to your preference or whatever fresh fruit is available.
I am confident that you will absolutely adore this Blueberry Cobbler recipe! It’s straightforward to make, bursting with flavor, and delivers that comforting, homemade goodness we all crave.
Looking for even more incredible blueberry recipes to satisfy your cravings? You absolutely can’t miss our Lemon Blueberry Galette. This rustic tart is filled with juicy blueberries and bright lemon, offering an effortlessly elegant twist on a classic blueberry pie. But the blueberry deliciousness doesn’t stop there. We have a whole collection of recipes dedicated to this beloved berry!
More Delightful Blueberry Recipes to Explore
If you’re a true blueberry enthusiast, you’re in for a treat! We’ve curated a fantastic selection of blueberry-filled recipes that are perfect for any occasion, from quick snacks to impressive desserts. Be sure to check out some of our absolute favorites:
- 4-Ingredient Blueberry Hand Pies: Quick, easy, and perfectly portable.
- No-Bake Blueberry Cheesecake: A refreshing and creamy delight, perfect for warmer days.
- Lemon Blueberry Trifle: Layers of deliciousness that are as beautiful as they are tasty.
- Blueberry Upside Down Cake: A stunning cake with caramelized blueberries on top.
- Blueberry Lush: A creamy, dreamy layered dessert that’s incredibly satisfying.
Frequently Asked Questions About Blueberry Cobbler
- Can I use frozen blueberries instead of fresh?
- Absolutely! Frozen, unsweetened blueberries work perfectly in this recipe. There’s no need to thaw them; simply add them directly to the saucepan as instructed. You might find the cooking time for the filling slightly longer as the frozen berries release their juices.
- What’s the difference between Saigon cinnamon and regular cinnamon?
- Saigon cinnamon (also known as Vietnamese cinnamon) is prized for its high concentration of cinnamaldehyde, which gives it a much stronger, spicier, and more aromatic flavor than common Ceylon (true) cinnamon. In this recipe, it enhances the blueberry flavor without overpowering it.
- Why is cold butter important for the biscuit topping?
- Using cold, cubed butter is crucial for creating a flaky, tender biscuit. The cold butter melts slowly in the oven, creating steam that separates the layers of dough. If the butter is too warm, it incorporates too fully into the flour, resulting in a tougher, less flaky biscuit.
- How do I know when the cobbler is done baking?
- The cobbler is ready when the biscuit topping is golden brown and cooked through. You can also gently press on the biscuits; they should feel firm. The filling underneath should be visibly bubbling around the edges, indicating it’s hot and thickened.
- Can I make this cobbler ahead of time?
- While best served warm from the oven, you can prepare the filling and biscuit dough components ahead of time and store them separately in the refrigerator. Assemble and bake just before serving for the freshest taste. Baked cobbler can be stored at room temperature for a day or in the refrigerator for up to 3 days. Reheat gently in the oven for best results.
- What other fruits can I use in a cobbler?
- Cobblers are incredibly versatile! Feel free to experiment with other berries like blackberries, raspberries, or a mix. Peaches, apples, cherries, or even a combination of fruits like apple-blackberry also make fantastic cobblers. Adjust sugar levels slightly based on the sweetness of your chosen fruit.
Blueberry Cobbler
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Course:
Desserts
Cuisine:
American
12
1 hour
334
Amanda Davis
Ingredients
Biscuit Topping:
-
1
cup
all-purpose flour -
1
tablespoons
granulated sugar -
1 ½
teaspoons
baking powder -
1
teaspoon
Kosher salt -
½
teaspoon
Saigon cinnamon
I suggest Saigon cinnamon because it’s more fragrant than Ceylon cinnamon -
¼
cup
unsalted butter
cubed and chilled -
1
large egg -
¼
cup
milk -
½
tablespoon
Demerara sugar
or other coarse sugar
Blueberry Cobbler Filling:
-
6
cups
blueberries
fresh or frozen -
1
cup
granulated sugar -
2
tablespoons
cornstarch -
¼
teaspoon
Saigon cinnamon
Toppings:
-
1
Vanilla Whipped Cream
optional -
1
No-Churn Vanilla Ice Cream
optional
Before You Begin
Instructions
-
Preheat oven to 400 degrees F (200°C).
-
For Biscuit Topping:
-
In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt and 1/2 tsp. Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until mixture looks like coarse crumbs. Set aside.
-
In a small-medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined. Be careful not to overmix.
-
For Blueberry Cobbler filling:
-
In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, 1/4 tsp. Saigon cinnamon, and cornstarch. Cook until the blueberries release their juices and the mixture becomes bubbly, stirring continuously to prevent sticking and ensure even thickening.
-
Transfer the hot filling to a 2 quart (9 x 9 inch) baking dish. Using a large spoon, drop the biscuit dough in 5-6 mounds on top of the hot filling. Sprinkle 1/2 tablespoon Demerara sugar over the tops of the biscuits for a sweet, crunchy crust.
-
Bake for 20 to 25 minutes (25 minutes usually yields perfect results!) or until the biscuit topping is beautifully golden brown. When done, allow to cool in the pan on a wire rack or trivet for 1 hour. This resting period is crucial to allow the filling to properly thicken. Serve warm with Vanilla Whipped Cream and/or No-Churn Vanilla Ice Cream. Enjoy this delightful homemade treat!
Nutrition
Serving:
1
slice
|
Calories:
334
cal
|
Carbohydrates:
54
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
53
mg
|
Sodium:
256
mg
|
Potassium:
262
mg
|
Fiber:
2
g
|
Sugar:
39
g
|
Vitamin A:
465
IU
|
Vitamin C:
7.6
mg
|
Calcium:
121
mg
|
Iron:
0.8
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on Feb 9, 2018, and has been updated for clarity and comprehensive details.