Description
A classic blueberry cobbler featuring a juicy blueberry filling topped with a tender, buttery biscuit layer, perfect for a comforting dessert served warm with vanilla ice cream.
Ingredients
Scale
Filling:
- ½ cup sugar
- 2 tablespoons cornstarch
- 8 cups blueberries (about 4 pints)
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
Biscuit Layer:
- 2 cups all-purpose flour (250 grams)
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (or 1 stick) very cold unsalted butter
- ½ cup sour cream
- ¼ cup milk (any kind)
- 2 tablespoons honey
Biscuit Topping:
- 1 egg, beaten
- 1 tablespoon milk
- 1 tablespoon coarse sugar
Instructions
- Preheat Oven: Preheat your oven to 350° F to ensure it reaches the ideal temperature for baking.
- Prepare Biscuit Wet Ingredients: Combine sour cream, milk, and honey in a small bowl and refrigerate until needed. Use frozen or very cold butter for best results.
- Make the Filling: In a large bowl, mix sugar and cornstarch until well combined. Add blueberries, lemon juice, and vanilla extract, stirring gently. Transfer this mixture to a lightly greased 9 x 13-inch baking dish.
- Prepare Biscuit Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Incorporate Butter: Cut cold butter into small cubes or shred if frozen, then add to dry ingredients. Use a pastry cutter or fork to mix until coarse crumbs form, or mix thoroughly if shredded.
- Add Wet Ingredients: Stir in the chilled sour cream, milk, and honey mixture gently with a silicone spatula until just combined; the dough should remain crumbly without overmixing.
- Assemble Topping: Take small handfuls of the biscuit dough and distribute them roughly over the blueberry filling, covering most of the surface in a rustic style.
- Apply Egg Wash and Sugar: Whisk together egg and milk, then brush a light layer over the biscuit topping. Sprinkle coarse sugar on top to add a slight crunch and sweetness.
- Bake: Bake uncovered for 55 minutes until the biscuit topping is golden, the filling is hot and bubbly, and a toothpick inserted into the biscuit layer comes out clean.
- Cool and Serve: Let the cobbler cool for 5 minutes before serving. Enjoy it warm with a scoop of vanilla ice cream for the perfect dessert finish.
Notes
- Use frozen or very cold butter to achieve a flaky, tender biscuit texture.
- Do not overmix the biscuit dough to keep it crumbly and light.
- Coarse sugar on top adds a pleasant crunch and sparkle to the finished cobbler.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the cobbler for up to 3 months.
- This recipe makes 10 servings, with nutrition values estimated per serving.
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
