Blueberry Cobbler Recipe
A warm, bubbling summer dessert that’s easy, sweet, and pure homemade comfort. This classic Southern-style dessert layers juicy blueberries under a golden, tender biscuit topping.
Ingredients
- 4 cups fresh or frozen blueberries wild if available
- 1/2 cup granulated sugar plus extra for sprinkling
- 1 tablespoon lemon juice brightens the berries
- 1 teaspoon vanilla extract pure or imitation
- 1 cup all-purpose flour or whole-wheat pastry flour
- 2 tablespoons granulated sugar for topping; can use maple sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup milk whole, 2%, or almond milk
- 3 tablespoons unsalted butter melted and cooled slightly; can use coconut oil
- Zest of half a lemon optional, but adds refreshing flavor
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish with butter.
- In a medium bowl, toss blueberries with 1/2 cup sugar, lemon juice, vanilla extract, and lemon zest. Let sit for 5 minutes.
- In another bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt.
- Stir milk and melted butter into the dry mixture until just combined. Do not overmix; a few lumps are fine.
- Spread the blueberry mixture in the skillet, then dollop the biscuit batter over the top. Sprinkle with additional sugar. Bake for 35-40 minutes until golden and bubbly.
- Let the cobbler cool for 10 minutes before serving. Enjoy warm with vanilla ice cream or Greek yogurt.
Notes
If using very tart berries, you can increase the sugar slightly to balance the sweetness. For a tangy twist, swap Greek yogurt for some of the milk in the batter.
Nutrition
Calories: 250kcal
Love this recipe?Follow us at @thenandnowspace for more