Classic blueberry cobbler topped with rustic biscuits and lots of whipped cream. Learn how to make the best-ever, country-style blueberry cobbler with this super-simple, yet irreplaceable summer recipe!
I’m still clinging to summer recipes you guys, cause HELLO, it is still August and we still have a few weeks left before pumpkin takes over the food blogging planet.
Disclosure: I LOVE pumpkin with every ounce of my soul, but I’m still resisting the heavy pull that fall food has on me and I’m TRYING to wait til September to share my first fall recipes.
Spiced apple pie….pumpkin pudding….hot apple cider…
*shakes self* STOP. FOCUS here. We’re still in summer, peeps and let’s make the most of what we have left. With blueberries.
Because nothing speaks summer desserts better than blueberries. Or a blueberry cobbler in this case.
The best cobbler ever. As in the BEST thing that’s ever been in my face and soon-to-be YOUR face. I know that’s a pretty big claim, but seriously you guys: This blueberry cobbler is the real deal.
It’s what every blueberry dream is made out of. Gooey blueberry filling….warm, tender biscuits…mountains of whipped cream….gahhh!
I’ve come to the conclusion that summer needs to stay around forever.
Cause, well you know…
“Winter’s a good time to stay in and cuddle, but put me in summer and I’ll be a…….HAPPY Sarah!”
Sorry. You know I had to say that. 🙂 Frozen on the brain 24/7—it’s awesome. NOT!
Anywho, I’ll be a happy Sarah as long as I have this blueberry cobbler in my face. Like now for example. Better grab another bowlful. 😀
Or just faceplant into the screen. That could work too….
No joke though, guys. This really is the best mid-summer/almost-end-of-summer dessert you’ll ever find. Perfect way to use up those last summer blueberries, too!
Too bad I never actually have any leftover blueberries. 🙁
Just one spoonful of this cobbler, warm from the oven with piles of whipped cream on top was enough to make my head spin. Then obv, I had to have another bowlful.
I get the feeling my family wasn’t really impressed with my sharing skills the last time I made (and ate) this cobbler.
This cobbler is SO easy to whip up too, as you’ll find with most of my summer desserts. Just make the filling. Whip up those biscuits. Bake ‘er up. And EAT ‘er up.
Warm from the oven. It’s a MUST to eat any cobbler warm from the oven, while the filling is still hot and juicy and the biscuits are still super-soft. Swoon-city.
P.S. Whipped cream on top of this cobbler is NOT optional.
P.P.S. Vanilla ice cream is a worthy sub.
Pick one or the other though. I’m not choosy.
You NEED to try this cobbler while fresh blueberries are still around. The title “best ever” doesn’t lie. Just ask my waistline and my soon-to-be-too-small skinny jeans. 😉
Best-Ever Blueberry Cobbler
- BLUEBERRY FILLING:
- 6 cups fresh or frozen blueberries*
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/2 cup xylitol or sugar
- pinch of salt
- 1 tablespoon lemon juice
- 1 cup white whole wheat flour
- 2 tablespoons yellow cornmeal
- 1/4 cup coconut sugar or brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted butter
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla extract
- Cinnamon sugar for sprinkling
- Whipped cream for serving
- Prepare the filling: Toss all filling ingredients gently together in a large bowl. Evenly spread filling in a 9-in pie pan. Bake filling at 375F 25 minutes.
- While filling bakes prepare the biscuit topping: Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk melted butter, buttermilk, and vanilla until smooth. Add liquid to dry ingredients, stirring until just moistened. Divide biscuit dough into 8 pieces
- Once blueberry filling is done baking, remove from oven and immediately top with biscuit dough pieces, spacing each at least 1/2 in from eachother. Sprinkle biscuits with cinnamon sugar.
- Increase oven heat to 425F and return cobbler to oven to bake 18-20 minutes or until biscuits are golden.
- Cool cobbler on a wire cooling rack 20 minutes before serving warm with whipped cream.
You’ll love my other summery desserts!