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!
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 6-8 servings
6cupsfreshor frozen blueberries*
1cupwhite whole wheat flour
1/4cupcoconut sugaror brown sugar
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.