The Best Blueberry Cobbler
This classic blueberry cobbler features a jammy blueberry filling topped with a sweet, buttery biscuit topping. It truly is the best summer dessert warm from the oven with a scoop of whipped cream or ice cream!
Servings 5 servings
Calories 420kcal
Ingredients
Blueberry Filling
- 4 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
Cobbler Topping
- 1-1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 2 tablespoons heavy cream
- 1/2 cup buttermilk
- Additional sugar for topping
- Whipped cream or vanilla ice cream for serving, optional
Instructions
Blueberry Filling
- Preheat oven to 350F. Lightly grease a square or round 9-inch pan and set aside.
- In a large bowl, combine all filling ingredients. Spread blueberry filling in an even layer in prepared pan. Set aside for moment.
Cobbler Topping
- In a large bowl combine flour, baking powder, sugar, and salt. Cut in cold butter with a pastry cutter or your fingers until crumbly.
- Pour heavy cream and buttermilk over flour mixture and gently fold until batter is just combined.
- Use a spoon to scoop heaping scoops of cobbler topping over blueberry filling. Sprinkle topping with a little extra sugar.
- Bake cobbler at 350F 40-45 minutes until blueberry filling is bubbly and cobbler topping is golden brown. Allow to cool several minutes before serving warm with whipped cream or ice cream. Enjoy!
Notes
Storing Instructions
Store cobbler in refrigerator up to 2 days.
Nutrition
Serving: 8 oz cobbler (calculated without whipped cream or ice cream) | Calories: 420kcal | Carbohydrates: 76.4g | Protein: 5.2g | Fat: 12.4g | Saturated Fat: 7.4g | Cholesterol: 34mg | Sodium: 331mg | Potassium: 474mg | Fiber: 3.8g | Sugar: 42.9g | Calcium: 171mg | Iron: 3mg