Blueberry Cobbler – Spoon Fork Bacon

Growing up one of my friend’s mom made the best Blueberry Cobbler. I always loved walking into their house after summer school and being overtaken by the most delicious aroma of sweet and buttery blueberries baking in the oven.

Our Blueberry Cobbler is inspired by that childhood recipe that I loved so much. It’s a simple dessert with the most delicious biscuit crust. Our secret is the addition of cornmeal in the biscuit that gives it a subtly pleasant nutty flavor. We love to serve it with a scoop of vanilla ice cream for the perfect summer treat!

What is a cobbler?

A cobbler is a fruit filled, biscuit topped dessert that originated from British-American settlers. A thick biscuit batter is either scooped or pours over the fruit filling before being baked.

How to make our blueberry cobbler recipe

Filling Ingredients

Process

Baking Dish

1. Preheat oven to 375˚F. Grease a 10” skillet with butter. Set aside.

Blueberry Filling

2. Combine all filling ingredients.
3. Fold together until evenly mixed.

Biscuit Crust Ingredients

4. Combine flour, cornmeal, sugars, baking powder, and salt.
5. Whisk together.

6. Add butter and cut into the flour mixture until a fine, mealy texture evenly forms.
7. Pour cream into mixture.
8. Gently stir together until a loose dough forms.

9. Pour blueberry mixture into prepared skillet.
10. Top with scoopfuls of dough, evenly spaced over blueberry mixture.

11. Sprinkle turbinado sugar over cobbler and bake for 35 to 40 minutes, until filling is bubbling and top is golden brown.
12. Transfer to a cooling rack and cool for 15 to 20 minutes before serving

How to serve blueberry cobbler – hot or cold?

Many people wonder if the proper way to serve cobbler is hot or cold, but it can really be served either way! It’s just a matter of personal preference.

Our personal preference is to serve blueberry cobbler warm and with a scoop or two of vanilla ice cream. The cold ice cream slightly melting against the warm blueberry filling is just the best!

Storing and freezing instructions

Storing

Leftover blueberry cobbler should be stored in the refrigerator. If baked in a cast iron skillet, carefully transfer the cobbler to an airtight container. If baked in a baking dish, tightly wrap the baking dish in plastic wrap followed by foil (to minimize the amount of moisture). Blueberry cobbler should be eaten within 2 to 3 days from when it was baked.

Freezing

If freezing the cobbler, bake in a baking dish (and not a skillet) for easy reheat. To freeze, allow the cobbler to cool completely, then tightly wrap the baking dish in plastic wrap followed by foil. Store in the freeze for up to 1 month. To reheat, preheat oven to 350˚F. Unwrap cobbler and bake (fully frozen) for 20 to 25 minutes or until the cobbler has thawed and heated through.

The biscuit topping on the cobbler will be slightly soggy once reheated (nothing beats enjoying blueberry cobbler fresh!), but still delicious.

Variations for our blueberry cobbler

• Use frozen blueberries if fresh blueberries aren’t available. The frozen blueberries should be used frozen. Just add an additional 2 teaspoons of cornstarch to the filling. The cobbler may also need an additional 5 to 10 minutes of baking time.
• Add 1 teaspoon of cinnamon to the filling or biscuit topping! The ground cinnamon adds a really nice aroma and flavor.
• Add zest of 1 lemon to the biscuit dough. The zest adds a really nice subtle but bright citrus flavor to the biscuit crust.
• Omit the turbinado sugar from the topping if you prefer a biscuit topping without the crunch.

Tips for the BEST blueberry cobbler

• Don’t skip on the lemon juice. A little acidity brightens and enhances the natural flavor of the blueberries.
• Use the cornstarch to avoid a soupy filling. The cornstarch will really help to thicken the liquids of the filling, creating a nice and thick blueberry filling that goes perfectly with the buttery biscuit topping.
• Top the raw biscuit scoops with sugar! Although we mention above that you can leave it out (and you totally can), we think it adds a SUCH a great crunchy texture to the soft biscuit and blueberry filling, and balances things out nicely.

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Blueberry Cobbler

The best Blueberry Cobbler you will ever taste! Our recipe is simple, packed with so much sweet blueberry flavor and topped with the perfect cornmeal infused biscuit crust. Serve it with scoops of vanilla ice cream for the perfect summer dessert!

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Cooling Time: 20 minutes mins

Total Time: 1 hour hr 15 minutes mins

Servings: 8

  INGREDIENTS  

US CustomaryMetric

  INSTRUCTIONS  

Biscuit Crust

• Combine flour, cornmeal, sugars, baking powder, and salt. Whisk together.

• Add butter and cut into the flour mixture until a fine, mealy texture evenly forms.

• Gently stir in cream until a loose dough forms.

assembly

• Pour blueberry mixture into prepared skillet.

• Top with scoopfuls of dough, evenly spaced over blueberry mixture.

• Sprinkle turbinado sugar over cobbler and bake for 45 to 50 minutes, until filling is bubbling and top is golden brown.

• Transfer to a cooling rack and cool for 15 to 20 minutes before serving

  NOTES  

Storing Leftovers Leftover blueberry cobbler should be stored in the refrigerator. If baked in a cast iron skillet, carefully transfer the cobbler to an airtight container. If baked in a baking dish, tightly wrap the baking dish in plastic wrap followed by foil (to minimize the amount of moisture). Blueberry cobbler should be eaten within 2 to 3 days from when it was baked. Freezing If freezing the cobbler, bake in a baking dish (and not a skillet) for easy reheat. To freeze, allow the cobbler to cool completely, then tightly wrap the baking dish in plastic wrap followed by foil. Store in the freeze for up to 1 month. To reheat, preheat oven to 350˚F. Unwrap cobbler and bake (fully frozen) for 20 to 25 minutes or until the cobbler has thawed and heated through. The biscuit topping on the cobbler will be slightly soggy once reheated (nothing beats enjoying blueberry cobbler fresh!), but still delicious.  

Calories: 578kcal Carbohydrates: 86g Protein: 5g Fat: 25g Saturated Fat: 15g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Trans Fat: 1g Cholesterol: 75mg Sodium: 315mg Potassium: 194mg Fiber: 4g Sugar: 52g Vitamin A: 901IU Vitamin C: 14mg Calcium: 85mg Iron: 2mg

CUISINE: American

KEYWORD: blueberry recipe, summer dessert

COURSE: Dessert