This easy blueberry cobbler recipe is a delicious showcase for summer fruit. A layer of juicy, jammy berries bubbles underneath a golden biscuit topping.
When life gives you blueberries, make blueberry cobbler!
In our corner of the Midwest, blueberry season has just begun. We’re enjoying these bursty, sweet-tart fruits in as many ways as we can. Fresh, in muffins, simmered into a syrupy compote… But when we’re in the mood for a real treat, I make this blueberry cobbler.
I really love this recipe because it puts the fresh fruit front and center. I only sweeten it lightly, letting the berries’ natural sweetness shine, and I skew heavy on the ratio of fruit to biscuit topping. This blueberry cobbler recipe features a thin layer of golden, buttery biscuits with lots of juicy, jammy blueberries bubbling underneath. Add a scoop of vanilla ice cream, and it’s absolute heaven.
Blueberry Cobbler Recipe Ingredients
Here’s what you’ll need to make this fresh blueberry cobbler recipe:
- Blueberries, of course! Two pints create the base of this comforting blueberry cobbler.
- Cane sugar – Just two tablespoons are enough to sweeten the fruit. You’ll use a little more sugar in the biscuit topping.
- Cornstarch – It thickens the blueberry juices as the cobbler bakes.
- Lemon juice and zest – The juice’s tart flavor perfectly accents the sweet berries, while the zest brightens the biscuits.
- Vanilla extract – It adds warm depth of flavor to the fruit layer.
- All-purpose flour and whole wheat flour – For the biscuit dough.
- Coconut milk and unsalted butter – They add richness and buttery flavor to the biscuit topping.
- Baking powder – It helps the biscuits rise.
- And sea salt – It perfects the biscuits’ lightly sweet and buttery flavor.
Find the complete recipe with measurements below.
How to Make Blueberry Cobbler
Oh, and another great thing about this blueberry cobbler? It’s simple to make! Here’s how it goes:
First, make the biscuit dough. Start by grating the butter on the large holes of a box grater. To do this, you’ll need the butter to be cold. I recommend freezing it for one hour before you grate it. Don’t freeze it for much longer than that, though! If you freeze the butter for too long, it will be too hard to grate.
Next, whisk together the dry ingredients. Form a well in the center and pour in the coconut milk.
Add the butter, and use a spatula to fold and form the mixture into a cohesive ball of dough.
Then, roll out the dough. Place it on a lightly floured surface, and roll it out into a 1/2-inch-thick circle. Use a 2 1/4-inch biscuit cutter to cut biscuits out of the dough, re-rolling the scraps as necessary. Once you’ve cut out 9 to 11 biscuits, transfer them to a large plate or baking sheet lined with parchment paper. Pop them in the fridge to chill while you make the filling.
To make the filling, place the blueberries in a large bowl.
Add the cornstarch, sugar, lemon juice, and vanilla, and toss until the fruit is well coated.
Then, assemble the cobbler. Transfer the fruit to a greased baking dish, and arrange the chilled biscuits on top.
Brush the biscuits with melted butter…
…and sprinkle them with coarse sugar.
Finally, bake until the fruit is bubbling and the biscuits are golden brown.
Allow the blueberry cobbler to cool for 15 minutes. Then, serve with vanilla ice cream. Coconut whipped cream (or regular whipped cream) would be great too!
Easy Blueberry Cobbler Recipe Tips
- Chunky coconut milk? Pop it in the blender. Often, when you open a can of coconut milk, you’ll find that the solids and liquid have separated. Please, don’t be tempted to push aside the solids and just use the watery liquid that you find in the can. For this recipe, it’s essential that the solids are fully incorporated with the coconut milk, as they make the biscuits tender and flavorful. To combine the solids and liquid, dump the contents of the can into a blender, and quickly pulse to combine. Then, measure out 1/2 cup of the creamy coconut milk to use in the recipe. No coconut milk? Buttermilk or whole milk would work here too.
- Grate the butter. In a traditional biscuit recipe, you’d use a pastry cutter or your hands to work the butter into the flour. Here, I grate the butter instead. This foolproof technique eliminates some of the guesswork of the traditional method, as you don’t have to decide when the pieces of butter are an appropriate size, but it still ensures that small pieces of butter are evenly distributed throughout the dough. Try it, and you’ll end up with perfect biscuits every time!
- Chill the biscuits while you make the filling. Just like when you’re making pie crust, you want to keep the biscuit dough cold until you put it in the oven. That way, the butter in the dough will melt as the biscuits bake, making them light and nicely layered. To prevent the butter from melting earlier, stick the biscuits in the fridge while you prepare the filling.
More Favorite Summer Treats
If you love this blueberry cobbler recipe, try one of these summer treats next:
This blueberry cobbler recipe is a delicious summer dessert! In the unlikely event that you have leftovers, cover them and store them at room temperature for up to 2 days.
- ¾ cup all-purpose flour, spooned and leveled
- ¼ cup plus 2 tablespoons whole wheat flour, spooned and leveled
- 2½ tablespoons cane sugar
- 1¼ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ½ cup full-fat coconut milk
- 4 tablespoons unsalted butter, freeze for 1 hour, grate on large holes of a box grater, plus more melted butter for brushing
- Coarse sugar or additional cane sugar, for sprinkling
- 2 pints (4 cups) fresh blueberries
- 2 tablespoons cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
Preheat the oven to 400°F and grease an 8×8-inch baking dish.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt. Form a well in the center and add the coconut milk and grated butter. Use a spatula to fold and form the mixture into a cohesive ball of dough.
Place the dough on a lightly floured surface and use a lightly floured rolling pin to roll it out into a ½-inch-thick circle. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits, rerolling the scraps and dusting the surface with more flour as necessary. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you make the filling.
Make the filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla and toss until the fruit is well coated. Transfer the mixture to the prepared baking dish and arrange the biscuits evenly on top. Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
Bake for 25 to 35 minutes, or until the fruit is bubbling and the biscuits are golden brown. Allow to cool for 15 minutes before serving.
Serve with vanilla ice cream.