Go Back
–+ servings
Easy Blueberry Cobbler

Easy Blueberry Cobbler: Your Go-To Summer Dessert Delight

Enjoy this Easy Blueberry Cobbler, a perfect summer dessert featuring juicy blueberries and buttery biscuit topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Blueberries Juicy and sweet; can use fresh or frozen blueberries.
  • 1 tablespoon Lemon Juice Adds brightness and acidity; orange juice or lime can be a substitute.
  • 1 teaspoon Lemon Zest Enhances the blueberry flavor; skip for a more subdued taste.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; no direct substitution recommended.
  • ½ cup Granulated Sugar Provides sweetness and caramelization; increase to ⅔ cup for a sweeter cobbler.
  • ¼ cup All-Purpose Flour Gives structure to the filling; no gluten-free alternative provided.
  • ¼ teaspoon Ground Nutmeg Adds warmth and slight spice; optional if you desire a simpler flavor.
  • ¼ teaspoon Salt Balances flavors; essential for both filling and biscuit topping.
For the Biscuit Topping
  • 1 tablespoon Baking Powder Helps the biscuit topping rise; do not omit for fluffy texture.
  • ½ teaspoon Baking Soda Helps the biscuit topping rise; do not omit for fluffy texture.
  • ¼ cup Unsalted Butter Crucial for flakiness in biscuits; must be very cold for best results.
  • 1 large Egg Binds ingredients and contributes to biscuit texture; no vegan substitute mentioned.
  • ½ cup Whole Milk Provides moisture for the biscuit dough; could substitute with non-dairy milk, but results may vary.
  • ¼ cup Heavy Cream Adds richness; can increase milk if cream is unavailable.
  • 2 tablespoons Sparkling Sugar For garnish and added texture; coarse white sugar can be used instead.

Equipment

  • Mixing bowls
  • baking dish
  • Whisk
  • pastry cutter
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the blueberries, lemon juice, lemon zest, vanilla extract, and granulated sugar. Toss to coat the berries evenly, then sprinkle flour and nutmeg over the blueberries and mix well.
  3. In another bowl, whisk together flour, salt, baking powder, baking soda, and sugar. Cut in the cold unsalted butter until it resembles coarse meal.
  4. In a separate bowl, whisk the egg, whole milk, and heavy cream until blended. Gently fold this mixture into the dry ingredients, avoiding overmixing.
  5. Knead the biscuit dough on a floured surface until about ½ inch thick, then cut into squares or rounds.
  6. Spoon the blueberry filling into a baking dish, and place the biscuit dough pieces on top. Brush with an egg wash and sprinkle with sparkling sugar.
  7. Bake in the preheated oven for 28-30 minutes until the biscuit topping is golden brown.
  8. Let cool for a few minutes, then serve warm, preferably with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 7mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container. Best served warm but can be stored in the fridge for up to three days.

Tried this recipe?

Let us know how it was!