Description

Fresh blueberry cobbler with a hint of lemon and a golden brown butter biscuit topping — crisp, lightly sweetened, and bursting with summer flavor.

Ingredients

Units Scale

Make in an 8x8 baking dish, a 10-inch pie pan or an equivalent-sized baking pan

Blueberry Filling

5 cups fresh blueberries (780 grams, 1 pound 11 ounces)
2 teaspoons lemon zest (or orange zest is nice too if berries are tart)
2 tablespoons cornstarch
1/2 cup brown sugar (or coconut sugar)
1/4 teaspoon cinnamon

Biscuit Crust

6 tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/4 cup brown sugar (or coconut sugar)
2 teaspoons baking powder
1 teaspoon pure vanilla extract
3/4 cup milk (1/2 milk and 1/2 yogurt is my favorite. Or can use heavy cream oat milk, coconut milk- all works)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°.
Brown the butter. Melt the butter over medium heat in a small saucepan; once melted, turn the heat down to low. When the butter foams up, stir until it turns a dark golden color and smells fragrant and nutty. Set aside to cool.
Make blueberry filling. In a medium bowl, mix sugar and cornstarch until uniformly combined, then toss with blueberries, lemon zest, and cinnamon.
Make the cobbler topping. In a medium bowl, whisk together the flour, brown sugar, and baking powder. Stir the vanilla and milk into the browned butter in the saucepan, and mix until smooth. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Assemble. Generously butter your baking dish and pour in the berry mixture. Drop the topping over the berries in 6–8 evenly spaced spoonfuls, then gently spread it to cover most of the fruit. For a golden, bakery-style finish, sprinkle the top with coarse sugar, if desired. It adds a lovely crunch and helps the topping brown beautifully.
Bake for 35 minutes or until the berries are bubbling and the top is golden brown. Let the cobbler sit for at least 30 minutes; the filling will thicken as it cools.
Serve with a scoop of vanilla ice cream.

Notes

Store leftover cobbler in an airtight container in the fridge up to 4 days. The crust holds up well. Reheat in a 350F oven, toaster oven, or air fryer.

Nutrition

Serving Size:
Calories: 272
Sugar: 25.5 g
Sodium: 17.8 mg
Fat: 8.2 g
Saturated Fat: 4.8 g
Carbohydrates: 48 g
Fiber: 2.7 g
Protein: 3.6 g
Cholesterol: 20.8 mg