Name: Blueberry Cobbler
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 to 8
Cuisine: American
Ingredients: 2 tablespoons unsalted butter, cut into small pieces, plus more for greasing the pan; 4 cups fresh blueberries (see note); ¾ cup sugar; 2 tablespoons all-purpose flour; 1½ cups all-purpose flour, spooned into measuring cup and leveled off; 7 tablespoons sugar; 1 teaspoon packed grated lemon zest (from 1 lemon); 1¾ teaspoon baking powder; ¼ teaspoon baking soda; ¾ teaspoon salt; 1 stick (½ cup) cold unsalted butter, cut into small chunks; 1 cup buttermilk (see note); Vanilla ice cream or sweetened whipped cream , for serving (optional)

Blueberry Cobbler

By Jenn Segal

This rustic blueberry cobbler features tart, syrupy blueberries with a sugared biscuit topping.

Servings: 6 to 8

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 15 Minutes, plus 15 to 20 minutes for the cobbler to cool

Ingredients

For the Fruit Filling

2 tablespoons unsalted butter, cut into small pieces, plus more for greasing the pan
4 cups fresh blueberries (see note)
¾ cup sugar
2 tablespoons all-purpose flour

For the Biscuit Topping

1½ cups all-purpose flour, spooned into measuring cup and leveled off
7 tablespoons sugar
1 teaspoon packed grated lemon zest (from 1 lemon)
1¾ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 stick (½ cup) cold unsalted butter, cut into small chunks
1 cup buttermilk (see note)
Vanilla ice cream or sweetened whipped cream, for serving (optional)

Instructions

Preheat the oven to 375°F and set an oven rack in the middle position. Grease an 8 x 8-inch square or 2-quart baking dish with butter.
Make the fruit filling: In a large bowl, toss the blueberries with the sugar and flour. Transfer the mixture to the prepared baking dish and dot evenly with the 2 tablespoons of butter.
Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, and the lemon zest, baking powder, baking soda, and salt. Add the butter and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a spoon until just combined. It will look a bit lumpy; that's good. Do not overmix.
Using a large spoon, dollop 8 to 10 spoonfuls of the biscuit batter over the blueberries, allowing the filling to peek through in spots (most of the filling will be covered). Sprinkle the remaining tablespoon sugar over the batter.
Bake until the fruit is bubbling and the biscuit top is golden, about 35 minutes. Check the cobbler; if the biscuit topping is nicely golden, cover loosely with foil and bake for 10 minutes more (even if the top is golden, the center still needs time to cook through). If it is not yet golden, leave uncovered and bake for 10 minutes more. Remove the foil, if necessary, and let cool for 15 to 20 minutes. Serve with vanilla ice cream or sweetened whipped cream.
Note: When baking with berries, there's always some variation in the sweetness of the fruit. Taste the blueberries; if they happen to be very sweet, reduce the sugar in the filling to ⅔ cup.
Note: If you’d prefer to make your own buttermilk, follow my easy method here.
Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.

Nutrition Information

Per serving (8 servings)
Calories: 390
Fat: 15 g
Saturated fat: 9 g
Carbohydrates: 62 g
Sugar: 39 g
Fiber: 2 g
Protein: 4 g
Sodium: 398 mg
Cholesterol: 39 mg