Name: Simple Blueberry Cobbler
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: For the Blueberries:; 3 cups fresh or frozen blueberries (460g); ¼ cup granulated sugar (50g); 1 lemon zested (2 teaspoons zest); For the Batter:; 5 tablespoons unsalted butter (60g); 1¼ cups all-purpose flour (140g); ½ cup granulated sugar (100g); 2 teaspoons baking powder; ½ teaspoon salt; 1 cup whole milk (250mL)

Blueberry cobbler is a great way to enjoy the fresh fruit of summer and what is particularly great about this recipe is that it is quite easy. This dish has a delicious filling of baked blueberries swirled within buttery biscuits which when put in the oven turn golden brown.

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When you have loads of blueberries lying around a blueberry cobbler can be a very good idea! It is certainly a lot easier to prepare than a blueberry pie and tastes incredibly good too.

While the cobbler is being baked, the biscuit topping turns crisp and golden brown while the blueberries get cooked down to a jam-like consistency. When served with vanilla ice-cream, it tastes out of this world!

INGREDIENTS FOR BLUEBERRY COBBLER

Blueberries: Fresh and frozen blueberries work wonderfully well. If you live in summer, make use of fresh blueberries. If you live in any other season, frozen blueberries are a great substitute. There is no need to thaw the blueberries before one uses them.

Sugar: A bit of sugar sweetens the berries without taking away the natural taste. I use sugar for the biscuit topping as well.

Cornstarch: Cornstarch helps thicken the blueberry juices when baking to create a gooey filling.

Zest and juice of lemon: The lemon juice adds a little tartness to balance the sweetness, and the zest gives the biscuits a bright.

Vanilla extract: Provides the blueberry filling with a warm and rich taste.

Flour: The biscuit dough is made with a blend of all purpose and whole wheat flour.

Coconut milk and butter: These ingredients create a rich, buttery biscuit topping. But if coconut milk is out of hand, buttermilk, whole milk, and heavy cream can also be used.

Baking powder: Increases the fluffiness of the biscuits.

Sea salt: Enhances the sweet buttery flavor of the biscuits.

How to Make Blueberry Cobbler

This recipe is fairly uncomplicated and enjoyable to execute. It’s best to follow the following steps:

Step 1: Prepare the Biscuit Dough

Grate butter: Slice the cold butter using a box grater into smaller pieces. It’s recommended to freeze the butter for around an hour before grating.
Mix dry ingredients: Using a mixing bowl, add the flour, baking powder, sugar, and salt. Mix them together.
Add coconut milk: Create a small well using bay leaf in the center of dry ingredients and pour in the coconut milk.
Fold in butter: Combine everything with a spatula until soft dough is achieved.

Step 2: Cut Out The Biscuits

Put the dough on the workstation covered with flour for ease and roll it out till it’s half an inch thick.
Take a biscuit cutter or any small item with a circular edge, and cut 9 to 11 biscuits out of the dough whilst leaving some space to roll the leftover dough in case you want to make more biscuits.
Refrigerate the biscuits while you continue preparing the filling after placing them on a plate with parchment paper underneath.

Step 3: Preparing the Blueberry Filling

Grab a large bowl and drop in the blueberries.
With a sprinkle of cornstarch, add sugar, lemon, and vanilla extract followed by gentle pours.
Toss the blueberries gently till they all have an equal coat.

Step 4: Putting The Cobbler Together

Get a rectangular pan for baking and grease it lightly with cooking oil.
The next step is to pour the blueberry mixture into the pan making sure to cover the base fully and evenly.
Now grab the biscuits that you put in the fridge to chill and place them on top of the blueberries.
Put some melted butter over the biscuits before putting the pan in the oven, followed by sprinkling sugar on top of the biscuits.

Step 5: Baking the Cobbler

Oven should be set at a temperature of 350°F (175°C).
Bake the cobbler for 35 to 40 minutes or until the blueberries pop and the biscuits become a golden brown hue.
For about 15 minutes, allow the cobbler to cool in the baking pan. This will allow the filling to thicken to a perfect jam-like consistency.

Tips for Best Blueberry Cobbler

Grate the Butter: When you mix butter into the flour, instead of rubbing the butter with your hands, grating the butter will help incorporate the butter much better. This will make the biscuits light and fluffy.

Keep the biscuit dough cold: Similar to pie dough, cold environments are better for the biscuit dough. Keeping the biscuit dough in the cold until you are ready to bake will help with the texture.

Allow it to cool before serving: Do note that the cobbler filling will be runny immediately after baking, so let it sit for about 15 minutes to help it thicken up and make serving easy.

Suggestions for Serving

Blueberry cobbler is delicious by itself, but it tastes even better with toppings! Here are some suggestions that best suit the recipe.

Vanilla ice cream: Ice cream cobs and melts, mixing perfectly with the warm cobbler.

Whipped cream: Who says classics can’t be improved on? Top it with this modern yet classic dessert favorite.

Coconut whipped cream is an addition that brings a tinge of the tropics while being completely dairy free.

HOW TO STORE AND REHEAT COBBLER

At room temperature – Use an airtight container and the cobbler can be maintained for two days at most.

• In the fridge – It can last for four days in the fridge though.

• Reheating – Individual portions can easily be placed in the microwave, or the whole dish can be placed in the oven set to 350°F (175°C). Either method will heat the meal sufficiently.