Blueberry Cobbler

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This blueberry cobbler is filled with sweet, jammy blueberries baked underneath soft, fluffy buttermilk biscuits.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 263

Author Lily Ernst

Ingredients

Blueberry Filling:

4 cups fresh or frozen blueberries thawed and drained
1/2 cup (100g) granulated sugar
2 Tbsp all-purpose flour

Drop Biscuits:

1 & 1/2 cups (190g) all-purpose flour
1/4 cup (50g) granulated sugar
2 & 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (114g) cold unsalted butter cut into small cubes
3/4 cup buttermilk *see notes for homemade version

Cinnamon-Sugar Topping:

1 Tbsp granulated sugar
1/2 tsp ground cinnamon

Instructions

Preheat oven to 375F. Butter an 8x8-inch square or 2-quart oval baking dish.
Add the blueberries to the prepared dish.
4 cups fresh or frozen blueberries
In a small bowl, mix the sugar and flour. Evenly sprinkle the mixture on top of the blueberries.
1/2 cup (100g) granulated sugar, 2 Tbsp all-purpose flour
In a large bowl, toss together the flour, sugar, baking powder, and salt.
1 & 1/2 cups (190g) all-purpose flour, 1/4 cup (50g) granulated sugar, 2 & 1/2 tsp baking powder, 1/2 tsp salt
Cut in the butter until it resembles coarse meal. Stir in the buttermilk until just combined. Using an ice cream scoop or large spoon, scoop the dough on top of the blueberries.
1/2 cup (114g) cold unsalted butter, 3/4 cup buttermilk
In a pinch bowl, mix together the sugar and cinnamon and sprinkle the mixture on top of the biscuits.
1 Tbsp granulated sugar, 1/2 tsp ground cinnamon
Bake for 45-50 minutes or until the biscuits are golden and cooked through.

Notes

Leftovers can be covered and stored at room temperature for up to a day or in the fridge for up to 3 days.

*homemade buttermilk - add 2 tsp of white vinegar or lemon juice to a liquid measuring cup and fill to 3/4 cup with milk of choice. Stir and let stand for 5 minutes.

Nutrition