When life gives you blueberries, make blueberry cobbler! With a golden biscuit topping and jammy fruit filling, it’s just as delicious as blueberry pie, but it’s much simpler to make. I love this blueberry cobbler recipe because it puts the fresh fruit front and center. I only sweeten it lightly, letting the berries’ natural sweetness shine, and I skew heavy on the ratio of fruit to topping. This blueberry cobbler recipe features a thin layer of golden, buttery biscuits with lots of juicy blueberries bubbling underneath. Add a scoop of vanilla ice cream, and it’s absolute heaven.
Blueberry Cobbler Recipe Ingredients
Here’s what you’ll need to make this fresh blueberry cobbler recipe:
Blueberries, of course! Fresh or frozen blueberries will work here. I love to use fresh berries in summer when blueberries are in season, but I recommend using frozen berries at other times of year. No need to thaw them before making this recipe. Cane sugar – Just two tablespoons are enough to sweeten the fruit. You’ll use a little more sugar in the biscuit topping. Cornstarch – It thickens the blueberry juices as the cobbler bakes. Lemon juice and zest – The juice’s tart flavor perfectly accents the sweet berries, while the zest brightens the biscuits. Vanilla extract – It adds warm depth of flavor to the fruit layer. All-purpose flour and whole wheat flour – For the biscuit dough. Coconut milk and unsalted butter – They add richness and buttery flavor to the biscuit topping. If you don’t keep coconut milk on hand, buttermilk, whole milk, or heavy cream is a good substitute. Baking powder – It helps the biscuits rise. And sea salt – It perfects the biscuits’ lightly sweet and buttery flavor.
Find the complete recipe with measurements below.
How to Make Blueberry Cobbler
This blueberry cobbler recipe is simple to make! Here’s how it goes: First, make the biscuit dough. Start by grating the butter on the large holes of a box grater. To do this, you’ll need the butter to be cold. I recommend freezing it for one hour before you grate it. Next, whisk together the dry ingredients. Form a well in the center and pour in the coconut milk.
Add the butter, and use a spatula to fold and form the mixture into a cohesive ball of dough.
Then, roll out the dough. Place it on a lightly floured surface, and roll it out into a 1/2-inch-thick circle. Use a 2 1/4-inch biscuit cutter to cut biscuits out of the dough, re-rolling the scraps as necessary. Once you have 9 to 11 biscuits, transfer them to a large plate or baking sheet lined with parchment paper. Pop them in the refrigerator to chill while you make the filling.
To make the filling, place the blueberries in a large bowl.
Add the cornstarch, sugar, lemon juice, and vanilla, and toss until the fruit is well coated.
Then, assemble the cobbler. Transfer the blueberry mixture to a greased square baking dish. Arrange the chilled biscuits on top of the blueberries.
Brush the cobbler topping with melted butter…
…and sprinkle it with coarse sugar.
Finally, bake until the fruit is bubbling and the biscuits are golden brown. Allow the blueberry cobbler to cool in the pan for 15 minutes. Then, serve with vanilla ice cream. Coconut whipped cream (or regular whipped cream) would be great too!
Easy Blueberry Cobbler Recipe Tips
Grate the butter. In a traditional biscuit recipe, you’d use a pastry cutter or your hands to work the butter into the flour. Here, I grate the butter instead. This foolproof technique eliminates some of the guesswork of the traditional method, as you don’t have to decide when the pieces of butter are an appropriate size. However, it still ensures that small pieces of butter are evenly distributed throughout the dough. Try it, and you’ll end up with perfect biscuits every time! Chill the biscuits while you make the filling. Just like when you’re making pie crust, you want to keep the biscuit dough cold until you put it in the oven. That way, the butter in the dough will melt as the biscuits bake, making them light and nicely layered. To prevent the butter from melting earlier, stick the biscuits in the fridge while you prepare the filling. Let the cobbler cool slightly before serving. As it cools, the blueberry filling thickens. It has a perfect jammy texture after sitting for 15 minutes!
Reheat it in the microwave, or warm it in the oven at 350°F.
More Favorite Summer Desserts
If you love this blueberry cobbler, try one of these summer dessert recipes next:
Homemade Cherry Pie Strawberry Shortcake Peach Crisp Peach Cobbler Recipe Blueberry Scones Or any of these 30 Easy Summer Desserts!
