So many ways to enjoy blueberries and this Blueberry Cobbler should definitely be one of them. Juicy, succulent berries topped with buttery and crisp pastry, this summer dessert is truly a delight.
I love the pastry and fruit combinations of fruit pies. They are a complete, delicious package of the sweet and bright flavor of fruit and the buttery, rich dough.
However, I don’t always have the enthusiasm to roll out dough to make a homemade pie. That is when cobblers come to the scene.
The cobbler dough is more like a biscuit-tender type of dough but it is made with the same basic ingredients of a pie dough: flour, butter, and milk/cream. The process is the same too. You cut the butter (fat) into the dry ingredients (the flour mixture) until the mixture resembles a coarse meal.
What makes cobbler a breeze compared to making pies is that you will just scoop the dough over your fruit. No rolling, no shaping, no-blind-baking.
And you get a sweet, juicy fruit filling hiding underneath a golden, tender-crisp pastry.
That is why when I craved for a pastry-fruit combo last week, I made this Blueberry cobbler. I am in love with the fact that blueberries are so bountiful in the summer.
I happily put two trays in my shopping cart, the heavenly blueberry cobbler in my mind.
How to Make Blueberry Cobbler?
Prepare the Blueberries
- Put the fresh, washed blueberries in a large bowl. Sprinkle the sugar and the lemon over them and stir to combine everything.
- Add the flour to the bowl and toss with the blueberries so that all of them are coated with the flour.
Make the Dough
- Whisk together the flour, cornmeal, baking powder, baking soda, sugar and salt in a large bowl.
- Add the pieces of butter and using your hands or a pastry cutter, cut the butter into the dry ingredients until the mixture looks like a coarse meal.
- Pour the cream into the bowl and stir the mixture using a fork. Moisten the dry ingredients until a soft, slightly wet dough is formed.
If the dough is too stiff and dry, add up to 1/4 more cup of heavy cream.
Assemble and Bake the Blueberry Cobbler
- Arrange the blueberries evenly in a 9×13 glass baking dish, a 10-inch pie plate or any large baking dish that has enough capacity to fit the berries. Arrange the bits of cold butter on top of the berries.
- Scoop the dough over the top, covering most of the blueberries but not necessarily all.
- Set the baking dish on a large baking sheet that is lined with parchment paper to catch any drippings from the blueberries.
- Bake the blueberry cobbler in a 425 oven for 12-14 minutes, or until the dough is golden and the fruit filling is bubbly.
I enjoyed serving this to myself warm, then topped with vanilla ice cream. Hmm. If you are wondering what a lovely, weekday summer afternoon is made of? It is this. The sweet life.
Did you like this? Check these other recipes:
- 1 and 1/2 cup all- purpose flour
- 1/2 cup yellow cornmeal
- 3 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 stick unsalted butter cold, cut to 1 inch pieces
- 1 and 1/4 cup heavy cream
- 4 cups fresh blueberries
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 tbsp lemon juice
- 2 tbsp unsalted butter cold, cut to 1/2 inch pieces
Prepare the Blueberries
- Place the blueberries in a large bowl. Sprinkle the sugar and lemon juice and stir. Add the flour and toss around to coat the berries. Set aside.
Make the Dough
- Preheat oven to 425 F. In a large bowl, combine flour, salt, sugar, cornmeal, baking powder and baking soda. Add the pieces of butter and cut into the dry ingredients using your hands or a pastry cutter until the mixture looks like a coarse meal.
- Pour the heavy cream and stir the mixture with a fork until a soft, slightly wet dough forms. If the dough is too dry and stiff, add up to 1/4 cup of heavy cream.
- Pour and level the blueberries in a 9x13 inch glass baking dish or a 10-inch pie plate or any glass baking dish of comparable size. Arrange the bits of butter over the berries. Scoop the dough all over the tops of the blueberries. Set the dish on a baking sheet lined with foil or parchment paper and bake for 12-14 minutes or until the pastry is golden and the fruit filling is bubbly.
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