Blueberry Cobbler with Fluffy Biscuit Topping Recipe

Introduction

Blueberry cobbler is a classic dessert that beautifully combines juicy fresh blueberries with tender, buttery biscuits. This version uses a mix of all-purpose and whole wheat flours for a hearty texture, topped with a crispy sugar crust. Serve it warm with vanilla ice cream for the perfect treat.

Ingredients

• ¾ cup all-purpose flour (spooned and leveled)
• ¼ cup plus 2 tablespoons whole wheat flour (spooned and leveled)
• 2½ tablespoons cane sugar
• 1¼ teaspoons baking powder
• 1 teaspoon lemon zest
• ½ teaspoon sea salt
• ½ cup full-fat coconut milk
• 4 tablespoons unsalted butter (freeze for 1 hour, grate on large holes of a box grater, plus more melted butter for brushing)
• Coarse sugar or additional cane sugar (for sprinkling)
• 2 pints (4 cups) fresh blueberries
• 2 tablespoons cane sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• Vanilla ice cream (for serving)

Instructions

1. Step 1: Preheat the oven to 400°F and grease an 8×8-inch baking dish.
2. Step 2: In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt. Form a well in the center and add the coconut milk and grated butter. Use a spatula to fold and form the mixture into a cohesive ball of dough.
3. Step 3: Place the dough on a lightly floured surface and use a lightly floured rolling pin to roll it out into a ½-inch-thick circle. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits, rerolling the scraps and dusting the surface with more flour as necessary. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you make the filling.
4. Step 4: Make the filling: In a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice, and vanilla and toss until the fruit is well coated. Transfer the mixture to the prepared baking dish and arrange the biscuits evenly on top. Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
5. Step 5: Bake for 25 to 35 minutes, or until the fruit is bubbling and the biscuits are golden brown. Allow to cool for 15 minutes before serving.
6. Step 6: Serve with vanilla ice cream.

Tips & Variations

• For a richer biscuit topping, use cold butter straight from the freezer and grate it finely to create a flaky texture.
• You can substitute fresh blueberries with frozen ones; just increase baking time slightly to ensure the filling is hot and bubbly.
• Add a pinch of cinnamon or nutmeg to the biscuit dough for a warm spice note.
• Try swapping coconut milk with regular whole milk or buttermilk for a different flavor.

Storage

Store leftover cobbler covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or keep the oven at 350°F and heat the cobbler for about 10–15 minutes. The biscuits are best enjoyed fresh but will still be tasty after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the biscuit dough a day in advance. Keep it wrapped tightly in the refrigerator and roll it out just before baking for best results.

What can I use instead of cornstarch?

If you don’t have cornstarch, you can substitute with arrowroot powder or tapioca starch in equal amounts to help thicken the blueberry filling.

Blueberry Cobbler with Fluffy Biscuit Topping Recipe

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4.8 from 98 reviews

This Blueberry Cobbler recipe features tender, buttery biscuits atop a juicy, sweet blueberry filling infused with lemon and vanilla. The combination of all-purpose and whole wheat flours gives the biscuit topping a hearty texture, while the use of full-fat coconut milk adds richness. Baked to golden perfection and served warm with vanilla ice cream, this dessert is perfect for seasonal fruit cravings or anytime comfort food dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 9 to 11 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Biscuit Topping

• ¾ cup all-purpose flour (spooned and leveled)
• ¼ cup plus 2 tablespoons whole wheat flour (spooned and leveled)
• 2½ tablespoons cane sugar
• 1¼ teaspoons baking powder
• 1 teaspoon lemon zest
• ½ teaspoon sea salt
• ½ cup full-fat coconut milk
• 4 tablespoons unsalted butter (freeze for 1 hour, then grate on large holes of a box grater, plus more melted butter for brushing)
• Coarse sugar or additional cane sugar (for sprinkling)

Filling

• 2 pints (4 cups) fresh blueberries
• 2 tablespoons cane sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

To Serve

• Vanilla ice cream

Instructions

1. Preheat and prepare baking dish: Preheat your oven to 400°F (204°C) and lightly grease an 8×8-inch baking dish to ensure the cobbler doesn’t stick.
2. Make the biscuit dough: In a large bowl, whisk together the all-purpose flour, whole wheat flour, cane sugar, baking powder, lemon zest, and sea salt. Create a well in the center and add the coconut milk and grated frozen butter. Use a spatula to gently fold the ingredients until a cohesive ball of dough forms.
3. Shape biscuits: On a lightly floured surface, roll the dough out with a lightly floured rolling pin to about ½-inch thickness. Using a 2¼-inch round biscuit cutter, cut 9 to 11 biscuits. Gather and reroll scraps as needed, dusting with flour to prevent sticking. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while you prepare the filling.
4. Prepare the blueberry filling: In a medium bowl, toss the fresh blueberries with cane sugar, cornstarch, fresh lemon juice, and vanilla extract until the fruit is well coated. Pour this mixture evenly into the greased baking dish.
5. Assemble the cobbler: Arrange the chilled biscuits evenly on top of the blueberry filling. Brush the tops with melted butter and sprinkle with coarse sugar for a golden, crunchy finish.
6. Bake: Place the cobbler in the preheated oven and bake for 25 to 35 minutes, until the blueberries are bubbling and the biscuits are golden brown.
7. Cool and serve: Allow the cobbler to cool for about 15 minutes before serving, then top generously with vanilla ice cream for a classic finish.

Notes

• Freezing the butter before grating helps create a flakier biscuit texture.
• Feel free to substitute whole wheat flour for all-purpose flour if a heartier biscuit is preferred.
• Variations can include adding a pinch of cinnamon or nutmeg to the biscuit dough for warm spice.
• Ensure blueberries are fresh and firm for best texture.
• This recipe can be doubled for a larger crowd by using a 9×13-inch baking dish and adjusting baking time accordingly.

Keywords: blueberry cobbler, blueberry dessert, biscuit topping, summer dessert, baked fruit dessert, easy cobbler, homemade blueberry cobbler