Blueberry Cobbler with Fluffy Biscuit Topping Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
