A golden, buttery biscuit topping over a warm, jammy blueberry filling – summer dessert perfection!

📋 Course: Dessert | Cuisine: American

Prep Time: 10 mins | Cook Time: 30 mins | Servings: 8 | Calories: 374 kcal
Author: Trish – Mom On Timeout

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✨ Why You’ll Love It

This Blueberry Cobbler is everything a summer dessert should be – simple, rustic, and bursting with fresh flavor. Made with pantry staples and ripe blueberries, this is a cobbler you'll return to time and again. Serve warm with a scoop of vanilla ice cream or fresh whipped cream for the ultimate treat!

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🛒 Ingredients

Blueberry Filling

• 4 cups fresh or frozen blueberries

• 1 tsp lemon zest

• ½ cup granulated sugar

• 1 tsp corn starch

Biscuit Topping

• 1½ cups all-purpose flour

• ½ cup granulated sugar

• 1½ tsp baking powder

• ¼ tsp salt (omit if using salted butter)

• 5 tbsp unsalted butter

• ¾ cup heavy cream (or substitute whole milk or buttermilk)

• 1 tsp vanilla extract

• 1 tbsp heavy cream (for brushing)

• 2 tbsp sanding, turbinado, or granulated sugar (for sprinkling)

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👩‍🍳 Instructions

1. Prepare the Oven and Dish

Preheat oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch baking dish with nonstick spray.

2. Make the Blueberry Filling

In a large bowl, combine the blueberries, sugar, lemon zest, and corn starch. Stir gently until berries are evenly coated. Pour into the prepared baking dish and spread into an even layer.

3. Make the Biscuit Topping

In another large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.

In a small bowl, mix together the cream and vanilla. Pour over the dry ingredients and stir just until combined – do not overmix.

4. Assemble the Cobbler

Scoop the biscuit dough using a large spoon or cookie scoop, flatten slightly, and arrange over the blueberry filling. It’s fine if some blueberries peek through. You may not use all the dough – save any extra for a bonus biscuit or scone!

Brush the tops of the biscuits with the remaining tablespoon of cream and sprinkle with sanding or turbinado sugar for extra crunch.

5. Bake and Cool

Bake for 30–40 minutes, until the blueberry filling is bubbling and the biscuits are golden brown and cooked through. Remove from oven and cool on a wire rack for at least 10 minutes before serving.

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🍽 Serving Suggestions

Serve warm or at room temperature with:

• A scoop of vanilla ice cream

• A dollop of fresh whipped cream

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📝 Storage Notes

• Room temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps well for up to 4 days.

• Best enjoyed fresh or the next day for best texture and flavor.

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📊 Nutrition (Per Serving)

Calories: 374 | Carbs: 55g | Sugar: 32g | Fat: 17g
Saturated Fat: 10g | Protein: 4g | Cholesterol: 52mg | Sodium: 85mg