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My family begs for this Blueberry Cobbler all summer long. Sometimes I use berries picked fresh, other times I dig into the freezer stash. Fluffy biscuits cover a tangy-sweet bubbling blueberry mix and it's just dreamy when it's warm and topped with vanilla ice cream that's starting to melt.
The very first time I made it, everyone at a summer picnic gobbled it up. Folks grabbed seconds so fast, the ice cream barely had time to start melting!
Dreamy Ingredients
- Coarse sugar: Sprinkle over the top for an amazing crunchy sparkle—raw or decorating sugar does the trick
- Egg and some milk: Brushing this over the top gives that shiny golden color
- Honey: Adds a tiny kick of flavor and richer color to the biscuits
- Milk: Makes the dough easy to handle—any milk works here
- Sour cream: Gives the biscuits a nice tang and keeps them super soft
- Unsalted butter: Go for ice cold or even frozen for the crispiest biscuit bites
- Salt: Just a dash brightens all the flavors
- Baking soda and Baking powder: These are what get your biscuits tall and fluffy—make sure they're not expired
- Granulated sugar: Just enough sweetness so your biscuits aren't too cakey
- All-purpose flour: Unbleached is best and this is what holds the biscuit dough together
- Vanilla extract: A bit of real vanilla goes a long way in rounding out the berry flavors
- Lemon juice: A squeeze of fresh lemon keeps the filling bright and balances the sweetness—don't skip it
- Cornstarch: This trick keeps the fruity filling nice and thick, not watery
- Sugar: Sweetens up both layers, and you can sprinkle in a little more if the blueberries are tart
- Blueberries: The hero of this treat—fresh or frozen, just make sure they're firm and plump. If using frozen, toss them in as is for less fuss
Deliciously Simple Directions
- Get Everything Ready:
- Flip on your oven and set it to 350 F before starting. Pop your stick of butter in the freezer for a few minutes to chill. Whisk milk, sour cream, and honey together, then chill that mix in the fridge.
- Biscuit Dough Time:
- Dump flour, sugar, salt, baking soda, and baking powder into a bowl. Whisk until it looks nice and even. Either shred that frozen butter in or cut cold butter into little pieces and toss it in. Use your hands or a fork to work it till it's lumpy like damp sand. Gently fold in the chilled wet mix (milk, honey, sour cream) until just barely mixed—don’t keep stirring!
- Make That Filling:
- In a big bowl, stir together sugar and cornstarch with a fork. Toss in the blueberries, add the lemon juice and vanilla. Make sure all the berries are coated well. Pour this into your buttered 9x13 baking dish and spread out evenly.
- Build Your Cobbler:
- Grab handfuls of dough and lay them across the blueberry mix, leaving some gaps for steam to sneak through. Don't stress about it looking fancy! A rough, bumpy biscuit top tastes best here.
- Final Touch & Bake:
- Mix an egg with a splash of milk in a small bowl. Brush this all over your biscuit top, then shower lots of coarse sugar over everything. Place on the middle oven rack and bake 45–55 minutes, uncovered. It's ready when the biscuits are deeply golden, berries are bubbling, and a toothpick poked into the biscuit comes out clean. Let it sit at least five minutes before digging in so you don’t burn your tongue and the filling thickens up.
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My absolute favorite part is breaking through that crisp sugary biscuit top. I still picture my kids sprinting to snag the crunchiest corners, purple juice dripping down their arms and all.
How to Store
Let leftovers cool down first. Then tuck them in a leak-proof container and refrigerate for up to five days. To make the biscuits taste fresh, reheat in a low oven, or just microwave a scoop if you want something quick. If you want to freeze it, wrap it up tight after cooling. Thaw overnight in the fridge, then warm it up in the oven until hot and toasty.
Swaps and Options
Out of blueberries? Go ahead and toss in raspberries or blackberries, or even swap all of them out. Just a heads up—strawberries and raspberries will make things a bit juicier. For dairy-free folks, coconut oil is great instead of butter, and plant yogurt can swap for the sour cream. You can use whole wheat flour for the biscuit if you want more fiber.
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How to Serve
Hot out of the oven with vanilla ice cream is unbeatable, but don't skip whipped cream or a drizzle of sweet yogurt. For breakfast or brunch, try leftovers with thick yogurt and a sprinkle of nuts. It's just as good at a summer cookout or on a holiday table with other sweets.
Fun Backstory
What we call cobbler started with early American settlers taking ideas from British favorites but using local fruits and an easy biscuit dough. Down South, every family and community gathering has its own special twist—sometimes with a dropped biscuit top and sometimes a crisscross crust.
Frequently Asked Questions
- → Can I use frozen blueberries?
Go ahead and use frozen berries straight from the freezer. Don't bother thawing them. You'll probably see a bit more juice but it'll still taste awesome.
- → How do I get a light, airy biscuit topping?
Start with really cold or even frozen butter and work the dough quickly. Cold butter melts as it bakes and gives you that fluffy, tender biscuit bite.
- → Can I swap in other fruits?
Sure thing! Blackberries, peaches, strawberries, or raspberries all work. Just watch the sugar if your fruit is pretty sweet or juicy.
- → Should the cobbler be served warm or cold?
Warm is best, especially if you add a scoop of vanilla ice cream. But honestly, it's also good cold or at room temp.
- → How do I store leftovers?
Pop any extras in a sealed container in your fridge for up to 5 days. Want to save it longer? Freeze up to 3 months, then warm it up before eating.