Blueberry Cobbler Recipe
A classic blueberry cobbler with a juicy blueberry filling and biscuit-like topping, finished with a sprinkling of sugar for a golden crust.
Equipment
- 8-inch square baking dish
- 9-inch deep-dish pie plate
- 10-inch cast-iron skillet
- Large Bowl
- Small Bowl
- Whisk
- Spoon or ice cream scoop
- Oven
- Wire Rack
Ingredients
Ingredients
- 1/2 cup 100 ggranulated sugar
- 1 tablespooncornstarch
- Pinchground cinnamon
- Pinchsalt
- 30 ounces 850.49 gblueberries, (6 cups)
- 1 tablespoonlemon juice
- 1 cup 125 gall-purpose flour
- 1/2 cup 100 ggranulated sugar
- 1 1/2 teaspoons 1.5 teaspoonsbaking powder
- 1/4 teaspoon 0.25 teaspoonsalt
- 1/3 cup 79.33 mlheavy cream
- 1/4 cup 56.75 gunsalted butter, melted
- 1/2 teaspoon 0.5 teaspoonvanilla extract
- 2 teaspoonsgranulated sugar for sprinkling
Instructions
Instructions
- Preheat the oven to 375°F (190°C).
- Make the filling: In a large bowl, whisk together ½ cup (100 g) granulated sugar, 1 tablespoon cornstarch, a pinch ground cinnamon, and a pinch salt. Add 30 ounces (6 cups) blueberries and gently toss until the berries are evenly coated. Add 1 tablespoon lemon juice and stir to combine. Transfer the berry mixture to an 8-inch square baking dish (or a 9-inch deep-dish pie plate or 10-inch cast-iron skillet).
- Make the topping (dry): In a second large bowl, whisk together 1 cup (125 g) all-purpose flour, ½ cup (100 g) granulated sugar, 1½ teaspoons baking powder, and ¼ teaspoon salt.
- Make the topping (wet): In a small bowl, whisk together ⅓ cup (79.33 ml) heavy cream, ¼ cup (56.75 g) unsalted butter (melted), and ½ teaspoon vanilla extract. Pour the wet mixture into the dry mixture and stir gently until just combined and no dry pockets of flour remain.
- Assemble: Using a spoon or ice-cream scoop, divide the topping into 8 equal mounds and place them on top of the blueberry filling, spacing them so the mounds do not touch. Sprinkle the 2 teaspoons granulated sugar evenly over the dough mounds.
- Bake: Place the cobbler in the preheated oven and bake 35 to 45 minutes, rotating the pan once halfway through baking, until the filling is bubbling and the topping is golden brown and cooked through.
- Cool and store: Transfer the pan to a wire rack and let cool at least 20 minutes before serving. Store covered at room temperature for up to 3 days.
Notes
Equipment:8-inch square baking pan. You can also use a9-inch deep-dish pie plateor a10-inch cast-iron skillet.
Blueberries:You can substitute frozen blueberries; no need to thaw before using them.
Storing:Cover with foil or plastic wrap and store at room temperature for up to 3 days.
Reheating Whole Cobbler:To reheat the whole cobbler pop it back in the oven at 350°F and warm for up to 20 minutes, or until warmed through.
Reheating Single Serving:If you are heating up a single serving pop it in a microwave-safe dish and heat 30-60 seconds until warmed through.
Freezing Instructions:See the post above for freezing the cobbler in different stages. Please note it is not recommended to freeze the fully assembled unbaked cobbler.
Blueberries:You can substitute frozen blueberries; no need to thaw before using them.
Storing:Cover with foil or plastic wrap and store at room temperature for up to 3 days.
Reheating Whole Cobbler:To reheat the whole cobbler pop it back in the oven at 350°F and warm for up to 20 minutes, or until warmed through.
Reheating Single Serving:If you are heating up a single serving pop it in a microwave-safe dish and heat 30-60 seconds until warmed through.
Freezing Instructions:See the post above for freezing the cobbler in different stages. Please note it is not recommended to freeze the fully assembled unbaked cobbler.