This blueberry cobbler is a very simple and easy recipe to make. A cobbler, in general, is a dessert that consists of two layers. Underneath is a layer of fruit, which can either be blueberries, as this recipe, or it can be peaches, raspberries, strawberries, etc. And the top layer is a dough that is similar in consistency to a scone or a biscuit.
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I really like cobblers, because I like everything with fruit for the most part. It must be said that cobblers, in general, taste better when you use a fruit that is a bit acid, because it combines better with the texture of the biscuit on top, and with the sweetness that is added when making it.
This is an easy recipe to make and it is very quick. For me, it is one of the best recipes for summer, for example. It is a quick dessert that is very fresh. It is best to eat it right out of the oven. It tastes great with some vanilla ice cream. You will love it!
Now, this is one of those recipes that we don’t recommend storing, because it doesn’t keep very well. It is best to eat it the very same day it is made or the next day. This is because the top of the cobbler is crispy, and when a couple of days go by it starts to turn soft, and then the eating experience is not the same. It is best when crispy on top and soft and fluffy underneath, to have the contrast of textures in the mouth.
If you like this recipe, you have to check out our peach cobbler, because you are sure to love it!
Blueberry cobbler
Ingredients
For the blueberry filling:
- 4 C blueberries, fresh or frozen
- 1/2 C (3.52 oz) (100 gr) white sugar
- 2 tbsp (0.56 oz) (16 gr) all purpouse flour
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract natural
- 1 tbsp (0.17 fl oz) (5 ml) Lemon or lime juice, natural
- 4 tbsp (2.11 oz) (60 gr) unsalted butter, really cold and cut into small cubes
For the batter:
- 1 1/2 C (6.87 oz) (195 gr) all purpouse flour
- 2/3 C (4.70 oz) (133 gr) white sugar
- 1/4 tsp (0.04 oz) (1.2 gr) salt
- 1 3/4 tsp (0.30 oz) (8.7 gr) baking powder
- 1/4 tsp (0.04 oz) (1.2 gr) baking soda
- The zest of one lemon or lime
- 6 tbsp (3.18 oz) (90 gr) unsalted butter, really cold and cut into small cubes
- 1/2 C (4.23 oz) (120 gr) whole milk, cold
- 1/2 C (4.23 oz) (120 gr) whipping cream, cold
- 1 tbsp (0.53 oz) (15 gr) white sugar, for baking
Instructions
For the blueberry filling:
- Preheat the oven to 374º F (190° C). Butter a high-walled square baking pan measuring approximately 22 cm wide.
- In the same pan, add the blueberries with the sugar, flour, vanilla extract, lemon juice and butter cubes. Mix with a spoon so that all the ingredients are integrated and set aside until needed.
For the batter:
- In a large bowl, mix the flour with the sugar, salt, baking powder, baking soda, and lemon zest and mix everything very well with a spoon.
- Add the cold butter and integrate it with your fingertips or with a fork until a sandy dough is formed. This should be done quickly so that the butter keeps its cold temperature (this step can also be done in a food processor).
- Add in the milk and whipping cream and mix with the same spoon until the ingredients are integrated but do not overmix. The dough will look a little lumpy but that is the way it should be.
- Using a large spoon, add 8 to 10 tablespoons of batter into the pan on top of the bluberries, trying to keep the blueberries showing between each spoonful and making sure the bluberries are not completely covered by the batter.
- Sprinkle the dough on top with a little sugar and bake the cobbler at 374º F (190° C) for about 35 minutes or until golden brown. Once ready, take the cobbler out of the oven and let it rest for 10 minutes. Serve while warm with ice cream or whipped cream if desired.
