This simple blueberry cobbler recipe is a scrumptious showcase for summer time fruit. A layer of juicy, jammy berries bubbles beneath a golden biscuit topping.
When life provides you blueberries, make blueberry cobbler!
In our nook of the Midwest, blueberry season has simply begun. We’re having fun with these bursty, sweet-tart fruits in as some ways as we are able to. Contemporary, in muffins, simmered right into a syrupy compote… However once we’re within the temper for an actual deal with, I make this blueberry cobbler.
I actually love this recipe as a result of it places the recent fruit entrance and middle. I solely sweeten it evenly, letting the berries’ pure sweetness shine, and I skew heavy on the ratio of fruit to biscuit topping. This blueberry cobbler recipe contains a skinny layer of golden, buttery biscuits with plenty of juicy, jammy blueberries effervescent beneath. Add a scoop of vanilla ice cream, and it’s absolute heaven.
Blueberry Cobbler Recipe Substances
Right here’s what you’ll have to make this recent blueberry cobbler recipe:
- Blueberries, in fact! Two pints create the bottom of this comforting blueberry cobbler.
- Cane sugar – Simply two tablespoons are sufficient to sweeten the fruit. You’ll use a bit extra sugar within the biscuit topping.
- Cornstarch – It thickens the blueberry juices because the cobbler bakes.
- Lemon juice and zest – The juice’s tart taste completely accents the candy berries, whereas the zest brightens the biscuits.
- Vanilla extract – It provides heat depth of taste to the fruit layer.
- All-purpose flour and complete wheat flour – For the biscuit dough.
- Coconut milk and unsalted butter – They add richness and buttery taste to the biscuit topping.
- Baking powder – It helps the biscuits rise.
- And sea salt – It perfects the biscuits’ evenly candy and buttery taste.
Discover the whole recipe with measurements under.
Make Blueberry Cobbler
Oh, and one other beauty of this blueberry cobbler? It’s easy to make! Right here’s the way it goes:
First, make the biscuit dough. Begin by grating the butter on the big holes of a field grater. To do that, you’ll want the butter to be chilly. I like to recommend freezing it for one hour earlier than you grate it. Don’t freeze it for for much longer than that, although! When you freeze the butter for too lengthy, will probably be too onerous to grate.
Subsequent, whisk collectively the dry elements. Type a nicely within the middle and pour within the coconut milk.
Add the butter, and use a spatula to fold and type the combination right into a cohesive ball of dough.
Then, roll out the dough. Place it on a evenly floured floor, and roll it out right into a 1/2-inch-thick circle. Use a 2 1/4-inch biscuit cutter to chop biscuits out of the dough, re-rolling the scraps as essential. When you’ve reduce out 9 to 11 biscuits, switch them to a big plate or baking sheet lined with parchment paper. Pop them within the fridge to sit back whilst you make the filling.
To make the filling, place the blueberries in a big bowl.
Add the cornstarch, sugar, lemon juice, and vanilla, and toss till the fruit is nicely coated.
Then, assemble the cobbler. Switch the fruit to a greased baking dish, and organize the chilled biscuits on high.
Brush the biscuits with melted butter…
…and sprinkle them with coarse sugar.
Lastly, bake till the fruit is effervescent and the biscuits are golden brown.
Permit the blueberry cobbler to chill for quarter-hour. Then, serve with vanilla ice cream. Coconut whipped cream (or common whipped cream) can be nice too!
Straightforward Blueberry Cobbler Recipe Suggestions
- Chunky coconut milk? Pop it within the blender. Usually, once you open a can of coconut milk, you’ll discover that the solids and liquid have separated. Please, don’t be tempted to push apart the solids and simply use the watery liquid that you just discover within the can. For this recipe, it’s important that the solids are absolutely included with the coconut milk, as they make the biscuits tender and flavorful. To mix the solids and liquid, dump the contents of the can right into a blender, and shortly pulse to mix. Then, measure out 1/2 cup of the creamy coconut milk to make use of within the recipe. No coconut milk? Buttermilk or complete milk would work right here too.
- Grate the butter. In a standard biscuit recipe, you’d use a pastry cutter or your fingers to work the butter into the flour. Right here, I grate the butter as a substitute. This foolproof method eliminates a few of the guesswork of the standard technique, as you don’t need to determine when the items of butter are an applicable measurement, nevertheless it nonetheless ensures that small items of butter are evenly distributed all through the dough. Strive it, and also you’ll find yourself with excellent biscuits each time!
- Chill the biscuits whilst you make the filling. Identical to once you’re making pie crust, you wish to preserve the biscuit dough chilly till you set it within the oven. That means, the butter within the dough will soften because the biscuits bake, making them mild and properly layered. To forestall the butter from melting earlier, stick the biscuits within the fridge whilst you put together the filling.
Extra Favourite Summer season Treats
When you love this blueberry cobbler recipe, strive one in every of these summer time treats subsequent:
Blueberry Cobbler
Serves 4
This blueberry cobbler recipe is a scrumptious summer time dessert! Within the unlikely occasion that you’ve leftovers, cowl them and retailer them at room temperature for as much as 2 days.
Biscuit Topping
- ¾ cup all-purpose flour, spooned and leveled
- ¼ cup plus 2 tablespoons complete 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, grate on giant holes of a field grater, plus extra melted butter for brushing
- Coarse sugar or further cane sugar, for sprinkling
Fruit Filling
- 2 pints (4 cups) recent blueberries
- 2 tablespoons cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon recent lemon juice
- 1 teaspoon vanilla extract
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Preheat the oven to 400°F and grease an 8×8-inch baking dish.
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In a big bowl, whisk collectively the all-purpose flour, complete wheat flour, sugar, baking powder, lemon zest, and salt. Type a nicely within the middle and add the coconut milk and grated butter. Use a spatula to fold and type the combination right into a cohesive ball of dough.
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Place the dough on a evenly floured floor and use a evenly floured rolling pin to roll it out right into a ½-inch-thick circle. Use a 2¼-inch spherical biscuit cutter to chop out 9 to 11 biscuits, rerolling the scraps and dusting the floor with extra flour as essential. Switch the biscuits to a parchment-lined plate or baking sheet and refrigerate whilst you make the filling.
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Make the filling: In a medium bowl, mix the blueberries, sugar, cornstarch, lemon juice, and vanilla and toss till the fruit is nicely coated. Switch the combination to the ready baking dish and organize the biscuits evenly on high. Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
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Bake for 25 to 35 minutes, or till the fruit is effervescent and the biscuits are golden brown. Permit to chill for quarter-hour earlier than serving.
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Serve with vanilla ice cream.
