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close up of blueberry cobbler in baking dish with large white spoon

Blueberry Cobbler (So Easy, So Good!)

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m
  • Yield: 6 1x
  • Category: Desserts and Sweets
  • Cuisine: American

Description

This extra cozy blueberry cobbler is made with fresh blueberries, sugar, lemon zest, and other simple pantry staples. But wait, there’s more; it’s topped with buttery cornmeal drop biscuits and a kiss of brown sugar for that extra oomph. The perfect treat to make anytime!


Ingredients

Scale
  • 6 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 3 tablespoons all purpose flour
  • 2 teaspoons almond extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 lemon, zested
  • juice of 1 lemon, from zested lemon
  • vanilla bean ice cream, for serving- optional

For the biscuit topping

  • 1 cup self-rising flour
  • 1/2 cup fine cornmeal
  • 2 tablespoons granulated sugar
  • 1 cup whole buttermilk
  • 1/2 cup (1 stick) salted butter, melted and lightly cooled
  • 1 tablespoon turbinado or demerara sugar, optional– for topping

Instructions

  1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking pan with baking spray/butter.
  2. In a large bowl, combine the blueberries, sugar, flour, almond extract, cinnamon, cardamom, lemon zest, and lemon juice. Toss everything together to fully combine and then empty the blueberry filling mixture into the prepared baking pan.
  3. Bake the blueberry filling mixture for 10 minutes.
  4. Meanwhile, prepare the biscuit topping. In a medium-sized bowl, combine the flour, cornmeal, and sugar. Whisk together very well to combine. Then pour in the buttermilk and melted butter. Stir together until fully combined, this mixture should be somewhat thick. Set the bowl aside to sit for 5 minutes (the batter will activate and get fluffier) until blueberries are done.
  5. Remove the blueberries from the oven and increase the heat to 400°F. 
  6. Use a large spoon to carefully dollop the biscuit batter all over the top of the blueberry filling. Place the baking pan on top of a large baking sheet as the cobbler may bubble over. Sprinkle the turbinado/demerara sugar evenly over the tops of the biscuit batter, if using.
  7. Bake the cobbler for 30-35 minutes or until biscuit tops are golden brown and cobbler is bubbly.
  8. Once the cobbler is done, allow the cobbler to cool down for at least 10 minutes. Then serve warm in bowls and top with vanilla bean ice cream, if desired. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: blueberries, sugar, flour, almond extract, lemon, cornmeal, buttermilk, butter, cobbler