Blueberry Cobbler Recipe

Cook Coulis

Combine 3 cups blueberries, 1 cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest and a pinch of salt in a medium saucepan over medium heat. Stir occasionally until fruit releases juices and sugar dissolves, about 5–7 minutes.

Thicken Coulis

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour slurry into simmering blueberry mixture and cook 1–2 minutes, stirring, until slightly thickened. Remove from heat and let cool slightly. For a smooth coulis, strain through a fine mesh sieve, pressing solids to extract flavor; discard seeds/skins if desired. Reserve warm or room temperature.

Prepare Filling

Preheat oven to 400°F (200°C). In a large bowl, combine 3 cups blueberries, 1 teaspoon granulated sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 tablespoon cornstarch, 1 teaspoon ground cinnamon and a pinch of salt. Toss gently until berries are evenly coated.

Assemble Filling in Dish

Transfer the blueberry mixture to a 9-inch round or 8x8-inch baking dish, spreading into an even layer. Spoon 2–3 tablespoons of the prepared blueberry coulis over the filling to intensify flavor and color (reserve remaining coulis for serving).

Make Streusel

In a medium bowl combine 1 cup all-purpose flour, 1 cup rolled oats, 2 tablespoons packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon coarse sea salt. Add 6 tablespoons cold cubed butter. Using a pastry cutter or your fingertips, cut butter into dry ingredients until mixture resembles coarse crumbs with some pea-size pieces of butter remaining.

Chill Streusel

Place streusel in the refrigerator while you prepare the biscuit topping so it remains cold and bakes into crisp clusters.

Prepare Dry Ingredients

In a large bowl whisk together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.

Cut in Butter

Add 6 tablespoons cold cubed unsalted butter to the dry mixture. Use a pastry cutter or fingertips to cut butter until mixture forms coarse crumbs with some pea-sized pieces.

Add Wet Ingredients

Stir 1/2 cup buttermilk (or whole milk + 1 tablespoon lemon juice) and 1 teaspoon vanilla extract into the flour-butter mixture until just combined and a soft, slightly sticky dough forms. Do not overmix.

Portion Topping

Using a spoon or ice cream scoop, drop 8–10 generous dollops of biscuit dough evenly over the blueberry filling, leaving small gaps so steam can escape and fruit can bubble through.

Add Streusel

Crumble chilled streusel evenly over the biscuit dollops and any exposed fruit. If you like a glazed top, lightly beat 1 egg and brush the biscuit tops with the egg wash (optional) for a golden finish.

Bake

Place the assembled cobbler in the preheated 400°F (200°C) oven and bake 25–30 minutes, until biscuit topping is golden brown, streusel is crisp and the filling is bubbling around edges. If streusel browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest

Remove cobbler from oven and let rest 10–15 minutes so filling thickens slightly and is scoopable.

Serve

Spoon warm cobbler into bowls, drizzle with reserved blueberry coulis, top each serving with a scoop of vanilla ice cream, sprinkle a little powdered sugar if desired and garnish with a mint leaf. Serve warm.