Old-Fashioned Biscuit Blueberry Cobbler

This Old-Fashioned Biscuit Blueberry Cobbler recipe is an easy dessert that’s perfect for those summer days when blueberries are ripe and at their peak. For this recipe, I use fresh blueberries to make a simple blueberry filling, and then whip up some homemade buttermilk drop biscuits for the topping. I like to serve it up warm with a scoop of vanilla ice cream or a drizzle of heavy cream. And if it’s not summer, that’s OK, too, because you can use frozen berries to make this blueberry cobbler year-round. (And if you enjoy old-fashioned fruity desserts, be sure to check out my recipe for Chocolate Cherry Pear Crisp.)

Truth be told, I don’t always enjoy overly rich desserts with a ton of fancy ingredients. I do enjoy a sweet treat, but except for special occasions, I like my desserts to be simple, maybe even a bit rustic. And I think an old-fashioned fruit cobbler’s charm is in this simplicity. With a cobbler, it takes only a handful of basic ingredients and some fresh fruit to whip up a warm and comforting dessert. I think it’s less fussy than a pie if that’s even possible.

And this blueberry cobbler with a biscuit topping is a total delight. With the sweet and tart flavors of blueberries and lemon, plus a buttery buttermilk biscuit topping, it’s the kind of dessert that will please just about everyone. And making this from-scratch cobbler is easier than you may think. Even if you’re not a baker, this simple recipe will make you feel like a pro.

What Ingredients are in this Blueberry Cobbler?

To make my blueberry cobbler recipe, you’ll need a few basic ingredients, including flour, cornmeal, sugar, baking powder, cinnamon, salt, butter, buttermilk, and of course, the star of the show, blueberries. 

And you can change up this cobbler to your liking. One of the best things about a cobbler is how versatile it is. You can easily adapt the recipe to suit your tastes by adding in other fruits, like strawberries or raspberries, or by adjusting the amount of sugar or other ingredients. You can also experiment with different toppings, like a dollop of whipped cream or a drizzle of caramel sauce.

Here are a few tips for making the best Blueberry Cobbler:

Grease your pan thoroughly. Whether you use an enameled Dutch oven, a cast iron skillet, or a baking dish, you will want to grease your pan so that the filling doesn’t stick too much. I prefer to use butter to grease my pan, but you can also use a neutral-flavored liquid oil (like avocado), a spray oil, or coconut oil (if you don’t mind a little coconut flavor). 

Add lemon zest and juice. Bottled lemon juice will work in a pinch, but the flavor is better if you use the zest and juice of a fresh lemon. Try using the zest and juice of a couple of limes for a slightly different flavor. 

Sour the milk. If you’re out of buttermilk, you can make your own sour milk for baking. Add one tablespoon of vinegar to 1 a one-cup liquid measuring cup, then top up with milk to the one-cup line. Stir with a spoon and allow it to sit. When you see it thicken up, it’s ready to use in the recipe.

Don’t over-mix the biscuit topping. When making the topping for the cobbler, be careful not to over-mix it. Over-mixing can lead to a tough and chewy texture, which is not what you want in a cobbler. Mix until it’s just combined, with a few visible lumps of butter remaining.

Keep an eye on the cobbler while baking. If you leave your cobbler in the oven for too long, the filling will get too thick and the topping will dry out. You want to bake it at 400 degrees Fahrenheit for 30-40 minutes, or until the biscuit topping is lightly golden and the filling is a little bubbly. If the biscuits seem to be browning too much, turn the heat down to 375 degrees Fahrenheit. 

This easy Blueberry Biscuit Cobbler recipe is a classic dessert that’s easy to make and always delicious. Whether you’re serving it for a family dinner or bringing it to a potluck, it’s sure to be a hit with everyone who tries it.

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