Description
This recipe for Blueberry Cobbler is made with fresh or frozen blueberries, a simple blueberry filling, and a tender biscuit topping.
Ingredients
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For the Filling:
- 4 cups fresh or frozen (thawed) blueberries
- 1/4 cup granulated sugar (I like to use raw cane sugar but regular white sugar will work, too)
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Zest and juice of 1/2 to one whole lemon (optional)
For the Topping
- 1 3/4 cups all-purpose flour
- 2/3 cups cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup full-fat yogurt or buttermilk
Instructions
- Generously grease a large, oven-safe skillet, or a deep baking dish. Preheat oven to 400°F.
- In a large bowl, combine the filling ingredients. Set aside.
- In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add butter to the bowl. Using your fingers or a pastry cutter, combine the flour and butter until the texture of coarse sand.
- Stir in the yogurt or buttermilk until it forms a loose dough that still holds its shape.
- Pour the filling into the greased skillet.
- Drop dough by spoonfuls onto the top of the filling.
- Place skillet in the heated oven, then immediately reduce temperature to 375°F. Bake for 35-45 minutes, or until filling is bubbly, and biscuits are golden.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours