Blueberry Cobbler with Biscuit Topping and Lemon Essence Recipe

Introduction

Blueberry Cobbler is a classic, comforting dessert that’s both easy to make and incredibly satisfying. Bursting with fresh blueberries and topped with a tender, golden biscuit crust, it’s perfect for any season. Serve it warm with a scoop of vanilla bean ice cream for an extra special treat.

Ingredients

• 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 the zested lemon)
• Vanilla bean ice cream, for serving (optional)
• 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. Step 1: Preheat the oven to 375°F and lightly grease a 9×13-inch baking pan with baking spray or butter.
2. Step 2: In a large bowl, combine the blueberries, sugar, flour, almond extract, cinnamon, cardamom, lemon zest, and lemon juice. Toss to fully mix, then spread the blueberry mixture evenly in the prepared pan.
3. Step 3: Bake the blueberry filling for 10 minutes.
4. Step 4: While the blueberries bake, prepare the biscuit topping. In a medium bowl, whisk together the self-rising flour, cornmeal, and sugar. Add the buttermilk and melted butter, stirring until just combined. The batter will be thick. Set aside to rest for 5 minutes.
5. Step 5: Remove the blueberries from the oven and increase the heat to 400°F.
6. Step 6: Spoon the biscuit batter in dollops evenly over the blueberry filling. Place the baking pan on a large baking sheet to catch any drips. If using, sprinkle the turbinado or demerara sugar over the biscuit topping.
7. Step 7: Bake for 30 to 35 minutes, or until the biscuit topping is golden brown and the blueberry filling is bubbly.
8. Step 8: Let the cobbler cool for at least 10 minutes before serving. Enjoy warm, optionally topped with vanilla bean ice cream.

Tips & Variations

• Use fresh, ripe blueberries for the best flavor, but frozen berries can work in a pinch—just thaw and drain excess liquid first.
• Almond extract adds a lovely depth, but feel free to substitute with vanilla extract if preferred.
• If you like a crunchier topping, sprinkle the biscuit batter with coarse sugar like turbinado before baking.
• For a dairy-free version, swap buttermilk for a plant-based milk mixed with a tablespoon of lemon juice, and use vegan butter.

Storage

Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warm, or reheat the whole cobbler in a 350°F oven for about 15 minutes. Avoid storing cobbler for too long as the biscuit topping can soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cobbler ahead of time?

You can prepare the blueberry filling and biscuit batter separately ahead of time and store them in the refrigerator. Assemble and bake just before serving for the best texture and flavor.

What can I use instead of self-rising flour?

If you don’t have self-rising flour, combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to substitute. This will help the biscuit topping rise nicely.

Blueberry Cobbler with Biscuit Topping and Lemon Essence Recipe

---

★★★★★

4.6 from 674 reviews

• Author: Isabella
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Blueberry Cobbler is an easy-to-make, delicious dessert featuring juicy fresh blueberries baked under a tender, fluffy biscuit topping with aromatic spices like cinnamon and cardamom. The cobbler is enhanced by lemon zest and juice for brightness, while optional vanilla bean ice cream adds the perfect creamy compliment.

---

Ingredients

Scale 1x2x3x

Blueberry Filling

• 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 the zested lemon)

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)

For Serving

• Vanilla bean ice cream (optional)

---

Instructions

1. Preheat and prepare baking pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan with baking spray or butter to prevent sticking.
2. Mix blueberry filling: In a large bowl, gently combine the fresh blueberries, granulated sugar, all-purpose flour, almond extract, ground cinnamon, ground cardamom, lemon zest, and lemon juice. Toss until the ingredients are fully incorporated, then transfer this mixture evenly into the prepared baking pan.
3. Bake blueberry filling briefly: Place the baking pan with the blueberry mixture into the oven and bake for 10 minutes to begin cooking the fruit filling and concentrate flavors.
4. Prepare the biscuit topping: While the blueberries bake, whisk together the self-rising flour, fine cornmeal, and sugar in a medium bowl. Pour in the buttermilk and melted butter, stirring until just combined. The batter will be somewhat thick. Let it rest for 5 minutes to activate and become slightly fluffier.
5. Increase oven temperature: After 10 minutes, remove the blueberry filling from the oven and increase the oven heat to 400°F (204°C).
6. Add biscuit topping and optional sugar: Carefully dollop spoonfuls of the biscuit batter over the hot blueberry mixture, distributing it evenly. Place the baking pan on a large baking sheet to catch any overflow. If desired, sprinkle the turbinado or demerara sugar evenly over the biscuit topping for extra crunch and sweetness.
7. Bake the full cobbler: Return the pan to the oven and bake for 30-35 minutes, or until the biscuit topping turns golden brown and the blueberry filling is bubbling around the edges.
8. Cool and serve: Allow the cobbler to cool for at least 10 minutes to set. Serve warm in bowls, optionally topped with scoops of creamy vanilla bean ice cream for an indulgent finish.

Notes

• Use fresh blueberries for best flavor; frozen blueberries can be used but may release more liquid and require longer baking.
• If self-rising flour is unavailable, substitute 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
• For a nut-free version, omit the almond extract or substitute with vanilla extract.
• To avoid bubbling overflow, place the baking pan on a rimmed baking sheet as instructed.
• The optional turbinado sugar topping adds a delightful crunch and slight caramelized sweetness to the biscuit topping.
• Allow the cobbler to cool slightly before serving to avoid burns from hot fruit filling.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry cobbler, dessert, blueberry recipe, biscuit topping, easy cobbler, summer berries, baked fruit dessert