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

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

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.
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.
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.
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.
Increase oven temperature: After 10 minutes, remove the blueberry filling from the oven and increase the oven heat to 400°F (204°C).
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.
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.
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