Summer Blueberry Cobbler
By Katie LeairdPublished on April 22, 2018
Time
1¼ hours, plus 30 minutes cooling
Yield
Serves 8
Ingredients
Biscuit Topping
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour 5 teaspoons sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ cup buttermilk 6 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butterFilling
¾ cup (5 ¼ ounces/149 grams) sugar 1 tablespoon cornstarch 1 ½ teaspoons grated lemon zest plus 1 tablespoon juicePinch salt 30 ounces (850 grams/6 cups) blueberriesBefore You Begin
You can substitute unthawed frozen blueberries for fresh berries, but increase the baking time in step 3 to 40 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
- Whisk flour, 1 tablespoon sugar, baking powder, baking soda, and salt together in large bowl; set aside. Stir buttermilk and melted butter together in 2-cup liquid measuring cup (butter will clump; this is OK); set aside.
- Combine sugar, cornstarch, lemon zest, and salt in large bowl. Add blueberries and lemon juice and mix gently with rubber spatula to combine. Transfer berry mixture to 8-inch square baking pan or ceramic dish. Place pan on prepared sheet and bake until filling is hot and starting to bubble around edges, about 25 minutes. Transfer sheet to wire rack and gently stir berry mixture. Increase oven temperature to 475 degrees.
- Once oven reaches 475 degrees, add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased ¼-cup dry measuring cup, drop 9 scant scoops of dough, evenly spaced, onto hot berry filling. Sprinkle tops with remaining 2 teaspoons sugar.
- Bake until biscuits are golden brown and toothpick inserted in center biscuit comes out clean, 12 to 14 minutes. Melt remaining 1 tablespoon butter and brush over biscuits. Let cobbler cool on wire rack for at least 30 minutes. Serve.
for the biscuit topping
for the filling
Time
1¼ hours, plus 30 minutes coolingYield
Serves 8Ingredients
Biscuit Topping
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
5 teaspoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
6 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
Filling
¾ cup (5 ¼ ounces/149 grams) sugar
1 tablespoon cornstarch
1 ½ teaspoons grated lemon zest plus 1 tablespoon juice
Pinch salt
30 ounces (850 grams/6 cups) blueberries
Test Kitchen Techniques
Ingredients
Biscuit Topping
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
5 teaspoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
6 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
Filling
¾ cup (5 ¼ ounces/149 grams) sugar
1 tablespoon cornstarch
1 ½ teaspoons grated lemon zest plus 1 tablespoon juice
Pinch salt
30 ounces (850 grams/6 cups) blueberries
Test Kitchen Techniques
Ingredients
Biscuit Topping
1 ½ cups (7 ½ ounces/213 grams) all-purpose flour
5 teaspoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
6 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
Filling
¾ cup (5 ¼ ounces/149 grams) sugar
1 tablespoon cornstarch
1 ½ teaspoons grated lemon zest plus 1 tablespoon juice
Pinch salt
30 ounces (850 grams/6 cups) blueberries
Test Kitchen Techniques
Why This Recipe Works
We found the trick to creating a perfectly fluffy cobbler topping every time: Bake the berry filling first so that its heat cooks the buttermilk biscuits from the bottom up. We added lemon juice to the filling to brighten the blueberry flavor and dialed back the amount of sugar to bring out the berries' natural sweet-tart taste. To add extra richness to the biscuits and ensure the ideal texture, we brushed the biscuits' tops with melted butter as soon as they came out of the oven.
Before You Begin
You can substitute unthawed frozen blueberries for fresh berries, but increase the baking time in step 3 to 40 minutes.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
- Whisk flour, 1 tablespoon sugar, baking powder, baking soda, and salt together in large bowl; set aside. Stir buttermilk and melted butter together in 2-cup liquid measuring cup (butter will clump; this is OK); set aside.
- Combine sugar, cornstarch, lemon zest, and salt in large bowl. Add blueberries and lemon juice and mix gently with rubber spatula to combine. Transfer berry mixture to 8-inch square baking pan or ceramic dish. Place pan on prepared sheet and bake until filling is hot and starting to bubble around edges, about 25 minutes. Transfer sheet to wire rack and gently stir berry mixture. Increase oven temperature to 475 degrees.
- Once oven reaches 475 degrees, add buttermilk mixture to flour mixture and stir with rubber spatula until just incorporated. Using greased ¼-cup dry measuring cup, drop 9 scant scoops of dough, evenly spaced, onto hot berry filling. Sprinkle tops with remaining 2 teaspoons sugar.
- Bake until biscuits are golden brown and toothpick inserted in center biscuit comes out clean, 12 to 14 minutes. Melt remaining 1 tablespoon butter and brush over biscuits. Let cobbler cool on wire rack for at least 30 minutes. Serve.
for the biscuit topping
for the filling
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