Wild Blueberry Cobbler
Indulge in the rustic charm of this Wild Blueberry Cobbler, a delightful dessert that captures the essence of juicy, sweet-tart wild blueberries enveloped in a golden, buttery biscuit topping. Whether you're using fresh or frozen blueberries, this simple yet irresistible recipe comes together in just under an hour, making it a perfect treat for family gatherings or cozy weeknight dinners. A hint of lemon juice brightens the berry filling, while the tender biscuit topping, made with cold butter and a touch of vanilla, adds a warm, homemade touch. Finished with a sprinkle of coarse sugar for a crunchy sparkle, this cobbler pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Perfectly balanced between sweet and tangy, this classic dessert is a celebration of comforting flavors and seasonal ingredients.
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Recipe Information
Ingredients
- 4 cups wild blueberries (fresh or frozen)
- 0.75 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.25 cups unsalted butter (cold, cubed)
- 0.33 cups whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons coarse sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish or pie dish.
In a medium mixing bowl, combine the wild blueberries, 0.75 cups of sugar, cornstarch, and lemon juice. Mix well to coat the blueberries evenly, then transfer the mixture to the prepared baking dish.
In another medium bowl, whisk together the flour, baking powder, and salt.
Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
In a small bowl, mix together the milk and vanilla extract. Gradually add the liquid to the flour mixture, stirring gently with a fork until just combined (do not overmix).
Drop spoonfuls of the biscuit dough over the blueberry mixture, leaving some areas exposed to allow for bubbling.
If desired, sprinkle coarse sugar over the biscuit topping for added crunch and sweetness.
Bake for 35-40 minutes or until the berries are bubbling and the biscuit topping is golden brown.
Remove from the oven and let cool for at least 10 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 35.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
