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Blueberries bubble beneath soft drop biscuits in this simple cobbler. The topping is mixed briefly by hand and spooned over the fruit, leaving pockets for the juices to rise through.
Ingredients
- 600 g blueberries
- 100 g sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 180 g all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 60 g cold butter
- 120 ml milk
- 1 tsp vanilla extract
Method
- Heat oven to 190°C / 375°F. Toss blueberries with 60 g sugar, cornstarch and lemon juice in a 1.5-liter baking dish.
- Mix flour, baking powder, salt and remaining 40 g sugar in a bowl. Cut cold butter into the mixture until small pea-sized pieces remain.
- Stir milk and vanilla together, then add to the flour. Stir just until a soft, sticky biscuit dough forms.
- Drop six rough spoonfuls over the fruit, leaving small gaps for steam and bubbling juices. Do not press the dough into a solid sheet.
- Bake for 35–40 minutes until the biscuits are golden and cooked underneath and the filling bubbles at the edges. Check a center biscuit for raw dough before removing from the oven.
- Rest for 15 minutes to thicken the juices slightly. Spoon berries and a biscuit into each bowl; the filling remains juicy rather than setting firmly.
- Refrigerate leftovers within two hours for up to three days. Reheat in an oven until hot throughout, covering loosely if the topping is already dark.
Leave gaps in the topping
Spaces between the biscuits allow steam to escape and help the underside cook.
Check underneath a biscuit
A golden top can hide raw dough underneath. Lift a small edge or test the center biscuit before finishing the bake.
Rest before spooning
The bubbling berry juices thicken a little as they cool. A short rest makes serving easier without turning the dessert cold.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Rest for 15 minutes to thicken the juices slightly. Spoon berries and a biscuit into each bowl; the filling remains juicy rather than setting firmly.
- How should I store leftovers?
Refrigerate leftovers within two hours for up to three days. Reheat in an oven until hot throughout, covering loosely if the topping is already dark.
