Blueberry Biscuit Cobbler (Print version)
Blueberries bubble beneath soft drop biscuits in this simple cobbler.
# Ingredients:
Ingredients
01 -
600 g blueberries
02 -
100 g sugar
03 -
1 tbsp cornstarch
04 -
1 tbsp lemon juice
05 -
180 g all-purpose flour
06 -
2 tsp baking powder
07 -
¼ tsp salt
08 -
60 g cold butter
09 -
120 ml milk
10 -
1 tsp vanilla extract
# Instructions:
01 -
Heat oven to 190°C / 375°F. Toss blueberries with 60 g sugar, cornstarch and lemon juice in a 1.5-liter baking dish.
02 -
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.
03 -
Stir milk and vanilla together, then add to the flour. Stir just until a soft, sticky biscuit dough forms.
04 -
Drop six rough spoonfuls over the fruit, leaving small gaps for steam and bubbling juices. Do not press the dough into a solid sheet.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.