Delicious Blueberry Cobbler (Print version)

A cozy blueberry cobbler with jammy fruit, lemon, and a buttery drop-biscuit topping baked until golden.

# Ingredients:

For the blueberry filling

01 - 4 cups (600 g) fresh blueberries, or frozen blueberries kept frozen
02 - 1/2 cup (100 g) granulated sugar
03 - 1 1/2 tablespoons cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon finely grated lemon zest
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon fine salt
08 - 1 tablespoon unsalted butter, for dotting the filling
09 - Butter, for greasing the baking dish

For the biscuit topping

10 - 1 1/2 cups (190 g) all-purpose flour
11 - 1/4 cup (50 g) granulated sugar, plus 1 tablespoon for sprinkling
12 - 2 teaspoons baking powder
13 - 1/2 teaspoon fine salt
14 - 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
15 - 3/4 cup (180 ml) cold buttermilk
16 - 1/2 teaspoon vanilla extract

For serving

17 - Vanilla ice cream or whipped cream, optional

# Instructions:

01 - Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish or a similar 2-quart baking dish.
02 - In a large bowl, toss the blueberries with sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt. Spread the mixture into the prepared baking dish and dot with 1 tablespoon butter.
03 - In a medium bowl, whisk flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter and work it in with your fingers or a pastry cutter until the mixture has small pea-size bits of butter.
04 - Stir the buttermilk and vanilla into the flour mixture just until a shaggy dough forms. Do not beat it smooth.
05 - Drop spoonfuls of biscuit dough over the blueberries, leaving a few open spaces for the filling to bubble through. Sprinkle the remaining 1 tablespoon sugar over the topping.
06 - Bake for 40-45 minutes, until the topping is golden and the blueberry filling is bubbling thickly around the edges and through the gaps. Tent loosely with foil if the top browns too quickly.
07 - Let the cobbler rest for 20-30 minutes before spooning into bowls. Serve warm with vanilla ice cream or whipped cream if desired.

# Good to know:

01 - Use frozen blueberries without thawing to avoid excess liquid in the bowl.
02 - The cobbler is ready when the fruit bubbles thickly, not just when the topping browns.
03 - Resting after baking helps the filling set.

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