Blueberry Cobbler

This classic Blueberry Cobbler recipe combines plump and succulent blueberries with a corn infused cobbler biscuit topping that brings beloved summer flavors into a sweet dessert.

Whilst corn in a dessert might seem like an odd addition, this sweet vegetable adds a real twist of complimentary flavor that makes this a real summer dish regardless of the weather outside your window.

Ingredients and substitutions for the best Blueberry Cobbler

• Butter: Cold and cubed helps you press it into your flour without heating it up too much as you work it. Make sure that butter is fully coated with flour so no puddles form during baking. Unsalted was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch thickens our filling. It does need to be heated to 95C/203F before it is activated to thicken.
• Sugar: Superfine or caster sugar works best with the peaches as it dissolves and adds sweetness without adding additional flavor. You could substitute with raw or light brown sugar instead, but this might lend a slightly different flavor to our filling.
• Buttermilk: Buttermilk is acidic which reacts with the baking powder and activates the baking soda in the biscuits as well giving our biscuits moisture to create a soft and flaky texture. If you prefer to leave out the blended corn, simply increase the amount of buttermilk to 242 grams or 1 cup.
• Corn: Fresh or frozen corn work perfect here because we blend them until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little. You can completely omit, if you prefer and increase the amount of buttermilk as per the above note.
• Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work. You could replace with blackberries or even raspberries in equal quantity.

See recipe card for quantities.

How to make Blueberry Cobbler:

Crumble mixture: Place the flour, baking powder and butter into a bowl and combine with a pastry blender until the butter is pea sized and refrigerate.

1

Blend: The corn and water into a blender and blend until fine. Set aside.

Create the dough: Remove the flour mixture from the fridge and add in the buttermilk and corn mixture, combining with a pastry blender until the dough forms.

2

Toss: The blueberries into the baking dish, stirring with the other filling ingredients.

3

Spoon or scoop: A portion of your cobbler dough and press on top of the fruit, until completely covering your blueberries.

4

Bake: Bake until golden on top.

Allow to cool: No burning of the mouth here! Let this baby cool for at least 30 minutes.

Spoon it up: Spoon into serving bowls, serve with cream or ice cream and dig in!

More cobbler’s you’ll love

Strawberry Cobbler

Peach Cobbler

Stovetop Blueberry Cobbler

Blueberry Cobbler

Sylvie Taylor

This classic Blueberry Cobbler recipe combines sweet seasonal blueberries with a corn infused cobbler topping for a dessert that is best served with scoops of vanilla ice cream or heavy cream poured over.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert, Puddings

Servings 8

Calories 319 kcal

Ingredients

  

1x2x3x

Cobbler dough

• 240 grams / 1 ½ cups plain flour
• 8 grams / 2 teaspoons baking powder
• 85 grams / 3 ounces butter cold and cubed
• 82 grams / ½ cup fresh or frozen defrosted corn
• 15 grams / 1 tablespoon water
• 181 grams / ¾ cup buttermilk

Fruit

• 125 grams / ? cup superfine/caster sugar
• 18 grams / 2 tablespoons cornflour
• 600 grams / 1.3 pounds blueberries fresh or frozen

Instructions

 

Cobbler dough

• Preheat the oven to 200C/390F.
• For the dough, toss the flour and baking powder into a medium bowl and stir together, making a well in the center.
• Add the cubed butter and cut into the flour with a pastry blender or knife until the butter is incorporated and the butter is pea sized.
• Place into the fridge for 15 minutes.
• Meanwhile, place the corn and water into a blender and blend until fine. Set aside.
• Remove the flour from the fridge and add the buttermilk and corn, combining into the flour to form a pastry with a pastry blender or knife until it comes together.
• Once the pastry has formed, press together and break off 1 heaped tablespoon amount and roll into a ball.

Fruit

• Toss the blueberries, sugar and cornflour into your baking dish and stir to combine fully.
• Spoon or scoop a portion of your cobbler dough and press on top of the fruit, repeating until completely covering your blueberries.
• Place into the oven and bake for 35 minutes until golden on top.
• Remove and allow to cool for 30 minutes.
• Spoon into serving bowls and drizzle over pouring cream or scoops of ice cream.
• Serve immediately.
• Enjoy!

Notes

• Buttermilk: Buttermilk is acidic which reacts with the baking powder and activates the baking soda in the biscuits as well giving our biscuits moisture to create a soft and flaky texture. If you prefer to leave out the blended corn, simply increase the amount of buttermilk to 242 grams or 1 cup.
• Corn: Fresh or frozen corn work perfect here because we blend them until fine anyhow, though frozen will be harder to blend so you might want to allow 5 minutes to defrost a little. You can completely omit, if you prefer and increase the amount of buttermilk as per the above note.
• Blueberries: Fresh or frozen blueberries that have been slightly defrosted in lukewarm water will both work. You could replace with blackberries or even raspberries in equal quantity.
• Baking dish: The size of the baking dish used here was 30 x 9.5 centimeters or 12 x 7.75 inches. Any medium sized baking dish will work a charm here.

Recipe by Roamingtaste

Nutrition

Calories: 319kcal

Keyword berry baking, eggless, summer dish, summerdessert

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