Blueberry Cobbler

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Blueberry Cobbler

Ingredients:

For the Filling:

½ cup granulated sugar

1 tablespoon cornstarch

Pinch ground cinnamon

Pinch salt

30 ounces (6 cups) blueberries

1½ teaspoons grated lemon zest

1 tablespoon lemon juice


For the Biscuit Topping:

1 cup all-purpose flour

¼ cup granulated sugar

2 tablespoons yellow cornmeal

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1/3 cup buttermilk

4 tablespoons unsalted butter, melted

½ teaspoon vanilla extract


For the Cinnamon-Sugar:

2 teaspoons granulated sugar

Pinch ground cinnamon


Directions:

1. Making the Filling: Adjust oven rack to lower-middle position and heat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.


2. Whisk the sugar, cornstarch, cinnamon and salt together in a large bowl. Add the blueberries and mix gently until evenly coated; add lemon zest and juice and mix to combine. Transfer the berry mixture to a 9-inch deep-dish pie plate or an 8-inch square baking dish. Place the plate on the prepared baking sheet, and bake until the filling is hot and bubbling around the edges, about 25 minutes.


3. Make the Biscuit Topping: Meanwhile, whisk the flour, sugar, cornmeal, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, melted butter and vanilla together in a small bowl. Combine the sugar and cinnamon in a small cup and set aside. One minute before the blueberries come out of the oven, add the wet ingredients to the dry and stir until just combined and no dry pockets remain.


4. Assemble and Bake: Remove the blueberries from the oven; increase the oven temperature to 425 degrees F. Divide the dough into 8 equal pieces and place on the hot filling, spacing them at least ½-inch apart (they should not be touching). Sprinkle each mound of dough evenly with the cinnamon sugar.


5. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 to 18 minutes, rotating the pie plate halfway through baking. Transfer the pie plate to a wire rack and let cool for 20 minutes; serve warm.


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(Recipe adapted from The Cook's Illustrated Cookbook)


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