Description
This Blueberry Cobbler recipe is a delightful summer dessert featuring a tender biscuit topping made with a blend of all-purpose and whole wheat flours, buttery coconut milk dough, and juicy fresh blueberries in a sweet, tangy filling. Perfectly baked until golden and bubbling, it’s served best warm with a scoop of vanilla ice cream.
Ingredients
Biscuit Topping
- ¾ cup all-purpose flour, spooned and leveled
- ¼ cup plus 2 tablespoons whole wheat flour, spooned and leveled
- 2½ tablespoons cane sugar
- 1¼ teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- ½ cup full-fat coconut milk
- 4 tablespoons unsalted butter, frozen for 1 hour and grated
- Additional melted butter, for brushing
- Coarse sugar or additional cane sugar, for sprinkling
Fruit Filling
- 2 pints (4 cups) fresh blueberries
- 2 tablespoons cane sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For Serving
- Vanilla ice cream
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (204°C) and grease an 8x8-inch baking dish to prevent sticking.
- Make Biscuit Dough: In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt. Create a well in the center and add coconut milk and grated frozen butter. Fold gently with a spatula until forming a cohesive dough ball.
- Roll and Cut Biscuits: On a lightly floured surface, roll out the dough to a ½-inch thickness. Use a 2¼-inch round biscuit cutter to cut out 9 to 11 biscuits. Re-roll scraps as needed, dusting with flour to prevent sticking. Place biscuits onto a parchment-lined plate or baking sheet and refrigerate while preparing the filling.
- Prepare Fruit Filling: In a medium bowl, mix blueberries with cane sugar, cornstarch, lemon juice, and vanilla extract. Toss to coat the fruit evenly.
- Assemble Cobbler: Transfer the blueberry mixture into the prepared baking dish. Arrange the chilled biscuits evenly on top of the fruit. Brush the dough tops with melted butter and sprinkle with coarse or additional cane sugar for a crunchy finish.
- Bake: Bake in the preheated oven for 25 to 35 minutes, or until the blueberries are bubbling and the biscuits have turned a golden brown color.
- Cool and Serve: Allow the cobbler to cool for 15 minutes before serving to let the filling set slightly. Serve warm topped with your favorite vanilla ice cream.
Notes
- Freeze the butter before grating to ensure it incorporates smoothly into the biscuit dough.
- Use fresh, ripe blueberries for the best flavor and texture.
- For a crispier topping, sprinkle coarse sugar generously before baking.
- Leftover cobbler can be stored covered at room temperature for up to 2 days.
- Reheat cobbler briefly before serving to warm the fruit and biscuits again.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
