desserts
Fresh Blueberry Cobbler
This Fresh Blueberry Cobbler is a timeless, down-to-earth dessert that brings out the natural sweetness of ripe summer blueberries. The filling thickens into a glossy, fruity sauce with just the right touch of lemon, while the golden, tender biscuit topping bakes up beautifully crisp on the outside and soft on the inside. It’s the kind of warm, comforting dessert that invites kids—and adults—to gather in the kitchen and enjoy every spoonful. Serve it warm with a dollop of whipped cream for a true farmhouse favorite.
Ingredients
Blueberry Filling
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 4 cups fresh blueberries
- 1 teaspoon lemon juice
Cobbler Topping
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons shortening
- 1/2 cup milk
Serving
- Whipped cream, optional
Instructions
- Prepare the blueberry filling Heat oven to 400°F. In a 2-quart saucepan, mix **1/2 cup sugar** and **1 tablespoon cornstarch**. Stir in **4 cups blueberries** and **1 teaspoon lemon juice**. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Continue boiling and stirring for 1 minute. Pour the hot blueberry mixture into an ungreased 2-quart casserole dish and keep warm in the oven.
- Make the cobbler topping In a medium bowl, combine **1 cup all-purpose flour**, **1 tablespoon sugar**, **1 1/2 teaspoons baking powder**, and **1/2 teaspoon salt**. Cut in **3 tablespoons shortening** using a pastry blender or two knives until the mixture resembles fine crumbs. Stir in **1/2 cup milk** just until the dough comes together.
- Add topping to the filling Remove the casserole from the oven and drop the topping dough by 6 spoonfuls directly onto the hot blueberry filling.
- Bake the cobbler Bake uncovered at 400°F for 25–30 minutes, or until the biscuit topping is golden brown and cooked through.
- Serve Serve the cobbler warm. Top with whipped cream if desired.
Notes
- For extra flavor, stir 1 teaspoon lemon zest into the filling.
- Frozen blueberries may be used; increase cornstarch to 1 1/2 tablespoons.
- Adding a sprinkle of coarse sugar on top of the biscuits before baking adds crunch.