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Wild Blueberry Cobbler

Blueberries are one of my favorite fruits, and I love blueberry pie more than almost any other type of dessert. I thought about making a blueberry pie for the 4th of July, but that required more time than I had. So, I decided to try wild blueberry cobbler. This recipe, which comes from Cook’s Illustrated, was fantastic!

Ingredients

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Filling
36 ounces frozen blueberries (about 6 cups), preferably wild
½ cup granulated sugar (3 ½ ounces)
tablespoon cornstarch
pinch ground cinnamon
pinch table salt
1 ½ teaspoons grated lemon zest
tablespoon lemon juice
Biscuit Topping

cup unbleached all-purpose flour (5 ounces)
2 tablespoons stone-ground cornmeal
¼ cup granulated sugar plus 2 teaspoons for sprinkling
teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon table salt
tablespoons unsalted butter (½ stick), melted
⅓ cup of buttermilk
½ teaspoon vanilla extract

Instructions

Thaw frozen blueberries in colander. Set over bowl to catch juices.

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Transfer juices (you should have about 1 cup) to small saucepan. Simmer over medium heat until syrupy and thick enough to coat back of spoon, about 10 minutes.

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Adjust oven rack to lower-middle position and heat oven to 375 degrees.

Stir sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries, with syrup, and mix gently with rubber spatula until evenly coated. Add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around the edges, about 30 minutes.

Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine.

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Whisk melted butter, buttermilk, and vanilla in small bowl.

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Mix remaining 2 teaspoons of sugar and cinnamon in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients. Stir with rubber spatula until just combined and no dry pockets remain.

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Remove berries from oven. Increase oven temperature to 425 degrees. Pinch off 8 equal-sized pieces of biscuit dough and place on hot berry filling, spacing them at least 1/2 of an inch apart (they should not touch). Sprinkle each mound of dough with cinnamon-sugar.

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Bake until filling is bubbling and biscuits are golden brown on top and cooked through, about 20 to 22 minutes. Cool cobbler on wire rack 20 minutes and serve.

Wild Blueberry Cobbler

 

Blueberry Cobbler
Author: 
 
Blueberries are one of my favorite fruits, and I love blueberry pie more than almost any other type of dessert. I thought about making a blueberry pie for the 4th of July, but that required more time than I had. So, I decided to try blueberry cobbler. This recipe, which comes from Cook's Illustrated, was fantastic!
Ingredients
  • FILLING
  • 36 ounces frozen blueberries (about 6 cups), preferably wild
  • ½ cup granulated sugar (3 ½ ounces)
  • 1 tablespoon cornstarch
  • pinch ground cinnamon
  • pinch table salt
  • 1 ½ teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • BISCUIT TOPPING
  • 1 cup unbleached all-purpose flour (5 ounces)
  • 2 tablespoons stone-ground cornmeal
  • ¼ cup granulated sugar plus 2 teaspoons for sprinkling
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon table salt
  • 4 tablespoons unsalted butter (½ stick), melted
  • ⅓ cup of buttermilk
  • ½ teaspoon vanilla extract
Instructions
  1. Thaw frozen blueberries in colander. Set over bowl to catch juices.
  2. Transfer juices (you should have about 1 cup) to small saucepan. Simmer over medium heat until syrupy and thick enough to coat back of spoon, about 10 minutes.
  3. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
  4. Stir sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries, with syrup, and mix gently with rubber spatula until evenly coated. Add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around the edges, about 30 minutes.
  5. Whisk flour, cornmeal, ¼ cup sugar, baking powder, baking soda, and salt in large bowl to combine.
  6. Whisk melted butter, buttermilk, and vanilla in small bowl.
  7. Mix remaining 2 teaspoons of sugar and cinnamon in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients. Stir with rubber spatula until just combined and no dry pockets remain.
  8. Remove berries from oven. Increase oven temperature to 425 degrees. Pinch off 8 equal-sized pieces of biscuit dough and place on hot berry filling, spacing them at least ½ of an inch apart (they should not touch). Sprinkle each mound of dough with cinnamon-sugar.
  9. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, about 20 to 22 minutes. Cool cobbler on wire rack 20 minutes and serve.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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