Freshly baked blueberries topped with a warm biscuit and served with a scoop of vanilla bean ice cream, is the perfect alternative to a classic blueberry pie. A true comfort dessert.
I sometimes get bored of making the same type of desserts again and again. Don’t get me wrong, I love making all sorts of cakes, cupcakes, ice creams and the like, but I’ve been dying to bake something I’ve never made. Something that may be of a challenge.
I came across a section of a variety of fruit crisps, crumbles and cobblers in one of my favorite cookbooks, Cook’s Illustrated: Baking Book and thought, “Perfect!” Especially since I made a rash decision to purchase a ton of fruits days before flying to Michigan. Seriously… what was I thinking?!
I am definitely a wacko for thinking I was really going to create a bunch of recipes including a photo shoot for each before leaving New York. Luckily, I managed to create a couple of new recipes however, I needed to place my peaches and strawberries in the freezer before I left (sadface). I have no idea what I’m going to do with those frozen fruits so if you have a suggestion, feel free to let me know. I’m stuck on this one.
As for this cobbler, it’s by far one of my fruit favorites! The original recipe called for 6 cups of blueberries; I only had 5 but as you can see in the photos, it worked out perfectly. If I had that extra cup, the blueberries may very well have spilled over the sides of the dish. In general, it was definitely a great way to rid all of the berries in just one batch and it was super simple! Definitely not a challenge. If you’ve ever made a pie from scratch, then this cobbler is even simpler. No crimping of crusts involved here!
I’m very glad I settled on this one. Plus, I had a chance to scoop my leftover vanilla bean ice cream over the freshly baked berries and warm biscuit topping which took this dessert to a whole other level. Delish!Print
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 5 cups fresh blueberries
- 1 1/2 tablespoons lemon juice
- 1 cup all purpose flour
- 1/4 cup + 2 teaspoons granulated sugar
- 2 tablespoons cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
- Heat oven to 375 degrees F. Line a baking sheet with aluminum foil. Place a 9-inch pie plate on top; set aside.
- In large bowl, whisk sugar, cornstarch, cinnamon and salt. Add blueberries and toss sugar mixture to evenly coat the berries. Add lemon juice, mix again. Transfer blueberry mixture to the pie plate.
- Bake uncovered for 25 minutes or until blueberry mixture looks hot and bubbly.
- Meanwhile, in a large bowl, whisk flour, 1/4 cup sugar, cornmeal, baking powder, baking soda and salt.
- In a small bowl, whisk buttermilk, butter and vanilla. NOTE: do not combine the dry and wet ingredients until about 1 minute before blueberries are done baking.
- In a custard dish, mix 2 teaspoons sugar with cinnamon; set aside.
- Once blueberries are done baking, remove from oven and increase temperature to 425 degrees F.
- Combine the wet ingredients into the dry ingredients and mix until no dry pockets remain. The batter will resemble a sticky dough.
- Evenly divide the dough into 6 to 8 parts. Place each part above the baked blueberries about 1/2 inch apart from the next biscuit dough. Sprinkle with cinnamon-sugar.
- Bake for 15 to 18 minutes or until biscuit topping is golden brown and cooked thoroughly.
- Transfer pie plate to a wire rack and allow it to cool for 20 minutes. Best served warm with vanilla ice cream. ENJOY!
Blueberry Cobbler recipe was adapted from (p. 352) The Cook’s Illustrated Baking Book.