Blueberry Cobbler with Biscuit Topping Recipe

Ingredients

Filling

• ½ cup sugar
• 2 tablespoons cornstarch
• 8 cups blueberries (about 4 pints)
• 2 teaspoons lemon juice
• ½ teaspoon vanilla extract

Biscuit Layer

• 2 cups all-purpose flour (250 grams)
• ½ cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) very cold unsalted butter
• ½ cup sour cream
• ¼ cup milk (any kind)
• 2 tablespoons honey

Biscuit Topping

• 1 egg, beaten
• 1 tablespoon milk
• 1 tablespoon coarse sugar

Instructions

1. Preheat your oven to 350° F to ensure it’s ready for baking the cobbler.
2. If possible, use a frozen stick of butter. Otherwise, freeze the butter until ready. In a small bowl, combine sour cream, milk, and honey and refrigerate until needed.
3. In a large bowl, mix sugar and cornstarch together until combined. Add blueberries, lemon juice, and vanilla extract, then stir gently to combine. Transfer this filling to a lightly greased 9 x 13-inch baking dish.
4. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
5. Cut cold butter into small cubes or shred if frozen. Add it to the dry ingredients and mix with a pastry cutter or fork until coarse crumbs form. If shredded, simply mix to combine.
6. Pour the chilled sour cream, milk, and honey mixture into the dry ingredients. Gently stir with a silicone spatula until just combined, creating a crumbly dough. Avoid overmixing.
7. Take small handfuls of the biscuit dough and arrange it over the blueberry filling, covering most of it with a rustic, uneven layer.
8. Whisk together egg and milk, then brush this mixture lightly over the biscuit topping. Sprinkle coarse sugar evenly on top for added texture and sweetness.
9. Bake the cobbler uncovered in the preheated oven for 55 minutes, or until the biscuit topping is golden brown, the filling is bubbly, and a toothpick inserted in the biscuit topping comes out clean.
10. Allow the cobbler to cool for 5 minutes before serving. Enjoy warm with a scoop of vanilla ice cream if desired.

Notes

• Use frozen butter for easier incorporation into the biscuit dough and a flakier texture.
• The biscuit topping should look rustic; do not aim for a perfectly smooth surface.
• Coarse sugar on top adds crunch and visual appeal.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
• Do not overmix the biscuit dough to ensure a tender topping.
• Serving warm enhances the flavor and texture; pairing with vanilla ice cream complements the tartness of the blueberries.