It’s almost blueberry season, so I thought I’d share a really great blueberry cobbler recipe, so you’re all prepared when the first of the season’s blueberries arrive at the market!
I think cobblers are a nice change from all the crisps and this one is a favourite of mine with blueberries. You can cook up this cobbler in individual ramekins or as one dish, in a skillet or baking pan.
You can easily adapt this recipe for just about any summer fruit. Simply tweak the amount of added sugar depending on how sweet the fruit is you are starting with.
Biscuit-Topped Blueberry Cobbler
Biscuit Topping:
1 1/2 cups all-purpose flour
3 Tbsp. white sugar
1 1/2 tsp. baking powder
1/2 tsp. kosher salt (a little less if using fine salt)
6 Tbsp. chilled unsalted butter, cut into 1/2″ pieces
1/2 – 2/3 cup creme fraiche or sour cream
Blueberry Filling:
4 cups fresh blueberries
1/2 – 3/4 cup white sugar (depending on sweetness of blueberries and/or your personal sweetness preference)
2 Tbsp. all-purpose flour
1 tsp. lemon juice
Preheat oven to 375° F.
Prepare the biscuit topping: In a large bowl, whisk together the 1 1/2 cups flour, 3 Tbsp. white sugar, baking powder, and salt. Using your fingertips, incorporate chilled butter in to the flour mixture until only pea-sized pieces remain. Mix in 1/2 cup of the creme fraiche or sour cream. Knead the mixture in the bowl until a biscuit-like dough forms. Add additional creme fraiche or sour cream in 1 Tbsp. increments, as needed until the dough comes together. Be careful not to over-work the dough. Knead just until it holds together. Set aside.
Combine 1/2-3/4 cup sugar, 2 Tbsp. flour, blueberries and lemon juice in a large bowl. Toss to coat. Pour into an 8 x 8-inch baking dish or divide among six 6-oz. ramekins (trying to ensure each ramekin gets an equal amount of blueberries, as well as flour/sugar mixture). Tear biscuit topping into crumbles and scatter over berries.
Bake until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.
