Julie Knott

Fresh Blueberry Cobbler

In Florida, we call this time of year “First Summer” because it feels like how summer feels everywhere else in the country. Our real summer is brutally hot, so I cherish this time of year!

One of our favorite things to do when the weather is perfect like this is go blueberry picking. The blueberries are warm, sweet, and sun-kissed perfectly!  You can pick them in abundance and every farm around town has them.

Once you have them in hand, you can make so many different things with them – these are some of my favorites! But this past Sunday, we made a blueberry cobbler. This is definitely a good one to make with fresh berries!

My daughter picked out this recipe from one of her cookbooks (The Complete Baking Book for Young Chefs – America’s Test Kitchen) and I have to say, everything we’ve made in this book so far is spot on. Highly recommend it for kids as the food actually tastes good (not something I can say for many kids cookbooks). As I’m continuing to step back when it comes to baking with my oldest, she’s really found something she loves to do – creating in the kitchen. So I observe, help and teach as she continues to learn.

Of note: this recipe does have two things going on, so it’s a tad bit complicated to keep an eye on the time as you’re making it all so it’s all ready at the same time. But, I know you can do it! 🙂

What are your favorite blueberry recipes? I’d love to know in the comments below! Happy baking!

Fresh Blueberry Cobbler

  • Servings: 8
  • Difficulty: medium
  • Print

Ingredients

Filling

  • 1 tablespoon cornstarch
  • 1 lemon: 1 1/2 teaspoons grated lemon zest + 1 tablespoon juice
  • Pinch of salt
  • 3/4 cup sugar
  • 6 cups fresh blueberries

Biscuit Topping

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup buttermilk
  • 6 tablespoon unsalted butter, melted
  • Vegetable oil spray

Directions

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
  2. Make the filling: In a large bowl, stir together cornstarch, lemon zest, salt and sugar. Add blueberries & lemon juice, and gently toss to coat.
  3. Scrape mixture into an 8-inch square baking dish. Place baking dish on parchment-lined baking sheet. Place baking sheet in oven. Bake until filling is hot and starting to bubble around the edges, about 20-25 minutes. When filling is ready, remove from oven and place on cooling rack and let cool for 10 minutes. Increase oven temperature to 475.
  4. While filling bakes, make biscuit topping: whisk together flour, baking powder, baking soda, salt and sugar.
  5. In a small measuring cup, use a fork to mix buttermilk and melted butter together until butter forms small clumps.
  6. Add buttermilk mixture to bowl with flour mixture until just combined.
  7. Scoop batter in 1/4 cup scoops evenly over berry filling to make 9 biscuits.
  8. Return baking dish to oven and bake until biscuits are golden brown, about 12-14 minutes.
  9. Remove from oven and let cool for 30 minutes before enjoying!

Original recipe can be found in: The Complete Baking Book for Young Chefs – America’s Test Kitchen cookbook, page 190.

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