Recipes › Blueberry (Northern Highbush) › Southern-Style Blueberry Cobbler
Southern-Style Blueberry Cobbler
A true Southern cobbler with a river of sweet-tart Northern Highbush blueberries baked beneath a tender, buttery drop-biscuit topping that rises golden and crunchy. Unlike a crumble, the biscuit batter is poured over melted butter and the berries are spooned on top — magic happens in the oven. Best served warm with vanilla ice cream.
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Ingredients
- 4 cups northern highbush blueberries
- ½ cup granulated sugar, for berries
- 1 tablespoon lemon juice
- 1 cup all-purpose flourfor batter
- ¾ cup granulated sugar, for batter
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 pint vanilla ice cream (optional)for serving
Contains: cereals gluten, milk, eggs.
Method
- Preheat oven to 350°F. Pour the melted butter into a 9x13-inch baking dish, tilting to coat the bottom evenly.About 5 min
- In a bowl, whisk together the flour, 3/4 cup sugar for the batter, baking powder, and salt. Add the milk and stir until a smooth batter forms. Pour the batter over the melted butter in the dish — do not stir.About 5 min
- In a separate bowl, toss the blueberries with 1/2 cup sugar and the lemon juice. Spoon the blueberry mixture evenly over the batter — do not stir. The batter will rise up and around the berries as it bakes.About 3 min
- Bake at 350°F for 40-45 minutes until the biscuit topping is golden brown and cooked through and the blueberry juices are bubbling up around the edges.About 45 min
- Remove from oven and allow to cool for at least 10 minutes before serving. Scoop into bowls and top with vanilla ice cream.About 2 min
Tips
- Do not stir the batter and berries together — the layering is what creates the signature cobbler texture.
- The cobbler is done when a toothpick inserted into the biscuit portion comes out clean.
- If the blueberries are very sweet, add a pinch more lemon juice to balance.
Ring the changes
- Sprinkle 1/2 teaspoon of ground cinnamon and a pinch of nutmeg into the berry mixture for a warm-spiced version.
Keeping it
Cover and store at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat individual portions in the microwave or in a 325°F oven until warm.
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