Description

This Blueberry Cobbler features a tender biscuit topping made with a mix of all-purpose and whole wheat flours, grated cold butter, and creamy coconut milk, baked atop a luscious, juicy blueberry filling flavored with lemon juice and vanilla. Finished with a sprinkle of coarse sugar and served warm with vanilla ice cream, it’s a delightful dessert perfect for showcasing fresh summer berries.

Ingredients

Scale

Dough

¾ cup all-purpose flour (spooned and leveled)
¼ cup plus 2 tablespoons whole wheat flour (spooned and leveled)
2½ tablespoons cane sugar
1¼ teaspoons baking powder
1 teaspoon lemon zest
½ teaspoon sea salt
½ cup full-fat coconut milk
4 tablespoons unsalted butter (freeze for 1 hour, grate on large holes of a box grater, plus more melted butter for brushing)
Coarse sugar or additional cane sugar (for sprinkling)

Filling

2 pints (4 cups) fresh blueberries
2 tablespoons cane sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract

Serving

Vanilla ice cream

Instructions

Preheat and Prepare: Preheat your oven to 400°F (205°C) and grease an 8×8-inch baking dish to prevent sticking.
Make the Dough: In a large bowl, whisk together all-purpose flour, whole wheat flour, cane sugar, baking powder, lemon zest, and sea salt. Create a well in the center, then add the coconut milk and grated frozen butter. Use a spatula to gently fold and combine the ingredients until the dough comes together into a cohesive ball.
Roll and Cut Biscuits: On a lightly floured surface, roll out the dough to about ½-inch thickness using a floured rolling pin. Using a 2¼-inch biscuit cutter, cut out 9 to 11 biscuits. Reroll any scraps and keep dusting with flour as needed. Transfer the biscuits to a parchment-lined plate or baking sheet and refrigerate while making the filling.
Prepare the Filling: In a medium bowl, toss fresh blueberries with cane sugar, cornstarch, lemon juice, and vanilla extract until the berries are evenly coated. Spread the blueberry mixture evenly into the prepared baking dish.
Assemble the Cobbler: Arrange the refrigerated biscuits evenly over the blueberry filling. Brush the biscuit tops with melted butter and sprinkle with coarse or cane sugar for added crunch and sweetness.
Bake: Place the baking dish in the preheated oven and bake for 25 to 35 minutes, or until the blueberry filling is bubbling and the biscuits turn golden brown on top.
Cool and Serve: Remove the cobbler from the oven and let it cool for about 15 minutes. Serve warm with a scoop of vanilla ice cream for a perfect balance of hot and cold.

Notes

Grating frozen butter into the dough creates a flaky, tender biscuit topping.
You can substitute fresh blueberries with frozen ones (thawed and drained) if fresh are unavailable.
Adjust sugar quantity in filling according to the sweetness of the berries.
For a dairy-free version, use coconut milk and a dairy-free butter substitute.
Leftovers can be reheated gently in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry cobbler, biscuit topping, summer dessert, fresh blueberries, baked fruit dessert, easy blueberry recipe