American Blueberry Cobbler with Vanilla Biscuit Topping
Juicy, lemon-bright blueberries bubble beneath a tender, golden biscuit crust in this comforting American-style dessert.
Follow the steps below to cook the desired recipe
1. Heat the oven to 190°C. Lightly butter a 2-liter baking dish.
2. In a bowl, toss the blueberries with the sugar, lemon juice, cornstarch, and lemon zest. Spread the mixture evenly in the prepared dish.
3. Whisk the flour, sugar, baking powder, and salt together in a mixing bowl.
4. Work the cold butter into the flour mixture with your fingertips until it resembles coarse crumbs, leaving a few small butter pieces.
5. Stir the milk and vanilla together, then pour into the flour mixture. Mix just until a soft, slightly shaggy dough forms; avoid overmixing.
6. Drop spoonfuls of dough over the berries, leaving small gaps for steam to escape. Sprinkle the top with coarse sugar.
7. Bake for 35–40 minutes, until the topping is golden and the blueberry filling bubbles around the edges. If the top browns too quickly, loosely cover it with foil.
8. Let the cobbler rest for at least 15 minutes so the filling thickens. Serve warm, on its own or with a scoop of ice cream.
600 g fresh blueberries
100 g granulated sugar
15 ml fresh lemon juice
8 g cornstarch
1 tsp finely grated lemon zest
190 g all-purpose flour
50 g granulated sugar
8 g baking powder
2 g fine salt
85 g cold unsalted butter, cubed
120 ml cold milk
5 ml vanilla extract
10 g coarse sugar, for sprinkling
