This is honestly the best blueberry cobbler in the entire world. I’m not just saying that as an exaggeration to make you try it. After years of trying different variations, I came across this version four years ago and have been making it multiple times per summer ever since. The original piece of paper I wrote this recipe down on is covered in spills and specks, which to me is the sign of a truly loved recipe. (It’s also probably a sign of my inability to keep things clean while cooking. Maybe one day…)
What makes this the best?
This is not a goopy and sickly sweet cobbler with a thick cakey topping. This is a cobbler where fresh blueberries shine. The bottom is plenty sweet with fresh blueberries, a little sugar, and a hint of lemon. The crumble topping is like a buttery biscuit meets snickerdoodle cookie, perfectly proportionate to the bottom layer. Topped with a hint of nutmeg, sprinkle of sugar, and scoop of vanilla ice cream, this is absolutely irresistible. Just looking at these pictures makes me want more, but it never lasts more than one evening in my house.
In my opinion, if you’re going to make only one dessert this summer, make it be this one. I start to crave this as soon as I see fresh Oregon blueberries popping up at the store. This is the ultimate way to end a summer meal on the patio. Plus, it smells incredible while it bakes!
It even looks good without ice cream. Yep, it is that good.
I just had a big lunch, and thinking about this cobbler is making me hungry. Gah, it is so good please just make it asap.
Blueberry Cobbler
Best in the world! Blueberries absolutely shine in this recipe. The blueberry base is not too sweet and has a hint of lemon. Then it's topped with a phenomenal biscuit meets snickerdoodle topping that compliments it perfectly. This recipe is perfect and gets rave reviews every time I make it!
Ingredients
For the Blueberry Filling:
- 6 cups fresh blueberries, sorted and rinsed (Usually one Costco container is perfect)
- 3/4 cup granulated sugar
- 2 tsp fresh lemon zest
- 3 tbsp all-purpose flour
For The Biscuit Crumble Topping:
- 1 cup plus 5 tbsp all-purpose flour
- 6 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter, chilled
- 1 large egg, slightly beaten
- 1 tsp vanilla extract
- 1 tbsp granulated sugar
- 1/4 tsp freshly ground nutmeg Can sub cinnamon or use both!
Instructions
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Preheat oven to 375 degrees.
For the Blueberry Filling:
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Pour blueberries into a 10-inch (2-quart) round baking dish. I always use a 10-inch CorningWare Quiche dish.
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In a small bowl, combine sugar and lemon zest. Use your fingers to work the lemon zest into the sugar, until it's light yellow and very aromatic. This releases the oils for more flavor. Once combined, whisk in flour until thoroughly combined.
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Sprinkle lemon sugar mixture evenly over blueberries. Use a spoon to work a little bit of the sugar down into the berries, and make sure that there are no mounds left on top.
For the Biscuit Crumble Topping:
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In a fresh bowl, whisk flour, sugar, baking powder, and salt until well combined. Using a pastry blender, cut butter into the flour mixture until the biggest pieces are the size of a pea. In a separate bowl, whisk together egg and vanilla. Then add this to the flour/butter mixture using a fork to blend until dough starts to hold together. Finish blending with fingers, with dough forming little clumps. Do not overwork.
To Assemble and Bake:
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Sprinkle biscuit crumble evenly over fruit filling. Dust top of cobbler with last tablespoon of sugar and freshly ground nutmeg.
Bake until topping is golden brown and filling is bubbly, about 40-45 minutes. If it's getting too brown, you can top the cobbler with tin foil halfway through baking. (I usually don't need to cover mine.)
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Let cool for about 15 minutes, then enjoy with a whole bunch of premium vanilla ice cream!
Recipe Notes
Adapted from this recipe.
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