This delicious and comforting blueberry cobbler, inspired by Martha Stewart, is the perfect warm, fruity dessert for any occasion. With a buttery biscuit topping and a juicy blueberry filling, it’s quick and easy to make using simple pantry ingredients. Serve it hot with ice cream or custard for an irresistible homemade treat!
Recipe Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- ¾ cup cold heavy cream, plus more for brushing
- 6 cups (3 pints) blueberries
- ½ cup sugar, plus more if needed
- ¼ cup cornstarch, plus more if needed
- ¼ teaspoon ground cinnamon
- Sanding sugar, for sprinkling
How To Make Blueberry Cobbler Recipe?
- Preheat the oven to 190°C / 375°F; prepare the dry ingredients: In a food processor, pulse together the flour, baking powder, and salt until combined.
- Add butter and mix until crumbly: Add the cold butter to the processor and pulse until the mixture resembles coarse crumbs.
- Transfer to a bowl and add cream: Move the mixture to a large bowl, slowly pour in the heavy cream, and stir gently with a wooden spoon until the dough just comes together.
- Form the biscuit dough: Divide the dough into 9 portions, loosely shape them into balls, and flatten slightly. Set aside.
- Prepare the blueberry filling: In a medium bowl, combine the blueberries, sugar, cornstarch, and cinnamon. Gently toss until the berries are well coated. Taste a berry—if too tart, add an extra 50g / ¼ cup sugar. If very juicy, mix in an extra 1 tsp cornstarch.
- Assemble the cobbler: Transfer the blueberry mixture to an 8-inch (20cm) square baking dish. Evenly space the biscuit dough pieces on top.
- Brush and sprinkle: Lightly brush the biscuit dough with heavy cream and sprinkle with sanding sugar for a golden finish.
- Bake and cool: Bake for about 55 minutes or until the biscuits are golden brown and the blueberries are bubbling in the center. Transfer to a wire rack and allow to cool for 30 minutes before serving.
- Serve warm: Enjoy on its own or with a scoop of vanilla ice cream, whipped cream, or custard!
Recipe Tips:
- Keep the Butter Cold : For the best biscuit texture, use very cold butter. If possible, chill the butter in the freezer for 10 minutes before using. This helps create a light and flaky topping.
- Adjust Sugar and Cornstarch Based on Your Berries : If your blueberries are very sweet, use less sugar. If they are very juicy, add extra cornstarch to prevent a runny filling.
- Don’t Overmix the Dough : Mix the biscuit dough just until it comes together. Overmixing makes the biscuits tough instead of soft and crumbly.
- Evenly Space the Biscuits : Leave gaps between the dough pieces so steam can escape while baking. This helps the filling thicken properly and prevents soggy biscuits.
- Let it Cool Before Serving : Allow the cobbler to rest for at least 30 minutes after baking. This helps the filling set, making it easier to serve without being too runny.
How To Store Leftovers?
- Refrigerate: Let the leftover blueberry cobbler cool to room temperature. Cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Once cooled, wrap the cobbler well in plastic wrap and then in foil, or store it in an airtight container. Freeze for up to 3 months.
Nutrition Facts
- Calories: 247
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 6mg
- Sodium: Not specified
- Potassium: Not specified
- Total Carbohydrate: 41.9g
- Protein: 2.7g
Check out More Recipes:
Martha Stewart Blueberry Cobbler
Description
This delicious and comforting blueberry cobbler, inspired by Martha Stewart, is the perfect warm, fruity dessert for any occasion. With a buttery biscuit topping and a juicy blueberry filling, it’s quick and easy to make using simple pantry ingredients. Serve it hot with ice cream or custard for an irresistible homemade treat!
Ingredients
Instructions
- Preheat the oven to 190°C / 375°F; prepare the dry ingredients: In a food processor, pulse together the flour, baking powder, and salt until combined.
- Add butter and mix until crumbly: Add the cold butter to the processor and pulse until the mixture resembles coarse crumbs.
- Transfer to a bowl and add cream: Move the mixture to a large bowl, slowly pour in the heavy cream, and stir gently with a wooden spoon until the dough just comes together.
- Form the biscuit dough: Divide the dough into 9 portions, loosely shape them into balls, and flatten slightly. Set aside.
- Prepare the blueberry filling: In a medium bowl, combine the blueberries, sugar, cornstarch, and cinnamon. Gently toss until the berries are well coated. Taste a berry—if too tart, add an extra 50g / ¼ cup sugar. If very juicy, mix in an extra 1 tsp cornstarch.
- Assemble the cobbler: Transfer the blueberry mixture to an 8-inch (20cm) square baking dish. Evenly space the biscuit dough pieces on top.
- Brush and sprinkle: Lightly brush the biscuit dough with heavy cream and sprinkle with sanding sugar for a golden finish.
- Bake and cool: Bake for about 55 minutes or until the biscuits are golden brown and the blueberries are bubbling in the center. Transfer to a wire rack and allow to cool for 30 minutes before serving.
- Serve warm: Enjoy on its own or with a scoop of vanilla ice cream, whipped cream, or custard!
Notes
- Keep the Butter Cold : For the best biscuit texture, use very cold butter. If possible, chill the butter in the freezer for 10 minutes before using. This helps create a light and flaky topping.
- Adjust Sugar and Cornstarch Based on Your Berries : If your blueberries are very sweet, use less sugar. If they are very juicy, add extra cornstarch to prevent a runny filling.
- Don’t Overmix the Dough : Mix the biscuit dough just until it comes together. Overmixing makes the biscuits tough instead of soft and crumbly.
- Evenly Space the Biscuits : Leave gaps between the dough pieces so steam can escape while baking. This helps the filling thicken properly and prevents soggy biscuits.
- Let it Cool Before Serving : Allow the cobbler to rest for at least 30 minutes after baking. This helps the filling set, making it easier to serve without being too runny.
Martha Stewart Blueberry Cobbler