This blueberry cobbler recipe is the perfect blueberry biscuit dessert. Turn the mildly sweet blueberry into the most delicious summer treat. This blueberry filling is one of my favorites, and this recipe is basically like a blueberry pie with buttery, flaky, crunchy buttermilk biscuits baked on top. If you use canned biscuits, this recipe can come together so fast you would barely believe it. But if you’re in the mood to bake, make the cream cheese buttermilk biscuits. A scoop through the crunchy top into the warm blueberry filling is one of my favorite bites.
Ingredient Notes
The blueberry filling is quite simple: 5 cups of fresh summer blueberries, 1/4 cup white sugar, 1/4 cup honey, the juice and zest of a lemon & cornstarch. This recipe is actually quite simple, making it perfect is all in the details.
- Blueberries: You really could replace the blueberry with any berry. A blackberry cobbler is also delicious or a mixed berry cobbler. I would use the same weight of fruit as blueberries (try to use 24 oz and cook it using the same method – boiling some down with sugar and then adding to some of the fresh berries.
- Lemon: I love when a recipe uses a whole lemon so that a random 1/2 lemon does not go to waste in my fridge. I would not omit or replace the lemon in this recipe. It is not a blueberry lemon recipe, and you cannot taste it at all. Blueberries can often taste quite mild, and I want major blueberry flavor. The acidic lemon and brightness of the zest really add a balance to the blueberries that only enhances their flavor.
- Buttermilk Biscuits with Cream Cheese: Feel free to use pillsbury biscuits or your favorite canned biscuits to take the ultimate short cut and whip up this dessert in 15 minutes. I highly suggest making homemade biscuits using my Home Cook’s Guide to biscuits though if you are in the mood to bake. You can skip the cream cheese if you’d like – but it’s a tangy, tender treat flaked throughout this dish.
- Sugar & Honey: 1/2 cup of any sugar combination you would like will work (1/2 cup coconut sugar or brown sugar works great). But I LOVE the combination of white sugar & honey in this recipe. There is honey in the biscuits so it really all melds together. And the addition of honey is another thing that turns up the blueberry sweetness.
Home Cook’s Notes
Can I make this ahead of time?
You can make both components of this dish ahead of time and then assemble right before baking. Make the blueberry filling & store in an air tight container up to 5 days until ready to use. Make the buttermilk biscuits, cut them and leave them in the fridge over night tightly covered. They can also be frozen 30 days in advance. But I think this dessert tastes BEST right out of the oven and eaten right away. That being said, I love to re-warm it in the oven next day for leftovers.
How do I make the buttermilk biscuits?
Well, thank goodness you asked. I am obsessed with my Home Cook’s Guide to Buttermilk Biscuits. It has every detail you need to know with a step by step photo guide of how to make them so you absolutely cannot mess up. They are buttery, flaky, and oh so good.
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When you make this Blueberry Cobbler with Cream Cheese Biscuits – please let me know your thoughts in the comments or on my Instagram @quartersoulcrisis .
Blueberry Cobbler with Cream Cheese Biscuit Topping
Equipment
- 8 or 9 inch Pan cast iron, cake pan, oven safe skillet, pie dish (all work!)
- 1 medium sauce pan
Ingredients
Cream Cheese Buttermilk Biscuits
- 3 1/4 cup all purpose flour spooned & leveled
- 2 tbs baking powder
- 1 1/2 tsp salt
- 1/4 cup honey
- 12 tbs unsalted butter (6oz) cold
- 1 cup buttermilk cold
- 4 oz cream cheese cold
- coarse sugar optional for crunchy topping
Blueberry Filling
- 5 cups fresh blueberries (24oz or about 2 large pints)
- 1 tbs lemon juice
- zest of lemon
- 1/4 cup honey
- 1/4 cup white sugar
- 1 tbs water
- 1 tbs cornstarch
Instructions
- Blueberry Filling: In a medium sauce pan, add 3 cups of fresh blueberries, juice & zest of lemon, honey and sugar. Cook on medium-low for about 5-8 minutes, tossing often, until blueberries are starting to burst and sugar is dissolved. Raise heat a little, cooking about 8 more minutes or until blueberries are mostly all burst and bubbling. Mix cornstarch & water in small dish. Carefully remove blueberries from heat & add cornstarch mixture. Stir, then pour hot blueberry filling over fresh blueberries. Let everything sit and cool a bit while we make biscuits.
- Make Buttermilk Biscuits: Make biscuit dough. (If you want more detail – there is a guide here). In a large bowl add flour, baking powder and salt. Add cold butter & squeeze and break up with your hands or pastry cutter until the butter is varying sizes (some pea sized, some nice big boys). Add buttermilk & honey. Mix with wooden spoon or spatula until dough is shaggy and everything is incorporated & still feels cold to the touch. It will look chunky & have a good amount of dry bits. Dump onto lightly floured surface. Pat the edges into a square. Cut this square into 4 pieces and stack them on top of each other like a big tower. Flatten. It may have lots of dry pieces. Repeat this a 2 times. Cut it into 4 pieces one more time.
- Add Cream Cheese: Cut 4 oz of cream cheese into 3 slices. Flatten the cream cheese a little with your fingers and lay one slice on top of each square, leaving one with no cream cheese. Stack them again leaving the non-cream cheese biscuit on top. Press from the top and flatten the tower. Press it into a thick square 1-1.5 inches thick. Cut in 6-9 squares or with circle biscuit cutter to make about 6-9 biscuits depending on the size you choose.
- Preheat oven to 400° & Bake: Add blueberry filling to the bottom of 9inch baking dish and spread evenly. Add buttermilk biscuits on top, they should be touching or at least very close together. Brush tops of biscuits with buttermilk & top with coarse sugar. Bake 30 minutes or until biscuits are raised & golden with a gorgeous crispy top. Let cool 15 minutes so blueberries can set a little. Serve with vanilla ice cream (a must!)
Home Cook’s Notes
- Best eaten right away but can be re-heated in oven after one night at 400° until biscuits are warmed through.
- CANNED BISCUITS: can be used but follow bake times given with the biscuits you choose
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