What makes our blueberry cobbler wicked good? A lemon-blueberry filling made with fresh blueberries and a unique buttery topping which is like a delightful combination of pie pastry, a fluffy biscuit and a shortbread sugar cookie with a pleasant crunch. It’s irresistibly good!
For the Blueberry Filling
- 6 cups (30 oz or 850 g) fresh blueberries, sorted, rinsed and dried
- 1 cup (200 g) granulated cane sugar
- 2 teaspoons (4 g) freshly grated lemon zest
- 3 tablespoons (22.5 g) unbleached all-purpose flour
For the Buttery Biscuit Crumble Topping
- 1 cup plus 5 tablespoons (about 158 g) unbleached all-purpose flour
- 6 tablespoons (75 g) granulated cane sugar
- 1½ teaspoons (7.2 g) baking powder
- ¼ teaspoon (1.2 g) fine-grain sea salt, or ¼ teaspoon (1.5 g) regular table salt
- 6 tablespoons (¾ stick or about 85 g) unsalted butter, chilled & cut into bits
- 1 large egg (mine weighed 52 g w/o shell), slightly beaten
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (12.5 g) granulated cane sugar
- ½ teaspoon (1.25 g) ground cinnamon, optional
- ¼ teaspoon (.65 g) freshly ground nutmeg, optional
- Arrange oven rack in lower third of oven and preheat oven to 375ºF (190ºC). Lightly butter 10-inch (25 cm) pie plate or 2-quart (1.89 liters) baking dish. (Generally, an oblong 2-quart or 1.89 liter baking dish measures about 7 x 11 inches (18 x 28 cm) with 2-inch (5 cm) high sides.)
- Prepare the Blueberry Filling: Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.
- Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
- Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.
- Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.
- Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream…or both!
- Yield: Makes 8 to 10 servings.
For the Fruit Filling: Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices.
For Large Batch to Serve a Crowd: This variation is baked in a 9 x 13-inch, 3-quart (22.5 x 33 cm, 2.8 L), oblong glass baking dish. It is essentially 1.5 times the original recipe above.
Yield: 12 to 15 servings.
For the Blueberry Filling
9 cups (1275 g) fresh blueberries, sorted, rinsed and dried
1½ cups (300 g) granulated cane sugar
1 tablespoon (6 g) freshly grated lemon zest
¼ cup plus 1½ teaspoons (about 34 g) unbleached all-purpose flour
For the Buttery Biscuit Crumble Topping
2 cups (240 g) unbleached all-purpose flour
½ cup plus 1 tablespoon (112.5 g) granulated cane sugar
2¼ teaspoons (about 11 g) baking powder
¼ teaspoon plus ⅛ teaspoon (1.8 g) fine-grain sea salt, or regular table salt
½ cup plus 1 tablespoon (9 tablespoons or 127 g) unsalted butter, chilled & cut into bits
1 large egg plus 1 egg yolk (mine weighed 70 g w/o shell), slightly beaten
1½ teaspoons (7.5 ml) pure vanilla extract
1½ tablespoons (18.75 g) granulated cane sugar
½ to ¾ teaspoon (1.25 to about 1.8 g) ground cinnamon, optional
¼ teaspoon plus ⅛ teaspoon (about 1 g) freshly ground nutmeg, optional
Directions: Before assembling the cobbler, lightly butter baking dish. Follow recipe directions for preparing the cobbler. However, bake in preheated oven (375ºF or 190ºC) until topping is golden brown and filling is cooked through and bubbly, about 50 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 30 to 35 minutes of baking. After baking, remove foil and carefully transfer to wire rack to cool.
For Eggless Option: Simply substitute 2 to 4 tablespoons (30 to 60 ml) nondairy milk (almond or coconut milk) or whole milk in lieu of the 1 large egg called for in recipe. Start with adding 2 tablespoons (30 ml) (along with vanilla extract) and then add desired amount of milk up to 4 tablespoons (60 ml) as needed. Gently toss into flour mixture with a fork until moistened and dough starts to hold together. Continue with recipe as directed.
For Vegan Option: Substitute 4½ tablespoons (54 g) organic palm shortening, such as Spectrum®, and 1½ tablespoons (21 g) coconut oil for the 6 tablespoons (85 g) unsalted butter called for in recipe. (This is Wicked Good Kitchen’s favorite ratio to use when substituting tropical fats for butter in baking.) Alternatively, use your favorite vegan butter substitute. Then, simply follow directions above for Eggless Option and use your favorite nondairy milk to replace the egg called for in recipe.
For Gluten Free Option: Substitute Cup4Cup® Gluten-Free Flour (INGREDIENTS: Cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum.), available at Williams-Sonoma, or your favorite gluten-free flour blend (that includes guar gum or xanthan gum) measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe.
For the Blueberry Filling, use 3 tablespoons (24 g) Cup4Cup® Gluten Free Flour.
For the Buttery Biscuit Crumble Topping, use 1 cup plus 5 tablespoons (168 g) Cup4Cup® Gluten Free Flour.
Original Recipe Source: WickedGoodKitchen.com
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