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A bowl of blueberry pudding sits in front of blue baking dish

Blueberry Cobbler

With large, plump highbush blueberries baked under a cobbler topping, this Blueberry Cobbler is tasty simply plain on its own but is divine with a scoop of ice cream or a dob of whipped cream
Course Dessert
Cuisine Canadian
Keyword blueberries, Blueberry Cobbler, cobbler, highbush blueberries, highbush blueberries recipes
Servings 4
My Island Bistro Kitchen Barbara -My Island Bistro Kitchen

Ingredients

Blueberry Base:

  • 1 lb/454g highbush blueberries
  • 1¾ tbsp orange juice
  • ½ tsp pure vanilla extract
  • 2 tsp finely grated orange rind
  • 2 tbsp butter, diced into small cubes
  • 3 tbsp granulated sugar
  • 2½ tbsp cornstarch
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp cardamom
  • Pinch salt

Cobbler Topping:

  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1¾ tsp baking powder
  • ¼ tsp baking soda
  • 1/8 tsp nutmeg
  • pinch salt
  • 1½ tsp finely grated orange rind
  • 3½ tbsp cold butter
  • ¼ cup buttermilk
  • 1 tbsp buttermilk for brushing cobbler top
  • 1½ - 2 tsp turbinado or granulated sugar for sprinkling on top of cobbler (optional)

Instructions

  1. Position oven rack in center of oven and preheat oven to 375°F. Lightly grease a 1-quart/1-litre rectangular-shaped baking dish.

To make Blueberry Base:

  1. Mix the sugar, cornstarch, spices, and salt together in a small bowl. Set aside.
  2. Place blueberries in large bowl. Drizzle with the orange juice and pure vanilla extract. Add the finely grated orange rind and stir. Mix in the sugar-cornstarch-spice dry ingredient mixture. Transfer mixture into prepared baking dish. Dot with cubed butter.

To make the cobbler topping:

  1. In small bowl, whisk flour, sugar, baking powder, baking soda, nutmeg, and salt together. Stir in the grated orange rind. Cut in the cold butter using a small pastry cutter. Stir in the buttermilk and incorporate ingredients to make a shaggy dough. Transfer dough to lightly floured work surface. Pat dough into ½“ thickness, and shape into a rough rectangular shape the size to fit the baking dish. Do not overwork dough. Cut dough into 6-8 equal-sized pieces and place on top of blueberry base, leaving a small amount of space between each square. Using a pastry brush, lightly brush the cobbler topping with buttermilk. Sprinkle turbinado sugar over cobbler topping, if desired.

  2. Place baking dish on a foil-lined baking sheet (in case of any boil-overs) and transfer cobbler to oven. Bake for approximately 35-40 minutes or until blueberry base is bubbling and cobbler topping is golden tanned. Let cobbler sit for about 15-20 minutes to allow it to set before serving. Serve plain or with a scoop of ice cream or a dob of whipped cream.

Recipe Notes

Yield: Apx. 4+ servings

[Copyright My Island Bistro Kitchen]

NOTES:
1. Frozen blueberries (unthawed) may be used in this recipe; however, additional thickener may be required due to the increased moisture in frozen berries.
2. The cobbler topping calls for buttermilk; however, whole milk, in an equal amount, may be substituted.
3. To make the recipe gluten-free, use an equal amount of a cup-for-cup all-purpose gluten-free flour instead of the wheat-based all-purpose flour called for in the recipe.
4. Any 1-quart/1-litre baking dish will work for this dessert; the rectangular-shaped baking dish (shown in the photos) is a very easy dish from which to portion out the dessert.