How far in advance can this cobbler be made & frozen or refrigerated?

A cobbler can be made a day in advance. Allow it to cool completely, cover it, and store it in the refrigerator. To reheat a whole cobbler, bake it at 350°F for 20 - 25 minutes, until it is warmed through.

Can I Use Self Rising Flour instead of All Purpose?

Yes you can, just omit the added baking powder and salt to the mixture.

What Do I Do If the Blueberries Aren't Ripe?

The riper the berries, the sweeter the cobbler. If you have time, blueberries will ripen after they are picked if left at room temperature. Other berries, like strawberries, do not ripen after they are picked.

Will Cobbler Thicken As It Cools?

Yes it will! The longer the cobbler sits, the thicker the juices release by the berries will get.

Does Fruit Go On the Bottom or Top Of Cobbler?

In traditional cobbler recipes, the berries go on the bottom. But there are no hard rules when baking! Get creative. I like to add a little of the biscuit mixture into the berries as well as on top.

Can I Leave Cobbler Out Overnight?

I don't recommend you leave this at room temperature overnight. Simple cover your baking dish and store it in the refrigerator until you're ready to enjoy it again.

When Is Blueberry Season?

That depends on the area of the world you live in. Anywhere from Spring to late summer blueberries can be blueberry season. Here in New Jersey blueberry season starts in June and extends through August.

How Do You Know If Blueberries Are Ripe?

The best way to tell is by their color. They should be a deep purple, almost black. If the berries are greenish or reddish around the stem they aren't quite ripe yet.

Easy Blueberry Cobbler Recipe

Description

This easy Blueberry Cobbler is the perfect sweetness with a buttery biscuit cobbler topping!

Ingredients

Scale

Blueberry Filling

5 cups fresh blueberries (*see note)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon zest

Cobbler Topping

1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/3 cup granulated sugar
2 teaspoons baking powder
6 tablespoons cold butter, cut into 1/2-inch pieces
3/4 cup heavy cream
2 tablespoons turbinado sugar (Sugar in the Raw)

Instructions

Preheat oven to 375°F. Coat a 2- quart baking dish lightly with nonstick spray. Set aside.
Blueberry Filling: Place the blueberries in a large bowl and sprinkle with sugar, flour, and lemon zest. Stir to combine. Set aside while you prepare the cobbler topping.
Cobbler Topping: In another large bowl whisk together the flour, salt, granulated sugar, and baking powder. Cut in the cold butter using a pastry cutter, fork, or food processor until the mixture resembles a coarse meal.
Add the cream and mix until a thick dough forms.
Assemble: Spread the berries into the bottom of the prepared pan. Scoop handfuls of the dough out and flatten into 1/2- inch thick disks. Place these evenly on top of the berries. Sprinkle with turbinado sugar.
Bake: Bake for 35-40 minutes, or until golden on top and the berries are bubbly.
Serve warm or at room temperature with ice cream or whipped cream if desired.

Notes

You can use frozen blueberries for this recipe. Thaw them, and pat them dry before using.

Store airtight in the refrigerator for up to 3 days.

Nutrition

Serving Size:
Calories: 286
Sugar: 27.3 g
Sodium: 150.4 mg
Fat: 9.1 g
Carbohydrates: 50.6 g
Protein: 3.2 g
Cholesterol: 22.6 mg