• Dina

Buttermilk Blueberry Cobbler

Juicy sweet blueberries topped with a buttermilk biscuit topping, soft in the inside, crispy golden-brown on the outside. This old fashioned Buttermilk Blueberry Cobbler recipe is not only so easy to make from scratch, but it can be made with fresh or frozen blueberries so you can enjoy it all year round. Serve this delicious blueberry cobbler with vanilla ice cream or freshly whipped cream to take it up a notch. 

Prep time: 10 minutes

Cook time: 50 minutes

Yields: 6-8 servings



6 cups (about 600g) fresh or frozen blueberries 

⅓ cup granulated sugar

2 Tablespoons cornflour

1 Tablespoon lemon juice

1 teaspoon vanilla extract


1 ½ cups all-purpose flour

⅓ cup granulated sugar

1 teaspoon baking powder

⅓ cup (75g) unsalted butter, cold and cut into cubes

½ cup cold buttermilk

1 tablespoon buttermilk 

2 teaspoons granulated sugar



Preheat the oven to 350F (180 C), lightly grease a 10” cast iron skillet, or a 10” pie dish with butter.

In a large bowl, use your hands or a wooden spoon to gently fold together the blueberries, sugar, lemon juice and vanilla extract.

Spread the mixture evenly in the prepared skillet. Set aside.


In a large bowl mix together the flour, sugar and baking powder.

Use a pastry cutter or your fingers to mix the butter cubes into the flour mixture, until it resembles coarse meal.

Drizzle in the buttermilk, stir with a wooden spoon until thoroughly combined.

Use an ice cream scoop to scoop or a tablespoon to evenly dollop 2 tablespoons of the dough over the berries.

Brush the top of the dough with buttermilk and sprinkle with granulated sugar for a nice shine. 

Bake in the oven for 45-50 minutes, or until the topping is golden-brown and cooked through.

Remove the skillet from the oven and let cool down for 15 minutes before serving.

Serve the cobbler warm with vanilla ice cream or whipped cream.

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