Easy Blueberry Cobbler with Fresh Blueberries

Fresh blueberries. Easy blueberry cobbler with a from scratch sweet biscuit topping. I never knew I liked blueberries until I picked them fresh off of the bush. Now, I’m a fresh blueberry lover. I’m especially a fresh blueberry cobbler lover! Serve this up with some homemade vanilla ice cream and you’ve got the best summer treat on the planet.

We’ll skip all the nonsense and get right to my easy blueberry cobbler recipe…right after I tell you why fresh blueberries are better blueberries!

Store Bought, Frozen, or Fresh Blueberries?

Here’s the kicker, you can use any kind of blueberry you want to use for this recipe. If you want to get rid of the filling ingredients and just pour in a can of blueberry pie filling…have right at it, my friend. But there really is a difference between store bought, frozen, and fresh blueberries. Let me tell you why.

Store Bought Blueberries—they have been sitting around for Lord knows how long. They are often times unnaturally sweet. These berries are often times heavily treated with chemicals as well.

Frozen Blueberries—not much different than other store bought berries (if you’re getting them from the store), except frozen. Sometimes they are also very mushy after they have been thawed out. Also, sometimes they come with sweetener added. No, thank you! However, they are really convenient, so if you have an abundance of freshly picked blueberries, freeze those babies!

Fresh Picked Blueberries—they are the bomb-diggity. I might be showing my age with that term, but who cares. They are tart, not blue or clear inside. They pop in your mouth like a little tart blue treat. They hold their shape better when cooking. And they release a lot of beautiful color and juice when cooked. They are not unnaturally sweet, and if you grow your own, you can control whether or not they are treated chemically.

When making blueberry cobbler from scratch, I’m a fan of the fresh blueberries! If you can’t find or use them, frozen would be my next choice.

Other recipes you may enjoy:

• How to Make Sourdough Biscuits
• How to Make Spinach and Cheese Quiche
• How to Make a Farm Fresh Frittata
• Sourdough Dinner Rolls (Long-Fermented)
• Old Fashioned Mennonite Cinnamon Rolls from Scratch

How to Make From Scratch Blueberry Cobbler

Ok, let’s get onto this easy blueberry cobbler recipe, shall we? Remember, you can really use any kind of blueberries or filling you’d like. I’m showing you how I make it from start to finish. And I hope you’ll try it too!

Ingredients

3 cups all-purpose flour, unbleached

5 tbsp butter, cold and grated

2 tsp baking powder

1 tsp salt

1.5 cups sugar

1/2 to 3/4 cup milk

1 tbsp cornstarch

3/4 cup apple juice (or water)

3-4 cups fresh blueberries

Method:

1. Wash blueberries and set to the side. Preheat oven to 375°.
2. In a large bowl combine flour, grated butter, baking powder, salt, 1/2 cups of sugar, and 1/2 cup of milk. Combine the biscuit mixture until it just comes together in a firm ball. Your dough should not be sticky. Knead the dough a few times and then set aside.
3. In a medium to large greased baking dish, combine blueberries, cornstarch, remaining sugar (1 cup), and apple juice (or water). Combine well.
4. Place the baking dish with the blueberries (without the topping) into the oven for approximately 20 minutes. Then, remove from oven and stir.
5. Next, add your biscuit topping onto the blueberry mixture in small mounds, covering the entire dish. Cover the cobbler with foil and bake for an additional 30 minutes, or until top of cobbler is golden.
6. Allow to cool for about 10 minutes before serving warm with ice cream or cream.

Easy Blueberry Cobbler with Fresh Blueberries

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This easy blueberry cobbler with fresh blueberries is sure to please everyone at the farmhouse table! Enjoy this special summertime treat with ice cream or cream.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 3 cups all-purpose flour, unbleached
• 5 tbsp butter, cold and grated
• 2 tsp baking powder
• 1 tsp salt
• 1.5 cups sugar
• 1/2 to 3/4 cup milk
• 1 tbsp cornstarch
• 3/4 cup apple juice (or water)
• 3-4 cups fresh blueberries

Instructions

1. Wash blueberries and set to the side. Preheat oven to 375°.
2. In a large bowl combine flour, grated butter, baking powder, salt, 1/2 cup of sugar, and 1/2 cup of milk. Combine the biscuit mixture until it just comes together in a firm ball. Your dough should not be sticky. Knead the dough a few times and then set aside. If you need more milk, you can add more.
3. In a medium to large greased baking dish, combine blueberries, cornstarch, remaining sugar (1 cup), and apple juice (or water). Combine well.
4. Place the baking dish with the blueberries (without the topping) into the oven for approximately 20 minutes. Then, remove from oven and stir.
5. Next, add your biscuit topping onto the blueberry mixture in small mounds, covering the entire dish. Cover the cobbler with foil and bake for an additional 30 minutes, or until top of cobbler is golden.
6. Allow to cool for about 10 minutes before serving warm with ice cream or cream.

Notes

If biscuits are not quite done after 30 minutes, continue to bake in 5 minute increments until biscuits are no longer doughy.