Blueberry Cobbler with Buttermilk Biscuits | CookOS

Blueberry Cobbler

Name: Blueberry Cobbler with Buttermilk Biscuits
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: ¾ cup sugar; 3 tbsp tapioca starch; ⅛ tsp salt; ¼ tsp cinnamon; 18 oz fresh blueberries; 1 cup all purpose flour; ½ tsp baking powder; 2 tbsp sugar; ¼ tsp salt; 6 tbsp unsalted butter, chilled and cut into ½ inch cubes; ½ cup buttermilk, chilled

This blueberry cobbler combines sweet, fresh blueberries with a tender buttermilk biscuit crust that bakes until crisp and golden. Serve warm with vanilla bean ice cream for the perfect summer dessert.

🌍American 🥗Vegetarian 🏷️Blueberry 🏷️Cobbler 🏷️Dessert 🏷️Summer Bake mode

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Total

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

¾ cup sugar
3 tbsp tapioca starch
⅛ tsp salt
¼ tsp cinnamon
18 oz fresh blueberries
1 cup all purpose flour
½ tsp baking powder
2 tbsp sugar
¼ tsp salt
6 tbsp unsalted butter, chilled and cut into ½ inch cubes
½ cup buttermilk, chilled

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Instructions

1
In a large bowl, whisk together ¾ cup sugar, 3 tbsp tapioca starch, ⅛ tsp salt, and ¼ tsp cinnamon. Add 18 oz blueberries, and stir to combine. Transfer to Suvie bakeware dish and evenly sprinkle any remaining sugar on top of the blueberries.
2
In a large bowl, whisk together 1 cup flour, ½ tsp baking powder, 2 tbsp sugar, and ¼ tsp salt until combined. Add 6 tbsp chilled butter cubes, tossing to coat. Work butter into flour with your fingers until pea-sized. Stir in ½ cup chilled buttermilk until no dry flour remains.
3
Drop large, tablespoon sized dollops of dough over the blueberries. Insert baking dish uncovered into the bottom zone of Suvie, input settings, and cook now. Suvie Cook Settings: Bottom Zone: Bake at 325°F for 45 minutes (for Suvie 2.0, Bake at 375°F for 45 minutes), Top Zone: None
4
After the cook, remove cobbler from Suvie, transfer to a cooling rack, and cool for 45 minutes. Serve with ice cream or whipped cream.

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Tips & Notes

Pro tips

Keep butter cubes cold until mixing into flour to ensure a flaky, tender biscuit topping.
Let the blueberry filling cool slightly before topping with biscuit dough to prevent the bottom from becoming soggy.
Drop biscuit dough by small spoonfuls across the filling rather than as one solid layer for more crispy edges and better heat circulation.
The cobbler is ready when fruit bubbles vigorously at the edges and the biscuit top is deep golden brown, typically 35-40 minutes.

Substitutions

Tapioca starch → cornstarch (use same amount; cobbler will be slightly less clear)
Buttermilk → regular milk mixed with 1 tbsp lemon juice per cup (let sit 5 minutes before using)
Fresh blueberries → blackberries or mixed berries (adjust sugar if berries are less tart)

Storage & make-ahead

Store covered at room temperature up to 2 days, or refrigerate up to 4 days. Reheat in a 300°F oven for 10-15 minutes until warm throughout.

Common Questions

Can I use frozen blueberries instead of fresh?

Yes, use frozen blueberries without thawing. Add 1-2 minutes to baking time since the filling will take longer to bubble.

Why is tapioca starch used in the filling?

Tapioca starch thickens the blueberry juices without making the filling cloudy, keeping the filling clear and glossy while preventing a runny cobbler.