Honey Sweetened Blueberry Cobbler
Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping. As it bakes, the fresh blueberries become juicy and glossy while the topping turns golden and tender. Served warm with a scoop of vanilla ice cream, this summer dessert is simple, comforting, and perfect for blueberry season.
Hey there, and welcome back, friends.
You are in for a juicy blueberry treat!
There’s something so comforting about a cobbler made with fresh summer fruit. I love watching the fruit bubble away while it bakes and smelling the scent of it as it fills my kitchen. It’s worth turning on the oven, plus it only takes about 30 minutes to bake.
I’ve always loved blueberries and blueberries have a way of making a dessert feel homey in the best way! This blueberry filling is sweetened with honey and bakes into a yummy, jammy filling that’s sweet, juicy, and full of blueberry flavor.
Of course, a classic cobbler is topped with a rustic buttermilk biscuit topping. This one takes about 10 minutes to whip together. It’s flaky, tender, and has hints of lemon zest to pull out the blueberry flavor.
This is the kind of dessert that begs to be served warm with a big scoop of vanilla ice cream. Every bite is comforting and bursting with juicy blueberry goodness!!!
Before we begin baking, we need to go over a few tips so we can make the best blueberry cobbler. I’ve learned a few tricks over the years and I always want to share them with you.
For the best filling, I highly recommend using fresh blueberries if possible. Frozen blueberries tend to release more moisture as they bake, which can keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe.
You can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.
If you don’t have honey on hand, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler. Honey gives it a light, summery taste, whereas maple syrup would be perfect for a Fall dessert.
Ingredients
- fresh blueberries
- cornstarch
- fresh lemon juice
- vanilla bean paste
- honey
- all-purpose flour
- baking powder
- sea salt
- lemon zest
- unsalted butter
- buttermilk
- granulated sugar
How to Make Blueberry Cobbler
Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey.
Then pour them into a 2-quart (or larger) baking dish.
Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest.
Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.
Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn’t need to be covered, but the dough should be in a roughly even layer so that it bakes evenly.
Brush the top with some buttermilk and sprinkle with sugar.
Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.
Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired.
How to Store
Cover the leftover homemade blueberry cobbler and keep it stored in the fridge for up to 3-4 days.
More Blueberry Recipes
- Blueberry Crumb Cake
- Blueberry Sour Cream Coffee Cake
- Blueberry Peach Crumble
- Blueberry Crumble with a Browned Butter Oat Topping
- Blueberry Crumb Bars
What do you think of this comforting homemade blueberry cobbler recipe? What would you serve with this cobbler? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy summer baking, friends!
Blueberry Cobbler Recipe
Honey Sweetened Blueberry Cobbler
Ready in about an hour with just 10 minutes of prep, this blueberry cobbler is sweetened with honey and baked with a rustic, buttermilk biscuit-style topping.
Ingredients
For the blueberries:
- 6 cups fresh blueberries, about 2 pounds
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla bean paste
- ¼ cup honey
For the biscuit topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons lemon zest
- ½ cup cold unsalted butter, diced
- ½ cup cold buttermilk, plus extra for brushing the top
- ¼ cup honey
- 1-2 tablespoons granulated sugar, for sprinkling on top
Optional for serving:
- Vanilla ice cream
Instructions
- Preheat the oven to 400 degrees. Mix the blueberries, cornstarch, lemon juice, vanilla, and honey in a large bowl. Make sure the berries are evenly coated in the cornstarch and honey, then pour them into a 2-quart (or larger) baking dish.
- Add the flour, baking powder, and sea salt to a bowl. Whisk to combine, then mix in the lemon zest. Add the cold diced butter and cut it in with a pastry blender or fork until the mixture looks like coarse crumbs. Stir in the buttermilk and honey until the dough just comes together.
- Drop spoonfuls of the biscuit topping evenly over the surface of the blueberries, using the back of the spoon to smooth them out as needed. The entire surface of the blueberries doesn't need to be covered, but the dough should be in a roughly even layer so that it bakes evenly. Brush the top with some buttermilk and sprinkle with sugar.
- Bake the cobbler in the preheated oven for 25-30 minutes until the topping is golden. Remove from the oven, cover with foil, then bake for an additional 10-15 minutes until the topping is baked through and the juices are bubbling. If you stick a toothpick in the biscuit topping, it should come out clean.
- Cool the cobbler for about 15-20 minutes before serving to allow the juices to thicken. Serve with vanilla ice cream if desired.
- Cover leftovers and store them in the refrigerator. Enjoy within 3-4 days.
Notes
- The baking dish I used for testing is a 2 quart dish that is approximately 10 x 7 ½ inches and 2 ½ inches deep. I recommend using something of similar size that has at least a 2 quart capacity.
- In order to make sure the biscuit topping bakes all the way through and doesn’t have any raw spots on the bottom, the baking is done in two steps. The cobbler bakes for 30 minutes, then the top is covered with foil to prevent it from burning and the cobbler is baked for an additional 10-15 minutes.
- The cobbler will be super juicy right out of the oven so I found that letting it rest for 15-20 minutes before serving allowed the blueberry juices to thicken. This makes serving and eating much easier and the cobbler filling less runny.
- Cornstarch helps thicken the blueberry juices and keeps the cobbler from being runny. I do not recommend swapping it out for another ingredient.
- The biscuit topping should be kept as cold as possible so that it puffs up once it enters the heat of the oven rather than melting. I recommend using butter and buttermilk straight from the fridge and touching the dough with your hands as little as possible. The biscuit topping dough will be shaggy but if it seems too soft or like the butter is already starting to melt, pop it in the fridge for about 15-20 minutes before proceeding with the recipe.
- I prefer the flavor of vanilla bean paste with the honey but you can use an equal amount of vanilla extract if you don’t have any on hand.
FAQs
Can I use frozen blueberries instead of fresh blueberries? I recommend using fresh blueberries here because frozen blueberries will release a lot more moisture and keep the biscuit topping from setting properly. If you only have frozen blueberries, I recommend thawing them fully, then draining off any accumulated liquid before using them in the recipe.
Can I use milk instead of buttermilk? Yes, you can make the cobbler with milk instead of buttermilk. Since milk isn’t quite as thick as buttermilk, you will most likely only need to use 6 to 7 tablespoons total. If you’d like to make your own buttermilk, add ½ tablespoon of white vinegar to a ½-cup measure, then fill it the rest of the way with whole milk. Let it sit for 10-15 minutes in the fridge before using it in the recipe.
Can I use maple syrup instead of honey? Yes, you can use an equal amount of maple syrup in place of the honey. Keep in mind that it will impart a maple flavor in the cobbler.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 529Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 34mgSodium: 362mgCarbohydrates: 95gFiber: 6gSugar: 33gProtein: 9g