Summer time is one of my favorite times of the year to make fruit desserts. The fruit is so plentiful and fresh right now and the prices cannot be beat. This blueberry cobbler is full of the flavor of plump, tangy blueberries and the delicious buttery streusel topping adds just the right amount of decadence without being too heavy for a summer dessert table.
I love fruit crumbles for dessert. They are summer time fresh and normally lower in calories. Today’s recipe makes use of fresh blueberries.
To me, blueberries are just made for crumble type desserts. See how I combined them with figs in this recipe.
Treat your family to the taste of summer with this delicious blueberry cobbler.
My local grocery store had a special on blueberries when I went shopping the other day, and as soon as I saw them, I knew that a blueberry cobbler was going to be gracing my dinner table this week. My husband ADORES any type of fruit dessert and particularly loves blueberries, so this one will be a keeper for him, I’m sure!
I love making crumbles. They give us the taste of a pie without all of the hassles of making a pie crust. Easy, peasy and super tasty. What is not to like?
Gather your ingredients. In addition to the fresh blueberries, you’ll need these items:
- granulated sugar
- lemon zest
- all-purpose flour
- light brown sugar
- baking powder
- sea salt
- unsalted butter
- 1 large egg
- pure vanilla extract
- nutmeg (I used whole nutmeg and grated it for the best flavor – there is nothing quite like the taste of it!)
Start by sorting your blueberries. (no matter how fresh they look in the store, there will always be a few that are over ripe or dry and wrinkled and a few that have stems remaining on them.) I first greased my baking dish and then placed the sorted blueberries in it.
The next step is to simply combine the sugar and lemon zest and the add the flour to this mixture and whisk it all together. Sprinkle the mixture over the berries and make sure that everything is evenly distributed. You will want the sugar to caramelize while cooking and the flour will thicken the cobbler liquid, so it needs to be well mixed through the blueberries. The sugar/flour mix will fall down through the blueberries. Just use your hands and keep moving the berries around and gathering as much of the mixture as you can throughout the berries. What is left on the bottom will thicken the berry juice as it bubbles up through the blueberries.
Now it is time to make the buttery biscuit crumble topping. Combine the dry ingredients first with a whisk. In a separate bowl, mix the vanilla into the egg using a fork.
Now it’s time to make that delicious crumble topping. I was in a bit of a hurry today, so I used my food processor, but you can also use a dough cutter if you would like to combine the topping this way. I put the wet and dry ingredients in the food processor, along with the cubed butter, and then I just pulsed about 6 times until the mixture resembled a coarse corn meal, but still had some clumps in it. Whichever method you use, be careful not to over work the topping.
Sprinkle, sprinkle, sprinkle away! The final step is to grate some fresh nutmeg over the top of the crumble.
Into the oven it goes for 45 minutes.TIP: to keep the crumble from browning too much, cover it with aluminum foil after the first 25 minutes of cooking time.
This fabulous blueberry filling has just the right amount of sugar for sweetness, coupled with lemon zest for a bit of tart flavor. It is so tasty and just perfect for summer. For me, this is the ultimate summer time comfort food.
Serve the cobbler with some fresh whipped heavy cream, or a dollop of ice cream. This is one dessert that I can guarantee your family will say “please make this again mom!” And you won’t mind one bit, because this recipe is so easy to make!
Want more blueberry recipes? Try these blueberry muffins with a streusel topping. What is your favorite fruit to use to make a crumble?
- For the Blueberry Filling
- 6 cups fresh blueberries, rinsed and dried
- ½ cup granulated sugar
- 2 tsp freshly grated lemon zest
- 3 tbsp all-purpose flour
- For the Buttery Biscuit Crumble Topping
- 1¾ cups all-purpose flour
- 8 tbsp brown sugar
- 2 tsp baking powder
- ¼ tsp sea salt
- 8 tbsp unsalted butter, cut into small cube sized pieces
- 1 extra large egg, slightly beaten
- 1½ tsp pure vanilla extract
- 1 tbsp granulated sugar
- ¼ tsp freshly ground nutmeg
- Preheat your oven to 375º F. Prepare a 9 x 11 inch glass baking dish by greasing it lightly.
- Place the blueberries into the baking dish. In a small bowl, combine the sugar and lemon zest then add the flour to the sugar mixture and whisk until everything is thoroughly combined.
- Sprinkle this mixture evenly over the berries and toss them gently. Be sure everything is evenly distributed so that the sugar will caramelize and the flour will thicken the cobbler liquids. Set the dish aside.
- In a medium bowl, whisk together the flour, brown sugar, baking powder and salt until well combined.
- In a small bowl bowl, mix the vanilla into a beaten egg using a fork.
- Place both the wet and dry ingredients in a food processor, along with the cubed butter and pulse until the mixture resembles a coarse corn meal with some larger pieces remaining. (you can also use a dough cutter if you would like) Be sure to take care not to overwork the topping.
- Sprinkle the biscuit crumble topping evenly over the fruit filling. Dust with freshly grated nutmeg. Bake in the preheated oven until the topping is golden brown and the filling is cooked through and bubbly, about 40 to 45 minutes. To make sure that the top does not brown too much, cover with aluminum foil after 25 minutes of baking time. When done baking, transfer to a wire rack to cool.
- Serve the blueberry cobbler warm with ice cream, or with fresh whipped cream…(or both!!) Enjoy
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