Blueberry Cobbler

I love wild blueberries.

We stopped at a fruit stand this weekend and it was impossible not to pick up a basket of fresh blueberries. We didn't buy quite enough to fill a pie, so I decided to try something new from the Joy of Cooking. The cobbler was a lot easier to make than a pie, yet surprisingly similar, and definitely as good a treat.



Blueberry Cobbler
Adapted from the Joy of Cooking
Yield: 6-8 servings
Print recipe

Blueberry Filling
4 cups of blueberries (washed and patted dry)
1/2 cup sugar
2 tbsp tapioca
1 tsp lemon juice
1 tsp lemon rind

Sour Cream Biscuit Dough
1 1/2 cups flour
2 tbsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
5 tbsp butter
1/2 cup sour cream
1/2 cup heavy cream

1. Preheat oven to 375F.


2. Combine all ingredients for blueberry filling and stir together. Place in an ungreased baking dish or pie plate.


3. For the biscuit dough, whisk together in a bowl all the dry ingredients.


4. Using a fork, cut the butter into the dry ingredients until the mixture resembles course meal.


5. Mix the sour cream and heavy cream together in a small bowl. Add the cream mixture to the dough mixture and stir with a wooden spoon to combine. Gently knead until dough comes together.


6. Roll the dough to the shape of the dish, then place on top of the blueberries.


7. Cut a few steam vents in the dough. Lightly brush with cream or egg wash and then sprinkle lightly with sugar (optional).


8. Bake for 45 minutes, or until the crust is golden brown and the juices have thickened. Let cool slightly.


9. Serve with whipped cream or ice cream.