Martha Stewart Blueberry Cobbler

Martha Stewart blueberry cobbler takes 1 hour 45 minutes and just blueberries, cream biscuits and cinnamon to make a bubbly, golden dessert with a tender biscuit topping. Save this easy summer dessert for Fourth of July cookouts, potlucks or Sunday dinner, because it bakes in one 8-inch dish.

Keep the butter cold until the very second it goes into the flour, because that is where all the flaky layers come from. Warm butter melts into the flour early, and you end up with dense, tough biscuits.

Martha uses drop-style biscuits made with heavy cream, so you shape loose balls by hand and never roll or cut anything. The cream also gets brushed on top with a sprinkle of sanding sugar, which gives the biscuits a crackly, golden crust over the jammy berries.

Martha Stewart Blueberry Cobbler

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

9

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

380

kcal

Tender cream biscuits bake into a golden, crackly crown over a jammy blueberry filling thickened with cornstarch. The berries bubble up around the biscuits while the tops turn crisp and the insides stay soft.

Ingredients

• 1 1/2 cups all-purpose flour
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon coarse salt
  

• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  

• 3/4 cup cold heavy cream, plus more for brushing
  

• 6 cups (3 pints) blueberries
  

• 1/2 cup sugar, plus more if needed
  

• 1/4 cup cornstarch, plus more if needed
  

• 1/4 teaspoon ground cinnamon
  

• Sanding sugar, for sprinkling
  

Directions

• Preheat and cut in butter: Preheat the oven to 375°F, then pulse 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon coarse salt in a food processor. Add 1/2 cup cold butter in small pieces and process until the mixture looks like coarse meal.
• Mix in the cream: Transfer the mixture to a large bowl and stream in 3/4 cup cold heavy cream while stirring with a wooden spoon. Stop as soon as the dough just comes together, since it should still look shaggy.
• Form the biscuits: Divide the dough into 9 pieces and loosely shape each into a ball. Flatten them slightly, then set them aside while you make the filling.
• Make the filling: Toss 6 cups blueberries with 1/2 cup sugar, 1/4 cup cornstarch and 1/4 teaspoon cinnamon in a medium bowl. Mix gently so every berry gets coated without breaking.
• Assemble the cobbler: Pour the berry mixture into an 8-inch square baking dish. Then set the dough balls on top, spacing them evenly so the filling can bubble up between them.
• Brush and sprinkle: Brush the biscuits with a little extra heavy cream. Finish with a sprinkle of sanding sugar, which bakes into a crunchy, sparkly top.
• Bake and cool: Bake for about 55 minutes, until the berries bubble in the center and the biscuits turn golden brown. Move the dish to a wire rack and let it cool for about 30 minutes before serving.

Tools for this recipe

• Cuisinart 14-cup food processor, USA Pan 8x8 square cake pan, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this blueberry cobbler without a food processor?

Yes, whisk the flour, baking powder and salt in a bowl, then work in the cold butter with a pastry cutter or your fingertips until coarse crumbs form. If you use your fingers, move fast so the butter stays cold and doesn't melt into the flour.

How long does leftover blueberry cobbler keep?

Wrap it in plastic or store it in an airtight container in the fridge for up to 4 days. To reheat, cover it loosely with foil and warm it in a 350°F oven for 10 to 20 minutes. You can also microwave a single serving for about 30 seconds.

Can I use frozen blueberries?

Frozen berries work in a pinch, though the recipe is written for fresh ones. Add them straight from the freezer without thawing, which keeps them from turning mushy, and expect the bake to run a little longer.

How do I know my baking powder is still good?

Stir about 1/4 teaspoon into 1/4 cup of hot water. If it bubbles right away, it's active, but if it stays flat, replace it. An opened can is best used within 6 months, so old powder is a common reason biscuits stay flat.

Why did my biscuit topping turn out tough?

Overworking the dough is the usual cause, because too much mixing builds gluten. Stir the cream in only until the dough barely holds together and shape the balls gently. Warm butter can also do it, so keep it cold until the last second.