Serves 4, but can easily be multiplied for a crowd
A touch of our Wild Blueberry Balsamic Vinegar enhances the berry flavor and reduces the amount of sugar in the recipe. Cinnamon and blueberry are magical together, so don’t leave it out!
You can use frozen berries in a pinch, but double the amount of cornstarch to account for their added water content. Be careful not to overwork the cobbler dough to ensure tender, fluffy biscuits.
- 3 cups fresh or frozen blueberries (splurge for wild ones, if you can find them!)
- Juice from ½ lemon
- ¼ cup brown sugar
- 2 tablespoons Wild Blueberry Balsamic Vinegar
- 1 teaspoon cornstarch (double if using frozen blueberries)
- ½ teaspoon cinnamon
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 ounces (1/2 stick) cold unsalted butter, cut into ½ inch cubes
- ½ cup + 1 tablespoon cream
- 1 tablespoon turbinado sugar (sugar in the raw)
- optional for serving: vanilla ice cream
- Preheat oven to 375 degrees.
- Combine the blueberries, lemon juice, brown sugar, balsamic vinegar, cornstarch and cinnamon in a 2 quart baking dish. Toss well to evenly distribute the ingredients.
- Combine the flour, baking powder and salt in the bowl of a food processor. Pulse to mix. Add the butter and pulse, until the mixture looks like wet sand. Run the food processor and drizzle the cream through the hole in the bowl cover or the feed tube. Run until the dough begins to just come together. Be careful not to overwork it or the biscuits will be tough.
- Divide the dough into 4 balls, flatten them slightly, and place them on top of the blueberry mixture. Brush the biscuits with the reserved 1 tablespoon of cream and sprinkle with turbinado sugar.
- Bake until biscuits are golden brown, 40-50 minutes. Let cool for 30 minutes before serving. Scoop one biscuit and a generous helping of blueberries onto each plate. Top with vanilla ice cream.