Mimi's Maine Blueberry Cobbler with Buttermilk Biscuits
A rustic dessert featuring juicy blueberries spiced with cinnamon and nutmeg, topped with tender buttermilk biscuit dough. The fruit layer bakes first to release its natural juices, creating a bubbly base for the golden cobbler topping. Perfect for summer gatherings when fresh berries are abundant, though frozen berries work equally well. The slight tang from buttermilk balances the sweet fruit beautifully.
Ingredients
- 4 cups blueberries, fresh or frozen
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 ½ cups flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda, scant
- 4 ½ tablespoons butter, cold
- ¾ cup buttermilk, plus 1 tablespoon
Instructions
- 1
Combine blueberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg in large bowl
- 2
Transfer blueberry mixture to greased 2 quart baking dish
- 3
Bake blueberry mixture at 375 degrees for 10 minutes
- 4
Mix flour, sugar, baking powder, salt, and baking soda in small bowl
- 5
Cut cold butter into flour mixture until it resembles coarse crumbs
- 6
Stir buttermilk into flour mixture just until moistened
- 7
Drop dough by tablespoons onto hot blueberry mixture
- 8
Sprinkle sugar over dough
- 9
Bake uncovered at 375 degrees for 25-30 minutes until golden
- 10
Serve warm with vanilla ice cream or whipped cream
Tips
Don't overmix the cobbler dough - lumps are fine and will create a more tender topping.
For extra flavor, add a pinch of lemon zest to the blueberry mixture.
Test doneness by checking that the cobbler topping springs back when lightly touched.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave.
Prepare fruit mixture up to 1 day ahead. Add topping just before baking.
Best served warm with vanilla ice cream, whipped cream, or custard sauce.
Common Mistakes
Don't skip the initial 10-minute bake for the fruit to avoid soggy cobbler bottom.
Keep butter very cold when cutting in to ensure flaky topping texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries?
Yes, use frozen berries directly without thawing. They may release more juice, so add an extra tablespoon of cornstarch if needed.
What if I don't have buttermilk?
Mix 3/4 cup regular milk with 1 tablespoon vinegar or lemon juice. Let sit 5 minutes before using in the recipe.
How long will this keep?
Store covered in refrigerator for up to 3 days. Reheat portions in microwave for 30-60 seconds before serving.