I make this cobbler every year during blueberry season, without fail. It's just perfect warm with vanilla ice cream. This recipe is based off of one that was being tested in the Cook's Illustrated test kitchen when I worked there many years ago. It still holds up.
Blueberry Cobbler
6 cups blueberries
1 Tbsp. cornstarch
½ cup sugar, plus 1 Tbsp.
Pinch ground cinnamon
Juice from ½ lemon
2 cups flour
2 tsp. baking powder
½ tsp. salt
12 Tbsp. cold unsalted butter, cut into cubes
½ cup milk, plus 1 Tbsp.
Preheat oven to 400°F.
In a 9-inch deep-dish pie plate, combine the blueberries, cornstarch, ½ cup sugar, cinnamon, and lemon juice. Stir well and cover with foil. Place the pie dish on a rimmed baking sheet and bake until berries start to release their liquid, about 15 minutes.
Meanwhile, add the flour, baking powder, and salt to the work bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture forms a coarse meal, about 15 seconds. Dump the mixture into a bowl and add ½ cup milk. Combine with a fork until a scrappy dough ball forms. Turn it onto the counter and knead briefly. Press into a disk about ½-inch thick. With a biscuit cutter, cut into a dozen or so shapes, enough to cover the cobbler (recombine the scraps to make extra biscuits).
After 15 minutes, remove the blueberries from the oven, uncover, and stir. Arrange the biscuits on top, brush with 1 Tbsp. milk, and sprinkle with the remaining 1 Tbsp. sugar. Bake uncovered until the biscuits are golden brown, 25-30 minutes more. Cool 10 minutes before serving. Don’t forget the vanilla bean ice cream!
Source: Adapted from Cook’s Illustrated (specifically, Kay Rentschler).
