A Southern blueberry cobbler topped with biscuits is the perfect way to showcase delicious summer blueberries. A hint of lime and coconut put these over the edge. Use fresh or frozen blueberries for an easy, no fail dessert you can prepare in no time.
I’ve had so much fun finding new recipes that use lime zest this summer. It’s a great addition to blueberry tequila salad so I knew it would be perfect in a blueberry cobbler recipe. It’s amazing how the citrus from the lime really perks up the blueberries.
Along with lime zest, I added unsweetened coconut to the scone like biscuits. You can’t even taste the coconut, it just adds to the texture of the topping, so don’t shy away from this if you’re not a coconut fan. If you don’t have any on hand, you can leave it out and still have a delicious berry cobbler.
Blueberries are ripe and plentiful in NC for about two months starting in June and going through the end of July. If you haven’t tried picking them, you’ve got to give it a try, they’re easier to pick them strawberries and you get to eat as much as you want.
I can eat my weight in blueberries and always think I can eat all that I pick. Thank goodness they are so easy to freeze. If it’s not blueberry season or you don’t have a ton of blueberries, try making a lemon blueberry loaf, it’s amazing or use them to top berry cheesecake bars.
Pro Tip: To freeze blueberries, wash them first and let them dry completely on a cookie sheet in a single layer. Then place the cookie sheet in the freezer for about 30 minutes. Remove and place them in a freezer bag. You can remove as many as you need and they won’t clump together.
While the fruit is always the star, the topping is what will make the fruit shine. Most cobbler’s have some type of biscuit like topping, like with this fresh strawberry cobbler, rather than an oatmeal topping that you see on a crisp.
Since blueberries are generally pretty juicy, I prefer a biscuit type topping to soak up all the sauce. I am from the South and we love our biscuits! This topping is more like a scone than a true biscuit with dried coconut which adds a great texture.
Why you’ll LOVE it
- A cobbler is so simple to make
- You can’t mess it up, it’ll be perfect every time
- The blueberries taste even better with the lime zest and juice
- There’s nothing like a slightly sweet biscuit with fruit
What you’ll need
- Fresh blueberries – since blueberries freeze so well, you can also use frozen or a mixture of the two. (Learn how to make your blueberries last longer)
- Lime – zest it first and then squeeze out the juice.
- Sugar, flour, cinnamon and salt – it needs a little sugar to sweeten it up, just ⅓ of a cup along with a little flour to keep it from being too watery.
- Unsweetened coconut – just two tablespoons but it helps with the texture of the biscuit.
- Heavy cream – instead of buttermilk.
- For the topping – you’ll need pantry items – flour, butter, baking powder, vanilla and cinnamon.
How do you make a scrumptious cobbler
All cobblers are super easy to make and virtually fool proof. About the only thing that could go wrong is if your dish isn’t large enough and it drips over into your oven. Place a cookie sheet under your baking dish to catch any drips.
Step 1: For this blueberry cobbler recipe as with most cobblers, you’ll add a little flour, and sugar to the fruit then add some lime zest and juice and pour it into a baking dish.
Step 2: In a separate bowl, add the dry ingredients and cut in the butter with a pastry cutter or use your fingers.
Add cream and butter and mix just until combined.
Spoon it onto the fruit and sprinkle with coarse sugar.
Step 3: Bake for 30-40 minutes and serve with ice cream or whipped cream.
We were amazed at how the zest from one lime could make an old fashioned blueberry cobbler into an amazing blueberry cobbler. The topping was not as caky or doughy as some cobblers, but almost like a scone on top. We all loved this variation. For other recipes with lime zest check out this fruit salad, or granola.
FAQs and tips
Wash them and let them dry on a rimmed cookie sheet then place them in the freezer for 30 minutes. Once frozen, transfer to a freezer bag.
Blueberries should be purple blue to black in color and plump. The size does not determine their sweetness.
Blueberries will not ripen once they’ve been picked so choose ones that are dark and plump.
Yes, you don’t even need to thaw them. You can also use a mixture of fresh and frozen.
Looking for more berry desserts to make, you might like some of these:
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
- 4 cups fresh blueberries
- ⅓ cup sugar
- 1 tablespoon flour
- zest of 1 lime
- juice from 1 lime
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups flour
- 2 tablespoons unsweetened coconut flakes finely processed
- ⅓ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoons butter cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla
- coarse sugar
- Preheat oven to 375º.
- Filling: Add berries, sugar, flour, zest, lime juice, cinnamon and salt to a bowl. Toss gently. Transfer to a 9 inch pie pan or baking dish.
- Topping: Whisk together flour, coconut flakes, sugar, baking powder, salt and cinnamon in a medium bowl. Using a pastry cutter or you fingers, cut the butter into the flour. In a small bowl or measuring cup, add vanilla to cream and add to the dry ingredients. Stir until the dough just comes together. Don’t over mix.
- Spoon dough onto blueberry mixture. Sprinkle with coarse sugar. Bake for 35-45 minutes, until the top is golden brown. Let stand for about 10 minutes to cool and serve with vanilla ice cream.
Barbara’s Tips + Notes
- You can use fresh or frozen berries. If using frozen, don’t thaw first.
- Place a cookie sheet under the cobbler to catch any drips that might overflow.
- You can substitute any biscuit recipe for the topping.
- Try serving this warm with ice cream or with whipped cream.
- This is great warm or at room temperature.
- If you don’t have a large pie pan, any casserole dish will work.
Leave a Reply