Blueberry Cobbler

5 from 2 ratings

Nothing says summer like this blueberry cobbler! It has a flaky, tender shortcake topping, blueberries flavored with mandarin oranges, and is baked to jammie perfection!

Prep Time30

Cook Time45

Chill Time1

Total Time2 15

Course: Dessert

Cuisine: American

Servings: people

Author: Chef Lindsey

Ingredients

For the Shortcake

2 cups all-purpose flour
1 ½ tablespoons granulated sugar
1 mandarin orange half navel orange
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter cold, cubed (1 stick)
¼ cup sour cream
2 tablespoons heavy cream

For the Filling:

6 cups blueberries fresh or frozen (I used 3, 6oz bags of frozen blueberries)
½ cup granulated sugar
1 mandarin orange juice (use the zest in the shortcake!)
½ lemon juiced
1 tablespoon cornstarch

Makes: 8 x 8inch rectangle

US Customary - Metric

Instructions

Make the shortcake first:

Combine flour, sugar, zest, baking powder, baking soda, salt and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until butter is completely cut into the flour mixture.
Whisk together sour cream and heavy cream in a small bowl and add all of it to the dry ingredients at once. Mix on low until a dough forms. Add a little more heavy cream if it is dry.
Turn out onto plastic wrap and press to about ½ inch thick, wrap, and chill for 2 hours or until firm. Cut shortcakes. You can use any cutter that you’d like. I chose different sizes of a fluted cutter, but you could use a cookie cutter or even a glass. Chill again before baking. Can also be baked from frozen.
Preheat your oven to 350°F.

Prepare the blueberry filling:

Combine blueberries (it is better if they are thawed because they will cook faster and the shortcakes will be done at the same time), sugar, mandarin juice, and lemon juice. Taste. Adjust lemon juice or sugar as desired. Stir in cornstarch after tasting. Pour into baking dish. I used an 8 inch by 8 inch, but you could use a 9x9 or a round dish. I usually test my volume with the berries before I start.

Assemble and bake:

Place your shortcakes on top of the prepared filling and brush them with heavy cream and sprinkle with sugar. There can be some gaps or you can cover it almost completely. Place on a parchment lined baking sheet to eliminate sad oven clean-ups.
Bake 350°F for 35-50 minutes or until the blueberry filling is bubbling in the center and the top is golden brown.

Video

Notes

Yield – 8x8 inch cobbler, serves 6-8

Flavor Tips – Fresh citrus will always elevate this dish! Citrus and blueberries are best friends; they truly bring out the best in each other.

Technique – Use cold butter, heavy cream, and sour cream. The cold will help retard the gluten development for a more tender shortcake.

Storage –Store the baked cobbler in a covered dish at room temperature for up to 3 days. A well-wrapped or airtight container will last up to 10 days in the refrigerator or 3 months in the freezer.

Nutrition