Food & Cooking Recipes Dessert & Treats Recipes Blueberry Cobbler 4.2 (92) Add your rating & review Cream drop biscuits top a simple fresh blueberry filling. It's a must-make summer dessert. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 25, 2024 Rate PRINT Share Servings: 9 Martha’s blueberry cobbler recipe is a keeper. It calls for rich drop biscuits made with heavy cream as the topping. As they’re drop biscuits, there’s no rolling or cutting needed—you just form balls of dough to place on top of the filling. Be sure to use cold butter because it makes all the difference in how flaky your biscuits will be. All you need for the filling is fresh blueberries with a little cinnamon, lemon juice, and sugar plus cornstarch to thicken the juices. Martha enjoys this classic dessert warm (not hot) from the oven, a little whipped cream or ice cream is a nice pairing. 45 Berry Desserts You'll Want to Make All Summer Long Martha Stewart Ingredients 1 ½ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon coarse salt ½ cup (1 stick) cold unsalted butter, cut into small pieces ¾ cup cold heavy cream, plus more for brushing 6 cups (3 pints) blueberries ½ cup sugar, plus more if needed ¼ cup cornstarch, plus more if needed ¼ teaspoon ground cinnamon Sanding sugar, for sprinkling Directions Preheat oven; pulse dry ingredients, then add butter: Preheat oven to 375°F. Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer to bowl and add cream; mix gently: Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Form biscuits: Divide dough into 9 pieces, and loosely form each into a ball and flatten slightly. Set aside. Make filling: In a medium bowl, combine blueberries, sugar, cornstarch, and cinnamon; toss gently to coat. The amount of sugar and cornstarch needed will depend on the sweetness and ripeness of the fruit. Taste the berries: If they are sour, add an extra 1/4 cup sugar. If juicy, add an extra 1 teaspoon cornstarch. Transfer to baking dish and top with biscuits: Transfer mixture to an 8-inch square baking dish. Top blueberry mixture with dough balls, spacing evenly. Brush with cream and add sanding sugar: Brush dough with heavy cream, and sprinkle with sanding sugar. Bake: Bake until berries are bubbling in center and biscuits are golden brown, about 55 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet or lay a piece of foil on the rack below the cobbler. Other Fruit Cobbler Recipes to Try: Apple Cobbler Peach-and-Raspberry Oat Cobbler Apricot Cobbler Strawberry Cobbler Tomato Cobbler Rate It PRINT