The 3 C’s of Blueberry Cobbler

Blueberry Cobbler

Blueberry Cobbler. Or should I say Blueberry Crumble? I’m pretty sure I don’t mean Blueberry Crisp. The topping is not that crisp. In fact the ‘biscuits’ that top this cobbler (crumble?) are made with sour cream. Giving this Blueberry Cobbler (yes, cobbler) a luscious texture. I’m bothering with all this supposition because in the online food world it’s not unusual for a fruit cobbler to be mistaken for a crumble, or a crumble to bubble over into crisp territory. So when I present one of these 3 C’s I always bother with semantics.

When discussing semantics however, I must say, I don’t call this a pie. Pies have a firm, sliceable structure. Sure, many of them ooze at the seams. But a good pie is defined by it’s ability to be a ‘slice’ of pie. Not so with the 3 C’s. Cobblers, Crumbles and Crisps. They’re best enjoyed with a spoon.

Blueberry Cobbler

So let’s put all the verbiage aside, because I’ve decided this is a cobbler. A Blueberry Cobbler. The cobblers I’ve been most acquainted with are sloppy and saucy and served in a bowl. Check out the photos however and decide for yourself.

The reason I have trouble defining this vanilla-scented dessert is because, where I grew up, cobblers have cake-like characteristics. They are usually made with saucy fruit, buttered up in a cast iron skillet. A pancake-like batter of sorts is poured on top. The result might be called an ‘upside-down cake’ in the Northern parts of this continent. But in the South these popular sweets are called cobblers. After all, they aren’t turned out of the pan and set on their heads, the way upside-down cakes are.

So, I give you my version of Blueberry Cobbler. Don’t let the biscuits throw you off. I call all buttery heaps of flour-based deliciousness ‘biscuits’. GREG

Berries for Blueberry CobblerPre-Baked Blueberry CobblerBlueberry Cobbler

Blueberry Cobbler with Vanilla Scented Sour Cream Biscuits 

Print This Recipe Total time Yield 6–8Source Inspired by the Los Angeles TimesPublished
Blueberry Cobbler with Vanilla


  • 1 ½ cup all-purpose flour
  • ¼ cup plus 2 tablespoons granulated sugar (divided)
  • 2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ¼ cup cup butter (cold and cubed, plus more for buttering dish)
  • 6 ounce sour cream
  • 1 ½ pound fresh blueberries
  • 2 teaspoon cornstarch
  • 1 tablespoon lemon juice
  • vanilla ice cream (optional)


Place the oven rack in the center position. Heat oven to 375 degrees. Lightly butter an 8‑inch-square baking dish; set aside.

In the bowl of a food processor set with the metal blade, pulse the flour, 2 tablespoons sugar, baking powder, vanilla, and salt until well combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with various-sized but obvious chunks of butter scattered throughout. You may alternatively use a handheld pastry blender or two knives.

Add the sour cream and pulse 5 or 6 times to uniformly moisten the dough. It should just begin to clump together in random jagged pieces; do not overmix.

In a bowl, toss together the blueberries, remaining ¼‑cup sugar and cornstarch to coat lightly. Add the lemon juice and stir gently to moisten. 

Pour the fruit and any accumulated juices into the prepared baking dish. Use your fingers to gently form nine 2‑inch-by‑3/4‑inch discs of the dough. Don’t compact them, they should barely hold together. Lay these over the top of the berry-filled dish, covering the top nearly completely. Bake until the biscuits are puffed and golden and the berries are bubbling and fragrant, about 45 minutes. Serve warm or at room temperature with vanilla ice cream (optional).