Blueberry Cobbler with Vanilla is a simple recipe that will satisfy everyone at the table.
- 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).