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–+ servings
Easy Butter Swim Biscuit Blueberry Cobbler

Easy Butter Swim Biscuit Blueberry Cobbler

Juicy blueberries bubble under a rich, buttery “swim” biscuit topping for the easiest cobbler ever. Minimal prep, mega cozy payoff.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • ¾ cup unsalted butter, melted
  • 5 cup fresh blueberries
  • ½ cup granulated sugar for berries
  • 1 tsp lemon zest finely grated
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 2 cup all-purpose flour
  • 2 tbsp granulated sugar for batter
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1¾ cup buttermilk cold
  • 1 tsp vanilla extract
  • 1 tbsp coarse sugar for topping

Instructions

Preparation Steps

  • Heat oven to 375°F. Slide a 9x13 pan with butter inside to melt.
  • Stir blueberries, ½ cup sugar, lemon zest, juice, cornstarch, cinnamon, salt.
  • Whisk flour, 2 tbsp sugar, baking powder, and kosher salt in a bowl.
  • Pour in cold buttermilk and vanilla; stir until a thick batter forms.
  • Swirl the melted butter to coat the pan evenly.
  • Scrape batter into the buttery pan; spread gently without deflating.
  • Spoon blueberry mixture evenly over the batter; don't fully cover.
  • Sprinkle coarse sugar on top for crunch.
  • Bake until deep golden and bubbling around edges, 35–40 minutes.
  • Rest 15 minutes so juices thicken; serve warm with ice cream.

Notes

Frozen blueberries work great; no thawing needed. No buttermilk? Use 1¾ cups milk plus 1½ tbsp lemon juice, rest 5 minutes. Try mixed berries, or swap vanilla for ½ tsp almond extract. Gluten-free 1:1 baking flour also bakes up nicely—add 1 extra tablespoon if batter seems thin.