Blueberry Corn Cobbler with Crispy Biscuits
American · Organized from the video by Claire Saffitz x Dessert Person
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Ingredients
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Steps
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- 1
In a bowl, combine 3 pounds fresh blueberries, ½ cup granulated sugar, ¼ cup cornstarch, 3 tablespoons fresh lime juice, 2 teaspoons vanilla extract, ½ teaspoon ground cardamom, and salt (½ teaspoon Diamond Crystal or ¼ teaspoon Morton).
💡 The filling should be bubbling before adding the topping to ensure the biscuits don't turn out gummy.
- 2
Transfer the blueberry mixture into a 13x9-inch baking dish and bake in the oven until the juices begin to bubble.
💡 The filling needs to be hot when the biscuit topping is added.
- 3
In a separate bowl, combine ⅓ cup sugar and 2 teaspoons finely grated lime zest, working the zest into the sugar.
💡 Working the zest into the sugar helps distribute the flavor.
- 4
Add 2¾ cups all-purpose flour, 1 cup cooked fresh corn kernels, ¼ cup cornmeal, 4 teaspoons baking powder, and salt (1½ teaspoons Diamond Crystal or ¾ teaspoon Morton) to the sugar mixture. Mix in the 1½ sticks of frozen unsalted butter.
💡 Coating the butter in a little flour can help prevent it from getting too sticky on your fingers.
- 5
Drizzle 2 cups chilled heavy cream into the dry ingredients and fold gently until the cream is incorporated and no dry spots remain.
💡 Do not overmix; you want a thick, textured dough.
- 6
Loosely portion the dough into biscuits and place them onto the hot, bubbling blueberry filling, leaving space between them for heat to circulate.
💡 Leaving space between biscuits allows for better texture and browning.
- 7
Brush the tops of the biscuits with a little extra heavy cream and sprinkle generously with Demerara sugar.
💡 The sugar adds a nice crunch to the top.
- 8
Bake in the oven until the biscuits are puffed, golden brown, and the filling is bubbling.
💡 If baking in a standard oven, use a temperature of approximately 400°F.
🔥 400°F
Tips
- To prevent gummy biscuits, ensure the fruit filling is bubbling hot before adding the cold dough.
- If baking in a standard oven, use a temperature of approximately 400°F.
- Leaving space between biscuits allows heat to circulate, leading to a better texture.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Claire Saffitz x Dessert Person on YouTube