Blueberry Bourbon Cobbler

Is officially cobbler season. Start things off right with a fresh blueberry and bourbon cobbler topped with a sweet biscuit dough.

Blueberry Bourbon Cobbler

Sweet bourbon blueberry cobbler is a must-have dessert for the summertime that has a hint of bourbon sweetness and a burst of blueberry tartness. Instead of the traditional crumble, this cobbler is topped with a simple sweet biscuit dough. The biscuits are gently nestled on top of the perfect concoction of blueberries, bourbon and sugar. It’s the perfect sweet treat!

Blueberry Bourbon Cobbler

I love how the combination of blueberries and bourbon in this cobbler compliment one another, and I’m sure you will be just as obsessed with this combination once you try it!

Add this sweet bourbon blueberry cobbler to your weekend cooking plans. You won’t be disappointed! Pair it with a bourbon barrel-aged stout, and then do a happy dance because it will literally be the best beer pairing you’ve ever had.

Blueberry Bourbon Cobbler
 
Prep Time
Cook Time
Total Time
 
Is officially cobbler season. Start things off right with a fresh blueberry and bourbon cobbler topped with a sweet biscuit dough.
Author:
Recipe Type: Dessert
Serves: 6-8 servings
Ingredients
Sweet Biscuit Topping
  • 2½ cups self-rising flour (King Arthur makes a great one)
  • ⅔ cup granulated sugar
  • pinch of kosher salt
  • 2 sticks unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
Cobbler
  • 3 cups fresh or frozen blueberries, plus extra for serving
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 tablespoons good-quality bourbon (more as needed/wanted)
  • ⅔ cup granulated sugar
  • Serve topped with: additional blueberries, sliced almonds, vanilla ice cream
Instructions
  1. Preheat your oven to 350 degrees F, and lightly grease a 10-inch cast iron pan or two 5-inch cast iron pans. Set aside.
  2. Begin by preparing your biscuit dough. In the bowl of your food processor, with dough blade attached, add the self-rising flour, granulated sugar, salt, and butter. Pulse until the mixture resemble coarse crumbs. With the food processor running, pour in the vanilla extract and buttermilk. Continue processing until the dough comes together and forms a ball around the blade. Set aside.
  3. In a large bowl, gently toss together the blueberries, flour, vanilla extract, bourbon, and sugar until combined. Pour the blueberries into the prepared pan/pans.
  4. Dollop the biscuit dough on top of the pan/pans and place it/them in the oven. Bake the cobbler(s) for 40-42 minutes or until the biscuits are golden brown and the blueberries are bubbly. Remove from heat and let stand for a couple of minute before serving.
  5. Serve the cobbler(s) topped with additional blueberries, sliced almonds, and/or vanilla ice cream. Enjoy!

 

Justine Sulia

Justine Sulia

I am the writer, publisher and photographer behind Cooking and Beer. Over at Cooking and Beer, I am combining bold and inspirational cooking (and baking) with the best craft beer I can get my hands on!

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