Streusel Topped Blueberry Cobbler

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Streusel Topped Blueberry CobblerBlueberry Cobbler is great anyway you eat it, but top it with a Walnut Streusel and it takes it to a whole new level.

It has been beastly hot in St. Louis and the last thing I wanted to do was get into the kitchen with a hot oven going.  We love cobbler
especially in the summer when so much fresh fruit is available.  I was looking for something that would highlight the fruit but was easy, quick and a bit different from the usual cobblers.  This Walnut Streusel Blueberry Cobbler fits all those requirements.

This is a combination of a streusel topping from an old standby sour cream coffee cake.  The blueberry filling is the sauce from the Lemonade Cake with Blueberry Sauce and the base of the cobbler is the Cream Biscuits which are the easiest, lightest, best biscuits I have ever made.  Layer them together and you have a fast and easy summer delight.  The blueberry filling is great served slightly warm over ice cream.  

The choice of a baking pan is up to you, but I like a glass pan for this as I can see if the bottom has lightly browned as this is about the only indication the blueberry cobbler has baked through.

This cobbler would be amazingly good with peaches also.  Just skin the peaches, slice and substitute for the blueberries.  I would use white balsamic vinegar and add amaretto liquor in place of part or all of the water.

Walnut Streusel ToppingIngredients for the Walnut Streusel Blueberry Cobbler

3/4 cup walnuts  (85 grams or 3 ounces)
3/4 cup brown sugar (150 grams or 5 1/3 ounces)
3 tablespoons flour (28 grams or ounce)
1 1/2 teaspoon cinnamon
3 tablespoons butter or margarine, cut up and cold

Place the walnuts in a food processor and pulse to chop finely. Remove from the processor. Set aside.Walnuts for the Walnut Streusel Blueberry Cobbler

Place the sugar, flour, cinnamon in a processor bowl. Pulse several times to mix. Dry ingredients in processor for Streusel Topped Blueberry CobblerAdd the butter and Butter added to processor for the Streusel Topped Blueberry Cobblerprocess until it starts making crumbs. Crumbs for the Streusel Topped Blueberry CobblerAdd the walnuts Walnuts added to crumbs for the Streusel Topped Blueberry Cobblerand pulse several times. Set aside.Finished streusel for the Streusel Topped Blueberry Cobbler

Blueberry FillingSauce ingredients for the Streusel
1/3 cup sugar (65 grams or 2 heavy ounces)
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons balsamic vinegar
2 1/2 cups fresh or frozen blueberries (340 grams or 12 ounces)

Combine the sugar and cornstarch in a saucepan; Water, sugar and cornstarch in pan for the Streusel Topped Blueberry Cobblerstir in the water and balsamic vinegar and mix well. Balsamic vinegar added for the Streusel Topped Blueberry CobblerAdd the blueberries. Blueberries added to the pan for the Streusel Topped Blueberry CobblerCook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking and stirring for 1 minutes more. Set aside to cool.Cooked filling for the Streusel Topped Blueberry Cobbler

If the filling is too thick, add a tablespoon or two of water to thin it out.

Biscuit BatterBiscuit ingredients for the Streusel Topped Blueberry Cobbler
1 1/2 cups sifted cake flour
(150 grams or 5 1/3 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 to 7/8 cups 40% cream

Preheat oven to 425F. If using a glass pan, Glass dish for the Streusel Topped Blueberry Cobblerreduce the oven to 400°F. Spray an 8×8 inch square baking pan. Set aside.

Place the flour, baking powder and salt in a mixing bowl.  Blend together.  Dry Ingredients in bowl for the Streusel Topped Blueberry CobblerPour in 3/4 cup of cream in.  Cream added for the biscuit batter for the Streusel Topped Blueberry CobblerMix the dough.  Mixing the dough for the Streusel Topped Blueberry CobblerThe dough should be somewhat sticky.  If it is not, add the remaining cream in  1 tablespoon at a time.Biscuit batter for the Streusel Topped Blueberry Cobbler

Pat the dough into the bottom of the prepared pan.Biscuit batter pressed in for the Streusel Topped Blueberry Cobbler

Pour the blueberry filling over the dough and spread out evenly.Filling spread on for the Streusel Topped Blueberry Cobbler

Sprinkle the streusel evenly over the cobbler.Streusel on for the Streusel Topped Blueberry Cobbler

Bake for 20 to 22 minutes until the bottom of the biscuit batter is baked. Lightly cover with foil about half way or three-quarters of the way through baking to keep the top from over browning.

This is best served warm.

Serves 9.

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

2 thoughts on “Streusel Topped Blueberry Cobbler

  1. Rockyrd

    Hi Helen,
    Just in time for wild Maine blueberries just coming on sale this week.
    Question
    Is the second item in the filling corn starch? I believe it is as you have included it in the recipe and the photo, right? No biggie.

    1. hfletcher Post author

      Hi M.J. – Sure is. 1 Tablespoon cornstarch. I went back and corrected it. Thanks so much for bringing it to my attention. My son was in Maine recently and very much enjoyed it. You evidently have a lovely state!

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