If you love blueberries, then homemade blueberry ginger cobbler needs to be on your list to make this summer! It has a soft biscuit layer over the ginger blueberry mixture. Every bite is bursting with fresh blueberries and hint of ginger. The blueberry and ginger combo that is really underrated and oh so delicious! You can have this blueberry ginger cobbler ready to enjoy in about 45 minutes and is a dessert that will win everyone over this summer!
This cobbler recipe is a spin on my lemon blueberry cobbler from last summer. It has some similarities, but it still its own stand out recipe. The added ginger is really just too good to pass up in this easy cobbler! And I love that the ginger is not overpowering, just a subtle touch that enhances the sweet blueberries!
Why you will love this blueberry ginger cobbler
EASY: I love pies, but making the crust can be so time consuming if you are trying to make it all from scratch! Which is why I love making cobblers! The biscuit topping doesn’t require any refrigeration time and comes together so quickly. Plus, you can just mix the blueberries with all the other filling ingredients right into the baking pan, reducing the number of dishes to clean! Always a win in our house!
CUSTOMIZABLE: You add a little more or less ginger based on personal taste. I like to have just a touch of ginger flavor to complement the blueberries, but if you LOVE ginger, add a little more. Or scale back if you aren’t sold on the ginger. Adjusting the ginger will not change anything other than the flavor in this recipe so you can make it to your personal preference.
DELICIOUS: Everything about this blueberry cobble just delicious! The saucy ginger blueberries to the buttery biscuit topping. And when you add a scoop of ice cream, it is just pure perfection!
What you will need to make this cobbler
Blueberries: This cobbler recipe takes a lot of blueberries, but it is worth it! You will five cups of blueberries to make sure the blueberry to biscuit topping is right ratio. I prefer fresh blueberries, but you can use frozen blueberries if needed. If you use frozen, just toss them right into the baking dish frozen. There might be a little extra liquid when going with frozen, but it is tasty!
Honey: A little bit of honey to sweeten the blueberry mixture. You could also use maple syrup.
Grated Ginger: Freshly grated ginger gives this blueberry cobbler a little something extra! Add a little more if you want a bigger punch of ginger flavor!
Lemon: Lemon juice and lemon zest brighten up the blueberries with a citrus flavor.
Vanilla extract: Adds a little extra flavor to the blueberries.
All-purpose flour: A little bit of flour will help thicken the blueberry sauce.
Biscuit Topping: The biscuit topping is made up of all-purpose flour, sugar, butter, baking powder, buttermilk and salt. Thats it! Simple yet delicious!
Tips and tricks
- Make sure that your butter is cold when making the biscuit topping. The cold butter is important part to create that soft and fluffy biscuit topping. If the butter is too warm, you will not be able to achieve the ideal tender biscuit texture.
- Add more or less ginger to your personal preference! With the two teaspoons used in the recipe, you will have a touch of ginger flavor. You can tell it is there, but it is not overpowering. But if you love ginger, add a little more! Or less if it is not your favorite flavor!
- Use a microplane to grate your ginger if possible. This is the easiest way to get the ginger grated. But if you do not have one, you could finely mince the ginger.
- Use a metal baking pan or pie dish. I have made this cobbler in both baking dishes so go with what you have on hand! A 8 or 9-inch pie dish will work or 8-inch baking pan. Just lighly grease the pan prior to adding the blueberry mixture.
- It is ok store this blueberry cobbler at room temperature first day of baking, but it is best to keep this blueberry cobbler in the refrigerator once it has cooled. It should last 3-4 days in the fridge. I like to just warm up each piece and then add a scoop of vanilla ice cream. Nothing better!
If you give this homemade blueberry ginger cobbler a try, let me know your thoughts in the comments below!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this blueberry cobbler as much as we do.
The Best Blueberry Ginger Cobbler
Ingredients
Biscuit topping:
- 1 1/3 C. Flour
- 1/3 C. Sugar plus a little to sprinkle over the top
- 6 Tbsp. Butter. Cold and cut into pieces
- 1/2 Tbsp. Baking powder
- 3/4 C. Buttermilk
- 1/2 tsp. Salt
Blueberries Filling:
- 5 C. Blueberries
- 1/3 C. Honey
- 1/2 Tbsp. Grated ginger
- 1 lemon zested and juiced
- 1 tsp. Vanilla extract
- 2 Tbsp flour
Instructions
- Preheat oven to 375 degrees. Add the blueberries, grated ginger, honey, lemon zest and juice, flour and vanilla to an 8×8 baking dish or plan. Stir well.
- Whisk together the flour, sugar, salt and baking powder. Pour into a stand mixer and add butter. Mix until the butter is starting to incorporate into the flour mixture and has broken into small pieces. Add in the buttermilk and mix until just combined.
- If you do not have a stand mixer, cut the cold butter in using a fork or pastry cutter.
- Using a spoon or cookie scoop, place the biscuit dough onto the blueberries in small scoops. Gently spread out the biscuit topping to form a level layer, covering all the blueberries. Sprinkle a little bit of sugar over the biscuit. Bake for 35-40 minutes or until the biscuits are fully cooked through. Let cool slightly before enjoying!
