Cobble Blueberry Biscuit (Print Version)
Fresh blueberries baked under a golden, buttery biscuit layer. Tastes awesome warm, especially with ice cream.
# Ingredients:
→ Filling
01 -
1.2 kilograms blueberries, fresh or frozen
02 -
16 grams cornstarch
03 -
2.5 millilitres vanilla extract
04 -
10 millilitres lemon juice
05 -
100 grams granulated sugar
→ Biscuit Layer
06 -
2 grams baking soda
07 -
100 grams granulated sugar
08 -
30 millilitres honey
09 -
250 grams all-purpose flour
10 -
120 grams sour cream
11 -
6 grams baking powder
12 -
60 millilitres milk, any variety
13 -
2 grams salt
14 -
115 grams unsalted butter, very cold
→ Biscuit Topping
15 -
13 grams coarse sugar
16 -
1 large egg, beaten
17 -
15 millilitres milk
# Steps:
01 -
Let it rest for five minutes so you don’t burn your mouth. Add a scoop of vanilla ice cream if you want to make it special.
02 -
Pop it in the oven, uncovered, for 45 to 55 minutes. You’re ready when the biscuit on top is golden, the berry filling is bubbling, and a toothpick poked into a biscuit chunk comes out clean.
03 -
Mix the beaten egg with milk. Brush this onto the biscuit dough you scattered on top. Dust over some chunky sugar for that bit of crunch.
04 -
Pinch off bits of the biscuit dough you just made and spread them around on top of the blueberry mix. Cover nearly the whole thing but let some spots peek through. It should look a bit messy, not perfect.
05 -
Pour in your chilled honey, milk, and sour cream mix. Switch to a silicone spatula and fold everything together just until it sticks. Don’t work the dough too much—it should stay a little crumbly.
06 -
Take the butter (either cubes or grated) and mix into your dry stuff. Use a grater for frozen butter or slice cold butter into little chunks. Mash with a fork or pastry cutter if using cubes. You want it to look like rough sand with some bigger bits still there. If grated, just toss it lightly together.
07 -
Grab your big bowl and toss in flour, sugar, salt, baking powder, and baking soda. Give it all a good whisk so it’s evenly mixed.
08 -
In a hefty bowl, coat the blueberries with lemon juice and vanilla, then sprinkle over the cornstarch and sugar. Make sure every berry’s covered and empty this into your greased dish. Spread it so it’s even all around.
09 -
Stir honey, sour cream, and milk together in a bowl, then pop it in the fridge till you need it. For butter, throw it in the freezer if you haven’t already. If it’s already frozen, keep it ready to grate or chop.
10 -
Start off by heating your oven up to 180°C. Grab your 23 by 33 cm dish and grease it up lightly so nothing sticks.
# Notes:
01 -
Butter works best straight from the fridge or freezer. The colder it is, the fluffier your biscuit turns out.
02 -
If you’re using frozen blueberries, toss them right in—no need to thaw. This keeps your filling from getting watery.
03 -
You can toss in blackberries, raspberries, or strawberries too. Go easy on the last two—they get a bit juicy and might make things too runny.
04 -
Get your dry biscuit ingredients ready ahead of time. Don’t add the gooey stuff until you’re about to bake or it’ll get tough.
05 -
Keep leftovers covered in the fridge for up to 5 days. Or stash in the freezer for a three-month treat.