Description
A delightful dessert combining tart rhubarb and sweet blueberries, perfect for summer gatherings.
Ingredients
Scale
- 3 cups fresh rhubarb, chopped
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup buttermilk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar, for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or skillet.
- In a large bowl, toss rhubarb and blueberries with sugar, cornstarch, lemon juice, lemon zest, and vanilla. Spread in the prepared dish.
- In another bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until it resembles coarse crumbs.
- Stir in buttermilk and vanilla until just combined.
- Drop spoonfuls of the dough over the fruit, leaving gaps for steam.
- Brush the biscuit topping with buttermilk and sprinkle with coarse sugar.
- Bake for 35–40 minutes until bubbling and golden brown.
- Let cool slightly before serving. Best enjoyed warm with ice cream or whipped cream.
Notes
For a lighter biscuit, be careful not to overmix the dough. Feel free to experiment with other fruits.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: rhubarb cobbler, blueberry dessert, summer dessert, easy berry cobbler