Dessert: United States – Alaska – Alaskan Blueberry Cobbler

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 5 cups (600 g) wild Alaskan blueberries
- 2/3 cup (135 g) granulated sugar, divided (about 1/2 cup for filling, 1/6 cup for topping)
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1 tsp (5 ml) vanilla extract
- 1/8 tsp (0.5 g) salt, divided
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for filling)
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar (included in divided sugar above)
- 1 1/2 tsp (6 g) baking powder
- 1/4 tsp (1.5 g) salt (included in divided salt above)
- 6 tbsp (85 g) cold unsalted butter, cut into small pieces (for topping)
- 3/4 cup (180 ml) buttermilk (or whole milk)
- 1 large egg (approx. 50 g), beaten (for egg wash, optional)
- 1 tbsp (15 g) coarse sugar or turbinado sugar (optional, for sprinkling)

Instructions

Short Description:
A warm, rustic cobbler featuring tart, robust wild Alaskan blueberries baked under a golden biscuit-style topping, served warm with melting juices.

Regional Notes:
This version uses wild Alaskan blueberries, prized for their intense, concentrated flavor compared with cultivated berries; that robustness allows a slightly lighter sweetening and showcases pure berry flavor. If using frozen Alaskan wild blueberries, their flavor holds up well and the cobbler still yields a rich, deeply flavored sauce.

1. Preheat oven to 375°F (190°C). Lightly butter a 8-inch (20 cm) square or 9-inch (23 cm) round baking dish.
2. In a large bowl, gently toss the wild Alaskan blueberries with 1/2 cup (100 g) of the granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and a pinch (about 1/16 tsp / 0.5 g) of salt until evenly coated. If using frozen berries, do not thaw; mix straight from frozen.
3. Pour the berry mixture into the prepared dish and dot the surface with the 2 tbsp (28 g) pieces of unsalted butter, spaced evenly. Spread gently to level.
4. In a separate bowl combine the flour, 2 tbsp (25 g) granulated sugar, baking powder, and 1/4 tsp (1.5 g) salt. Cut in the 6 tbsp (85 g) cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
5. Stir the buttermilk into the flour-butter mixture just until a sticky dough comes together; do not overmix.
6. Drop spoonfuls of the topping dough over the blueberry filling, leaving gaps so steam can escape and juices can bubble through during baking. The topping should roughly cover the filling but need not be uniform.
7. If using, brush the topping lightly with the beaten egg and sprinkle with the optional coarse sugar for a shiny, slightly crunchy finish.
8. Bake in the preheated oven until the topping is golden brown and the filling is bubbling thickly, 35–45 minutes. If the topping browns too quickly, tent loosely with foil for the final 10–15 minutes.
9. Remove from oven and let cool for 15–20 minutes to allow the filling to set slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.