Sweet bourbon blueberry cobbler is a must-have dessert recipe for the summertime that has a hint of bourbon sweetness and a burst of blueberry tartness. Instead of the traditional crumble, this cobbler is topped with a simple sweet biscuit dough. The biscuits are gently nestled on top of the perfect concoction of blueberries, bourbon and sugar. It’s the perfect sweet treat!
Happy Friday! Yayayayayayay! I am soooo happy it’s Friday. I hope you guys have some super exciting plans for the weekend. We will be spending most of our weekend in Boulder, CO. Since we still love so close, we tend to make our way down there quite a bit. Hopefully the weather holds up and stays beautiful!
Let’s celebrate Friday with cobbler shall we? As I was looking back through the Cooking and Beer archives, I realized that I have almost NO cobbler recipes! What is up with this? I have pies and dutch babies galore, but no cobblers! This is super strange since I make cobbler all summer long, and it’s definitely one of the easiest desserts you can whip together!
So here we are, and get ready…I will be posting cobblers like crazy because I have a whole stash of recipes in the old vault. I thought we could start with a traditional blueberry cobbler, but with a bourbon(y) twist. I love bourbon you guys. Love it. I love it almost as much as I love beer. Put the two together in bourbon barrel-aged beer?! Oh…dear…God. That right there, is my euphoria. I love how the combination of blueberries and bourbon in this cobbler compliment one another, and I’m sure you will be just as obsessed with this combination once you try it!
Add this sweet bourbon blueberry cobbler to your weekend cooking plans. You won’t be disappointed! Pair it with a bourbon barrel-aged stout, and then do a happy dance because it will literally be the best beer pairing you’ve ever had. Have a great weekend, friends! xo
Preheat your oven to 350 degrees F, and lightly grease a 10-inch cast iron pan or two 5-inch cast iron pans. Set aside.
Begin by preparing your biscuit dough. In the bowl of your food processor, with dough blade attached, add the self-rising flour, granulated sugar, salt, and butter. Pulse until the mixture resemble coarse crumbs. With the food processor running, pour in the vanilla extract and buttermilk. Continue processing until the dough comes together and forms a ball around the blade. Set aside.
In a large bowl, gently toss together the blueberries, flour, vanilla extract, bourbon, and sugar until combined. Pour the blueberries into the prepared pan/pans.
Dollop the biscuit dough on top of the pan/pans and place it/them in the oven. Bake the cobbler(s) for 40-42 minutes or until the biscuits are golden brown and the blueberries are bubbly. Remove from heat and let stand for a couple of minute before serving.
Serve the cobbler(s) topped with additional blueberries, sliced almonds, and/or vanilla ice cream. Enjoy!