Description
A warm and comforting blueberry cobbler with golden biscuit topping and juicy, bubbling blueberries. Perfect for summer gatherings or cozy nights in.
Ingredients
- Fresh or Frozen Blueberries: 5 cups
- Granulated Sugar: 3/4 cup
- Cornstarch: 2 tablespoons
- Lemon Juice: 1 tablespoon
- All-Purpose Flour: 1 cup
- Baking Powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted Butter: 6 tablespoons, cold and cut into cubes
- Milk: 1/2 cup
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
- In a bowl, mix blueberries, 1/2 cup sugar, cornstarch, and lemon juice. Toss gently and pour into the prepared dish.
- Use a 9-inch square baking dish or equivalent. Spread the blueberry mixture evenly across the bottom.
- In a separate bowl, whisk flour, baking powder, salt, and remaining sugar. Cut in cold butter until crumbly. Add milk and vanilla, then stir gently until just combined.
- Drop spoonfuls of the batter over the blueberries, leaving some gaps so the berries can bubble through. Bake for 35–40 minutes or until the top is golden and the filling is bubbling.
- Let the cobbler cool for at least 15 minutes to let the juices settle.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- Use cold butter for a flaky, golden topping.
- Don’t overmix the topping to keep it tender.
- Add lemon juice to brighten the berries.
- Let the cobbler sit after baking for the juices to settle.
- Brush topping with cream and sprinkle sugar for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg