Irresistible Blueberry Cobbler
This Irresistible Blueberry Cobbler combines fresh, juicy blueberries with a delicious biscuit topping. Within minutes you can whip up this classic dessert and enjoy it for any occasion!
Equipment
- 1 9x13 inch baking dish
- Mixing bowls
Ingredients
Blueberry filling
- 8 cups fresh blueberries
- 2/3 cup sugar
- 1 tbsp fresh lemon juice
- 1/4 tsp cinnamon
- 1/4 cup all-purpose flour
- 2 tbsp cold butter cut into pieces, to dot
Cobbler Topping
- 2 1/2 cups all-purpose flour
- 3 tbsp sugar plus 1 tbsp to top
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 sticks cold butter cut into pieces
- 1 cup milk
- 1 large egg
- vanilla ice cream for serving
Instructions
- Preheat oven to 425 degrees ℉.
Preparing the Blueberry Filling
- Wash and drain the blueberries, removing any stems or debris.
- Place the blueberries in a large bowl and sprinkle with sugar, lemon juice and cinnamon. Add the flour and gently combine.
- Allow the mixture to sit for about 15 minutes to macerate, releasing the juices and intensifying the flavor.
Making the Cobbler Topping
- In a separate bowl, combine, flour, sugar, baking powder and salt. Stir to combine.
- Add the cold butter. Use a pastry cutter to cut the butter into the dry ingredients, until it resembles coarse crumbs.
- Whisk together the egg and milk in a small bowl, then add it to the dry ingredients and stir until the dough comes together. Dough will be somewhat lumpy and clumpy.
Assembling and Baking
- Pour the blueberry mixture evenly into a 9x13 baking dish. Dot with butter.
- Drop spoonfuls of the cobbler topping over the blueberry filling, covering it as evenly as possible.
- Sprinkle on 1 tbsp of sugar over the topping.
- Cover lightly with foil and bake for 20 minutes. Remove the foil and bake until golden brown and the fruit is bubbling around the edges, about 25 more minutes.
- Serve warm or at room temperature. Add a scoop of vanilla ice cream if desired.
- Enjoy!