Desserts/ Recipes

Blueberry Cobbler

I am a sucker for pretty much anything blueberry. So when the cooler weather hit Tucson, I knew I needed to make something warm and tasty. This cobbler has a crust type topping which is preferred in my house. Really good with a big scoop of vanilla ice cream. YUMMO!

Blueberry Cobbler

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  • For the filling
  • 4 cups fresh blueberries, washed and any stems removed
  • 1/3 cup white sugar
  • 1/3 cup dark brown sugar (light brown works too)
  • 1 1/2 tbsp lemon juice
  • 1 tbsp corn starch
  • 1/2 tsp cinnamon
  • For the topping
  • 1 1/2 cups flour
  • 1/3 cup white sugar
  • 1/3 cup dark brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick cold unsalted cutter, cut into small pieces
  • 1/3 cup boiling water



Make sure you start with dry blueberries. Preheat oven to 375 degrees.


In a large bowl, add blueberries, both sugars, lemon juice, corn starch and cinnamon. Stir and let sit for about 5 minutes. Then stir again.


Pour blueberries into a 2.5-3 quart dish. I love the CorningWare dishes. Set aside.


In a mixing bowl, add flour, both sugars, baking powder, salt and small pieces of butter. Using a pastry blender, press down and cut the mixture until the butter is incorporated and it all begins to look like crumbs. Then add the boiling water and mix to combine.


Take the dough and gently place on the blueberries. Slightly press down to spread and cover the entire dish. If desired, sprinkle a little bit of white sugar in top.


Place uncovered in oven for 40-45 minutes or until the top is beginning to brown. Remove and let rest for at least 10 minutes. Then get a big scoop of vanilla ice cream and enjoy!


You can use canned blueberries for this and just make the topping to go over it.

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