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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Ingredients

  • 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

Instructions

1

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

2

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.

3

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

4

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.

5

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.

6

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!

Notes

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


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