Blueberry Cobbler

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Blueberry Cobbler Recipe with cakey/biscuit topping and a slight crunch with ooey gooey delicious blueberries hidden on the bottom.


2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon


1. Slightly grease an 8 inch square baking tray. Put the blueberries into the baking dish, and blend with vanilla and lemon juice. Dust with 1 cup of sugar and 1/2 teaspoon of flour, then mix in the tablespoon of thawed butter. Put to one side.
2. In an average size bowl, mix well 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter with your fingers, or cut in with a pastry blender until it is in tiny pieces. Create a well in the center, and promptly pour in the milk. Mix just until moisturized well. You should have a very chunky mixture, or very soggy dough. You may have to include a splash more milk. Cover, and let mixture stay there for 10 minutes at least.
3. Preheat the oven to 375 degrees F (190 degrees C). Spoon out the mixture over the blueberries, leaving just some of the little holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; dust over the top.
4. Bake for 20 to 25 minutes in the preheated oven or until the top is golden brown. A knife inserted into the topping should appear spotless - certainly there will be blueberry syrup on the knife. Let it set until just warm before you serve. This can be kept in the refrigerator for 2 days.

Servings Per Recipe: 6
Amount Per Serving
Calories: 478
Total Fat: 12.9g
Cholesterol: 34mg
Sodium: 340mg
Total Carbs: 87.7g
Dietary Fiber: 3g
Protein: 5.8g

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