Blueberry Cobbler
User Reviews
5
Blueberry Cobbler
Description
In this blueberry cobbler, the fruit filling combines fresh blueberries with lemon to brighten the natural sweetness, along with cinnamon and a bit of flour to help thicken the juices during baking. The topping is a batter-like mixture of flour, sugar, baking powder, and salt, cut with cold butter, then moistened with milk to create a thick spread that bakes into a golden crust.
The cobbler bakes at 350°F until the topping is golden and lightly crisp, while the berries soften and bubble beneath. Serving it slightly cooled enhances the texture contrast.
Frozen blueberries can be substituted but may yield a thinner filling; this can be remedied by adding a small amount of thickener or draining thawed berries. Other fruit like strawberries, raspberries, apples, or peaches can also be used with adjustments. The cobbler can be stored at room temperature for a few days or refrigerated for longer, and it freezes well for up to two months.
Ingredients
- 6 cups blueberries fresh
- 1 Tablespoon lemon juice fresh
- lemon about 1 teaspoon, zest of 1
- ½ cup granulated sugar
- 1 Tablespoon all-purpose flour
- ⅛ teaspoon ground cinnamon
Cobbler Topping
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter room temperature and cut into cubes, unsalted
- ½ cup milk
- 2 teaspoons sugar optional, coarse, for sprinkling
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Lightly spray 13x9 baking dish with cooking spray and set aside.
- Clean blueberries and add to a large bowl. Then add lemon juice and zest to bowl, stir to combine.
- In a small bowl, whisk together ½ cup sugar, 1 tablespoon flour and cinnamon then sprinkle over berries and toss to coat.
- Transfer blueberry filling to prepared baking dish.
- In a medium bowl, whisk together flour, 1 cup sugar, baking powder and salt.
- Cut butter into pieces, then add it to bowl with dry batter mixture. Blend, or cut it, into flour mixture until small crumbles form.
- Gradually add milk and stir after each addition until well combined.
- Spoon topping onto blueberries and spread slightly, mixture will be thick but will spread while baking.
- Bake for 40-45 minutes at 350 degrees Fahrenheit in preheated oven or until golden brown on top.
- Remove from oven and let cool 10-15 minutes. Serve with vanilla ice cream if you like
- Store leftovers in refrigerator.
Notes
- Frozen blueberries may make the filling runnier; add a couple teaspoons of thickener or thaw and drain to reduce excess moisture.
- This recipe adapts well to other fruits such as strawberries, raspberries, blackberries, apples, or peaches.
- Store cobbler wrapped at room temperature for 3-4 days or refrigerated for longer freshness.
- To freeze, wrap tightly and bake from frozen, adding extra baking time as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 72g | 24% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 149mg | 6% |
| Potassium | 116mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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