Blueberry Cobbler
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5.0
33 reviews
Excellent
Blueberry Cobbler
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Blueberry cobbler is a simple summer dessert made with juicy blueberries and a sweet, biscuit-like topping. My recipe is easy and ready in under an hour! Recipe includes a how-to video!
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Ingredients
- 6 cups blueberries
- ¼ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 2 Tablespoons cornstarch
- ½ Tablespoon lemon juice
Cobbler topping
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 6 Tablespoons unsalted butter very cold (see note)
- ½ cup heavy cream cold
- ⅓ cup whole milk cold
- Additional heavy cream for brushing
- coarse sugar for sprinkling if you don't have coarse sugar, regular granulated will work just fine!
Instructions
- Preheat oven to 425F (220C).
- In a large mixing bowl, stir together blueberries, sugars, corn starch and lemon juice until combined. Pour into a 7x11 or 9x9 glass or ceramic baking dish and set aside while you prepare the topping.
- Stir ingredients well and then pour into a 7x11 baking dish². Set aside and prepare your blueberry cobbler topping.
For the Topping
- In a separate large mixing bowl, combine flour, sugar, baking powder, and salt and whisk well.
- Ue a box grater to shred the butter into small pieces and then add to the flour mixture (alternatively use a pastry cutter to cut the butter into the mixture).
- Use a fork to stir in the grated butter until the mixture resembles coarse crumbs.
- Add heavy cream and milk and use a wooden spoon or rubber spatula to stir until ingredients are combined (don't over-mix).
- Evenly drop and distribute topping over the blueberry filling that you prepared earlier. The biscuit batter does not have to totally cover the blueberries, just do your best to evenly distribute it so that it will cook evenly.
- Brush with additional heavy cream and sprinkle lightly with coarse sugar (if you don't have coarse sugar, regular granulated will also work just fine).
Bake & Serve
- Transfer to oven and bake on 425F (220C) for 25-30 minutes or until top is golden brown. Cover cobbler with foil and bake an additional 10-15 minutes or until a toothpick inserted in the center of the biscuit portion comes out clean or with a few dry crumbs, you just need to make sure the biscuit portion is cooked through before serving.
- Allow to cool for about 10-15 minutes before scooping and serving warm. Top with vanilla ice cream, if desired.
Equipments used:
Notes
- Fresh blueberries are ideal for this recipe. If using frozen, you may opt to thaw and drain them or not, but note that the cobbler will be juicier if not thawed.
- For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe.
- Cobbler is best served warm from the oven, but you may cover and refrigerate for up to 3 days.
Nutrition Information
Show Details
Serving
1serving
Calories
394kcal
(20%)
Carbohydrates
63g
(21%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
44mg
(15%)
Sodium
162mg
(7%)
Potassium
304mg
(9%)
Fiber
4g
(16%)
Sugar
31g
(62%)
Vitamin A
557IU
(11%)
Vitamin C
11mg
(12%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 44mg | 15% |
| Sodium | 162mg | 7% |
| Potassium | 304mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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