Blueberry Cobbler Recipe
This Blueberry Cobbler is a delightful blend of juicy blueberries and a buttery topping, perfect for any occasion!
Equipment
- Mixing bowls
- 9x13 inch Baking Dish
- Measuring cups and spoons
- Whisk
- Spoon or spatula
Ingredients
- 8 cups fresh blueberries completely dry
- 1 lemon juiced and zested
- 1/4 cup light brown sugar lightly packed
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 12 tablespoons unsalted butter melted and cooled to room temperature (3/4 cup)
- 1-1/2 cups flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1-1/2 teaspoons vanilla extract
- 3 tablespoons turbinado sugar or granulated sugar
- 3/4 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, combine the fresh blueberries, lemon juice, lemon zest, light brown sugar, granulated sugar, cinnamon (if using), cornstarch, vanilla extract, and salt. Gently toss until blueberries are well coated.
- In another bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix the melted butter, granulated sugar, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Spread the blueberry filling evenly in the bottom of your baking dish. Drop spoonfuls of the cobbler topping over the blueberries.
- Sprinkle turbinado sugar and cinnamon over the top and bake for 35-40 minutes, until the topping is golden brown and the blueberries are bubbling.
- Allow the cobbler to cool for at least 15 minutes before serving. Serve warm, ideally with vanilla ice cream or whipped cream.
Notes
- Ensure your blueberries are fresh and dry to avoid a soggy cobbler.
- Don't overmix the topping; a few lumps are okay for a tender result.
- If the topping looks too brown before the filling is bubbling, cover it with aluminum foil.