Blueberry Cobbler
Enjoy a warm Blueberry Cobbler made with juicy berries and a soft topping, ideal for gatherings and family dinners.
Servings: 8
Calories: 212kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- 1.5-Quart Oval Baking Dish
- Pastry Cutter
Ingredients
FILLING:
- 6 cups blueberries fresh, washed and lightly dried (about 1lb 14oz)
- 2 tablespoon granulated white sugar about 25 grams
- 1 ½ tablespoon cornstarch
- 1 ½ tablespoon lemon juice and zest freshly squeezed
TOPPING:
- 156.25 grams all-purpose flour about 1 ¼ cups
- 75 grams granulated white sugar about 6 tbsp
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ stick butter unsalted, cold (about 6 tbsp)
- 2 tablespoon heavy cream
- 1 large egg
- ½ tablespoon pure vanilla extract
Instructions
- Preheat oven to 375F and prepare a 1.5-quart oval baking dish with non-stick spray.
- In a large mixing bowl, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Transfer to baking dish and set aside.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Add cold butter and mix with two forks or a pastry cutter. Set aside.
- In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour into flour mixture (note: it will be a little sticky).
- Make about 5-6 “stones” with the topping and place them on top of the blueberry filling mixture in the baking dish.
- If desired, sprinkle ½ tablespoon extra sugar on top of the batter.
- Bake about 25-28 minutes, or until the topping starts to turn golden brown.
- Cool slightly to allow it to thicken, then serve warm.
Notes
- Keep the Butter Cold: Cold butter helps create a tender topping with plenty of texture.
- Don't Overmix: Stir the topping just until combined.
- Let It Rest: A few minutes of cooling time allows the filling to thicken before serving.
- Serve Warm: One of our favorite ways to enjoy this cobbler is with vanilla ice cream melting into the warm berries.
- Fresh Lemon Juice: It really makes a noticeable difference in the filling versus bottled.
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Freezer: Freeze tightly covered for up to 2 months.
- Reheating: Warm individual portions in the microwave or reheat the baking dish in the oven.
- Serving: This cobbler is delicious warm, room temperature, or cold straight from the fridge.
Nutrition
Calories: 212kcal | Carbohydrates: 45g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 265mg | Potassium: 123mg | Fiber: 3g | Sugar: 24g | Vitamin A: 148IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg
