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Divine Blueberry Cobbler: Hannah’s 1-Bowl Summer Bliss

Blueberry Cobbler
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Sweet blueberries baked under a golden biscuit or crumble topping. This cozy dessert is perfect for savoring summer’s end, ideally served with ice cream.

Ingredients

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  • 6 cups fresh blueberries
  • 1/2 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar (for topping)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the fresh blueberries, 1/2 cup granulated sugar, cornstarch, and lemon juice. Toss gently to combine.
  3. Pour the blueberry mixture into a 9×13 inch baking dish.
  4. In a separate medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
  5. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. Stir in the milk and vanilla extract until just combined. Do not overmix.
  7. Drop spoonfuls of the biscuit topping over the blueberry mixture in the baking dish.
  8. Bake for 35-45 minutes, or until the topping is golden brown and the blueberry filling is bubbling.
  9. Remove from oven and let cool slightly before serving.
  10. Serve warm, ideally with a scoop of vanilla ice cream.

Notes

  • For a richer flavor, you can add a pinch of cinnamon or nutmeg to the blueberry filling.
  • If your blueberries are very sweet, you can reduce the sugar in the filling slightly.
  • Leftover cobbler can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Nutrition

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