Blueberry Cobbler
How to make the perfect Blueberry Cobbler for your summer table.
Equipment
- 8'' square baking dish
- Pastry blender
Ingredients
Blueberry Layer
- 3 cups fresh blueberries
- 1 tsp vanilla extract
- 1/2 lemon, juiced
- 1 cup white sugar
- 1/2 tsp flour
- 2 tbsp butter, melted
Cobbler Topping
- 1 3/4 cup flour
- 4 tsp baking powder
- 6 tbsp white sugar
- 5 tbsp butter
- 1 cup half and half
Cinnamon Sugar Topping
- 2 tsp sugar
- 1/2 tsp cinnamon
Instructions
Blueberry Layer
- Preheat oven to 375°. Grease 8'' square baking dish. Plate blueberries in dish and mix with vanilla extract and lemon juice. In a small separate bowl, mix 1 cup of white sugar with 1/2 tsp flour and 2 tbsp melted butter. Pour over the blueberries in the baking dish.
Cobbler Topping
- In a medium sized bowl, stir together 1 3/4 cup flour, 4 tsp baking powder, and 6 tbsp white sugar. Take 5 tbsp of butter and use a pastry blender to blend the butter into the flour mixture until crumbly consistency.
- Make a well in the center of the flour mixture, and stir in the half in half until moistened. Mix together with the pastry blender or your fingers to get a wet dough consistency.
- Take small balls of the dough and place over the blueberries in the baking dish. Repeat this until the dish is mostly covered with the cobbler topping. The blueberries do not have to be covered completely, and you can leave some showing through.
Cinnamon Sugar Topping
- Mix the 2 tsp of sugar with 1/2 tsp of cinnamon and sprinkle over the cobbler topping.
Bake
- Bake for 20-25 minutes, or until golden brown. Serve with vanilla ice cream or whipped cream!