Blueberry Cobbler

An easy to make dessert with a perfect balance of fruit and topping. Lightly sweetened blueberries with a touch of lemon is topped with a lightly sweet and crumbly topping. Serve with a scoop of ice cream to give it an added textural contrast.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword Blueberry Cobbler

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 260kcal

Author Syama

Ingredients

Blueberry Filling

4 C Fresh Blueberries
2 Tbsp Sugar
1 Tsp Lemon juice
1 Tbsp Lemon Zest
1 Tbsp Corn Starch
Pinch Salt

For the topping

1 C AP Flour
¼ C Sugar
1 Tsp Baking powder
1/8 tsp Salt
4 Tbsp Butter
3 - 4 Tbsp Milk/Water cold
½ Tsp Vanilla extract
2 Tbsp Coarse or Sparkling Sugar

To Serve

Vanilla Ice Cream

Instructions

Preheat the oven to 350°F (175°C).
Wash and dry the blueberries. Add the remaining filling ingredients to the berries and toss well. Divide into 6 (or 4 if you want larger portions) ramekins (note) and set aside.
Mix the dry ingredients - flour, salt, sugar, and baking powder- together. Cut the cold butter into it until the mix resembles fine breadcrumbs (see video). You can do this in a food processor / blender as well. Pour cold milk over the mix – start with 3 tbsp and add more if needed. Mix gently until all the flour is wet and begins to form a sticky lump.
Scoop the dough into small portions and place over the blueberries. If using coarse sugar sprinkle some on top of the dough.
Transfer to the oven and bake for 20 to 25 minutes until the top is golden brown and the berries are bubbly.
Serve warm with a dollop of ice cream.

Notes

You can make on large cobbler as well. In this case increase the cook time to 30 or 40 minutes.
The topping should not cover the berries completely.
Do not fill the baking dishes to the rim. Place the baking dish on a cookie sheet to catch any drips.

Nutrition