Description
A delightful Blueberry Cobbler with a juicy blueberry filling and a tender biscuit topping, perfect for summer gatherings or cozy evenings at home.
Ingredients
- 4 cups fresh blueberries
- 1/2 cup granulated sugar (for filling)
- 1 tsp lemon zest
- 2 tbsp corn starch
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (for topping)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch baking dish.
- In a large bowl, combine the blueberries, 1/2 cup sugar, lemon zest, and corn starch. Stir until the blueberries are well coated.
- Pour the blueberry mixture into the prepared baking dish and set aside.
- In another bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add the milk and vanilla extract, stirring just until combined.
- Drop spoonfuls of the batter over the blueberry mixture, covering as much as possible.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- Allow to cool slightly before serving.
Notes
- Frozen blueberries can be used without thawing.
- To make gluten-free, use a gluten-free flour blend.
- Serve with vanilla ice cream or whipped cream for added indulgence.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
