Blueberry Cobbler Recipe

• servings: 16 servings
• active time: 35 minutes
• total time: 1 hour 55 minutes

Ingredients

8 cups fresh blueberries (completely dry)

1 lemon

1/4 cup light brown sugar (lightly packed)

1/4 cup granulated sugar

1/4 teaspoon cinnamon (optional)

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/8 teaspoon salt

12 tablespoons unsalted butter (3/4 cup, melted and cooled to room temperature)

1-1/2 cups flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup granulated sugar

1-1/2 teaspoons vanilla extract

3 tablespoons turbinado sugar (or granulated sugar)

3/4 teaspoon cinnamon

Directions

Prepare

Preheat oven to 350°F. Lightly grease a 9x13-inch glass or ceramic dish. Avoid metal, it can alter the flavor. Zest lemon to get 1 teaspoon zest. Juice lemon to get 1 tablespoon juice. Set aside.

Fill

Make sure blueberries are fully dry. In a large bowl, gently toss blueberries with lemon zest & juice, both sugars, cinnamon (if using), cornstarch, vanilla, and salt. Stir to coat, then pour into the greased pan (scrape out all juices). Bake for 15 minutes.

Make Topping

Melt butter and let it cool to room temp. Stir in flour, baking powder, salt, sugar, and vanilla until just combined. Don’t overmix. Mixture should be crumbly. Add 2–3 tablespoon flour if it feels too wet.

Top

Crumble the topping over the warm blueberries (don’t press down). In a small bowl, mix cinnamon and sugar, then sprinkle evenly on top. Bake for 45–50 minutes or until topping is golden and berries are bubbling at the edges (see note 1).

Serve

Let sit for 20–30 minutes before serving to allow it to thicken. Serve with whipped cream or vanilla ice cream.

Nutrition

• Calories: 222 kcal
• Total Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 24 mg
• Sodium: 53 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 28 g
• Protein: 1 g