Blueberry Lovers Cobbler
Dive into the irresistible sweetness of summer with this Blueberry Lovers Cobbler—a dessert that’s bursting with fresh, juicy blueberries and topped with a tender, buttery biscuit topping. This crowd-pleasing recipe combines a hint of tartness from lemon juice with the natural sweetness of perfectly ripened blueberries, thickened to perfection with cornstarch. The golden, slightly crisp topping is made from scratch with a buttery, soft dough, enhanced with a sprinkle of turbinado sugar for an extra touch of crunch. Ready in just an hour, this cobbler is ideal for casual gatherings, weeknight treats, or special occasions. Serve it warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream for a dessert that’s as comforting as it is spectacular. Perfect for blueberry enthusiasts, this classic cobbler is sure to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 5 cups Fresh blueberries
- 1 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Optional: Turbinado sugar
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish or similar-sized casserole dish.
In a large mixing bowl, combine the blueberries, 3/4 cup of granulated sugar, cornstarch, and lemon juice. Stir until the blueberries are evenly coated, then transfer the mixture to the prepared baking dish.
In another mixing bowl, whisk together the flour, baking powder, salt, and remaining 1/4 cup of granulated sugar.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, mix the milk and vanilla extract. Gradually add the milk mixture to the dry ingredients, stirring until a soft dough forms. Take care not to overmix.
Using a spoon or your hands, drop dollops of the dough over the blueberry mixture, leaving some gaps to allow steam to escape.
If desired, sprinkle the turbinado sugar over the dough for added crunch and sweetness.
Bake in the preheated oven for 35-40 minutes, or until the blueberry filling is bubbly and the cobbler topping is golden brown.
Remove the cobbler from the oven and let it cool for 10-15 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 495.4 g | 180% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 310.4 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 315 mg | 24% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
