Maine Wild Blueberry Cobbler
Indulge in the rustic charm of a classic *Maine Wild Blueberry Cobbler*, a dessert that celebrates the sweet, tangy burst of wild blueberries nestled under a golden, buttery biscuit topping. This easy-to-make recipe combines fresh (or frozen) blueberries with a touch of lemon juice and just the right amount of sugar to enhance their natural flavor, while the tender, homemade biscuit topping adds a delightful crunch, enhanced by a sprinkle of sugar. Prepared in just one pan and baked to bubbly perfection in under an hour, this cobbler is perfect for showcasing summer’s finest berries or enjoying a taste of Maine year-round. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate comfort dessert that’s sure to impress family and friends alike.
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Recipe Information
Ingredients
- 5 cups wild blueberries (fresh or frozen)
- 0.75 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 2 tablespoons granulated sugar (for topping)
- 6 tablespoons unsalted butter (cold, cubed)
- 0.5 cups whole milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the blueberries, 0.75 cups of granulated sugar, cornstarch, and lemon juice. Stir until the blueberries are evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
In another mixing bowl, whisk together the flour, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Add the milk and vanilla extract to the flour mixture. Stir until just combined; do not overmix.
Drop spoonfuls of the biscuit topping over the blueberry mixture, leaving a few small gaps where the blueberries can bubble through.
Sprinkle the top of the biscuit dough with 2 tablespoons of granulated sugar for extra crunch and sweetness.
Bake in the preheated oven for 40-45 minutes, or until the blueberry filling is bubbly and the biscuit topping is golden brown.
Allow the cobbler to cool for at least 15 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of cream.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 459.7 g | 167% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 278.4 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1157 mg | 25% | |
*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.
