Blueberry Cobbler
A warm, comforting dessert featuring juicy blueberries baked under a sweet, buttery biscuit topping. Perfect with a scoop of vanilla ice cream, this classic cobbler is easy to make and a favorite for family gatherings, potlucks, or any cozy night in.
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Equipment
- 9x9-inch baking dish
- Medium mixing bowls
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Spoon or scoop for topping
Ingredients
- For the Filling:
- 4 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp cornstarch for thickening
- For the Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup boiling water
- Optional: 1 tsp vanilla extract for added flavor
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Grease a 9x9-inch baking dish.
- Prepare the Filling:
- In a medium bowl, combine blueberries, sugar, lemon juice, lemon zest, and cornstarch. Toss until evenly coated. Pour the mixture into the prepared baking dish.
- Make the Topping:
- In a separate bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in boiling water (and vanilla if using) until just combined.
- Assemble:
- Drop spoonfuls of the topping over the blueberry filling. The topping doesn’t need to completely cover the berries.
- Bake:
- Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool and Serve:
- Let the cobbler cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream, if desired.
Servings: 8 servings