Blueberry Cobbler

This delicious Blueberry Cobbler recipe is made with frozen blueberries and can be made and enjoyed anytime of the year!

 Blueberry Cobbler

 The glorious flavors of blueberry and lemon can indeed be enjoyed in the fall and winter as a warm blueberry cobbler with creamy melting ice cream as well as the Spring and Summer. We’re going to make this delicious treat together so let’s gather the ingredients.

Blueberry Cobbler Ingredients:

• 3 1/2 cups frozen blueberries
• 1 Tablespoon cornstarch
• 2 Tablespoons lemon juice
• 1 cup all purpose flour
• 3/4 cup Turbinado or regular sugar, divided
• 1 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1/2 cup milk
• 3 Tablespoons butter, melted
• 3/4 cup boiling water

We start making the cobbler by putting 3 1/2 cups frozen blueberries in an 8 or 9 inch un-greased baking pan. The cornstarch gets sprinkled on top of the blueberries with a dose of lemon juice to follow.

Mixing the Dough for the Blueberry Cobbler

Mixing the dough up to put on top of the blueberries was a cinch .  Place the flour, Turbinado or regular sugar, baking powder and salt in a medium bowl. Stir to combine the ingredients.  Add the butter and milk and stir until it’s just combined. The dough will be lumpy, not smooth. Drop mounds of dough on the blueberries.  I was able to get 9 nice size mounds on the blueberries. Pour the boiling water over the dough and blueberries, sprinkle the remaining 1/4 cup sugar over the dough and berries. Bake the cobbler in a preheated 350 degree oven for 45 – 50 minutes.

You will not be able to get enough of this blueberry cobbler!

 Waiting for the Blueberry Cobbler to cool  enough to taste?  Pure torture. Oh but it was worth it! The soft yet slightly crunchy baked dough is absolutely wonderful!  The turbinado sugar (raw sugar) sweetens the dough perfectly.  The lemony ,blueberry juices that form on the bottom of the pan are more sauce like instead of heavily thickened.  It paired so well with the vanilla ice cream that added a creaminess that can only be described as joyful.

When my family had their first bowl they looked at me and said…this is one that we want you to keep making.  Then they went down and ate a second bowl.  You bet, one pan for you and one for me because I have a feeling I’m not getting a whole lot more than the taste I got!  Enjoy, if you can get any of it after the family tastes it!

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Blueberry Cobbler

Blueberry Cobbler -  The glorious flavors of blueberry and lemon can indeed be enjoyed in the fall and winter as a warm blueberry cobbler with creamy melting ice cream as well as the Spring and Summer.

Prep Time20 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: #blueberry, #dessert, bluerry cobbler, cobbler

Servings: 9

Author: Mary Malone

Ingredients

• 3 1/2 cups frozen blueberries
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 cup all purpose flour
• 3/4 cup turbinado sugar or regular sugar divided
• 1 teaspoon baking powder
• 1/4 Teaspoon salt
• 1/2 cup milk
• 3 tablespoons butter melted
• 3/4 cup boiling water

Instructions

• Spread 3 1/2 cups frozen blueberries in an ungreased 8 or 9 inch baking pan.
• Sprinkle the blueberries with cornstarch, then drizzle the lemon juice over top. Set aside.
• In a medium bowl, combine the flour,1/2 cup of turbinado or regular sugar,baking powder and salt. Stir to combine. Add the milk and butter. Stir till just combined. Dough will be lumpy, not smooth.
• Drop mounds of dough on top of the blueberries, I was able to get 9 nice mounds.
• Pour the boiling water over dough and blueberries. Sprinkle the remaining 1/4 cup sugar over the dough and blueberries. Bake at 350 degrees until biscuits are golden brown and blueberries are bubbly, 45 - 50 minutes. It took 50 minutes in my oven. Serve warm or room temperature with vanilla ice cream.

Video

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