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 Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
- 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
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.