Ingredients
For the Blueberry Filling:
- Blueberries: 6 cups (about 30 ounces), fresh or frozen (if frozen, do not thaw)
- Granulated Sugar: 1/2 cup to 3/4 cup (adjust based on blueberry sweetness and preference)
- Lemon Juice: 1 tablespoon, freshly squeezed
- Cornstarch: 1 tablespoon (or 2 tablespoons all-purpose flour as a thickener)
- Lemon Zest: 1 teaspoon (optional, for extra brightness)
- Ground Cinnamon: 1/4 teaspoon (optional, for warmth)
For the Cobbler Topping:
- All-Purpose Flour: 1 1/2 cups
- Granulated Sugar: 3/4 cup
- Baking Powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Milk: 3/4 cup (whole milk or 2% recommended)
- Unsalted Butter: 6 tablespoons (3/4 stick), melted
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar 2.5 to 3-quart casserole dish. You can also use an equivalent-sized cast iron skillet for a more rustic presentation.
- Prepare the Blueberry Filling:
- In a large bowl, gently combine the blueberries, granulated sugar (start with 1/2 cup and add more if your berries are tart), lemon juice, cornstarch (or flour), lemon zest (if using), and cinnamon (if using).
- Toss everything together until the blueberries are evenly coated. Don’t overmix, especially if using fresh, delicate blueberries.
- Pour the blueberry mixture evenly into the prepared baking dish.
- Prepare the Cobbler Topping:
- In a separate medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no lumps.
- In another small bowl or measuring cup, whisk together the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough topping.
- Assemble the Cobbler:
- Spoon the batter evenly over the blueberry filling in the baking dish. You can drop it in dollops or try to spread it gently. It doesn’t need to cover the fruit completely; gaps are good as they allow the fruit to bubble through beautifully. The batter will spread as it bakes.
- Bake to Golden Perfection:
- Place the baking dish in the preheated oven.
- Bake for 40-50 minutes, or until the topping is golden brown and a toothpick inserted into the topping portion comes out clean. The blueberry filling should be bubbling thickly around the edges. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
- Cool Slightly and Serve:
- Once baked, remove the cobbler from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to thicken up a bit and prevents burnt tongues! The cobbler will be very hot.
- Serve warm, as is, or with your favorite accompaniments.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-450