Use fresh or frozen blueberries for this blueberry cobbler. I've tinkered and tinkered, and this is the very best cobbler recipe I've found. An amalgamation of my grandmother's recipe and my own, it can also work with other fruit fillings. This perfect summer treat has a cakey biscuit topping with a slight crunch on top with delicious blueberries hidden on the bottom. Serve plain or with whipped cream. Store in the refrigerator for up to two days.
Ingredients
- ½ cups fresh or frozen (thawed) blueberries: 2 piece
- lemon: 0.5 piece (juiced)
- vanilla extract: 1 tsp
- white sugar: 1 cup (to taste)
- all-purpose flour: 0.5 tsp
- butter: 1 Tbsp (melted)
- ¾ cups all-purpose flour: 1 piece
- baking powder: 4 tsp
- white sugar: 6 Tbsp
- butter: 5 Tbsp
- milk: 1 cup
- sugar: 2 tsp
- pinch ground cinnamon: 1 piece
Metric Conversion
Stages of cooking
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Lightly grease an 8-inch square baking dish. Place blueberries into the baking dish and mix with lemon juice and vanilla. Sprinkle with 1 cup sugar and 1/2 teaspoon flour, then stir in 1 tablespoon melted butter. Set aside.
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Stir 1 3/4 cups flour, baking powder, and 6 tablespoons sugar together in a medium bowl. Cut in 5 tablespoons butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center, pour in milk, and stir quickly until just moistened; you should have a very thick batter or a very wet dough. Add a splash more milk if needed. Cover and let rest for 10 minutes.
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Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
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Spoon rested batter over blueberries, leaving only a few small holes for the berries to peek through. Mix 2 teaspoons sugar and cinnamon together in a small bowl; sprinkle over the batter.
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Bake in the preheated oven until golden brown on top and a knife inserted into the topping comes out clean, 20 to 25 minutes. Let cool until just warm before serving.
