Blueberry Cobbler

This scrumptious southern Blueberry Cobbler is made in two easy steps with fresh or frozen blueberries and an eight ingredient flaky biscuit topping that is sprinkled lightly with sugar.  The end result is the best mouthwatering good summer blueberry dessert.  I love to serve it with Vanilla Ice Cream or fresh whipped cream.

Do you like blueberries?  We are a berry loving family and blueberries are at the top of our list.  This recipe, Lemon Blueberry Bread, Blueberry Bundt Cake, and Fresh Blueberry Cookies are just a few of our favorites.  This cobbler recipe is so quick that you can whip it up and have it in the oven in about twenty minutes.  I like to serve it warm but it is equally delicious at room temperature.

How do you make Blueberry Cobbler?

Start by preheating your oven.  Then simply melt a little bit of butter in the baking dish in the oven.  Next stir together the blueberries, sugar, cornstarch and cinnamon.  Spoon that into the bottom of the baking dish on top of the butter.

Next whisk together the flour, sugar, baking powder, salt and ground cinnamon. Now using a pastry cutter cut in the butter until the mixture is crumbly.  Then stir in the buttermilk just until the mixture is moistened.  Drop the dough by rounded spoonfuls on to the blueberries.  Sprinkle lightly with sugar and bake for about 40 minutes.

Tips for making this recipe

• Use fresh or frozen blueberries
• Use a pastry cutter or two knives to cut the butter into the flour mixture.  I always start by cutting my chilled butter into small cubes.
• Always preheat the oven and load the cobbler on the middle rack in the center of the oven.
• Mix the dough just until moistened as over-mixing can make it tough.
• Blueberries stain easily so clean up spills and messes quickly.
• Save money and make your own buttermilk.  Just add 1 1/2 teaspoons lemon juice or white vinegar to the half cup of milk.  Let sit for 5 minutes before mixing with flour/butter mixture.
• Once cooled cover and store on the counter top for up to 24 hours.  After that period store in the fridge for up to three days.

Recipe variations for Blueberry Cobbler

• Peach Blueberry Cobbler – Use  2 1/2 cups peeled sliced peaches and 2 1/2 cups blueberries.
• Apple Blueberry Cobbler – Use 2 1/2 cups peeled sliced apples and 2 1/2 cups blueberries.
• Strawberry Blueberry Cobbler – Use 2 1/2 cups sliced strawberries and 2 1/2 cups blueberries plus one tablespoon fresh lemon juice in the fruit mixture.
• Blueberry Blackberry Cobbler – Use 2 1/2 cups blueberries and 2 1/2 cups blackberries.

Print https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf