Blueberry Cobbler
Old Fashioned Blueberry Cobbler
Adapted from Gonna Want Seconds
Ingredients
- For the filling:
- 8 c. blueberries I use fresh, but frozen would work too
- 1 c. granulated sugar
- 4 t. cornstarch
- 1 T. lemon juice
- pinch of salt
- For the topping:
- 2 c. all-purpose flour
- 1/2 c. granulated sugar
- 1/2 c. brown sugar firmly packed
- 2 t. baking powder
- 1 t. salt
- 12 T. cold unsalted butter cut into small pieces
- 1/2 c. boiling water
- 3 T. sugar
Instructions
- Preheat oven to 375 degrees. Butter a 9 x 13 inch baking dish. Set aside.
- Make the filling. In a medium mixing bowl, toss the blueberries, granulated sugar, cornstarch, lemon juice, and salt until evenly coated.
- Pour the filling mixture into the prepared baking dish. Set aside while you make the topping.
- Make the topping. In a medium mixing bowl, combine the flour, 1/2 cup sugar, brown sugar, baking powder, and salt. Add the butter and using a pastry blender cut into mixture until the mixture looks like a coarse meal.
- Pour the boiling water into the flour mixture and stir, just until the mixture comes together, and is mixed through.
- Drop spoonfuls of the dough topping over the blueberries. Sprinkle coarse sugar evenly over the top of the dough.
- Place the baking dish on a cookie sheet, in case cobbler bubbles over and drips, and bake for about 40 minutes or until the top is golden and baked through and blueberries are tender.
More Cobblers & Crisps:
Grandma Maxine’s Peach Cobbler
