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Blueberry Cobbler

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Ingredients

  • filling
  • 1/2 C (3 1/2 oz) sugar
  • 1 tbsp cornstarch
  • pinch ground cinnamon
  • pinch salt
  • 6 C (30 oz) fresh blueberries rinsed (use frozen if no fresh available but defrost and drain)
  • 1 1/2 tsp grated lemon zest
  • 1 tbsp lemon juice
  • biscuit topping
  • 1 C unbleached flour
  • 2 tbsp stone ground cornmeal
  • 1/4 C plus 2 tsp sugar
  • 2 tsp baking powder
  • 1/4 tsp b soda
  • 1/4 tsp salt
  • 4 tbsp unsalted butter
  • 1/3 C buttermilk
  • 1/2 tsp vanilla extract
  • 1/8 tsp ground cinnamon

Details

Servings 6
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Adjust oven rack to lower middle position and preheat oven to 355
for the filling
stir the sugar, cornstarch, cinnamon, and salt together in bowl. Add the berries and mix gently with rubber spatula until coated; add lemon zest and juice and mix . Transfer the berry mix to 9 in glass pie plate, place the pie plate on a rimmed baking sheet, and bake until filling is hot and bubbling around edges about 25 min.
for the biscuit topping: Meanwhile, whisk the flour, cornmeal, 1/4 C sugar, baking powder, baking soda, salt in bowl to combine. Whisk the melted butter, buttermilk and vanilla together in bowl. Mix the remaining 2 tsp sugar with cinnamon in second bowl set aside. One minute before the berries are done add wed ingredients stir with rubber spatula until just combined and no dry pockets remain.
to assemble and bake the cobbler, remove the berries from oven increase the oven temp to 425 Pinch off 8 equal pieces of dough and place them on the hot berry filling spacing them at least 1/2 inch apart (not touching). sprinkle each mound of dough with cinnamon sugar. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through. 15 - 18 min. Cool on rack for 20 min.

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