Blueberry Cobbler Recipe

Ingredients

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

Preparation

Step 1

In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.

In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.

Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 8 servings.
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REVIEWS:

This was ok, but not something I will make again. I did make changes though, by substituting whole wheat "white" flour, and splenda instead of sugar, but the topping was way too thick for our taste. It was mostly breading with a little blueberry "jam". without ice cream on top, we wouldn't have eaten it.

I always use juice instead of zest because I hate the taste of the pith that gets in it. Besides that it's a pain in the backside to get the zest. Juice is easier and never has any nasty tasting surprises. I want to thank the poeple that rated this recipe low because of the top. This made me want ot make this one. A cobbler is supposed to have a thicker crust than a pie and they don't have a crumb topping either. I suggest that the one that rated her version with cherries with 3 stars quit making substitutions and then putting the original recipe down because your version is nasty. next time follow the recipe as written and rate that recipe.

I cut back on the cornstarch to 2 Tablespoons and still thought the filling was a bit too stiff. Could be that some varieties of blueberries are juicer than others, or it could be that I substituted stevia for the sugar (or both). I forgot the lemon peel, but it was still good. I'd add a tad more buttermilk to the crust next time because it was a little hard to spread over the berries. However, my husband enjoyed it very much with no-added-sugar vanilla ice cream.

I make this recipe alot, everyone loves it, and so easy to make. Best blueberry cobbler and I wouldn't look for a better recipe, its the best.

The blueberries were good, but the top was just too thick. I think that I would rather stick with crumbly topping for my cobbler. I would not make this again.

This was made using a gluten free flour blend and fresh blueberries. It hadva nice tartiness. NSometing I would make again.

The cinnamon and nutmeg make this recipe incredibly good.

My husband LOVED this..he had three portions in a short time. I always add more spice win my recipes. I try to cook healthy, so I used WW flour and sucanat and it was still very good.

We had just picked fresh blueberries, so this was a treat.

Tried it, loved it!!!

The next time I make this I will cut some of the cornstarch. I thought it too dry compared to blueberry pie. The taste was good, but could use a bit more sugar for our taste.

Excellent! loved by all

Yummy! Try adding almond flavoring, and dividing into individual ramekins. GREAT!

The blueberries were extremely tasty and although moist didn't run all over as some other recipes have done. The biscuit topping was very nice - didn't get soggy. The only problem I had was quite probably with my own equipment. To achieve golden brown I ended up baking for 43 minutes. My family truly enjoyed this dish and my 4 year old grandson who doesn't like blueberries cooked asked for seconds.

Absolutely yummy!!! Definitely will make again!

this blueberry cobbler was the best I have tried other recipes but this was the easy to make and the flavour was excellent great hot or cold my new favourite blueberry cobbler a hit .

Altho I had no blueberries---I did use your crust recipe. I used a tin of thickened sour cherries and a cup of cranberries for the fruit filling. It was y\YUMMY!

Reviewed on Aug. 12, 2010 by Have Your Cake & Lose Weight too

I am a diabetic. I have been looking for a cobbler to remove the sugar from. I will leave out the sugar from the blueberries because they really don't need it. I will replace the flour with King Arthur's White Whole Wheat Flour because it is an albino whole wheat flour that tastes sweeter than regular whole wheat flour. I will replace the sugar in the cobbler with Splenda because sugar is a problem for me. This will bring the calories down to 155 calories per serving. Those are my favorite spices and I love the flavor of real Wisconsin low fat buttermilk and butter in a limited amount. THANK YOU FOR THIS RECIPE!!!

It was very good and easy to make.

This was so wonderful and my husband and I were competing for the last bit of it!

This is a great recipe! My husband and I loved it! Will definitely make it again. I used fresh blueberries I picked from a friends blueberry patch.

My family liked this better than blueberry pie.

This recipe is very good, I used splenda in stead of sugar and it was excellent. My whole family loved it, will make it again

The crust was a bit tough and the berry part a bit sticky rather than smooth and light.

This was easy and delicious. I used fresh blueberries. Yummmmyyyy!

Love the hint of lemon in this cobbler. I only needed 1/2 cup of buttermilk for the topping and it was light, brown and delicious. This recipe will be just as good with peaches or a blend

I made for a church gathering, but used half blueberries and half peaches. Fantastic. Went right home and made another one for my family.

Thank you for sharing your recipe. It was very easy,quick and wonderful. My whole family enjoyed it. I will make again

This was fantastic. My husband and I both loved it. I used light butter to cut back on the fat a bit (I cut the butter up and put it in the freezer for approximately 10 min. to keep it from getting too during preparation). I used a little less lemon zest (probably around 1.5 teasp.) because I only had one lemon, but I thought the zest gave it a light lemony flavor that was excellent and not at all overpowering.