Blueberry Cobbler

Blueberry Cobbler is a Southern dessert. One serving contains 239 calories, 3g of protein, and 6g of fat. For 85 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes about 1 hour. 27 people have made this recipe and would make it again. This recipe from Amandas Cooking requires kosher salt, granulated sugar, vanillan ice cream, and cinnamon. Overall, this recipe earns a rather bad spoonacular score of 21%. Similar recipes include Fresh Blueberry Cobbler With Blueberry Sauce, Blueberry Cobbler, and Blueberry Cobbler.

Servings: 10

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. For Biscuit Topping: In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt and 1/2 tsp. Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until mixture looks like course crumbs. Set aside. In a small-medium mixing bowl, stir together milk and egg. Add to the flour mixture and stir until just combined. For Blueberry Cobbler filling: In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, 1/4 tsp. Saigon cinnamon, and cornstarch. Cook until the blueberry release their juices, stir continuously. The mixture should be bubbly. Transfer filling to a 2 quart (9 x 9 inch baking dish) and using a large spoon, drop the biscuit dough in 5-6 mounds on top of the hot filling. Sprinkle 1/2 tablespoon Demerara sugar over the top of the biscuits. Bake 20 to 25 minutes (25 minutes always works for me!) or until the top of the biscuit topping is golden brown. When it's done, allow to cool in pan on a wire rack or trivet for 1 hour (to allow the filling to thicken). Serve with Vanilla Whipped Cream and/or No-Churn Vanilla Ice Cream. Enjoy!

 

Step by step:

1. Preheat oven to 400 degrees F.

For Biscuit Topping

1. In a large bowl, stir together the flour, 2 tablespoons sugar, baking powder, salt and 1/2 tsp. Saigon cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until mixture looks like course crumbs. Set aside.

2. In a small-medium mixing bowl, stir together milk and egg.

3. Add to the flour mixture and stir until just combined.

For Blueberry Cobbler filling

1. In a large saucepan, over medium heat, add the blueberries, 1 cup sugar, 1/4 tsp. Saigon cinnamon, and cornstarch. Cook until the blueberry release their juices, stir continuously. The mixture should be bubbly.

2. Transfer filling to a 2 quart (9 x 9 inch baking dish) and using a large spoon, drop the biscuit dough in 5-6 mounds on top of the hot filling. Sprinkle 1/2 tablespoon Demerara sugar over the top of the biscuits.

3. Bake 20 to 25 minutes (25 minutes always works for me!) or until the top of the biscuit topping is golden brown. When it's done, allow to cool in pan on a wire rack or trivet for 1 hour (to allow the filling to thicken).

4. Serve with Vanilla Whipped Cream and/or No-Churn Vanilla Ice Cream. Enjoy!

Nutrition Information:

covered percent of daily need

 

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