Dessertsbellyfull
Blueberry Cobbler
Juicy blueberries in a sweet citrusy sauce are tucked under a crunchy biscuit topping for this Blueberry Cobbler dessert. Fresh or frozen fruit can be used for a convenient year-round treat!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with nonstick spray.
2
Add blueberries, 3 tablespoons sugar, orange juice, and lemon zest to the baking dish; mix to combine. Set aside.
blueberries ( (fresh or frozen, see note))3 cupslemon zest1 teaspoon
3
In a small bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt. Set aside.
4
In a medium bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined.
egg1vanilla extract1 teaspoon
5
Drop batter by rounded tablespoons over blueberry mixture (try to cover as much of filling as possible.) Sprinkle the turbinado sugar over the top.
turbinado sugar (, optional)1 tablespoon
6
Bake in preheated oven for 35 to ⏱️ 40 minutes, until topping is golden brown and filling is bubbling.
7
Serve with a scoop of vanilla ice cream, if desired, and enjoy!
vanilla ice cream (, for serving)
8
NOTE: If using frozen blueberries, they do not need to be thawed before adding them in, but it can increase the baking time slightly and you may need to tent the dish toward the end if you notice the topping is over-browning.
blueberries ( (fresh or frozen, see note))3 cups
Nutrition Facts
calories
350 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
2 g
sugar Content
34 g
sodium Content
147 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
70 mg
carbohydrate Content
48 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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