Old Fashioned Blueberry Cobbler Recipe with Fresh Blueberries
Don't forget the vanilla ice cream for serving!
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Servings: 10
Ingredients
- 6 cups fresh blueberries, washed and picked through for stems
- 1- ¾ cups all purpose flour, used separately (¼ cup, 1-½ cups)
- 6 Tablespoons white sugar, used separately (¼ cup., 2 Tbs.)
- 1 Tablespoon fresh squeezed lemon juice
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 Tablespoon non-aluminum baking powder
- ½ cup unsalted butter, cold and diced into cubes
- ¾ cup Half & Half
- 1 Tablespoons turbinado cane sugar
Instructions
To Make The Filling:
- Place washed blueberries in a large bowl. Sprinkle on top, ¼ cup of the flour and ¼ cup white sugar. Add lemon juice and vanilla. Gently toss with the blueberries to coat.
- Pour blueberry mixture into a large 13x9 inch baking dish. Set aside.
To Make The Topping:
- Preheat oven to 375 degrees.
- In a large bowl, stir together 1-½ cups flour, 2 Tbs. white sugar, salt and baking powder. With a fork or pastry cutter, cut in the cubed butter until mixture is crumbly.
- Add the half & half and form into a soft dough.
- With Tablespoon-sized scoops, drop the dough on top of the blueberry mixture. Gently spread the dough a little but leaving spaces for the blueberries to bubble up.
- Sprinkle turbinado sugar over the top.
- Bake for about 40-45 minutes, or until topping looks perfectly golden.
- Optional: Serve with Vanilla Ice Cream or Whipped Cream
Video
Notes
*May substitute 1 stick salted butter, adding only ⅛ teaspoon salt.