Blueberry Cobbler
Servings 9 servings
Calories 374kcal
Ingredients
Fruit Filling
- 3/4 cup white sugar
- 4 cups blueberries fresh or frozen
- 2 tbsp butter
- 2 tbsp all purpose flour
Biscuit Topping
- 1 3/4 cup all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup buttermilk
- 1 tbsp sugar to sprinkle over the topping before it goes in the oven
Instructions
- Preheat the oven to 375F/190C
- Grease an 9 X 9 pan and set aside
- Mix the blueberries, sugar and flour together and place in the bottom of the pan
- Cut the butter into small pieces and top the fruit mixture with it.
- In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt together until blended
- Using a pastry blender (or your fingers!) blend in the butter until you can see pea size chunks in the flour mixture
- Add the buttermilk and stir just until blended. Do not overstir. It will be lumpy and that's ok.
- Spoon the batter on top of the blueberries - about 8 to 10 spoonfuls should do it. You want the blueberry mixture to be poking through. Sprinkle the topping with the 1 tbsp of sugar before you put the blueberry cobbler in the oven.
- Bake at 375F/190C for 30 - 35 minutes until the Biscuit Topping is golden and the blueberries are bubbling. Add more baking time and cover with foil if the biscuit topping is still doughy or wet.
- Remove from the oven and place on a cooling rack and let cool for a minimum of 20 minutes. This lets the blueberry filling thicken.
- Serve with ice cream and enjoy!
Video
Notes
This recipe freezes beautifully, so you can make it ahead of time for your next backyard BBQ or family picnic.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 60g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 321mg | Potassium: 186mg | Fiber: 2g | Sugar: 37g | Vitamin A: 472IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 1mg
