Blueberry Cobbler
This easy blueberry cobbler takes just minutes to prep for a juicy summer dessert.
Servings: 8
Ingredients
- 6 tablespoons unsalted butter
For the blueberries
- 2 cups blueberries
- 2 tablespoons lemon juice
- 1 tablespoon granulated sugar
For the batter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup milk
For the topping
- 2 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Cut butter into chunks and arrange in a 2-quart baking dish (9x9 or 11x7 inches). Place in the oven and set the oven to 350°F.6 tablespoons unsalted butter
- In a bowl, stir together blueberries, lemon juice, and sugar. Mash a few of the berries to release juices, if you like. Set aside.2 cups blueberries, 2 tablespoons lemon juice, 1 tablespoon granulated sugar
- In another bowl, stir together flour, sugar, baking powder, and salt, then stir in milk until a batter forms.1 cup all-purpose flour, 3/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1/2 cup milk
- Check to make sure the butter has melted in the baking dish and remove from the oven. Pour in blueberries in an even layer, then pour batter on top of the blueberries. It's OK if the batter does not completely cover the fruit; it will spread as it bakes and a rustic look is fine.
- Stir together remaining sugar and cinnamon and sprinkle over the batter.2 teaspoons granulated sugar, 1/2 teaspoon ground cinnamon
- Place in the oven and bake for about 40 minutes, until juices are bubbly, cake is golden, and a toothpick inserted into the cake portion comes out free of batter.
- Let cool for 10-15 minutes before serving to let juices settle and fruit cool.
Notes
- Frozen blueberries can be used in place of fresh. No need to thaw.
- If you are doubling this recipe to fit a 9x13-inch pan, use 8 tablespoons butter, not 12.
