Blueberry Cobbler
We may earn money or products from the companies mentioned in this post.My little boy loves all…
We may earn money or products from the companies mentioned in this post.
My little boy loves all things blueberry. Honestly, who can blame him? I love blueberries in all forms. Fresh off the bush is probably my favorite, but I love to stir it into chia pudding, oatmeal, bake them in scones, add them to fruit pizza and so much more. I just sent my oldest away to sleepaway summer camp for the first time this week and when we picked him up yesterday he begged me for Shrimp Scampi and Blueberry Cobbler.
You’d better believe I made it for him. I missed him so much I almost went to pick him up halfway. Not really, but almost. Anyway, I was happy to make his favorites. Blueberries come ripe about now around here anyway and the fruit is the epitome of summertime.
This Blueberry Cobbler is just like Blackberry Cobbler I’ve mentioned before. You can use it as a cobbler filling, put it into pre-made pie crusts and bake it like a pie, or make your own pie crust, if you serve it immediately you can use it like a syrup or topping for pancakes or biscuits.
My favorite part of cooking fruit down is watching the fruit burst and pop.
It’s really a very easy recipe but it will make you feel like a great cook because it’s just so yummy and sweet. I like to serve it warm with fresh whipped cream, or vanilla ice cream.
Blueberry Cobbler
Equipment
- Enamel Dutch Oven not necessary but can be made in one dish if so
Ingredients
- 5 Cups Blueberries
- 1.5 cups Sugar
- 1 tsp Lemon Juice
- 1/2 tsp Cinnamon
- 3 TBSP Arrowroot Powder can use clear gel or cornstarch instead
- 6 TBSP Water
Cobbler Dough
- 2 Cups Self-Rising Flour
- 2 Cups Milk
- 1 Stick Butter melted
Instructions
- Preheat oven to 350
- In a bowl, combine milk, flour, and melted butter and stir with a whisk until mostly a smooth consistency, and set aside
- Add Blueberries, lemon juice, cinnamon, sugar and 3 TBSP of water to the dutch oven and stir well
- Cook at medium temperature at a low boil for about 5 minutes until the blueberries start to burst
- The mixture will begin to thicken slightly, use a spoon to help smash the remaining blueberries
- Make a slurry with the cold water and the arrowroot powder/cornstarch and add to the mixture stirring well
- Continue to cook until it comes back to a boil. It will become much thicker (between syrup and jelly consistency) you can remove from heat at this point
- Pour the cobbler dough mixture over the top of the thickened blueberries
- Bake for 30-35 minutes until a knife inserted into the dough comes out clean
- Serving suggestion: serve warm with fresh whipped cream, or vanilla ice cream
