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blueberry cobbler
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5 from 1 vote

Blueberry Cobbler

A great use of summer's blueberries, this cobbler is easy to toss together and oh-so-delicious.
Prep Time 15 minutes
Cook Time 1 hour
Servings 12
Author Jen Leigh

Ingredients

  • 8 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tbsp cornstarch
  • Juice of 1 lemon
  • 1 cup flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 6 tbsp unsalted butter, cold and cubed
  • 1/4 cup buttermilk, cold
  • Turbinado sugar, for sprinkling (optional)

Instructions

  • Preheat the oven to 350°F.
  • In a large bowl, gently mix the blueberries with 1/2 cup granulated sugar, the brown sugar, cornstarch and lemon juice until berries are coated. Layer blueberries into the bottom of a greased 9x13-inch baking dish.
  • Whisk the flour, remaining sugar, baking powder, salt and cinnamon in another large bowl. Cut in the butter until mixture is mealy. Slowly add the buttermilk while stirring gently until combined. The batter will be sticky and look like cookie dough.
  • Scoop blobs of the batter onto the top of the berries, distributing as evenly as possible. Don’t worry if berries show through – this is supposed to be a rustic look.
  • Bake uncovered for 1 hour. Sprinkle coarse turbinado sugar across the top upon removing from oven (optional).
  • Serve warm with a scoop of ice cream.