Use fresh or frozen blueberries in this blueberry cobbler recipe. The sweetened berries are topped with a cakey biscuit crust for the perfect summer treat.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
359 Calories
Recipe Instructions
Step 1
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Step 2
Lightly grease an 8-inch square baking dish. Place blueberries into the baking dish and mix with lemon juice and vanilla. Sprinkle with 1 cup sugar and 1/2 teaspoon flour, then stir in 1 tablespoon melted butter. Set aside.
Step 3
Stir 1 3/4 cups flour, baking powder, and 6 tablespoons sugar together in a medium bowl. Cut in 5 tablespoons butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center, pour in milk, and stir quickly until just moistened; you should have a very thick batter or a very wet dough. Add a splash more milk if needed. Cover and let rest for 10 minutes.
Step 4
Spoon rested batter over blueberries, leaving only a few small holes for the berries to peek through. Mix 2 teaspoons sugar and cinnamon together in a small bowl; sprinkle over the batter.
Step 5
Bake in the preheated oven until golden brown on top and a knife inserted into the topping comes out clean, 20 to 25 minutes. Let cool until just warm before serving.
