It tastes great as a dessert with whipped cream or vanilla ice cream! Traditionally, blueberry cobbler is served as a dessert, but some people prefer it with tea or coffee. Like delectable Blueberry Breakfast Cake, it makes a decadent breakfast.
Everyone is going to enjoy this traditional fruit cobbler, which is similar to well-known crockpot apple cobbler.
Both the dough and the filling contain Saigon cinnamon. This enhances the flavor of the blueberries! To prevent the cinnamon flavor from overpowering, we only use a tiny amount. Compared to regular ground cinnamon, Saigon cinnamon has a slightly stronger flavor and scent.
The season for blueberries lasts from April to October. Blueberries are available fresh and frozen in most grocery stores throughout the year, but these are the best months to buy them. You can use the same quantity of frozen blueberries in their place if fresh ones are not available.
Blueberry Cobbler Recipe
Fresh, ripe blueberries are topped with a crisp biscuit in this Blueberry Cobbler. It tastes great on its own or paired with whipped cream or vanilla ice cream!
Cook time: 20 minutes
Time: 1 hour
Servings: 12
Calories: 334
Ingredients to Make Blueberry Cobbler
Biscuit topping:
- One cup of all-purpose flour
- One tablespoon of sugar, granulated
- One and Half a teaspoon of baking powder
- One teaspoon of Kosher salt
- ½ teaspoon of Saigon cinnamon
- 1/4 cup of chilled, cubed unsalted butter
- One large egg
- ½ tablespoon Demerara sugar or another coarse sugar and ¼ cup milk
Blueberry
cobbler filling:
- Six cups of frozen or fresh blueberries
- One cup of granulated sugar
- 1/4 teaspoon of Saigon cinnamon and two tablespoons of cornstarch
Toppings:
- One optional vanilla whipped cream
- One optional no-churn vanilla ice cream
Prior to starting: One serving's worth of calories includes half a cup of vanilla ice cream.
Instructions to Make Blueberry Cobbler
- Heat the oven to 400 degrees Fahrenheit.
- Mix the flour, baking powder, baking powder, salt, and 1/2 tsp. Saigon cinnamon in a large bowl. Cut the butter into the flour mixture with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Put aside.
- Mix the egg and milk together in a small-to-medium mixing bowl. Stir until just combined after adding to the flour mixture.
- For the Blueberry Cobbler filling, combine the blueberries, cornstarch, 1 cup sugar, and 1/4 tsp Saigon cinnamon in a large saucepan over medium heat. Cook, stirring constantly, until the blueberries release their juices. There should be bubbles in the mixture.
- Using a large spoon, drop the biscuit dough in five to six mounds on top of the hot filling after transferring the filling to a 2-quart (9 x 9-inch) baking dish. Top the biscuits with 1/2 tablespoon of Demerara sugar.
- Bake for 20 to 25 minutes or until golden brown on top of the biscuit topping. After it's finished, let it cool in the pan for an hour on a wire rack or trivet so the filling can thicken. Serve with Vanilla No-Churn Vanilla Ice Cream or Vanilla Whipped Cream. Have fun!
Nutrition Information
|
Serving |
1 slice |
|
Calories |
334 CAL |
|
Carbohydrates |
54 g |
|
Protein |
4 g |
|
Fat |
11 g |
|
Saturated fat |
7 g |
|
Cholesterol |
53 MG |
|
Sodium |
256 MG |
|
Potassium |
262 MG |
|
Fiber |
2 g |
|
Sugar |
39 g |
|
Vitamin A |
465 IU |
|
Vitamin C |
7.6 MG |
|
Calcium |
121 MG |
|
Iron |
0.8 MG |
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