Blueberry Cobbler (Print Version)
Ingredients:
01 -
3 cups blueberries (fresh or frozen, see note).
02 -
3 tablespoons granulated sugar.
03 -
1/3 cup orange juice.
04 -
1 teaspoon lemon zest.
05 -
2/3 cup all-purpose flour.
06 -
1/2 teaspoon cornstarch.
07 -
1/2 teaspoon cinnamon.
08 -
1/4 teaspoon baking powder.
09 -
Pinch of salt.
10 -
1/2 cup butter, softened.
11 -
1/2 cup granulated sugar.
12 -
1 egg.
13 -
1 teaspoon vanilla extract.
14 -
1 tablespoon turbinado sugar, optional.
15 -
Vanilla ice cream, for serving.
16 -
Whipped cream, for serving.
Instructions:
01 -
Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with nonstick spray.
02 -
Add blueberries, 3 tablespoons sugar, orange juice, and lemon zest to the baking dish; mix to combine. Set aside.
03 -
In a small bowl, whisk together the flour, cinnamon, cornstarch, baking powder, and salt. Set aside.
04 -
In a medium bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined.
05 -
Drop batter by rounded tablespoons over blueberry mixture (try to cover as much of filling as possible.) Sprinkle the turbinado sugar over the top.
06 -
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
07 -
Serve with a scoop of vanilla ice cream, if desired, and enjoy!.
08 -
If using frozen blueberries, they do not need to be thawed before adding them in, but it can increase the baking time slightly and you may need to tent the dish toward the end if you notice the topping is over-browning.