This amazing Blueberry Cobbler is loaded with juicy fruit and a melt-in-your-mouth sugar cookie topping.
- 5 cups blueberries fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- finely grated zest of one small lemon
- 3 tablespoons all purpose flour OR ¼ cup if using frozen blueberries
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- 6 tablespoons unsalted butter, melted
- vanilla ice cream for serving
Preheat oven to 350°F.
In a large bowl, gently stir together all filling ingredients. Transfer to an 8x8 baking pan. Note: if using frozen blueberries some of the flour and sugar will settle at the bottom of the mixing bowl (it won't stick to the frozen berries). Just sprinkle the excess over the berries once you've added them to the baking dish.
In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the blueberries. Bake for 35-45 minutes, until the berries are bubbling around the edges and the topping is beginning to turn light golden brown. Place the pan on a wire rack to cool for about 15 minutes; the juices will thicken up a bit as it cools.
Calories: 272kcal | Carbohydrates: 48g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 76mg | Potassium: 143mg | Fiber: 3g | Sugar: 32g | Vitamin A: 312IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg