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Blueberry Cobbler

Timing
Prep: 20 minutes
Cook: 50 minutes


Ingredients
1 pound (1 bag) frozen blueberries (about 3½ cups)
1 tablespoon cornstarch
2 tablespoons lemon juice 
1 cup all-purpose flour
¾ cup turbinado (raw) sugar or granulated sugar, divided
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
3 tablespoons melted butter
¾ cup boiling water

Directions
Preheat oven to 350°F.  Spread blueberries in ungreased 8- or 9-inch square baking dish or pan.  Sprinkle with cornstarch; drizzle with lemon juice; set aside.  In medium bowl combine flour, ½ cup sugar, baking powder and salt.  Add milk and butter; stir just until combined (not smooth.)  Drop mounds of dough onto blueberries.  Pour boiling water over dough and fruit.  Sprinkle with remaining ¼ cup sugar.  Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes.  Serve warm or at room temperature.

Credit
Recipe courtesy U.S. Highbush Blueberry Council