There’s so much to love about blueberries. They’re sweet, juicy and packed with antioxidants, which means they’re a great option for mindless snacking when the cravings kick in. And while they’re delicious right out of the carton, you can still get creative in the kitchen and use them in this tasty dessert.
This blueberry cobbler recipe bakes yummy blueberries underneath a layer of crumbly goodness to create an ooey-gooey, melty berry filling. Great for summer celebrations and beyond, feel free to add in extra fruits (like peaches, yum!) and top with your favorite ice cream. We suggest our coconut cardamom banana “nice” cream recipe—but we’re biased!
3-1/2 pints blueberries
1-3/4 cups + 1/2 tsp. all-purpose flour
1 cup + 8 Tbsp. sugar
1 cup milk
5 Tbsp. butter, chilled
1 Tbsp. butter, melted
2 Tbsp. lemon juice
4 tsp. baking powder
1 tsp. Simple Truth Organic Vanilla Extract
1/4 tsp. cinnamon
- In lightly coated 8-inch square baking dish, combine blueberries, vanilla and lemon juice.
- Sprinkle 1 cup sugar and 1/2 tsp. flour on top. Stir in melted butter and set aside.
- In large bowl, combine remaining flour, baking powder and 6 Tbsp. sugar. Using fingers, rub in chilled butter (or cut in with pastry blender) until mixture takes on crumbly texture.
- In center of mixture, carve out a well and quickly stir in milk. Mix until slightly moistened. (Note: this should create a very thick batter, or very wet dough. Add more milk if necessary.) Cover and set aside for 10 minutes.
- Preheat oven to 375 degrees F. Spoon batter over blueberry mixture, leaving only a few small holes for berries to peek through.
- In small bowl, mix cinnamon and remaining sugar. Sprinkle on top of batter.
- Bake 20 to 25 minutes or until golden brown. Serve warm or cold.