Blueberry cobbler is one of my go-to, from scratch summer desserts. It is pretty easy, fresh and comforting all in one. Top with vanilla ice cream for a simple, yet decadent crowd pleaser!
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Blueberries are everywhere in Texas during the summer and my favorite way to eat them is blueberry cobbler. The lemon juice in this recipe brightens the blueberry's natural sweetness so the cobbler is less heavy and crazy sweet. You can really taste the fresh blueberries.
Serve with Homemade Vanilla Bluebell Ice Cream (or another vanilla ice cream if you aren't as Bluebell obsessed as all us Texans)
Yields: 4 servings
Time: 1 hour
Preheat oven to 375°.
Combine blueberries, 3 tbs of sugar, 3 tbs of brown sugar, lemon juice, corn starch and cinnamon in large mixing bowl. Gently stir and set aside.
In a small mixing bowl, whisk together remaining dry ingredients (flour, 3 tbs sugar, 3 tbs brown sugar, baking powder and salt)
In a pastry blender or large mixing bowl, start to cream butter, gradually adding in the dry ingredient mixture until fully incorporated. Add 3 tbs of boiling water while blending until mixture becomes crumbly. (I boil more than 3 tbs of water and then just spoon out 3 tbs)
Spoon blueberry mixture into small baking dish. Spoon dough mixture over blueberries. Use damp fingers to spread mixture evenly to cover all blueberries.
Bake uncovered for 45 minutes or until golden brown.
Let sit for 10 minutes before serving. (...I know this is so hard, but if you serve early, the filling will be less thick and more runny. But if you don't mind that, serve it up 😉)
What is your favorite summer dessert? Tell me in the comments!