Blueberry Cobbler

Instructions

Preheat oven to 350°F. Lightly grease an 10 x 7-inch glass baking dish with nonstick spray or butter (see note).

In prepared pan, make the filling by tossing together blueberries, cornstarch, 2 tablespoons granulated sugar, and lemon juice, until the blueberries are evenly coated.

In medium-sized bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the diced butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs and sticks together when you press it with your fingertips.

Stir the buttermilk and vanilla extract into the dry mixture until dough comes together. It will be sticky and resemble biscuit dough.

Drop spoonfuls of the dough over the blueberry mixture, leaving some gaps for the filling to bubble through. It does not have to be smooth on top. The dough will spread as it bakes. Sprinkle the top with coarse sugar, if desired.

Bake in preheated oven 50 to 55 minutes, or until the topping is golden brown and the blueberry filling is bubbling.

Let the cobbler cool for 20 to 30 minutes before serving. Scoop onto serving plates or shallow bowls. Enjoy warm or at room temperature with vanilla ice cream or whipped cream, if desired.

Desserts