i love blueberry cobbler it’s sweet but not to sweet. add some ice cream or whipped cream for an additional sweetness . i love cobbler when it’s just out of the over and the ice-cream melts as you eat it .
2/3 cup granulated sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries
1 teaspoon melted butter
1 teaspoon ground cinnamon
1 cup sifted all-purpose flour, 4 1/2 ounces
2 tablespoons granulated sugar, optional
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons melted butter
- Butter a 1 1/2-quart baking dish or 9-inch pie plate. Heat the oven to 425 F.
- In a saucepan, combine 2/3 cup of granulated sugar and cornstarch, stir in water. Bring to a boil; stirring constantly, boil for 1 minute. Add blueberries and blend well.
- Pour blueberry mixture into the prepared baking dish or 9-inch pie plate. Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.
- In a mixing bowl, combine the flour, 2 tablespoons of sugar (if using), baking powder, and salt.
- Pour the milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture all at once. Stir just until mixture is moistened and forms a soft dough. Drop spoonfuls of the dough onto the blueberries.
- Bake for 25 to 30 minutes, or until lightly browned.
Tips and Variations
- Replace about 2/3 cup of the blueberries with shredded apples.
- Make a blueberry cobbler extra-special with a crumble topping. Toast about 1/3 cup of chopped pecans; combine the toasted pecans with 1/4 cup of all-purpose flour, 1/4 cup of packed brown sugar, and 1 1/2 tablespoons of butter. Mix with a fork or your fingers to make the crumble. Sprinkle over the top of the cobbler. Bake as directed.