Blueberry Cobbler (Printable Version)
Fresh blueberries with lemon zest baked beneath a homemade buttery crust, perfect with ice cream or whipped cream.
# Ingredients:
→ Blueberry Base
01 -
5 cups fresh blueberries
02 -
3/4 cup granulated sugar
03 -
1 teaspoon lemon zest
04 -
1 tablespoon lemon juice
05 -
2 tablespoons cornstarch
→ Cobbler Topping
06 -
1/2 cup evaporated milk
07 -
1 1/2 teaspoons white vinegar
08 -
2 cups all-purpose flour
09 -
1/2 teaspoon kosher salt
10 -
3/4 cup granulated sugar
11 -
1/8 teaspoon ground nutmeg
12 -
1 1/2 teaspoons baking powder
13 -
1/2 teaspoon baking soda
14 -
1/2 cup cold unsalted butter
15 -
1 egg (for egg wash)
16 -
1 tablespoon granulated sugar (for topping)
# Steps:
01 -
Preheat oven to 375°F (190°C). Combine evaporated milk and vinegar in a small bowl. Whisk together and refrigerate until ready to use.
02 -
In a large mixing bowl, toss blueberries with cornstarch until coated. Add lemon zest, lemon juice, and sugar, continuing to toss until all berries are evenly coated. Set aside.
03 -
In a separate bowl, whisk together flour, sugar, baking powder, baking soda, nutmeg, and kosher salt until well combined.
04 -
Cut cold butter into small chunks and work it into the flour mixture using your fingertips until the mixture resembles coarse crumbs.
05 -
Whisk together the refrigerated evaporated milk mixture with the egg. Pour into the flour mixture and use your hands to form a sticky dough.
06 -
Transfer the blueberry mixture to a 9-inch pie pan or cast iron skillet. Drop spoonfuls of dough evenly over the blueberries. Sprinkle the top with 1 tablespoon of sugar.
07 -
Bake in the preheated oven for 35 minutes, until the topping is golden brown and the filling is bubbling.
08 -
Allow cobbler to cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.
# Notes:
01 -
The combination of evaporated milk and vinegar creates a quick substitute for buttermilk, adding tanginess to the cobbler topping.