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Blueberry Cobbler | URBAN BAKES

Blueberry Cobbler


  • Author: Connie
  • Total Time: 1 hour
  • Yield: 9-inch cobbler 1x

Ingredients

Scale

FILLING

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 5 cups fresh blueberries
  • 1 1/2 tablespoons lemon juice

BISCUIT

  • 1 cup all purpose flour
  • 1/4 cup + 2 teaspoons granulated sugar
  • 2 tablespoons cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Heat oven to 375 degrees F. Line a baking sheet with aluminum foil. Place a 9-inch pie plate on top; set aside.
  2. In large bowl, whisk sugar, cornstarch, cinnamon and salt. Add blueberries and toss sugar mixture to evenly coat the berries. Add lemon juice, mix again. Transfer blueberry mixture to the pie plate.
  3. Bake uncovered for 25 minutes or until blueberry mixture looks hot and bubbly.
  4. Meanwhile, in a large bowl, whisk flour, 1/4 cup sugar, cornmeal, baking powder, baking soda and salt.
  5. In a small bowl, whisk buttermilk, butter and vanilla. NOTE: do not combine the dry and wet ingredients until about 1 minute before blueberries are done baking.
  6. In a custard dish, mix 2 teaspoons sugar with cinnamon; set aside.
  7. Once blueberries are done baking, remove from oven and increase temperature to 425 degrees F.
  8. Combine the wet ingredients into the dry ingredients and mix until no dry pockets remain. The batter will resemble a sticky dough.
  9. Evenly divide the dough into 6 to 8 parts. Place each part above the baked blueberries about 1/2 inch apart from the next biscuit dough. Sprinkle with cinnamon-sugar.
  10. Bake for 15 to 18 minutes or until biscuit topping is golden brown and cooked thoroughly.
  11. Transfer pie plate to a wire rack and allow it to cool for 20 minutes. Best served warm with vanilla ice cream. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
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