- Plain simple syrup can be used in place of vanilla. Both are easy to locate in the grocery store (usually in the coffee or liquor mixers aisle). You can also make it by microwaving equal parts sugar and water until the sugar dissolves.
Blueberry Cobbler
Servings 12 people
A comforting summer classic, this Blueberry Cobbler is a delicious dessert with a juicy blueberry base and a sweet biscuit-like topping!
Ingredients
- 4 tablespoons salted butter
Filling
- 1 cup granulated sugar 230g
- ¼ cup light brown sugar 40g, packed
- 1 teaspoon lemon zest
- ¼ cup all-purpose flour 55g, spooned and leveled
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 ounces vanilla simple syrup
- 1 tablespoon lemon juice fresh is best
- ½ teaspoon vanilla extract
- 2 pints blueberries 800g, 1¾ pounds, 4 to 5 level cups
Topping
- 2 cups all-purpose flour 250g, spooned and leveled
- 1 cup granulated sugar 230g
- 2 teaspoons baking powder
- ¾ cup salted butter 171g, cold and sliced
- ½ cup buttermilk cold
- 1 teaspoon vanilla extract
Instructions
- A note before you begin: Be prepared to make the topping while the blueberries are baking since the topping must be added to the blueberries when they are hot. If you are not going to make the topping right away, just set the blueberries aside.)
- Preheat the oven to 375°F and grease a 9x13-inch baking pan with 4 tablespoons salted butter, slice up any remaining butter and scatter it over the bottom of the pan.4 tablespoons salted butter
- In a large bowl, whisk together the 1 cup granulated sugar, ¼ cup light brown sugar, and 1 teaspoon lemon zest to infuse the sugars with lemon flavor.1 cup granulated sugar, ¼ cup light brown sugar, ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 pints blueberries, ½ teaspoon vanilla extract
- Add in ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon salt and whisk together.
- Stir in 2 ounces vanilla simple syrup, 1 tablespoon lemon juice, and ½ teaspoon vanilla extract until a thick paste forms. Then add in the 2 pints blueberries and toss until evenly coated.
- Pour this mixture into the prepared baking dish and bake for 15 minutes.
- While the blueberries are baking, prepare the topping by adding 2 cups all-purpose flour, 1 cup granulated sugar, and 2 teaspoons baking powder to a food processor and pulse together.½ cup buttermilk
- Add the sliced ¾ cup salted butter and pulse just until the mixture is crumbly/sandy looking (do not overmix).¾ cup salted butter
- Pour in ½ cup buttermilk and 1 teaspoon vanilla extract and pulse just until the crumbs are moistened. Drop this mixture in clumps onto the hot blueberries as soon as they come out of the oven. If you allow the blueberries to cool at all, the topping will not bake properly. It is okay if there is some space between the clumps of topping.1 teaspoon vanilla extract
- Bake for 32 to 37 minutes until the top is golden brown.
- Serve right out of the oven for a saucier cobbler, or let sit for an hour to thicken up. This cobbler can be enjoyed warm or at room temperature.
Notes
Nutrition
Calories: 434kcal | Carbohydrates: 72g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 235mg | Potassium: 184mg | Fiber: 3g | Sugar: 50g | Vitamin A: 540IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg
Find it online: www.sugarandsoul.co/blueberry-cobbler/