Blueberry Cobbler

READY IN: 40mins
Recipe by Boca Pat

This has to be served warm with whippped cream. I found this in one of my mom's old cook books. If you like blueberries, you'll love this.

Top Review by Kathy

Yummy! I substituted Splenda for Baking in place of the sugar, and that worked nicely. I served this with vanilla ice cream, and it was the perfect dessert for a summer night. My blueberries cooked down quite a bit more than I expected, so next time I will use either 6 or 8 cups of blueberries -- I'm looking forward to making this again!

Ingredients Nutrition


  1. Heat oven to 400 Blend 1/2 cup sugar& the cornstarch in med.
  2. saucepan Stir in blueberries& lemon juice Cook, stirring constantly, until mixture thickens& boils Boil and stir 1 minute Pour into ungreased 2 qt casserole Place in oven while preparing biscuit topping Measure flour, 1 tbsp sugar, the baking powder& salt into bowl Add shortening& milk Cut through shortening 6 times Mix until dough forms a ball Drop dough by 6 spoonfuls onto hot fruit Bake uncovered 25-30 min or until biscuit topping is golden brown.
  3. Serve warm.

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