Total Time
55mins
Prep 25 mins
Cook 30 mins

When fresh blueberries are in season give this a try- you'll be glad you did! From a June 2001 article that featured fresh blueberries in the food section of the Houston Chronicle.

Ingredients Nutrition

Directions

  1. In a 9 inch glass or ceramic pie plate, toss blueberries, 2 to 4 tablespoons sugar, 1 tablespoon flour, lemon juice, and almond extract; let stand abut 30 minutes, or until mixture is juicy.
  2. Preheat oven to 400 degrees.
  3. In a bowl, sift together remaining flour, baking powder, baking soda, salt and 1 teaspoon sugar.
  4. Blend in butter with fingertips or pastry blender until mixture resembles coarse meal.
  5. Stir in buttermilk using a fork, until just combined.
  6. Drop rounded tablespoons of dough over filling, leaving spaces for topping to expand.
  7. Sprinkle with remaining sugar.
  8. Back on center rack of oven until topping is golden, about 30 minutes.
  9. Cool slightly and serve warm. Especially good with a scoop of Blue Bell Homemade Vanilla ice cream!
Most Helpful

This is an excellent cobbler! I've made it 3 times already this spring/summer!

Cindy S July 12, 2009