My Blueberry Cobbler
This cobbler is so good, and easy to make. Try making this with 1/2 blueberries and 1/2 raspberries.
- Ready In:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter
- 1⁄4 cup milk
- 1 egg, slightly beaten
- 3 cups blueberries
- 1⁄2 cup sugar
- 1 tablespoon quick-cooking tapioca
- 1⁄2 cup water
- 1 tablespoon butter
- FOR TOPPING: Sift together flour, sugar, baking powder and salt.
- Cut in 1/4 cup butter until coarse crumb consistency.
- Combine milk and egg.
- Add all at once to dry ingredients, stirring until just moistened; set aside.
- FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
- Let stand 5 minutes to soften tapioca.
- Cook and stir until slightly thickened and bubbly (about 5 minutes).
- Stir in 1 Tbsp butter.
- Pour filling into an 8-inch round baking dish.
- Immediately spoon on biscuit topping in 6 mounds.
- Bake at 400ºF for 20 to 25 minutes.
- Serve warm with cream or ice cream.
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Easy and very good. My prayers have been answered for an easy cobbler recipe! Since I used blueberries from frozen state, of course it took longer to come to a boil. I added a touch of lemon juice and cinnamon to blueberry mixture because that is what I personally always do with blueberries. Thanks for sharing your recipe with us!! Next time I make this (which may be tomorrow) I may use venture out and use raspberries!1Reply
I am looking for a cobbler topping similar to one used in a local restaurant. Not quite perfect, but this is the closest I've found. I expected the dough to spread while baking, it didn't. Next time I will mash it a little instead of leaving in mounds. I also had to cook mine closer to 35 minutes, but it's probably my ancient oven. Also, I didn't have tapioca so I just sprinkled some sugar, cornstarch and a little honey over the blueberries and let sit while I made the topping. I then stirred and placed it in the baking dish.1Reply
I changed this up just slightly, by using your cobbler plus my blueberry pie recipe for inspiration. I followed your biscuit directions completely. For the filling I used 4 cups frozen blueberries I had on hand, 2 teaspoons fresh lemon juice, 1/4 teaspoon nutmeg, 1/2 teaspoon cinnamon, in addition to the sugar and tapioca, and no added water. I didn't cook the blueberry mixture, but let it sit and macerate for about 30 minutes. Continued on with the rest of your directions, and had a wonderful blueberry cobbler a la mode for dessert. Mmmm - Will defintely be making again!Reply
What a wonderful tasting cobbler. This was so easy to put together, and the topping was so good, my youngest son, said there wasn't enough of it! I may double the topping next time for him. This wasn't too sweet, and I liked the tapioca in it to thicken it. This is an all round delightful cobbler that I will be making again. It didn't last long in our house!Reply
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