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Blueberry Cobbler

Tue, Jul 21st, 2020

Blueberry Cobbler

The cobbler is a fruit dessert cooked in a deep dish, and usually having a thick crust with the interior filled by one or more kinds of fruit. There are numerous variations on the cobbler theme referred to as Bird's Nest Pudding, Brown Betty, Buckles, Crisps, Crumbles, Grunts, Pandowdy, and Slumps. All are based on seasonal berries or fruits, may be found in mixes such as blueberry cobbler mix, and are simple to prepare from home because the recipes rely more on the flavor of fresh fruits and berries than fancy crusts, fillings, or other pastry confections.

Cobblers did not become a dessert until after the era of American colonization. Prior to that, cobblers were often enjoyed as a meal. In Great Britain today, the term "cobbler" often refers to a dish made with meat and vegetables and served as a meal. There are mixes available for these British versions of cobblers, just as there are pre-made mixes available for blueberry, and other fruit, cobblers.



  • 8 cups fresh blueberries
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold salted butter, cut into pieces


  • 2 1/2 cups all-purpose flour
  • 2 1/2 heaping tablespoons sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 sticks cold salted butter, cut into pieces
  • 3/4 cup milk
  • 1 large egg
  • Vanilla ice cream, for serving


  1. Preheat the oven to 425 degrees F.
  2. For the blueberries: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. Add the flour and stir to combine.
  3. For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients.
  4. Whisk together the milk and egg in a small bowl, then drizzle it into the flour-butter mixture and stir until the dough just comes together. It should be lumpy and clumpy!
  5. Pour the blueberries into a 9-by-13-inch baking dish and dot them with the butter, then tear off pinches of the dough and dot them all over the top. Sprinkle the top with extra sugar.
  6. Cover lightly with foil and bake for 20 minutes, then remove the foil and bake until lightly browned, about 25 more minutes. Serve warm or at room temperature with a big scoop of vanilla ice cream.

Source: Food Network, Street Directory