Blueberry Cobbler Recipe

Name: Blueberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. 1% milk; 1/2 c. cornmeal; 2/3 c. brown sugar; 2 tsp. grated lemon peel; 1/4 tsp. ground allspice; 1 1/4 c. all purpose flour; 6 c. fresh blueberries; 3 Tbsp. canola oil; 1 Tbsp. lemon juice; 1 egg; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt

Servings: persons

1 c. 1% milk
1/2 c. cornmeal
2/3 c. brown sugar
2 tsp. grated lemon peel
1/4 tsp. ground allspice
1 1/4 c. all purpose flour
6 c. fresh blueberries
3 Tbsp. canola oil
1 Tbsp. lemon juice
1 egg
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1
Preheat oven to 375u00b0.
2
Whisk together milk, cornmeal, 2 Tbsp. brown sugar in medium bowl. Set aside to soften.
3
In a 2 qt. dish combine lemon peel, allspice, 2 Tbsp. flour and remaining brown sugar.
4
Mix in berries. Whisk in oil, lemon juice and egg to milk mixture.
5
Add baking powder, baking soda, salt and remaining flour, combine, pour over fruit.
6
Bake 40 minutes or until fruit is bubbly & knife inserted in center comes out clean.

831

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. 1% milk, 1/2 c. cornmeal, 2/3 c. brown sugar, 2 tsp. grated lemon peel, and more.

Yes, Blueberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cobbler

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