Blueberry Cobbler Recipe

Name: Blueberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. flour; 1 tsp. sugar; 1 1/2 tsp. salt; 1 c. butter or margarine, softened; 4 1/2 Tbsp. milk; 5 to 6 c. blueberries (fresh or frozen); 1 1/3 c. sugar; 4 Tbsp. flour; 2 Tbsp. lemon juice; 1 Tbsp. tapioca; 5 Tbsp. butter; dash of salt

Servings: persons

3 c. flour
1 tsp. sugar
1 1/2 tsp. salt
1 c. butter or margarine, softened
4 1/2 Tbsp. milk
5 to 6 c. blueberries (fresh or frozen)
1 1/3 c. sugar
4 Tbsp. flour
2 Tbsp. lemon juice
1 Tbsp. tapioca
5 Tbsp. butter
dash of salt

1
Mix ingredients.
2
Pat 2/3 of the mixture into 13 x 9-inch pan. Save rest.
3
Toss blueberries, sugar and flour.
4
Add tapioca, lemon juice and salt.
5
Pour blueberries over crust.
6
Sprinkle remaining crust mixture on top.
7
Dot with butter.
8
Bake at 450u00b0 for 10 minutes, then reduce temperature to 350u00b0 for 40 minutes or until crumbs on top are golden.
9
Let cool.
10
Serve with ice cream or whipped cream.
11
Recipe can be cut in half and baked in 9-inch pie pan.

1664

kcal

Calories

Fat

249

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 12 ingredients. The key ingredients include: 3 c. flour, 1 tsp. sugar, 1 1/2 tsp. salt, 1 c. butter or margarine, softened, 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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