Blueberry Cobbler Recipe

Name: Blueberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. sugar; 1 Tbsp. cornstarch; 4 c. blueberries; 1 tsp. lemon juice; 3 Tbsp. shortening; 1 c. all-purpose flour (if using self-rising flour, omit baking powder and salt); 1 Tbsp. sugar; 1 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. milk

Servings: persons

1/2 c. sugar
1 Tbsp. cornstarch
4 c. blueberries
1 tsp. lemon juice
3 Tbsp. shortening
1 c. all-purpose flour (if using self-rising flour, omit baking powder and salt)
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

1
Heat oven to 400u00b0.
2
Mix 1/2 cup sugar and the cornstarch in a 2-quart saucepan.
3
Stir in lemon juice and blueberries.
4
Cook, stirring constantly, until mixture thickens and boils.
5
Boil and stir for 1 minute.
6
Pour into ungreased 2-quart casserole.
7
Keep blueberry mixture warm in oven.
8
Cut shortening into flour, 1 tablespoon sugar, baking powder and salt until mixture resembles fine crumbs.
9
Stir in milk.
10
Drop dough by 6 spoonfuls onto hot blueberry mixture.
11
Bake 25 to 30 minutes or until topping is golden brown.

521

kcal

Calories

Fat

119

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 10 ingredients. The key ingredients include: 1/2 c. sugar, 1 Tbsp. cornstarch, 4 c. blueberries, 1 tsp. lemon juice, 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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