My Blueberry Cobbler Recipe

Name: My Blueberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BISCUIT TOPPING; 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; BLUEBERRY FILLING; 3 cups blueberries; 1/2 cup sugar; 1 tablespoon quick-cooking tapioca; 1/2 cup water; 1 tablespoon butter

Servings: persons

BISCUIT TOPPING
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
BLUEBERRY FILLING
3 cups blueberries
1/2 cup sugar
1 tablespoon quick-cooking tapioca
1/2 cup water
1 tablespoon butter

1
FOR TOPPING: Sift together flour, sugar, baking powder and salt.
2
Cut in 1/4 cup butter until coarse crumb consistency.
3
Combine milk and egg.
4
Add all at once to dry ingredients, stirring until just moistened; set aside.
5
FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
6
Let stand 5 minutes to soften tapioca.
7
Cook and stir until slightly thickened and bubbly (about 5 minutes).
8
Stir in 1 Tbsp butter.
9
Pour filling into an 8-inch round baking dish.
10
Immediately spoon on biscuit topping in 6 mounds.
11
Bake at 400u00b0F for 20 to 25 minutes.
12
Serve warm with cream or ice cream.

472

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: BISCUIT TOPPING, 1 cup all-purpose flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, and more.

Yes, My 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.

My Blueberry Cobbler

How did you like this recipe?

Frequently Asked Questions