Blueberry Cobbler

Incredibly delicious Blueberry Cobbler is loaded with juicy, sweet blueberries and topped with a cinnamon sugar biscuit crust. This dessert is surprisingly easy to make and irresistible served warm with a scoop of vanilla ice cream!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 174

Author Kim

Ingredients

4 cups fresh blueberries (see post for instructions for using frozen blueberries)
1 teaspoon cornstarch
1 teaspoon lemon juice
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon oil (any variety works)
1/2 teaspoon vanilla
2 egg whites

Cinnamon Sugar

1 teaspoon cinnamon
2 teaspoon sugar

Instructions

Preheat the oven to 350ºF. and spray a 9" round baking dish or pie plate with cooking spray. Set aside.
Toss the blueberries, cornstarch and lemon juice together in a mixing bowl; set aside.
In a separate mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. Form a well in the center of the bowl.
In small bowl, stir together the oil, vanilla, and egg whites until fully combined.
Add the egg white mixture to the well you created in the flour mixture. Stir the wet ingredients into the dry ingredients until just moist; set aside.
Pour the berry mixture into the pie plate. Then, drop the dough by spoonfuls evenly onto the blueberry mixture to cover evenly.
Combine the additional 2 teaspoons sugar and 1 teaspoon cinnamon to form cinnamon sugar. Sprinkle evenly over the top of the pie dish.
Bake for 40-45 minutes or until the blueberries are bubbling and the topping is golden.
Once baked, allow the cobbler to cool on a wire cooling rack for about 15 minutes before enjoying. The longer it cools and firms up, the better the consistency when spooning out to serve. Pair with a scoop of vanilla ice cream or a dollop of whipped cream!

Notes

Store leftover cobbler, covered, for up to 1 day at room temperature. For longer storage, cover or store in an airtight container, in the refrigerator for up to 2-3 days.
To reheat in the microwave, scoop out an individual portion and place in a microwave safe bowl. Cover and reheat for 30-45 seconds or until cobbler is heated through.
To reheat in the oven, remove the cobbler from the fridge and allow it to come to room temperature. Cover the pan with aluminum foil and bake at 350ºF for about 20 minutes or until heated through.
See post for freezing options.

Nutrition