I've been so busy but I really wanted to get this recipe posted before the blueberry season ends. I love this dessert for a few reasons. It's easy to make and is a real crowd pleaser (not that I ever have crowds at my place). The nice part about this recipe is the natural blueberry flavor. The blueberry base has no sugar, just lemon juice and a small pinch of cinnamon. The only sugar in the recipe is the 2/3 cup in the dough.
This cobbler tastes good warm from the oven when it is juicy and runny with a scoop of vanilla ice cream or a dollop of whipped cream. For a different experience enjoy it cold the next day when the juice gets thick and syrupy.
Summer Blueberry Cobbler
- 2 cups blueberries (fresh or frozen and thawed)
- juice from 1/2 lemon
- Pinch of cinnamon
- 4 tbsp room temperature butter
- 2/3 cup sugar
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- pinch of salt
- 1/2 cup milk
Preheat the oven to 350 degrees F.
Put the blueberries, lemon juice and cinnamon in a deep bowl or casserole and mix together.
Add the soft butter and sugar to a medium bowl and mix for a few minutes until blended. Add flour, salt and baking powder a small amount at a time and mix until crumbly.
Add milk and continue to mix until the batter becomes a thick lump of dough. Scoop the batter by heaping spoonfuls on top of the blueberries. It should cover the entire top.
Bake in the oven on a baking sheet (to avoid burning if the juice spills over) for 1 hour.
Let stand until warm. Serve with ice cream, creme fraiche or whipped cream.