Blueberry Cobbler

By TwiceBakedCooking March 28, 2023March 28, 2023

Ingredients

For The Topping:

1 Cup-All-Purpose Flour

½ Cup-Granulated Sugar

1 ½ teaspoons-Baking Powder

1 teaspoons-Salt

½ Stick-Cold Unsalted Butter (Plus More For Baking Dish)

1/2 Cup-Buttermilk

For The Filling:

½ Cup-Light Brown Sugar

½ Cup-All-Purpose Flour

½ Tablespoon-Ground Cinnamon

½ Tablespoon-Vanilla Extract

1 teaspoon-Salt

2 Pounds-Frozen Or Fresh Blueberries

1 Tablespoon Lemon Juice- ½ lemon

Raw Sugar, For Topping

Makes a 8×8 Pan

Mixing Dry Ingredients

In a medium sized mixing bowl, combined the flour, baking powder, sugar, and salt. Whisk to combine and set aside.

Working the butter to your Flour

Go to refrigerator and grab a half a stick of cold butter and cut it into half tablespoon slices, roughly 9 slices. Add the butter into the flour mixture and cover the butter slices in flour so that the butter doesn’t stick together. Then with your hands or fork(I prefer hands), incorporate the butter into the flour. Pushing the flour into the butter working out any large clumps. Keep working out all the large clumps until the mixture looks slightly gravelly. (Pea sized clumps) Don’t over work the butter into the four, because it will ruin the texture of the biscuits

Adding Buttermilk

With a spatula add the buttermilk and mix until just combined. Wrap the bowl tightly with plastic and chill in the fridge for at least 30 minutes, or up to overnight.

Making the Filling

For the filling, in a large bowl combine the blueberries, light brown sugar, flour, cinnamon, vanilla , lemon juice and salt stir to combine. Placing the berries in your buttered baking vessel.

Getting Ready to Bake

Preheat your oven to 375F. Oven rack in the middle position. Remove the biscuit topping from the refrigerator and with a spatula take small scoops of topping and evenly distribute it on the berries. Do not spread. Finish with sprinkling raw sugar on top.(Vanilla Sugar, Raw Cane Sugar, Demerara, or Turbinado Sugar)