In the south family gatherings were graded by the quality of the treats provided by the ladies with the knowledge. In the spirt of capturing the perfect classic Blueberry Cobbler this recipe revealed itself and is a combination of multiple attempts and a love for homecoming. The cobbler is perfectly siting like a biscuit of sweet bread slowly becoming saturated with the preserve jam like filling of farm fresh blueberries smoldering with flavor and aroma. This is the perfect summer time dessert that will bring the down home spirit to a table near you. My family loves this treat and we hope you try it to see for yourself how good it really is.
Watch the video and follow the instructions below to have a fresh Blueberry Cobbler ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Purchase and hold the berries to a room temp to allow for ripening and development of the berry, this will make them all the sweeter for the dessert. Thanks for visiting and see you again soon.
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Preheat the oven to 350°F. Grease the 9″x 13″ pan with butter or baking cooking spray.
In a bowl: add fresh blueberries (if using frozen do not thaw), sugar, lemon zest, flour and mix everything together. Transfer to the baking pan.
In a separate bowl: combine flour, salt, baking powder, sugar and mix. Add butter pieces into the bowl. Use a dough blender, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs. Pour heavy cream into the mix and combine until everything comes together. It’s going to be very sticky.
Coat the cutting board or parchment paper with 2-3 tsp of flour. Place dough on the board and shape into a rectangle 8″x 12″. Place the dough on top of the blueberries.
Brush the scones with 2 tbsp heavy cream.
Bake for 35-40 minutes or until golden brown.
Remove from the oven and let cool for 15 minutes before serving.
Best serve warm & with vanilla ice cream.
Enjoy!
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Blueberry Cobbler
Ingredients
- 4 cups fresh blueberries or frozen (not not thaw)
- ⅓ cup granulated sugar
- 1 tbsp all-purpose flour
- ½ tsp lemon zest
- 2 tbsp heavy cream brushing
Batter
- 1 cup all-purpose flour
- ¾ cup heavy cream
- 6 tbsp cold unsalted butter
- 3 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F. Grease the 9"x 13" pan with butter or baking cooking spray.
- In a bowl: add fresh blueberries (if using frozen do not thaw), sugar, lemon zest, flour and mix everything together. Transfer to the baking pan.
- In a separate bowl: combine flour, salt, baking powder, sugar and mix. Add butter pieces into the bowl. Use a dough blender, your fingers or a fork to blend the flour mixture and butter together until pea size crumbs. Pour heavy cream into the mix and combine until everything comes together. It's going to be very sticky.
- Coat the cutting board or parchment paper with 2-3 tsp of flour. Place dough on the board and shape into a rectangle 8"x 12". Place the dough on top of the blueberries.
- Brush the scones with 2 tbsp heavy cream.
- Bake for 35-40 minutes or until golden brown. Remove from the oven and let cool for 15 minutes before serving.
Best serve warm & with vanilla ice cream. Enjoy!
Store leftovers in and airtight container.
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