Old-Fashioned Blueberry Cobbler

Blueberry cobbler is a tasty concoction of heavenly blueberry filling made with simple pantry staples and finished with a scrumptious cakified topping.

Course Dessert

Cuisine American

Keyword Blueberry Cobbler, blueberry recipes, Cobbler Recipes, fresh blueberries

Prep Time 15

Cook Time 40

Total Time 55

Calories 388kcal

Author Kathleen

Ingredients

Filling:

8 cups blueberries
1 cup granulated sugar
1/4 cup instant tapioca ground
1 tablespoon lemon juice
pinch salt

Topping:

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar firmly packed
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons cold unsalted butter cut into small pieces
1/2 cup boiling water
3 tablespoons coarse sugar

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C). Butter a 9X13-inch baking dish. Set aside.
Make the Filling: In a medium mixing bowl, toss the blueberries (8 cups), granulated sugar (1 cup), ground tapioca (1/4 cup), lemon juice (1 tablespoon), and salt until evenly coated.
Pour the filling mixture into the prepared baking dish. Set aside while you make the topping.
Make the Topping: In a medium mixing bowl combine the flour (2 cups), 1/2 cup granulated sugar, brown sugar (1/2 cup), baking powder (2 teaspoons), and salt (1 teaspoon). Add the butter (12 tablespoons), using a pastry blender or 2 knives, and cut into mixture until the mixture looks like a coarse meal.
Pour the boiling water (1/2 cup) into the flour mixture and stir, just until the mixture comes together, and is just mixed through.
Drop large spoonfuls of the dough topping over blueberries. Sprinkle coarse sugar (3 tablespoons) evenly over the top of the dough.
Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for about 40 minutes or until the topping is golden and baked through and the blueberries are tender.

Notes

Prepping the fruit- After rinsing your fresh blueberries, let them drain well and lay them out on a paper towel to remove excess water. If you don’t, you risk watering down your filling. You don’t want runny filling!
Instant Tapioca- There are different types of tapioca available commercially. Instant tapioca is a must in this recipe. “Minute Tapioca” is a name brand and instant tapioca.
Why do we use tapioca? Tapioca absorbs the moisture from the fruit. It gives your filling structure, so you don’t end up with blueberry soup!
Grinding it into a fine powder, makes your filling silky smooth, dissolves significantly better than it does straight out of the box, and adds a beautiful shine. The easiest way to grind the tapioca is to pour an entire box into the blender and blend it until it becomes a powder. Store it in an airtight container and use it as needed.
Pan Size- If you’re only feeding a small group, you can easily cut the recipe in half and use an 8×8 baking dish.
Coarse Sugar– Sprinkling coarse sugar on the top of the cobbler is optional. I love the sparkle it adds to the top, but the topping is perfectly sweet without it.
Frozen Blueberries – It’s the perfect way to enjoy it all year round, even when the berries are out of season. Just keep the berries frozen until you’re ready to assemble and cook.
Pie Filling – Pie filling is another excellent way to enjoy cobbler when the berries are out of season or unavailable. You will prepare the dough as directed, but the filling is ready to go! Just spoon the filling straight from the can into the dish and then top it as usual.
Pair it with – a scoop of vanilla ice cream or a generous dollop of whipped cream, and you have a dessert that everyone will love.

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