Blueberry Cobbler
A delightful blend of juicy blueberries and sweet, buttery topping!
Ingredients
- 4 tablespoons salted butter for greasing
Filling
- 1 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tsp lemon zest
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 oz vanilla simple syrup
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 2 pints blueberries about 4 to 5 cups
Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3/4 cup salted butter cold and sliced
- 1/2 cup buttermilk cold
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with 4 tablespoons of salted butter.
- In a large bowl, whisk together the granulated sugar, light brown sugar, and lemon zest.
- Add the flour, cinnamon, and salt, mixing well.
- Stir in the vanilla syrup, lemon juice, and vanilla extract until thick.
- Toss in the blueberries until coated, then pour into the baking dish and bake for 15 minutes.
- While the blueberries bake, prepare the topping by pulsing the flour, sugar, and baking powder in a food processor.
- Add the cold butter and pulse until crumbly.
- Mix in the buttermilk and vanilla until just moistened.
- Drop clumps of the topping onto the hot blueberries and bake for an additional 32 to 37 minutes until golden brown.
- Serve warm or let cool for a thicker texture.
