Blueberry Cobbler


by Frank Davis / WWL-TV Cooking Expert

Posted on September 26, 2009 at 3:06 PM

Updated Friday, Nov 6 at 1:58 PM

Blueberry cobbler


The Topping

1 cup all purpose flour

3 Tbsp. granulated sugar

1-1/2 tsp. baking powder

? tsp. ground cinnamon

? tsp. salt

1 whole egg, beaten

1 cup milk ?The Cobbler

? cup granulated sugar

2 Tbsp. cornstarch

3 cups fresh-picked blueberries

4 tsp. fresh-squeezed lemon juice

1 tsp. lemon zest

1 tsp. ground cinnamon

Dash salt

? cup melted butter This summertime blueberry dessert is nothing less than sinful! First, preheat your oven to 375 degrees.

Then, in the meantime, make the cobbler topping by thoroughly stirring together the flour, sugar, baking powder, cinnamon, and salt.

Then combine the beaten egg and the milk and stir that into the dry ingredients just until the mix is moistened. Now set it aside for a while.

Next, to make the fruit mixture, first combine the sugar and cornstarch in a saucepan.

Then add the blueberries, lemon juice, lemon zest, cinnamon, and salt, stir everything together, and cook it over medium heat-continuing to stir-for 4 to 6 minutes or until thickened.

At this point, pour half of the melted butter into an 8 x 8 inch Pyrex baking dish, place the berry mixture on top the butter, spoon the cobbler topping over the fruit, and drizzle the topping with the remaining butter.

All that's left to do, then, is to slide the dish into the oven and bake the cobbler at 375 degrees for 15 to 20 minutes or until the topping is a crispy golden brown.

I suggest you serve this dessert warm, crowned with ice cream or whipped cream.