Southern Blueberry Cobbler
A Southern, Old-fashioned blueberry cobbler made with fresh blueberries in a fluffy-style cobbler crust.
Cook Time 40 minutes
Total Time 40 minutes
- 3 cups ripe fresh blueberries
- 1/2 teaspoon lemon zest
- 1 1/4 cups sugar divided
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 teaspoon vanilla extract optional
- 1 cup almond milk can use regular but almond is yum in this for some reason
Preheat oven to 400 F.
Generously butter a 1.8-liter baking dish. Set aside.
In a large bowl add blueberries, lemon zest, and 1/4 cup sugar.
Toss to coat the blueberries in sugar, while mashing a few blueberries so that they release juices and create a light syrup. Set aside.
In a large bowl whisk together flour, baking powder, salt and remaining sugar.
Add butter, almond milk and vanilla extract, if using.
Stir gently just until flour is combined. The batter will be a bit lumpy which is perfect.
Pour batter into prepared dish.
Spoon the blueberries in a single layer on top of batter (do not stir blueberries in)
Shake the dish gently so the blueberries settle into the batter a little.
Bake for 35-40 minutes or until the middle is set. (Be careful not to overbake)
Let cool for 5-10 minutes.