Blueberry Cobbler Recipe

by Sue Taggart

July is Blueberry Month…what better time to pick and eat these wonderful, healthy berries!

Serves 4-6:


3 c      fresh or frozen blueberries

1/4 c  granulated sugar

2 tsp  cornstarch


3/4 c     flour

1 tbs      granulated sugar

1/4 tsp  baking soda

1/4 tsp  baking powder

1/4 tsp  salt

2 tsp     unsalted butter-cut into small pieces

1/3 c     low fat buttermilk

Preheat oven to 425 degrees F.

Make filling:

Put all ingredients with a pinch of salt into a saucepan over a medium heat, stirring occasionally until the sugar begins to dissolve. Approx 3-5 minutes.

Spoon the filling into a 9” ceramic or pie plate.

Make Cobbler Topping:

Mix together flour, 2 teaspoons of sugar, baking soda, baking powder and salt in a medium size bowl. Mix in the butter with your fingertips then stir in the buttermilk with a fork until just combined—do not over mix. Drop the topping dough into 4-6 mounds over the filling leaving space in between. Sprinkle topping with remaining sugar and bake until topping is golden brown and fruit is bubbling, about 25-30 minutes. Cool to room temperature and serve warm with vanilla ice cream.

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