Ingredients
8
8 servings
- •4 cups blueberries
- •½ cup white sugar
- •½ lemon, juiced
- •water, to cover
- •1 teaspoon cornstarch, or more as needed
- •¼ cup cold water
- •1 cup milk
- •1 cup self-rising flour
- •1 cup white sugar
- •1 egg (Optional)
- •¼ teaspoon vanilla extract, or to taste
- •¼ cup melted butter, or to taste
- •1 pinch ground cinnamon, or to taste
- •1 teaspoon coarse sugar, for garnish (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)
- Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.
- Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.
- Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.
Nutritional Facts
Per 8 servings
- Calories: 320
- Carbohydrate: 62g
- Fat: 7g
- Fiber: 2g
- Protein: 4g
- Sugar: 47g
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