Southern Blueberry Cobbler: A Southern Classic!
Blueberries are one of my favorite fruits. They’re sweet, juicy and juicy! I love them in salads, smoothies and even baked goods. This Southern Blueberry Cobbler is one of our favorites because it’s so easy to make and tastes absolutely delicious!
What is Southern Blueberry Cobbler
Southern blueberry cobbler is a dessert made with blueberries and a biscuit, like topping. It’s often served warm, but you can make it ahead of time and refrigerate until serving time.
Southern blueberry cobbler is typically made with fresh or frozen blueberries, depending on what you have available. If you’re using fresh berries (and they’re in season), use about 1/3 cup per person (1/2 cup if they are frozen). To make this recipe easy to follow, we used pre, cooked pie dough instead of homemade crust—just roll out the dough and cut into strips before baking the cobbler!
Preheat oven to 350F.
- Preheat the oven to 350F, set the timer for 30 minutes and wait until it’s fully heated.
- Check with a thermometer whether your oven is hot enough. If you don’t have one, just make sure that there aren’t any fire hazards nearby (fire extinguishers). It should be at least 200°F/95°C when in use!
- Make sure that your rack is centered on top of your pan and not sticking up too far or lower down than where you want them go (use another pan if necessary). You also want to make sure that this does not happen: if there are no flames coming out of anything like gas burners or other sources of heat then simply put some foil over those areas so nothing gets burned while cooking.
In a large bowl add the blueberries, sugar and cornstarch. Mix together well then pour into a 9 inch baking dish.
In a small bowl mix together all your ingredients for the topping. Top with this mixture and bake at 350 degrees F for 30, 40 minutes or until bubbly on top!
In the same bowl, mix together the flour, sugar and salt. Now add in the milk and vanilla extract. Stir until well combined and lumps are gone. Batter will be thick.
Pour batter on top of blueberries.
Be careful not to get a lot of batter on the sides of your dish. If you do, just fish it out with a knife and scrape off what you can before serving.
Batter will spread out and cover the berries, making them disappear into a thick layer of puree!
Serve as plain cobbler or with ice cream or sweetened whipped cream. Enjoy!
- Sliced strawberries
- Whipped cream or ice cream (optional)
- Sugar and salt to taste, milk to thin if needed. If you want to be fancy, add vanilla extract as well!
If this is your first time making a cobbler, try it without all the extras! You can also use a different fruit such as peach or blueberry instead of blueberries if you don’t have them on hand either way should taste just fine with no problems whatsoever…
This cobber is delicious and easy to make!
If you want to add some whipped cream, that’s fine. Or if you want ice cream on the side (rather than in the cobbler). This recipe is very forgiving—the sky’s the limit! Just make sure that whatever toppings you choose, they’re not too heavy because otherwise this cobber will be too soggy.
What Makes This Southern Blueberry Cobbler My Favorite
You don’t need a complex biscuit topping or pie crust. This is made from a straightforward cake batter! It is sweet, but not overly so. Because this is best served with ice cream, I purposely didn’t add a lot of sugar. It has a flavor that is a cross between warm blueberry muffin and blueberry pie. Very excellent! Extremely moist, delicate, and flavorful of blueberries and vanilla!
Cherries are in season in the summer and this is a great use of them.
In the summer, cherries are in season and this is a great use of them. You can use fresh or frozen cherries and different varieties such as sweet or sour to get the flavor you want. You can even make this pie with cherry preserves instead of making the cherry filling yourself if you’re short on time! However if you prefer keeping these delicious treats refrigerated before serving simply place them inside airtight containers lined with parchment paper first then fill containers second with plastic wrap pressing down firmly on top layer so edges stick without bunching up inside container again making sure there aren’t any gaps between layers where moisture could leak through causing spoilage over time.
I hope you all enjoyed this recipe! It is definitely one of my favorites and I hope you’ll give it a try. Let me know in the comments if you want more recipes like this one.
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