Buttery Blueberry Cobbler is a delightful dessert that combines juicy blueberries with a rich, buttery crust. This classic treat is perfect for any occasion and is sure to impress with its golden-brown topping and sweet, fruity filling. Here’s a step-by-step guide to making this delectable dessert.
Prepare Blueberry Filling
Begin by preparing the blueberry filling. In a saucepan, combine fresh or frozen blueberries with lemon juice and a portion of the sugar. Cook the mixture over medium heat, stirring occasionally, until it thickens. Once the filling reaches the desired consistency, set it aside to cool slightly. This step ensures that the blueberries are perfectly sweetened and have a luscious texture when baked.
Melt Butter
Next, prepare the baking dish. Place the cubed butter in a baking dish and put it in a preheated oven at 350°F. Allow the butter to melt completely, which will create a rich base for the cobbler. Once melted, remove the dish from the oven and set it aside, ready to receive the batter.
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, remaining sugar, baking powder, and salt. These dry ingredients will form the basis of the cobbler’s crust. Whisk them together to ensure they are well mixed, which will help achieve a consistent texture in the final product.
Prepare Batter
Add the whole milk and the lightly beaten egg to the bowl of dry ingredients. Stir the mixture until just combined, being careful not to overmix. The batter should be somewhat lumpy but well mixed. This will create a tender, fluffy crust that contrasts beautifully with the blueberry filling.
Assemble and Bake
To assemble the cobbler, pour the prepared batter over the melted butter in the baking dish. Spoon the blueberry mixture evenly over the top of the batter, but do not stir. The batter will rise and form a golden crust as it bakes. Place the dish in the oven and bake until the cobbler is golden brown and the filling is bubbling. Serve warm with a dollop of whipped cream or whipped topping for a delicious finish.
