- 5 cups of fresh or frozen blueberries
- 2 tablespoons of fresh lemon juice
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 2 cups granulated sugar, divided into 3/4 cup and 1 1/4 cup
- 1 cup whole milk
- 5 tablespoons unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups boiling water
- 2 tablespoons cornstarch
- Preheat oven to 350 degrees F. Spray a 9 x 13’’ baking dish with cooking spray. Spread the bluberries in the bottom of the dish and sprinkle the fresh lemon juice over the top.
- In a mixing bowl, combine the flour, salt, nutmeg, 3/4 cup sugar, milk, butter and vanilla extract. Use a hand mixer and mix on low speed until just combined. There may be a few small lumps in the batter and that is just fine.
- Add 1 ½ cups of water to a kettle or small pot and bring to a boil over high heat. While the water boils, combine the remaining 1 1/4 cups sugar and the cornstarch in a small bowl. Use a spoon to sprinkle this evenly over top of the cobbler batter. Place the cobbler dish on top of a rimmed baking sheet.
- Once the water comes to a boil, pour it evenly over the cobbler. Use the back of a wooden spoon to poke several holes through the cobbler surface.
- Carefully place the cobbler into the oven and bake for 50-60 minutes until a golden, shiny crust forms on top and the fruit bubbles through the top. Cool for 30 minutes and serve warm or at room temperature.
This article and recipe adapted from this site