Blueberry Cobbler
The wait for this blueberry cobbler to cool enough to taste can be torture, but it is totally worth it! You can expecta soft, yet crisp baked dough from this recipe. In addition, the juices that collect on the bottom of the pan have a heavenly taste. When paired with vanilla ice cream, this dessert has a creaminess that can only be described as joyful.
Ingredients
- 3½ cups frozen blueberries
- 1 tbsp cornstach
- 2 tbsp lemon juice
- 1 cup Bisquick
- ¾ cup granulated sugar (divided)
- ½ cup milk
- 3 tbsp butter (melted)
- ¾ cup boiling water
Instructions
- Preheat the oven to 350°F and lightly grease a nine-inch baking pan with baking spray.
- Spread three and one-half cups of frozen blueberries over the bottom of the prepared pan.
- Sprinkle the blueberries with one tablespoon of cornstarch, then drizzle two tablespoons of lemon juice over the top. Set aside.
- In a medium bowl, combine one cup of Bisquick, and one-half cup of granulated sugar. Stir to combine. Add a one-half cup of milk and three tablespoons of melted butter. Stir till just combined. Do not overmix, you want the dough to be lumpy, not smooth.
- Drop mounds of the dough on top of the blueberries. (You should end up with eight to nine mounds).
- Pour three-quarters of a cup of boiling water over the top of the dough. Sprinkle the remaining one-quarter cup of sugar over the dough. Bake for forty-five minutes, or until biscuits are golden brown.
- Serve warm or room temperature with vanilla ice cream.
Tried this recipe?Let us know how it was!
