Southern Blueberry Cobbler
The best southern blueberry cobbler is bursting with fresh, juicy blueberries nestled beneath a crisp, buttery homemade crust. Served with a heaping scoop of vanilla ice cream, each bite is better than the last. Whether you enjoy this classic dessert at a summer picnic or at a holiday dinner table, you're in for a mouthwatering treat!
Equipment
- 1 10” -12” Cast Iron Skillet
- 2 Mixing Bowls
Ingredients
Cobbler Filling
- 6 cups Blueberries (48 oz)
- ½ cup Sugar
- 1 tbsp Cornstarch
- 1½ tsp Vanilla Extract
- ½ Lemon juice and zest
- Pinch of Salt
Homemade Crust
- 1 cup Flour
- ½ cup Sugar
- 1½ tsp Baking Powder
- ¼ tsp Salt
- 4 tbsp Butter (cold) cubed
- ¼ cup Buttermilk
- 1 Egg beaten
- More egg for egg wash
Instructions
- Preheat oven to 350°F.
- In a bowl, toss blueberries in sugar, cornstarch, lemon juice and zest, vanilla, and a pinch of salt. Set aside and let marinate for 20 minutes.
- In a separate bowl combine dry ingredients for crust. Flour, sugar, baking powder, and salt. Whisk.
- Work butter into dry ingredients until combined. Don’t overwork, it doesn’t have to be perfect.
- Once combined, stir in milk and egg until a dough forms.
- Bring the berries back and pour into a 10" cast iron.
- Top the berries with small scoops of your crust dough.
- Brush the tops of the dough with egg wash.
- Bake for about 40 minutes or until the crust is golden brown and the filling is nice and bubbly.
- Take it out of the oven and let it cool for 10 minutes.
- Top with your favorite ice cream!