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Spoonable Lemon Blueberry CobblerSpoonable Lemon Blueberry Cobbler

Spoonable Lemon Blueberry Cobbler

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Recipe - Gourmet Garage of West 66th
Spoonable Lemon Blueberry Cobbler
Spoonable Lemon Blueberry Cobbler
Prep Time15 Minutes
Servings8
Cook Time40 Minutes
Ingredients
5 cups Bowl & Basket Frozen Blueberries
2 tablespoons fresh lemon juice using Wholesome Pantry Organic Fresh Lemons
1 teaspoon lemon zest using Wholesome Pantry Organic Fresh Lemons
1 cup granulated sugar
4 tablespoons all-purpose flour
1½ cups all-purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
ÂĽ teaspoon salt
5 tablespoons unsalted butter, cold and cubed
1 cup buttermilk
1 egg, beaten for egg wash
Bowl & Basket Vanilla Ice cream
Directions
  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. In a large cast iron skillet combine the frozen blueberries, fresh lemon juice, lemon zest, granulated sugar, and flour. Gently mix until the blueberries are evenly coated.
  3. In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. Add melted butter, pour in the buttermilk and gently mix.
  5. Using an ice cream scoop, scoop the cobbler topping evenly over the blueberry filling, leaving a little space between each portion so the filling can bubble through as it bakes.
  6. Bake for 40–45 minutes, or until the cobbler topping is golden brown and the blueberry filling is hot and bubbling around the edges.
  7. Let the cobbler cool for 10–15 minutes before serving. Serve warm on its own or with a scoop of vanilla ice cream. Enjoy!
15 minutes
Prep Time
40 minutes
Cook Time
8
Servings

Directions

  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. In a large cast iron skillet combine the frozen blueberries, fresh lemon juice, lemon zest, granulated sugar, and flour. Gently mix until the blueberries are evenly coated.
  3. In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  4. Add melted butter, pour in the buttermilk and gently mix.
  5. Using an ice cream scoop, scoop the cobbler topping evenly over the blueberry filling, leaving a little space between each portion so the filling can bubble through as it bakes.
  6. Bake for 40–45 minutes, or until the cobbler topping is golden brown and the blueberry filling is hot and bubbling around the edges.
  7. Let the cobbler cool for 10–15 minutes before serving. Serve warm on its own or with a scoop of vanilla ice cream. Enjoy!
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