Blueberry Cobbler recipe

  • 8 tablespoons (1 stick) cold butter, plus more for greasing the pan
  • About 6 cups blueberries, rinsed and well drained (4 - 5 pints)
  • 1 cup sugar, divided (We used maple sugar.)
  • (Optional) 1/3 cup tapioca flour (or all-purpose flour)
  • Zest of 1 small lemon
  • ½ cup flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 egg
  • ½ teaspoon vanilla

  • Heat the oven to 375˚. 
  • Grease a square pan with butter.
  • Toss the blueberries, ½ cup of the sugar, tapioca flour, and lemon zest together and put them in the buttered pan.
  • Process the flour, the other ½ cup sugar, baking powder, and the pinch of salt together in a food processor. (Or just stir them together, if you don’t have a food processor.)
  • Cut the stick of butter into small pieces and add them to the food processor. Process for just about 10 seconds until it is just mixed. Over-processing can make it tough. It’s OK if there are still bits of butter. (Without a food processor, blend with a pastry blender or even a fork.)
  • If using a food processor, remove the batter to a bowl. Add the egg and vanilla in with a fork.
  • Drop spoonfuls of batter on the blueberries.
  • Bake for 35 – 45 minutes, or until it is lightly browned and the berries are bubbling.