In a large bowl, combine the blueberries, sugar, lemon juice, cornstarch, cinnamon (if using), and vanilla extract. Stir gently to coat the berries evenly.
Transfer the blueberry mixture into a greased 9-inch baking dish (or similar size). Set aside while you prepare the topping.
2. Make the Cobbler Topping:
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Pour in the milk and vanilla extract, stirring gently until just combined. The dough will be thick and slightly lumpy—don’t overmix.
3. Assemble the Cobbler:
Spoon dollops of the cobbler dough evenly over the blueberry filling. It doesn’t need to cover the filling completely, as the dough will spread as it bakes. For a more rustic look, you can drop spoonfuls randomly over the top.
Sprinkle the coarse sugar over the cobbler topping to create a sweet, crunchy crust.
4. Bake the Cobbler:
Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges. A toothpick inserted into the topping should come out clean (though a little blueberry juice might cling to it).
5. Serve:
Let the cobbler cool for about 10-15 minutes before serving to allow the filling to set slightly.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
À propos
Je suis Mamie Henriette Bordier et je vis en Périgord. Pendant cinquante ans, j'ai fait pousser mon potager, mes rosiers et les herbes du jardin. Aujourd'hui, je partage ici tout ce que la terre m'a appris.
