Ingredients for Wild Blueberry Cobbler
- Wild Blueberries
- Orange, Zest Of
- Orange, Juice Of
- Sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- Ginger Powder
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Butter
- Crisco Shortening
- 3/4 cup buttermilk
- Vanilla ice cream, for serving (optional)
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How to Make Wild Blueberry Cobbler
- Preheat oven to 350°F (175°C).
- Butter a 13 x 9-inch baking dish.
- In a large bowl, combine blueberries, orange zest, orange juice, 3/4 cup sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Toss gently to combine.
- Pour the blueberry mixture into the prepared baking dish.
- Place the baking dish on a baking sheet to catch any spills.
- Bake for 20 minutes.
- While the blueberries bake, prepare the cobbler topping.
- In a small bowl, mix together 1/4 cup sugar and 1/2 teaspoon cinnamon. Set aside.
- In a food processor, combine 2 cups flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3 tablespoons sugar.
- Pulse to combine.
- Add the 1/2 cup cold butter and 1/4 cup cold shortening. Pulse until the mixture forms coarse crumbs.
- Transfer the crumb mixture to a large bowl.
- Add the 3/4 cup buttermilk and gently mix until just combined. Do not overmix.
- After the blueberry mixture has baked for 20 minutes, remove from the oven and evenly sprinkle 4-inch portions of the cobbler topping over the berry mixture.
- Sprinkle the 1/4 cup sugar/cinnamon mixture over the cobbler dough.
- Return to the oven and bake for another 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving warm with vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
214g
Fat
30g
Carbs
32g
