Blueberry Cobbler Recipe


Preparation Time5 MinCourse
Main Ingredient


 Fresh blueberries6 Cup (96 tbs), washed
 Firmly packed dark brown sugar1⁄3 Cup (5.33 tbs)
 Lemon juice2 Tablespoon
 Grated lemon peel1⁄2 Teaspoon (Grated Peel From Half A Lemon)
 Ground cinnamon1 Teaspoon
 Unsalted butter1⁄4 Cup (4 tbs), cut up (1/2 Stick)
 Fresh bread crumbs2 Cup (32 tbs)
 Ice cream3 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 1592 Calories from Fat 560

% Daily Value*

Total Fat 64 g97.8%

Saturated Fat 37.3 g186.5%

Trans Fat 0 g

Cholesterol 168.1 mg

Sodium 676.1 mg28.2%

Total Carbohydrates 261 g87.1%

Dietary Fiber 26.5 g106%

Sugars 170.7 g

Protein 17 g34.6%

Vitamin A 46.7% Vitamin C 173.5%

Calcium 36.5% Iron 35%

*Based on a 2000 Calorie diet


Preheat the oven to 350°F.
Spray an 8-inch-square baking dish or a 9-inch deep-dish pie plate with cooking spray.
In a large bowl, toss together the berries, sugar, lemon juice, lemon peel, and cinnamon.
Pour half the berry mixture into the baking dish.
Using a pastry blender or two knives in crisscross fashion, cut the butter into the bread crumbs until fine.
Sprinkle half the crumb mixture over the fruit.
Top with the remaining fruit mixture and sprinkle the remaining crumbs evenly over the top.
Bake until hot and bubbly and light golden brown on top, about 35 to 40 minutes.