Summertime means that blueberry season is upon us! Blueberries are my all time favorite berry. I could eat so many in one sitting it’s unreal. There’s a special blend of sweet and tart to them that makes them irresistible. And baking with them is so much fun that this year I decided to try something new and make a Cinnamon Blueberry Cobbler.
I know, I’m not a southerner whatsoever, but after my recent trip to New Orleans I have been craving southern food! I’m sorry New York and New England, the South has won my heart when it comes to food. Maybe it’s because they realize that you can’t skimp out on the butter in food or maybe cooking with a cast iron really does make food taste better. Either way, this Cinnamon Blueberry Cobbler is amazing, whether your live in the North or South.
Growing up in New Hampshire we would spend most of our summer days at the town lake. One of the best things to do there was to go blueberry picking. All along the edge of the water and the road were wild blueberry bushes. My sister and I would walk down the road with ziploc bags picking blueberries the whole time that they were in season. It was great. When we started going to Maine every weekend we continued to pick wild blueberries, though were definitely outdone by some of our blueberry loving neighbors 😉
- 3 Tbsp Cornstarch
- ½ Cup Sugar
- 6 Cups Blueberries
- ½ Tsp Cinnamon
- 2 Tbsp Lemon Juice
- 1½ Cups Flour
- ½ Cup Packed Brown Sugar
- 1½ Tsp Baking Powder
- ¾ Tsp Salt
- 1 Tbsp Cinnamon
- ½ Tsp Nutmeg
- ½ Cup Butter, Diced
- ½ Cup Boiling Water
- Preheat oven to 400.
- Combine cornstarch, sugar, blueberries, cinnamon and lemon juice in a saucepan and bring to a simmer over medium heat. Cook until berries just begin to split and cornstarch is fully absorbed. Transfer blueberries to a 10 Inch buttered pie plate or cast iron pan.
- In a separate bowl, combine the flour, brown sugar, baking powder, salt, cinnamon, nutmeg and butter. Using a dough blender, cut the butter into the flour until it resembles coarse meal. Mix in water and combine until dough forms.
- Drop spoonfuls of the dough on top of the blueberries. Bake on top of either aluminum foil or a baking sheet to catch drips. Bake for 30-40 minutes or until the dough has turned golden brown and the center is bubbling.
- Serve warm with either ice cream or fresh whipped cream. Enjoy!