Blueberry Cobbler with Frozen Berries

May 17, 2020

Blueberry Cobbler with Frozen Berries

Blueberry Cobbler with rhubarb and canned cream.

Comforting warm Blueberry Cobbler hits the spot on a chilly spring day.

This is the time of year when I start clearing out my stash of frozen berries that were picked last summer. And as it's not very summery yet a nice warm dessert is always welcome. We have a few blueberries and rhubarb in the freezer so I decided to make a cobbler with the berries and then I threw in some of the rhubarb because it's so good with the berries.

Because the berries are frozen I find it best to cook them before baking to make sure everything gets thawed and the cornstarch gets cooked without burning the cobbler to a cinder. Frozen fruit usually makes lots of juice when it thaws but just in case yours seems too dry add a tablespoon or two of water while they are simmering.

Printable recipe at end of post.

Blueberry Cobbler with Frozen Fruit
Filling:

4-5 cups frozen blueberries (May mix in other fruit as well. See note below.)
Water if needed
⅓ - ¾ cup sugar (The amount will depend on how tart the fruit is and your taste.)
1-2 tablespoons cornstarch
1 tablespoon lemon juice, optional

Biscuit Topping:

1 cup flour
⅓ cup sugar
¼ teaspoon salt
1½ teaspoons baking powder
¼ cup cold butter
1 egg
½ teaspoon vanilla
⅓ cup milk

How to make it:
For the filling: Mix cornstarch and sugar together in a small bowl. (Use 1 tablespoon cornstarch for a thin sauce or 2 tablespoons for a thicker sauce.) Bring berries and any other fruit you may be using to a simmer over medium heat. Add a tablespoon or two of water if the fruit seems dry. Stir in the sugar and cornstarch and stir until the mixture just starts to boil and thicken. Remove from heat and add lemon juice if using. This is the time to taste to see if the filling is sweet enough. Add more sugar if needed. Transfer the hot mixture to an 8x8x2-inch baking dish or one of similar size.

Preheat oven to 375 while making the topping.

For the biscuit topping: In a medium bowl, mix together the flour, sugar, salt and baking powder. Cut in the butter until the butter is about the size of small peas. Beat the egg, milk and vanilla together and pour over the dry ingredients. Mix and fold together until everything just comes together. Drop by spoonfuls over the hot filling. There will be space between the biscuit topping.

Bake 30 minutes in the preheated oven until the topping is golden brown.

Serve warm or room temperature with a scoop of ice cream or a dollop of cream. If you are a Newfoundlander you might want a spoonful of canned cream to drip down over your warm dessert.

Makes 6-8 servings.

Note: You may replace some of the blueberries with other fruits such as rhubarb, chopped peaches, strawberries, etc.

Mix cornstarch and sugar together in a small bowl. (Use 1 tablespoon cornstarch for a thin sauce or 2 tablespoons for a thicker sauce.)

Bring berries and any other fruit you may be using to a simmer over medium heat. Add a tablespoon or two of water if the fruit seems dry. Stir in the sugar and cornstarch and stir until the mixture just starts to boil and thicken. Remove from heat and add lemon juice if using. This is the time to taste to see if the filling is sweet enough. Add more sugar if needed.