Ingredients
Scale
- ¼ cup (57 grams) unsalted butter (melted and cooled)
- 1 cup (237 grams) buttermilk (or full-fat milk)
- 1 teaspoon vanilla extract
- 1 cup (200 grams) granulated sugar
- 1 cup (127 grams) all-purpose flour
- 2 ¼ teaspoons baking powder
- ¾ teaspoon fine sea salt
- 4 cups (560 grams) blueberries (don’t thaw if frozen)
- 2 cups (280 grams) wild blueberries (don’t thaw if frozen)
- ½ cup (100 grams) granulated sugar
- 4 tablespoons (32 grams) cornstarch
- 1 heaping teaspoon fresh lemon zest
- 1 ½ tablespoons fresh lemon juice
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- Coarse sugar (for topping, optional)
Instructions
- Preheat your oven to 400°F and prepare your baking pan with baking spray.
- In a mixing bowl, whisk together melted butter, buttermilk, vanilla extract, 1 cup of granulated sugar, flour, baking powder, and salt until smooth.
- In another bowl, combine the blueberries and wild blueberries with ½ cup of granulated sugar, cornstarch, lemon zest, lemon juice, salt, and cinnamon; gently toss.
- Pour the blueberry mixture into the baking pan and spread the topping over it evenly. Sprinkle coarse sugar if desired.
- Bake for 45 minutes until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the cobbler (150g)
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg