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Wild Blueberry Cobbler

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“Of coarse you can substitute regular blueberries for this recipe. This makes a large amount of cobbler, serve warm with vanilla ice cream!”
1hr 15mins

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Butter a 13 x 9-inch baking dish.
  3. In a large bowl combine blueberries, orange zest, the juice of one orange, 3/4 cup sugar, cornstarch, cinnamon and ginger (if using) toss to combine.
  4. Pour the mixture into the prepared baking dish.
  5. Place the dish on a baking sheet to catch and spills.
  6. Bake for 20 minutes.
  7. While the blueberries are baking, prepare the cobbler topping.
  8. In a small bowl mix together 1/4 cup sugar with 1/2 teaspoon cinnamon; set aside.
  9. In a food processor combine flour, salt, baking powder, baking soda and 3 tablespoons sugar; pulse to combine.
  10. Add in the cold butter and cold shortening; pulse to combine until the mixture forms crumbs; dump the mixture into a bowl.
  11. Add in the buttermilk; mix JUST until combined.
  12. When the blueberry mixture is cooked for 20 minutes, remove and sprinkle about 4-inch portions of the cobbler over the berry mixture.
  13. Sprinkle 1/4 cup sugar/cinnamon mixture over the cobbler dough.
  14. Return to the oven to bake for about 30 minutes, or until the dough is golden brown and the top is baked.

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