Blueberry Cobbler

Blueberries (along with cranberries and grapes) are one of the few fruits native to North America. The Indians used them for food, dye, medicine and believed they were sent by the Great Spirit to keep them healthy. (Now we call them a super-food for similar reasons) The Wampanoag tribe taught the settlers at Plymouth to plant and gather blueberries and other native plants, allowing them to survive in this harsh new climate, (perhaps to the tribes eventual dismay).

July is also Blueberry Month in the United States. And what says summer better than a fresh berry cobbler?

8 cups fresh blueberries
1 cup granulated sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
4 cups Streusel Topping


  1. Preheat the oven to 350ºF. Grease eight 3 x 1 1/2-inch ramekins or one 1 1/2-quart shallow baking dish with butter.
  2. In a large bowl gently toss together the blueberries, sugar, cornstarch, cinnamon and lemon juice.
  3. Divide the mixture evenly among the prepared ramekins (or place in the baking dish)
  4. Top each ramekin with 1/2 cup of the Streusel Topping (or spread all o the topping over the baking dish)
  5. Place the ramekins (or baking dish) on a baking sheet. Bake for 25 to 30 minutes, or until the tops are golden brown and the filling starts to bubble. Serve warm.

One thought on “Blueberry Cobbler

  1. Pingback: Fourth of July Celebration | historichostess

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