Summer is just about over, folks. I am finding myself feeling like I do every year that I somehow missed out. That I didn’t get enough of our fresh fruit to fortify myself against the pending cold, bleak winter. Ugg. Did I just say Winter? The summer fruit just seems to come in so fast and furious that I just about feel like I have A.D.D. trying to choose! Peaches, Apricots, no, maybe Watermelon! Well, today, it’s Blueberries. My Blueberry Cobbler with Sugar Cookie Topping.
Actually, I’ve made several Blueberry Cobblers lately so at the risk of being redundant, I’ll post another soon. But the neat thing about this Blueberry Cobbler with Sugar Cookie Topping is that it can be made with many other fruits if you decide blueberries aren’t your “jam.” (Just a little fruit joke there, lol! Sorry.)
About Blueberry Cobbler with Sugar Cookie Topping:
I’ve been making this particular Cobbler for years. I do love it with Blueberries and love all the different ways that blueberry flavor can be tweaked, just a bit, just to bring forward that blueberry flavor. A little hint of lemon is always a favorite of mine. Maybe if you’re feeling all avant-garde, a touch of basil or lavender. Or just a little vanilla if you’re going for classic. It’s all up to you, and maybe you have your own special touch?
What I love about this cobbler is that it has a lot of blueberries! An extravagant overabundance of juicy blueberries. It’s about two inches of sugary, saucy blueberries. The Sugar Cookie topping is nice, but really it just almost feels a bit like an afterthought considering the sheer volume of berries in the Blueberry Cobbler with Sugar Cookie Topping. Serve it with Ice-Cream for sure!
That topping is a fave Cobbler topping at our house. When you’re making cobbler, you’ve got a choice of several toppings. A pastry topping, like a sweet pie crust is one. Others use a biscuit type topping. Sometimes you’ll see a topping that’s pretty much cake mixed and dumped over the top. The Sugar Cookie topping, though, just does it for me. It’s a little gooey and a little crispy and delish all at the same time and I love the way it’s dropped by the spoonful over the cobbler so the blueberries bubble up around it through it. It’s heaven!!
Making Blueberry Cobbler with Sugar Cookie Topping:
This Blueberry Cobbler with Sugar Cookie Topping is super easy to make. The blueberries, sugar, a little flavoring, and the cornstarch are just mixed together and tossed in the baking pan.
The sugar cookie crust does do best with a mixer and is best if the topping is refrigerated for just a bit before baking. It helps the cookie part of this recipe to hold up a bit better when it’s baked. Just make the topping first and it can sit in the fridge while you’re getting everything else ready and preheating your oven. It’s such a small amount of cookie topping that it’s nothing to get it measured out and mixed up. It’s like a five-minute thing, truly.
The Blueberry Cobbler with Sugar Cookie Topping takes a bit of oven time, about 45 minutes to an hour to cook up all bubbly and golden brown delish on top. You might notice the color of the cookie topping is a bit darker than actual sugar cookies – that’s because the filling does have to get good and hot and bubbly so the cornstarch can have time to thicken up those juices. Right out of the oven the blueberries will be very saucy. If the Cobbler cools off to room temp or is refrigerated, they’ll be a lot more jammy. Either is good!
Saving Money on Blueberry Cobbler with Sugar Cookie Topping:
I think it goes without saying that the biggest impact on the pricing of this recipe is how much those blueberries are going to set you back. Some of the best pricing I’ve seen on blueberries is at Costco and they’re always plump and delish. Aldi has had great pricing this year, too. If you don’t have access to either, use my strategy of shopping (and splurging) on your berries during any holiday sale, especially the summer holidays. Those are going to be your best pricing and even if berries are on sale throughout the summer, the stores heavily discount berries during the pre-holiday sales to lure you in the door.
I also buy the majority of my baking goods during the big holiday sales or at Aldi. Let’s talk about butter. Real butter can get pricey but if you buy strategically and freeze it until you need it, you can have it for half the cost or less. Aldi butter is always reasonable (and Costco isn’t bad) but the sales on butter at the regular grocery store during the big baking holidays of Thanksgiving, Christmas and Easter are usually even better. Start to get into the habit of noting how much you use of products (and what you’re paying for them) and stock up at the low. It might seem shocking to buy, say, 20 pounds of butter (or more) at once but if you have a freezer it can save you a lot of money in the long run.
It’s nothing to count the weeks between the different holidays & figure out how much to buy. Let’s say you use a pound of butter a week and you’re stocking up at Easter (which is a holiday that moves around – it was on April 1st this year) you’ll want to buy enough to last until the next big baking Holiday, which is Thanksgiving. That would be a whopping 33 pounds! I know that sounds insane, but between Easter & Thanksgiving is the largest spread of any of the holidays. Then you can stock up from Thanksgiving and/or Christmas to Easter which is a much lesser amount of time.
You can call the store and make sure they have that amount ready for you or make a couple stops. Here’s the difference between sales priced butter at $1.69 a pound and the normal whopping $4.99 a pound in my area. The same butter would be $164.77 at the normal price and $52.47 at the sales price. The difference is $112.47. That’s easy money saved for a product I will buy anyway. Why not buy it on the cheap? If you’re curious how much it costs to run a freezer, the average is about $4.99 a month. Less than the cost of a Big Mac. Just sayin’. You might want to take a peek at my articles on Banking Your Food and Freezer Options.
Blueberry Cobbler with Sugar Cookie Topping
For the Sugar Cookie Topping:
- 1 cup flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1 stick (8 tablespoons) butter, softened
- 1/2 cup sugar
- 1 egg yolk
- 1/4 teaspoon vanilla
Mix together dry ingredients, flour, baking powder, and salt. Set aside. In a mixing bowl, whip butter until light and fluffy. Add sugar, egg, and vanilla, and when incorporated, add the flour mixture. Refrigerate while proceeding with the rest of the recipe.
Make Blueberry Mixture, Assemble and Bake:
- 4 cups (2 pints) fresh blueberries (20 ounces frozen)
- 1/2 to 2/3rds cup sugar (depending on personal taste and how sweet or tart your berries are)
- 1 tablespoon cornstarch
- flavorings of choice: one teaspoon finely grated lemon rind, one teaspoon of vanilla, or 1/2 teaspoon of cinnamon. If you’d like add 1/2 teaspoon fine chiffonade of basil or same amount of crumbled lavender blossoms.
- Optional, a little sugar, about a tablespoon, to sprinkle over the top
- Vanilla Ice-Cream for serving
Heat oven to 375°F. Line a rimmed baking sheet with foil, to catch drips. Lightly spray an 8 x 8″ pan.
Toss together all berry ingredients. Add to pan and level off. Drop the Sugar Cookie Topping by the heaping tablespoon over the top of the cobbler. Drop randomly or if desired, drop in a grid pattern. Sprinkle topping with additional sugar, if desired.
Place pan on lined baking sheet and bake for 45 to 55 minutes until topping is golden brown and the juices from the berries are bubbling up and showing through.
Cool, preferably for about 30 minutes to an hour before serving, topped with vanilla ice cream. If you can wait!
I’ll be posting Blueberry Cobbler with Sugar Cookie Topping and co-hosting at Fiesta Friday Blog Party #238 with Mikaela @ Iris and Honey. If you have a minute, do stop by and check out Fiesta Friday and Mikaela’s very lovely site! I know you’ll love them both!!