Blueberry Sugar Cookie Cobbler
Lusciously thick blueberry filling baked under a soft and pillowy sugar cookie topping!
Ingredients
Sugar Cookie Dough:
- 1 cup all-purpose flour
- ½ teaspoon cream of tartar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 3 Tablespoons milk
- ½ teaspoon vanilla
- ¼ teaspoon almond extract
Blueberry Filling:
- 7 cups blueberries, divided
- ¾ cup granulated sugar
- 4 Tablespoons cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoons lemon juice
For Topping:
- Coarse Sugar
Instructions
Make the Dough:
- In a large mixing bowl, whisk the flour, cream of tartar, baking soda, and salt together; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add the sugar and continue beating on medium speed until smooth and creamy. Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the milk, vanilla, and almond extract and beat on medium-high speed until fully incorporated.
- Dump in the flour mixture and beat on low just until combined, about 1 minute. Shape dough into a flat disc, and wrap tightly with plastic wrap. Refrigerate for 2 hours, or until it's less sticky, and easier to handle.
Make the Filling:
- Preheat the oven to 350ºF. In a medium saucepan, heat 5 1/2 cups of the berries over medium heat until they soften and their juices release (about 3-4 minutes).
- In a separate bowl, whisk sugar, cornstarch, cinnamon, and salt together. Stir dry mixture into the berries and continue stirring until mixture thickens, and coats the back of a wooden spoon. Remove saucepan from heat and stir in the remaining 1 1/2 cups of berries along with the lemon juice.
- Transfer the filling to a greased 8-inch square baking dish. Use greased hands to place flattened pieces of the cookie dough evenly over the filling. Sprinkle coarse sugar evenly on top.
- Bake for 35-40 minutes, or until bubbly and golden on top. Allow to cool for at least 30 minutes before serving. Leftover cobbler can be stored covered in the refrigerator for up to 5 days.