Summer Blueberry Cobler

Summer Blueberry Cobler

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Leila Hutchins


Took this to my cooking club. There were no leftovers to bring home.


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1 Hr
1 Hr


  • 8 c
  • 1 c
  • 1/4 c
    quick cooking tapioca
  • 1 oz
    lime juice
  • 1 pinch

  • 1 c
  • 3/4 c
  • 1 c
    coconut, sweetened and shreadded
  • 1/2 c
    pecans, in pieces
  • 1/2 tsp
    baking powder
  • 1/4 tsp
  • 1/4 lb
    butter, cold, cubed
  • 1

How to Make Summer Blueberry Cobler


  1. Toss berries with sugar, salt, tapioca, and lime juice in bowl. Spoon into a 2-quart baking dish.
  2. Combine Topping ingredients in a bowl. Knead in the butter until incorporated. Mixture should look like coarse sand.
  3. Arrange topping over the berries in clumps, covering them evenly.
  4. Bake in preheated oven at 350 degrees for about one hour, until golden brown. Filling should be thick and bubbly.
  5. Cool on a rack for at least one hour before serving. May be baked the night before.

Printable Recipe Card

About Summer Blueberry Cobler

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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