For reasons I cannot explain, I had never made or eaten blueberry cobbler. I don’t know why I waited so long to partake of this delicious dessert.
This is adapted from my recipe for Cherry Cobbler, which I’ve also made with blackberries and mixed berries. I cut the sugar a bit for the blueberry, since they are naturally more sweet than cherries and other berries used in cobblers.
I didn’t take a photo of all the ingredients for this, since most of them are common and probably in your pantry right now. I couldn’t resist taking a photo of the blueberries though.
- 2 – 2 1/2 cups blueberries
- 3/4 cup sugar
- 2 Tbs. water to dissolve the sugar and juice up the berries
- 1 stick butter
- 1 cup flour
- 1 cup sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 cup milk
Preheat the oven to 375 degrees. Put the stick of butter in a 2-quart casserole dish and place it in the oven to melt it while you prep the other ingredients.
Stir the blueberries, 3/4 cup sugar and 2 Tbs. water together until the sugar has dissolved.
Stir the flour, sugar, salt and baking powder together in a bowl. Stir in the milk and mix till smooth.
Pull the casserole dish from the oven. The butter should be melted by now. Pour the batter over the butter, then spoon the blueberries over the batter. Bake for 45 minutes.
I hope you can make this over the weekend. It is so good, I ate the leftovers for breakfast the next morning. Serve it with whipped cream or ice cream for extra yummy-ness.
What’s your favorite summer fruit? I’ll think on it and put my answer in the comments.