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.
After some thought, I’d have to say my favorite summer fruit is musk melon, preferably grown in Indiana but Georgia melons are good too.
Strawberries for sure. I love them! My second is blackberries followed by mango. Great recipe!
My fave cobbler is blackberry but this looks sooooo yummy and surprisingly easy!!! I wonder if adding half wheat flour would mess up the crust ya think? I don’t want to make it *too* healthy because, well, that’s just not right!
Adding this to my ZipList recipe clipper now!
Andrea, I think you could add whole wheat pastry flour, or just use all whole wheat pastry flour. It acts a lot like white flour in baked goods and works better than regular whole wheat.
Blueberries are a bit potent for my preference. I only like them in small amounts, such as strewed around in pancakes and muffins. A pie of them, or a cobbler of them is too much.
I think the best cobbler is Peach, with cinnamon and nutmeg. (And eaten warm, of course!)
ALL of them! I can’t name just one =) I almost cry every year when the summer fruits & veggies go out of season.
I adore summer fruits! I could never pick just one; sweet cherries and peaches are both wonderful! That reminds me, I need to get some and start making jam and fruit butters.
That looks yummy!
Mine are mangoes. I live in a tropical country so we have all year round.
I made this today and it was really great! I cut down the sugar used in the berries and used about dash of sugar in the blueberries and added a little Splenda instead. Thanks for the recipe!
Tiffany,
I love the fresh, clean look of you site and your photography is amazing. I want to dive right in to all your foods! Love the eating descriptions of your kids too!…would be vegetarian if she liked vegetables:)
So nice meeting you at Savvy Blogging too!
I absolutely love berries, but if I had to choose, watermelon still comes first!
Your cobbler looks GREAT!
I’m a watermelon girl too!
By the way, your photography is amazing!
Just found your site a week ago and wanted to thank you!! The few recipes I’ve tried so far have all been hits! LOVED this blueberry cobbler and it was sooo easy.
Thanks again!!
This looks very good!
Do you think I could double this and use a 9X13? Maybe increase the cooking time?
Brie, yes, I think doubling it will work fine in a 9×13 pan.
Worked perfectly! Yum!!!
I made this last night and it was delicious! One question though…did anyone else find it odd that the recipe said to put the blueberries on top of the dough rather than the dough on top? I did it with the dough on top because that’s what appeared to have been done in the picture, but then the dough got a little brown….does it matter which way this is done?
Emily, I do put the fruit on top and then it kind of sinks into the dough.