Recipe by ratherbeswimmin'
Easy and too good for words.
Top Review by Vilmaris
Delicious! I picked up some fresh blueberries on my last trip to the grocery store and didn't want to just store them up until I made pancakes. This is a really good cobbler recipe. Very easy to make and the cake doesn't stick to the pan after baking. The first time I tasted it I served it hot with vanilla ice cream. I really didn't think anything special about it and was going to rate it low. I gave it another taste this time without the icecream and oh my! Very very tasty and so many blueberries!!! So why I didn't give 5 stars? I wish the cake in the bottom was softer, i think it's too hard in contrast to the blueberry texture. Still a jummy desert, just ditch the ice cream!!! UPDATE: This has become my family's favorite quick desert! It's so easy to put together on game night! I have made a few adjustments which has made it just right. I increased milk by 1/4 cup and use evaporated milk when in hand. I add the vanilla straight in the batter, add a tsp of grated nutmeg and drizzle with a powdered sugar and water glaze after baking just to give it a special touch. I usually make it with frozen mixed berries and it's absolutely delicious! THANK YOU!
- 295.73 ml all-purpose flour
- 118.29 ml sugar
- 1.23 ml salt
- 7.39 ml baking powder
- 177.44 ml whole milk
- 78.07 ml butter, melted
- 473.18 ml fresh blueberries
- 78.07 ml sugar
- 4.92 ml vanilla extract
Directions See How It's Made
- Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
- Add in milk and butter; stir to combine.
- Spread batter into a greased 8-inch square baking pan.
- Sprinkle blueberries evenly over batter.
- Sprinkle with 1/3 cup sugar and drizzle with vanilla.
- Bake at 350° for 40-45 minutes or until a pick comes out clean.
- Can serve plain or with ice cream on top.