Fresh Blueberry Cobbler

"Easy and too good for words."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Sabrina J. photo by Sabrina J.
photo by Jennifer R. photo by Jennifer R.
photo by dalessio.lisa photo by dalessio.lisa
photo by Camilla H. photo by Camilla H.
Ready In:
1hr 20mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

  1. Will it turn out the same with frozen blueberries?
     
  2. Can I use frozen blueberries instead of fresh thawed ones?
     
  3. I see no eggs in this recipe....maybe I’m not reading it right or it’s a typo or it’s just made like that. Please let me know, I have lots of blueberries in the freezer from this summer and would like to make this recipe. I’m really bad at baking, I can’t just assume it will work without eggs.
     
  4. What temperature would you use if using a convection oven?
     
  5. Can you double the recipe for a larger pan
     
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Reviews

  1. 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!
     
  2. WOW! I made this the way that you have posted except when it came to the blueberry part, I put all the blueberries, the sugar and the vanilla in a saucepan and simmered it until the sugar was dissolved and it was saucy, then poured it over the batter. I served it fresh from the oven with vanilla ice cream. When I asked my husband if it was good, he said, "good is an understatement..." and the kids asked if there was any more! I will definitely be keeping this recipe! Thank you for posting it :)
     
  3. This was very tasty. I had about 2 1/2 c. blueberries that I simmered with the sugar and a couple tablespoons of water in a saucepan until the sugar dissolved. Then I poured the blueberry mixture over the batter and topped with a crumbly mixture of quick-cooking oats, cin., brown sugar, and butter. The batter was light and fluffy. A definite keeper.
     
  4. Why is it that practically everyone who posts a review of this great recipe has already altered it prior to ever making it as written? Maybe, just maybe, the recipe doesn't need to be tweaked at all. It certainly didn't for us. Bravo.
     
  5. Made this last night and shared it with friends while still warm from the oven. It didn't last long even though I doubled the recipe. Added scoops of vanilla ice cream and poof the next thing I know it was almost all gone! Have just enough left for one more serving for me and the hubby. Made as directed but used about only 2/3rds of the sugar called for on the top and this was plenty sweet for us. Had to bake longer about 50-55 minutes due to doubling it and using a 13 x 9 pan. Excellent will make again. Would be good with other fruits too!
     
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Tweaks

  1. Added cinnamon, used less sugar
     
  2. Give it some flair with the a but of nutmeg or cinnamon as you do with blueberry pie. I'd swirl the berries into the batter next time. I would have liked some berries at the bottom, not just all on the top.
     
  3. Delicious and oh so quick! I'd even say that the prep time is more like 10 minutes (once you have all the ingredients on the counter). My family loved this. I did make a couple of very minor changes. I actually added the vanilla into the batter rather than saving to sprinkle on top. And I used brown sugar instead of white sugar to sprinkle on top of the blueberries.<br/>Will definitely make this again...SOON. Thanks for sharing!
     
  4. I will double the dough. Felt like there was too much blueberry and not enough cake. But the flavor was fantastic. The first few times I made it just as the recipe states.
     
  5. I followed the recipe given, didn't change a thing!
     

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