Warm Blueberry Cobbler

Warm Blueberry Cobbler created by Anonymous

This is a simple recipe,most ingredients we all have around the kitchen.8) (6 ingredients!)

Ready In:
40mins
Yields:
Units:

ingredients

directions

  • Heat oven to 375.
  • Put berries in a 10x6x2 inch baking dish.
  • Sprinkle with lemon juice.
  • Mix the sugar,flour,and egg,stirring until resembles coarse meal.
  • Spread this over the berries.
  • Drizzle melted butter over berries.
  • Bake for 30 minutes.
  • Serve warm with a dallop of whipped cream on side,if you choose.
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RECIPE MADE WITH LOVE BY

@OceanIvy
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@OceanIvy
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"This is a simple recipe,most ingredients we all have around the kitchen.8) (6 ingredients!)"
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  1. Anonymous
    Warm Blueberry Cobbler Created by Anonymous
    Reply
  2. gunny1104
    This was outstanding. I only had 1 pint of blueberries (essentially 2 cups) but it was plenty. I added the melted butter to the batter. Couldn't resist adding some cinammon...about 1/4 tsp. Mixed the melted butter into the batter instead of trickling. Used an 8x8 dish because that's what I had. Great recipe! Will most certainly do again.
    Reply
  3. Jessie W.
    Super easy for this beginner! A big hit with my entire family! I served it over vanilla ice cream.
    Reply
  4.  Dara
    This was friggin' delicious. I added some vanilla to the crust mix, used fresh blueberries, and squeezed a big juicy lemon all over the berries--it was fantastic. I say "was" because it is now gone, a mere hour after it came out of the oven.
    Reply
  5. MAK 3
    I baked this tonight in an 8 x 8 pan so it would fit in my toaster oven instead of heating the house with my stove oven. The only other change I made was to add a little cinnamon to the dry ingredients before mixing with egg. We ate the warm cobbler over vanilla ice cream and it was wonderful! I will definitely use this recipe again. For us, it was just the right amount of sweet and juicy. I really liked how simple it was to throw together and how I had all of the ingredients already on hand. Thank you for sharing this recipe!
    Reply
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