All things blueberry are a bit of a focus in our household – seeing as I love to cook desserts and T loves blueberries. I’m a big fan of cobblers over pie. Yes, pies look gorgeous, and taste equally awesome. The work though they require far exceeds that of cobblers, and both are a means to produce a blueberry-centric dessert – so for me, cobblers are king.
I’m always trying to find new recipes to try, and this one caught my attention because it sounded ridiculously simple and some comments weighed in that it was so good, that they had actually used it multiple times. Always a good vote of confidence. The recipe below yields roughly 8 servings.
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 3⁄4 cup whole milk
- 1⁄3 cup butter, melted
- 2 cups fresh blueberries
- 1⁄3 cup sugar
- 1 teaspoon vanilla extract
Preheat your oven to 350°. To start, stir the flour, 1/2 cup sugar, salt, and baking powder in a medium-sized mixing bowl. Then add in milk and butter, and stir to combine.
Once you have a batter consistency, spread the batter into a greased 8-inch square baking pan. Spread out your blueberries evenly over the batter. There’s no need to mix into the mixture, as these will settle their way into the batter as it cooks.
Dust the top of the batter with 1/3 cup sugar as well as the vanilla. Bake the cobbler for 40-45 minutes, or until a toothpick comes cleanly out of the cobbler.
This one was a bit more dense than some others I have tried, likely due to the way it’s constructed. Most other cobblers I’ve made have mixed more between fruit and the breading. I’d suggest possibly going with some of the alterations noted by others on the original recipe, such as an additional 1/4 cup milk. We’re still eating on this one several days later, so it’s a great recipe to make and reheat throughout the week (always a stellar benefit, in my book).
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