I love blueberries! When we lived in Seattle we used to go blueberry picking in the summer. I found a great deal here at the grocery store though – with a coupon, you buy one pint and get 1 pint free. So, I’ve had to freeze some since I keep going back for more.
It looks like I misplaced my blueberry cobbler recipe so I had to search the internet for one and found this one which is really good.
Blueberry Cobbler Ingredients
- Two 12-ounce packages frozen or fresh blueberries
- 1/3 cup plus 4 tablespoons granulated sugar
- 1 1/2 cups plus 2 tablespoons all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 stick (6 ounces) cold unsalted butter, cut into small pieces
- 2/3 cup whole milk
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 375 degrees.
- Butter an 8x8x2 inch baking dish
- Mix the blueberries with 1/3 cup sugar and 2 tablespoons flour. Spoon this mixture into the baking dish.
- In a large bowl, whisk together the remaining 1 1/2 cups of flour and 3 tablespoons of sugar with the baking powder and salt. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet sticky dough. Drop rounded tablespoons of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon sugar on top of the cobbler (I usually leave this step out as it’s usually sweet enough.) Place the baking dish in the middle rack of the oven.
- Bake for 45 minutes or until the top is golden brown and the fruit filling is bubbling up through the crust.
- Let the cobbler cool for at least 20 minutes. Serve warm with a scoop of ice cream.
This was delicious!
I found the recipe at EveryDay with Rachael Ray.