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As a child, I was reared on a small farm in southeast Georgia, and tobacco was our main crop. Now blueberries are the main crop in our small town, which has a blueberry festival each year. This recipe is the winner for 2008!
Nutritional Facts 1 serving (calculated without ice cream) equals 362 calories, 13 g fat (8 g saturated fat), 74 mg cholesterol, 206 mg sodium, 60 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Blueberry Cobbler in Country August/September 2009, p51
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Reviewed on Aug. 29, 2011 by alabama00701
The best crust I have ever made or tasted! When I made this recipe I added a jar of Cracker Barrel's blackberry pie filling with the blueberries. The resultes were fantastic!
Reviewed on Jul. 11, 2011 by lynnepayne7
This is very good, but also VERY sweet. Could have used a bit less sugar (and this is coming from someone with a HUGE sweet tooth!). Also, mine was VERY very watery. I drained the blueberries ahead of time, and I still poured out about 2 cups of liquid after it baked! I kept having to scoop out the liquid over and over, and the next day, the cobbler was so soggy, that I ended up throwing out what was left. So that kind of took away from its goodness. Not sure what I did wrong, or if blueberry cobblers are just watery cobblers! That was my first time making one. It was good though (before it got too soggy).
Reviewed on Jul. 09, 2011 by Melodious1
I wish I'd read tamarachronister's review before I made this dessert. I agree, it is extremely sweet. I will try it again with at least one cup less sugar.
Reviewed on Jan. 10, 2011 by tamarachronister
I double and triple checked the ingredients. A total of 3 cups of sugar made this way too sweet. I would use half the sugar indicated, and I think it would be a good cobbler.
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