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Blueberry Cobbler

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 was the winner in 2008! —Evelyn Dunlap, Nicolls, Georgia

15 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

6 cups fresh or frozen blueberries
1-1/2 cups sugar
1/4 cup water
CRUST:
3/4 cup butter, softened
1-1/2 cups plus 2 tablespoons sugar, divided
3 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, melted
Vanilla ice cream, optional

Directions

Place blueberries in a greased 13-in. x 9-in. baking dish; set aside.
In a small saucepan, bring sugar and water to a boil; cook and stir
until sugar is dissolved. Pour over berries.
In a large bowl, cream butter and 1-1/2 cups sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Combine the flour, baking powder and salt; add to
creamed mixture. Spread over berry mixture. Drizzle with melted
butter; sprinkle with remaining sugar.
Bake at 350° for 40-45 minutes or until golden brown. Serve warm

2 of 2

Blueberry Cobbler (continued)

Directions (continued)

with ice cream if desired. Yield: 15 servings.

Nutrition 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.