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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 was the winner in 2008! —Evelyn Dunlap, Nicolls, Georgia
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 Jul. 28, 2012 by nschlanser
This was a disaster. Too sweet, too runny and soggy. Definitely, followed the directions to the letter. Good thing it wasn,t being served to strangers.
Reviewed on Jul. 24, 2012 by lilaccrew
I wasn't crazy about the crust. Good flavor, but I didn't like the texture.
Reviewed on Jul. 13, 2012 by a8brooksie
I took the advice of others and reduced sugar amounts. I'll reduce a little more next time. Still a bit sweet. But this was delectable!
Reviewed on Jul. 12, 2012 by maisey406
Excellent!
Reviewed on Jul. 05, 2012 by gammyjo
3 cups of sugar to 6 cups of blueberries!!! I'm speachless..............
Reviewed on Jul. 04, 2012 by bookbird129
It was way too sweet. It took considerably longer to brown than the recipe said, and the cobbler topping was just ok. The blueberry base was runny. Not the best or even close to good for cobblers.
Reviewed on Jul. 01, 2012 by HappyRoxy
This was the first blueberry cobbler I'd ever made in my life, and I really loved it! It turned out very well, although I had to bake it for about an hour before the topping was cooked through properly. Like others have said, I might try to make it with less sugar next time.
Reviewed on Jun. 29, 2012 by Budman0151
Made the recipe exactly as written, was great! Very easy to follow and very good warm with vanilla bean ice cream!
Reviewed on Jun. 25, 2012 by Doeye
Excellent recipe! Reduced the sugar to 2/3 cup and that was plenty! If you use Spenda, this is what you are putting in your body: Splenda/sucralose is simply chlorinated sugar; a Chlorocarbon...When turned into Splenda it becomes similiar to DDT. Chlorocarbon include carbon tetrachloride, trichlorethelene and methylene chloride, all deadly and damages the hepatocytes, the liver's metabolic cells." I don't believe the "company" will be forthcoming with these facts. I bake with Truvia and Stevia all the time - it's trial and error - but they both work great as substitutes to sugar.
Reviewed on Jun. 24, 2012 by kiltyone
Read all the previous reviews before making this yesterday.I replaced the sugar with 3/4 cup of Splenda and used 1/4cup of Tapioca. Don't like the look or taste of flour or cornstarch for thickening.Splenda is a natural component of sugar. Contact the company for info on how it is made and what it is. It will not harm you as will other types of substitutes. Stevia is impossible to cook with and has an awful aftertaste. This reminds me of those who don't want Aspartame in their soda's. Why in the world are you drinking soda if you are compulsive about good health.We served this with candied ginger on top of the cobblers whipped cream. It was also great with vanilla bean ice cream.
Read all the previous reviews before making this yesterday.
I replaced the sugar with 3/4 cup of Splenda and used 1/4cup of Tapioca. Don't like the look or taste of flour or cornstarch for thickening.
Splenda is a natural component of sugar. Contact the company for info on how it is made and what it is. It will not harm you as will other types of substitutes. Stevia is impossible to cook with and has an awful aftertaste. This reminds me of those who don't want Aspartame in their soda's. Why in the world are you drinking soda if you are compulsive about good health.
We served this with candied ginger on top of the cobblers whipped cream. It was also great with vanilla bean ice cream.
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