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Blueberry Fruit Cobbler

 Blueberry Fruit 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.


  • 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 McCormick® Pure 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


  • 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

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Blueberry Fruit Cobbler (continued)

Directions (continued)

  • with ice cream if desired. Yield: 15 servings.
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.