Blueberry Fruit Cobbler Recipe
- 6 cups fresh or frozen blueberries
- 1-1/2 cups sugar
- 1/4 cup water
- 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
- 1. 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.
- 2. 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.
- 3. Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 15 servings.
1 each: 362 calories, 13g fat (8g saturated fat), 74mg cholesterol, 206mg sodium, 60g carbohydrate (48g sugars, 2g fiber), 3g protein .
Reviews for Blueberry Fruit Cobbler
"It was good but so sweet. The crust didn't seem quite right for cobbler. Still good but I'll probably try a different recipe next time"
"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."
"I wasn't crazy about the crust. Good flavor, but I didn't like the texture."
"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!"
"3 cups of sugar to 6 cups of blueberries!!! I'm speachless.............."
"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."
"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."
"Made the recipe exactly as written, was great! Very easy to follow and very good warm with vanilla bean ice cream!"
"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."
"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."
"I added about 1 1/2 T. of cornstarch to the filling... was that part of the recipe forgotten maybe? and 1 cup sugar per each part of the recipe is plenty!"
"Don't use Splenda, it is not safe. Of all the sweeteners, it is the most carcinogenic - close to plastic in its composition!! Use Truvia or stevia. Use less though, it would be way too sweet using as much. Just don't use Splenda if you can't eat plain sugar. You are trading one evil for another."
"Haven't made this as yet, but plan to. To Peppielou, if you want a MUCH better taste for your husband and much better for him, try Whey Low at WheyLow.com. It's one to one. They have regular and for diabetics. I've used this for many years, wouldn't use anything else. No aftertaste, no sugar highs, half the calories as regular sugar."
"I plan to make this recipe and use splenda. This is too much sugar for my husband who is diabetic or for myself as well. I find that instead of cup for cup of splenda to sugar use about 2/3 splenda instead of one cup. sugar. I hope it turns out well because it sound like a great recipe."
"Outstanding!It is so easy and delicious. Aside from the 362 calories it's great. Counting calories plain ahead for this desert."
"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!"
"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)."
"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."
"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."