- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1-1/2 cups sugar, divided
- 1/2 cup butter, cubed
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg, lightly beaten
- Whipped cream or whipped topping
- In a saucepan, combine the berries, lemon juice and 1/2 cup sugar. Bring to a boil; remove from the heat. Set aside. Place butter in an 11x7-in. baking dish; melt butter in a 350° oven.
- In a small bowl, combine the remaining sugar with flour, baking powder, salt, milk and egg. Pour over melted butter. Do not stir. Spoon reserved berry mixture over batter. Do not stir.
- Bake at 350° for 40-45 minutes or until golden brown. Serve at room temperature with whipped cream or whipped topping. Yield: about 10-12 servings.
Reviews forButtery Blueberry Cobbler
"The rule of thumb for leavening in baking (baking powder) is 1-1/4 (1.25) tsp. of baking powder per cup of flour. That is plenty. More only adds more sodium with minimal additional leavening effect. For this recipe, I used 1-1/4 (one and one-fourth) tsp. of baking powder.The rule of thumb for salt in bread baking is 1/4 (0.25) tsp. per cup of flour. That is plenty. I found the crust to be too salty, so I redid it (you can't remove the salt once it has been added) using 1/4 tsp of salt.I found the filling to be a little to sweet for my taste; but instead of reducing the sugar, I added more fruit.I don't own an 11" x 7" pan or dish. The closest thing I have is a 9"x9" baking dish. I found that 2 cups of blueberries were not quite enough filling for my taste. When you think about it, if you take 2" off the end of the 11 x 7 pan and added 2" to the side, you have a 9" x 9" pan. The volume of the 9" x 9" pan is the same as that of an 11" x 7" pan; so for all practical purposes they're the same. Using the 9"x9" dish yielded 9 servings of 3"x3".This is a good basic recipe that needs a couple of tweaks.With all due respect to "yumbaker" and "Toivomama", the purpose of a review is, indeed, to rate the recipe; but keep in mind that altering the recipe as needed in order to get optimal results says as much about the original recipe as does making the recipe "as is" and then commenting on it. Anyone who has made various cobblers and pies can look at a recipe and tell if it will be too sweet, too dry, or too salty (or all three) and will adjust the recipe automatically without the need to make the original recipe first and tweak it the next time it's made. People's tastes vary from person to person. Some may like the recipe straight up, with no alterations. Others may find the crust to be too salty, as I did, or that the filling needs more fruit; because, like TamC24, and me, they prefer more fruit and less crust. Again, sharing variations of the recipe and the reason for the variations in a review are important parts of rating the original recipe and pointing out areas where the original recipe might be improved for others of similar tastes who are considering making the dish."
"Researched many recipes as usual. Found this one and thought it sounded good. I read the reviews as I always do. Decided to follow the recipe as written. WONDERFUL taste. I used fresh blueberries and fresh squeezed lemon for the juice. I cooked the berries whole. I would suggest doubling up on the amount of berries though. I had a little over 3 cups of fresh berries and it wasn't enough for my taste. I prefer more fruit than breading/filling. I didn't have an 11x7 pan, thought a 9x9 was too big, used a 9" deep dish pie stone. Don't use anything smaller than the 11x7 as it rises and bubbles/oozes out the sides. :) Mine didn't look like the photo but it was delicious. VERY easy to assemble (I had to keep reading the simple recipe to make sure I wasn't missing something - it was that easy). I used unsalted real butter as that is what I bake with. Had I used the suggested size pan then maybe the breading/filling would have dispersed more evenly. I usually don't eat many blueberries, but this is so good that I find it's hard to stay out of it. Definitely a keeper recipe."
"This is very good. I cut down on the sugar after reading comments from others. I was a little hesitant to try this recipe, but I am glad I did. I will make this again. Very good."
"I had some blueberries in the freezer I wanted to use up and found this easy cobbler. We ate it with ice cream on top and it was delicious!"
"2 stars. I followed the recipe exactly, and I thought it was way too sweet and too salty. If I made it again, I would make the following alterations: use unsalted butter, less salt, and 1/3 of the amount of sugar.That being said, my roommate loved it and enjoyed the contrast of the sweet and salty."
"The taste is great. . Next time, I would double the amount of blueberries, as it was a little dry. I used frozen berries. Served with vanilla ice cream. Company raved about it"
"I agree that it's rather pointless to adjust the recipe before you've tried the original and then rate your own. I gave this a 4 because I thought the berry mixture was a bit too sweet. (I'm usually the one to add more sugar to my recipes because I prefer more sweet over tart.) Not sure that I'd make this again as I love trying lots of recipes until I find the one I can't live without. Having said that, I'm sure there would be no complaining if you served this to your guests!"
"I made this today with fresh blueberries, what a great recipe. I followed the recipe as written ( maybe a few more berries I didn't measure them). My husband had two helpings. Definitely a keeper!"
"It always surprises me how any one can rate a recipe but then they tell you how they changed the whole recipe or added this and that and changed the original recipe. If you don't make the recipe as it is listed then your review is useless and void to others looking to make it, Just because you may not like the original recipe and want to make changes to everything makes your review void and useless to others. Think before you post your review. I want a review of the original recipe NOT what you changed and added to the recipe!"
"Yummy... only adjustments I made were no-salt butter and only used a pinch of salt."