Buttery Blueberry Cobbler
Prep: 15 min. Bake: 40 min.
Prep: 15 min. Bake: 40 min.
1 each: 231 calories, 9g fat (5g saturated fat), 40mg cholesterol, 256mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 2g protein.
Amazing every time. I am not an experienced baker and this works every time it’s full proof! I do use less sugar and butter than called for, and it’s fine.
Delish! I added more berries and reduced sugar and it was perfect! I make a rhubarb cobbler similar to this which calls for butter, then batter then the rhubarb on top. This will be my go to blueberry recipe!!
Made this!! It was perfect, however I added 1/2 cup more of blueberry’s was delish!!!!
I prepared this exactly as written, despite my misgivings about putting the fruit on top of the batter. It was a gloppy, sad, mess. I'm an experienced baker and used fresh ingredients. I should have listened to my gut. I wish I could submit a photo. The only reason I'm giving two stars is because although the texture is weird and the appearance truly awful, it tastes pretty good. So if you can cover it with ice cream or whipped cream, and don't mind a kind of chewy texture to baked goods, give this a try as written. I'm just sad I spent the time in the hot sun picking my blueberries to sacrifice them to this recipe.
I'm new to cobblers. Why are you putting the blueberries on top instead of the batter?
This is the easiest and best recipe I have found for blueberry cobbler. The crust came out brown and crispy and oh so delicious. I cut the sugar in the berries by half and added 1/4 cup marsala wine. Served with ice cream......mmmmm!
I cut the sugar in half as I do with most record. This was delicious! Easy to make. My family loved it. I'm going to make it for Thanksgiving dinner!
For starters... Awesome, everyone loved it!! I used a 9x9 baking dish... I used 4 cups of blueberries and 1 cup sugar, 2 cups of blueberries, that wasn't enough)!! Then followed the rest of the recipe... I will make this again!!
I only had 1.1/4 cups of sugar on hand and it is very sweet even with 1/4 less. Absolutely delicious. My husband devoured it. Made with local fresh Maine blueberries.
I made this about 6 months ago, and it was delicious, but too sweet. The blueberries I used were fresh and really naturally sweet, so it was a bit of overload. I made it again tonight, and doubled the blueberries, cut the salt in half, and cut the baking powder in half. I also used 1/4 cup sugar in the blueberries and 1/2 cup in the batter, and that was perfect. I like the single fresh fruit concept, and am going to do strawberries, cherries, blackberries and raspberries (I will use a bit more sugar to counter the tart flavor). I also use a 9x9 glass pan.