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My review
Very Best Blueberry Cobbler!
13
FRIENDLYFOOD
"I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!"
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Ingredients
50 m servings 478Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 352416 Ratings
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Most helpful positive review
7/30/2007
I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, ...
Most helpful critical review
8/19/2007
This wasn't my favorite cobbler recipe for a number of reasons. As others mentioned, it was way too sweet, even after eliminating some of the sugar. I also agree that there seemed to be too much...
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7/30/2007
I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, ...
8/19/2007
This wasn't my favorite cobbler recipe for a number of reasons. As others mentioned, it was way too sweet, even after eliminating some of the sugar. I also agree that there seemed to be too much...
2/9/2008
OMG!!! I have to say this was the best dessert ever! My kids gobbled it up! I only made a few changes. I doubled the fruit, and used a combo of fresh blueberries, strawberries and some frozen ra...
6/19/2006
This recipe goes right up there with my recipes from Paula Dean. The only thing that would make it any better is a scoop of home-made vanilla ice cream but it's great without! So as not to was...
6/27/2007
This one is a definite keeper. It was the best cobbler I've ever made. It was like a cake married a blueberry pie. We have a family of 9 and I made three cobblers. Only one partial pan made it t...
7/17/2007
A true 5 STAR recipe (without any variations needed!!!), except for maybe a longer cooking time. I took mine out and then ended up having to put it back in the oven because the middle hadn't co...
7/23/2005
I did not like this at all. The topping was very cake like and tasted nothing like a cobbler topping should taste. We also did not think that it tasted very good the next day. Everyone else...
1/19/2008
This was excellent. I've tried so many cobbler recipes; this is by far the best I've cobbler I've made. Also, I'm not much of a blueberry cobbler person, but I changed my mind after this! I don'...
7/21/2005
Excellent! I was looking for a recipe that tasted like my grandmother's and this one did.