Blueberry Cobbler
Submitted by CLARA
The easiest blueberry cobbler you’ll ever make. Melted butter, a simple batter, and fresh blueberries bake together until golden and bubbling. The batter magically rises up around the fruit for a crispy-topped, fruity dessert with almost no prep.
YIELD
8 servingsPREP
6 minCOOK
60 minREADY
68 minSix minutes of prep. That’s all that stands between you and warm, bubbling blueberry cobbler.
Here’s the magic: butter melts in the baking dish, a simple batter of flour, sugar, milk, egg, and vanilla goes in next, and then the blueberries get scattered right on top. Don’t stir. Don’t mix. Just trust the process.
As it bakes, the batter rises up and around the berries, forming a golden, slightly crispy crust on top with pockets of jammy blueberry bubbling through.
Serve it warm with a scoop of vanilla ice cream or a pour of cold heavy cream.
Kitchen Tips
- Do not mix the blueberries into the batter. Dropping them on top is what creates the cobbler texture as the batter bakes up around them.
- Fresh or frozen blueberries both work. No need to thaw frozen berries first.
- The cobbler is done when the top is golden brown and you can see fruit filling bubbling up through the crust at the edges.
- Let it cool for at least 10 minutes before serving. The filling is molten lava straight from the oven.
Ingredients
Directions
Preheat oven to 350℉ (180℃) degree.
Melt butter in a 9×13 inch baking dish .
Add all ingredients except the blueberries in a large mixing bowl.
Mix well; then, when margarine is melted, pour the ingredients into the baking dish.
Add the blueberries.
Don’t mix them in; just add them.
Bake at 350℉ (180℃) about 1 hour, until until the top is golden-brown and the fruit filling is bubbling up through the crust.
Cool for about 10 minutes and serve warm or chilled.
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