Blueberry Cobbler

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Blueberry Cobbler

Yield: 8 servings

Prep Time: 20 min

Cook Time: 35 min

Incredibly easy and delicious...

Ingredients:

2 cups fresh blueberries
1 1/4 cups granulated white sugar, divided
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup milk
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F.

2. Place berries in medium sized saucepan and slightly cover them with water. Bring to a rolling boil. Reduce heat and boil gently for 10 minutes; add 1/4 cup sugar. Continue to boil for 5 more minutes. Remove from heat and set aside.

3. Place butter in 8x8-inch pan and let it melt in the oven.

4. Meanwhile, mix together flour, remaining sugar, milk and vanilla. Pour batter into hot dish, over melted butter. Spoon berries and juice over batter and lightly stir.

5. Bake for about 20 minutes, or until golden brown. Let cool. Serve warm or cold.

Tips:

*Delicious served under a scoop of good quality vanilla ice cream.

Source: RecipeGirl.com

Leave a Comment




6 Responses to “Blueberry Cobbler”

  1. 1

    Kari Williams — June 20, 2012 @ 4:39 PM

    I just tried to double this recipe and it’s not looking right at all. :( just added another 10 minutes hoping it will start to rise.

    • Lori Lange replied: — June 20th, 2012 @ 9:19 PM

      Was the blueberry mixture too soupy? Perhaps too much water and it didn’t have a chance to thicken?

  2. 2

    Kari Williams — June 24, 2012 @ 5:15 PM

    I figured out the difference between all purpose and self rising flour. :/ on the third try, I got the right one and its delicious. My husband said “it tastes the same as the last two, they were just chewier… Like gum.” lol live and learn. Lol

  3. 3

    jennifer — July 29, 2012 @ 6:46 PM

    this was AMAZING!!!! it tastes like Christmas cookies and blueberries. yummy!

  4. 4

    Lisa Langston — April 17, 2013 @ 5:20 AM

    I love blueberries and this looks awesome! A must make!

  5. 5

    sapphires — November 25, 2013 @ 2:32 PM

    I would like to add, make sure the berries and water thicken up. Don’t have them watery at all or it makes the batter soupy. I was able to add another 20 minutes, then another 12, also turned up the oven to 375 during the last baking times, and mine looks like it’s going to come out right. I will make an addendum if needed. But it looks good, knife in center comes out clean now, so I can take it out after it sets up a few minutes in the oven.