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Blueberries for Karen

July 28, 2013

blueberry cobler

It’s blueberry season.

The last two years, I haven’t been able to enjoy blueberry season.  This year we found a new place.  It was a short drive to Michigan, and 15 pounds later here we are.

Now I can make jam, muffins, pie, pancakes, blueberry buckle, blueberry zucchini bread  and cobbler.

Cobbler is one of those great desserts that brings oohs and ahs without much fuss.  Not to mention, you probably have all the ingredients in your pantry.  Cobbler is easily adaptable to most fruit.  I actually love a peach cobbler, but my husband is not a fan of peaches.  So I used the blueberries instead.

This recipe makes quite a bit, so it’s perfect for company.  But if you don’t want to share, I’m not going to judge.

blueberry cobbler iiiBlueberry Cobbler

  • 1/4 C Butter
  • 1 C Flour
  • 2/3 C Sugar, divided
  • 2/3 C Brown Sugar, divided
  • 1 T Baking Powder
  • Pinch of Salt
  • 1/2 t Vanilla
  • 2/3 C Milk
  • 4 C Blueberries, fresh
  • 1 T Lemon Juice
  • 1 t Cinnamon
  • 1/2 t Nutmeg
  • 1/2 t Ginger

Melt the butter in a 13×9 baking dish.

Combine the flour, 1/3 C sugar, 1/3 C brown sugar, baking powder, salt, cinnamon, nutmeg and ginger together.  Add the milk, stirring until dry ingredients are moistened.  Pour batter over the melted butter, do not stir.

Bring the 1/3 C sugar, 1/3 C brown sugar, lemon juice and blueberries to a boil in a medium sauce pan, stirring constantly.  Poor fruit mixture over batter, do not stir.

Bake at 375 degrees for 40-45 minutes or until golden brown.

Serve warm with ice cream.

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One comment

  1. Looks amazing! Great post!



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