Some time ago I shared my rhubarb cobbler recipe with you. (If you missed it you can find it here) Well I experimented with that recipe and came up with Blueberry Cobbler.
I know…you can’t read much from my chicken scratch. So here’s directions that are typed out.
Put five cups of blueberries in the bottom of a 9″ x 13″ pan.
Cream together:
1 cup sugar
6 tablespoons butter softened
Add:
1 cup milk
2 cups flour
2 teaspoons baking poweder
Mix. Then spread over the blueberries. It will be hard to get the batter to spread. Do your best.
In a new bowl mix:
1 cup sugar
2 tablespoons corn starch
Sprinkle over the batter.
Bring 2 cups of water to a boil, then poor over the entire pan. It will look messy like the picture below does below. You will wonder how this will ever make anything. It will. Trust me. Put it in the oven at 350 for 65 minutes.
When it comes out, it will look like this…..
Oh my delish!! Well then I bought some peaches and tried peach cobbler….it looked like this…..
For the peach cobbler I used five large peaches. I peeled and sliced them. I put them in the bottom of the pan then followed the directions above.
When serving it, I flip it over like a pineapple upside-down cake.
I put ice cream on mine….Kalissa put no topping and Hubby put Reddi Whip.
Any way we ate it, it was delicious.
This is one of my FAVORITE recipes ever…so I highly recommend giving it a try. Everyone will thank you. We’re heading out on a family picnic tomorrow. Can you guess what I’m bringing??
A blog readers contacted me and sent this note:
“I made the cobbler from your recipe. I did 2 cups of blueberries, 1 cup of red raspberries and 1 cup of black raspberries. It was awesome especially if you are a berry lover.”
I am a berry lover and more often I have just a little bit of several fruits left over….Hmm. Great idea!! I’ll be using this to clean up on the days when I have a little bit of everything in the refrigerator. Thanks for the note!!
What size pan is that? It looks delicious. Thanks
9 x 13
the cobblers look delish. i am a lurker. i noted where you obtained your blueberries. i emailed the company and never heard back. pray tell, did you call them? are you on an auto fulfillment list?
Yummy!
Hi, I’m in England so we use grams or ounces, how do you measure tablespoons of butter?
Love the column
one Tablespoon is 14.3 grams
last year I discovered a Pecan Cobbler recipe that is very similar. It is so good a bakes like magic!!
• 6 tablespoon butter (no substitutions)
• 1 cup pecans
• 1 and 1/2 cup self-rising flour
• 1 and 1/2 cup granulated sugar
• 2/3 cup milk (more if needed)
• 1 teaspoon vanilla
• 1 and 1/2 cup packed light brown sugar
• 1 and 1/2 cup hot water
Instructions
1. Preheat oven to 350 degrees.
2. Add butter to a 9×13 inch cake pan or casserole dish and melt in the oven.
3. Once butter is melted, sprinkle the pecans over butter.
4. In a bowl, mix flour, sugar, milk and vanilla. Stir to combine, but don’t over-mix.
5. Pour batter over butter and pecans, do not mix.
6. Sprinkle brown sugar evenly over batter, do not stir.
7. Carefully pour the hot water over the mixture; do not stir.
8. Bake 30 to 35 minutes or until golden brown.
I’m going to try this for sure!
This is a simple great recipe and I hope to try it with peaches this week ( they are in season and grown locally here in TN) and take to a quilt guild meeting. I will save the blueberries for the fall. Thank you for the share.