Posted by Serena Bakes Simply From Scratch / Friday, April 1, 2016
Whenever I enjoy anything with blueberries it instantly takes me back to childhood, and Granny's kitchen. She had blueberry bushes in the backyard, and usually an ample supply of frozen blueberries in the freezer. In the summer we would go to the blueberry farm to stock the freezer for the year. Granny was always making something with blueberries, and her supply seemed endless. If she was still here today I would have taken her over Blueberry Cobbler with Vanilla Ice Cream last night, because I know she would have loved it as much as we do!
This Blueberry Cobbler is based on the Blackberry Cobbler Recipe my friend Rachelle shared with me! By far one of my favorite desserts with a scoop of vanilla ice cream, and perfect for summertime barbecues, picnics, and potlucks!
If Blueberries are frozen let defrost in flour mixture until berries absorb flour about 10-20 minutes.
Make a well in the center of the flour, add 1 whole Egg, and 1 teaspoon Vanilla Extract, use a fork and beat egg into flour mixture until well combined and crumbly.
Place Blueberry Filling into an 8"x11" baking dish. Cover evenly with flour/egg mixture.
Drizzle 1/2 cup Melted evenly over the top.
Bake in a 375 degree oven for 45-55 minutes or until cobbler is golden brown and berries are bubbly. Cobbler should be cooked through when checked with a toothpick. Place on a cookie sheet under pan to catch drips.
The pan I used is slightly smaller then an 8"x11" and bubbled over slightly. Colt hid my usual pan where I couldn't reach it.
Serve warm or room temperature with a scoop of vanilla ice cream!
Recipe by Serena Bakes Simply From Scratch Adapt From Rachelle
Warm Blueberry Cobblers is easy to make from scratch and perfect for summertime picnics, barbecues, and potlucks!Prep time: PT10M
Cook time: PT55M
Total time: PT1H5M
Yield: 8 Servings
Calories per serving: 253Ingredients
Fat per serving: 12g
Fat per serving: 12g
- 5 cups Blueberries, Fresh or Frozen
- 1/4 cup Granulated Sugar (Can be reduced or left out for really sweet berries.)
- 2 tablespoons All-Purpose Flour or Whole Wheat Pastry Flour
- 1 whole Lemon, Juiced
- 1 cup All-Purpose Flour or Whole Wheat Pastry Flour
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 whole Egg
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Butter, Melted
- For Serving: Vanilla Ice Cream
- Preheat oven to 375 degrees.
- Mix together blueberries, 1/4 cup sugar, 2 tablespoons flour, and lemon juice until well combined. If blueberries are frozen let thaw until flour is absorbed. Pour into an 8"x11" pan.
- In a medium sized bowl stir together 1 cup flour, 1 cup sugar, baking powder, and salt. Make a well in the center of flour mixture, add egg, and vanilla. Use a fork to beat egg until well combined into flour mixture, and crumbly.
- Cover blueberries evenly with flour mixture.
- Drizzle melted butter evenly over the top.
- Place pan on cookie sheet to catch drips.
- Bake for 45-55 minutes or until the top of cobbler is golden brown, and berries are bubbly. Cobbler should be cooked through when checked with a toothpick.
- Serve warm or at room temperature with a scoop of vanilla ice cream if desired.