Sunday, May 6, 2012

The Best Blueberry Cobbler

Whether you think of them as cobblers, "brown betties," crisps or pies without a bottom crust, this is one of the easiest and best-tasting ways to use blueberries, apples or rhubarb. Here is a recipe from that's simply called:

The Best Blueberry Cobbler

  • 2 1/2 cups fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 1/2 cup white sugar, or to taste
  • 1/2 teaspoon all-purpose flour
  • 1 tablespoon butter, melted
  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder 
  • 6 tablespoons white sugar
  • 5 tablespoons butter
  • 1 cup milk
  • 2 teaspoons sugar
  • 1 pinch ground cinnamon
  1. Lightly grease an 8 inch square baking dish. 
  2. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  3. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes. 
  4. Preheat the oven to 375 degrees F (190 degrees C). 
  5. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. 
  6. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. 
  7. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days. 
Note: I have used Bisquick as a topping for cobblers and they have also turned out delicious.

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