Whenever we have family and friend gatherings, one of my most requested dishes is my blueberry cobbler. The kids and I are having very special guests for dinner tonight and I’m making this dish for our dessert. So, I thought I would share my recipe with you all. I have adapted this from The Pioneer Woman’s Blackberry Cobbler recipe.
- 1/4 pound (1 stick) butter, melted (as a sidenote, you will NOT find margarine in my house – we always use butter)
- 1 1/4 cups plus 2+ tablespoons sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 cup half & half (you can substitute milk, if you prefer)
- 2 cups fresh (or frozen) blueberries (if you’re local to Lafayette, you should check out the Prelock Blueberry Farm. This is where I get mine from and they’re quite possibly the BEST blueberries out there!)
Preheat the oven to 350.
Grease a 3-quart baking dish with butter.
Place the stick of butter in a microwave-safe dish. Heat in 30-45 second increments until melted.
In a medium bowl, combine the dry ingredients: flour, salt, baking powder, and 1 cup of the sugar.
Whisk the half & half into the dry ingredients.
Whisk in the melted butter.
Rinse the blueberries and pat them dry. (If you’re working with frozen blueberries, it’s likely you’ve already done this step prior to freezing them.)
Pour the batter into the baking dish. Sprinkle the blueberries evenly over the top of the batter.
Evenly sprinkle 1/4 cup of sugar over the blueberries.
Bake for 1 hour, or until golden brown and bubbly. When 10 minutes of the baking time remain, evenly sprinkle the remaining 2+ tablespoons of sugar over the top (use your best guesstimate, sometimes I use more, sometimes just the 2 tablespoons).
When you’re done, you’re left with baked blueberry deliciousness that will keep ’em coming back for more!