Recipe by Lynette Collins Mottolo
"This is the recipe my Grandma used to make her blueberry cobbler. Hope you enjoy it as much as I do. Serve with ice cream!"
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This was wonderful, and SO easy. I made just a couple of changes. I used probably 7 TB of butter instead of the 8 called for. I also substituted all-purpose flour plus 1.5 tsp baking powder plus 0.5 tsp salt since I didn't have self-rising flour. I also added some cinnamon and vanilla to the batter. It was excellent, with a perfect texture and just the right sweetness. It took right about 1 hour in my oven, though I never got a "clean" toothpick out of the center since it was always covered with blueberry juice. Perfect! Thanks so much.
I did not care for this recipe. Too much butter, and just really unappealing.
Very easy to make and very yummy! One thing I would change is the amount of butter. Next time instead of 1/2 c of butter (one stick) I will use about 3/4 stick to see how it turns out. Some of the butter was remaining in the dish and didn't get absorbed into the cobbler, so that tells me it doesn't need that much. I used about 5-6 cups of berries too to use them up and it turned out just fine. I am sure you could use any kind of berries and it would be great - or a variety of them at once!
This was pretty good but as other reviewers have said it has too much butter! If I make this again I would probably cut the butter in half.
Okay ...I said that I would let you know. Tons of butter ... BUT ... this is something that is eaten on rare occasions (at least I would) ... but I must say ... this is a w o n d e r f u l recipe ... and I give it five stars ... but only for guests or on occasion. As I stated previously, I used blueberries, one apple and a couple handfuls of raisins (soaked in rum) ... I didn't have enough blueberries ... it turned out SO FAB I CAN'T TELL YOU. Next time I will try peaches or apricots or whatever is handy and in season at the time ... juicy fruits are better. Yum recipe to be used over and over and over again because of its easiness and its versatility and it's yummyness. I totally recommend trying this recipe as stated with a changeover in fruits if you like. I won't cut down on the butter ... but I won't make it often with this amount of butter. I used a soufflet type dish ... one of those round white sizeable ones. GO FOR IT!!!
I used the whole stick of butter. Same recipe my Mom used to make except we use either cherry, peach or blueberry canned pie filling.....VERY easy and reminds me of my childhood! yummy!
After reading reviews I decided to make it a little different. First I was using fresh picked blueberries from here in Alaska. So I added about 4 tsp more sugar because some were a little unripe. I also added 2 tsp of flour so help absorb any excess liquids. I didn't have self rising flour so I followed the 1.5 tsp baking powder and .5 tsp salt directions someone else suggested. I also added 2 tsp cinnamon and .5 tsp nutmeg. I baked it convection as well. However it still took me 60 min to bake it. I think it was due to the excess moisture from the fresh berries and washing them. I feel like it could have used more sugar, but otherwise it was pretty good.
I make this all the time with various fruits, and in a 9 x 13 pan. I usually cut down on the sugar a bit though. It's such an easy recipe to remember and I love that. One stick, one cup, one cup, one cup.... If you use the 9 x 13 pan only bake it for 35-40 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Blueberry Cobbler
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
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