This simple recipe was a hit, however, the next time I make it, I'll probably cut the baking powder by half. This is to make the crust "crustier" and less cake like...5 teaspoons is just too much! Good luck & happy cobbling!

I added a little extra flour along with the sugar. Delicious!

So I have used this recipe about 5 times. Each time, I prepared it a little differently. The first time, I substituted Splenda for sugar. I thought it tasted great... except for my sugar loving boyfriend who was able to taste the difference. I've used both frozen fruit and unfrozen fruit, and the results are pretty similar. I actually recommend using frozen fruit since it would save you some $$$. I've also cut the amount of sugar in half for the fruit and for the dough, but again... boyfriend wasn't very happy about that modification either. The cobbler is great with whipped cream or vanilla ice cream on the side. The recipe says that it usually lasts about two days... but I don't think it lasts that long because the whole thing is gobbled up before I can stick it in the fridge. It's a great recipe! I'm not a great baker, and even I was able to master this one. One alteration to this recipe that I highly recommend is adding more fruit. Good luck.

This was basincally very good however the next time I'll either use less sugar or add more flour to the berries as it came out very soupy. The taste was very good so it's worth making again.

Quick and easy. A popular dessert at BBQ's

I followed the recipe, aside from adding more blueberries to the dish. There is just too much topping- and it really doesn't taste that great. It is like a giant biscuit. There are definitely better ways to use your precious blueberries. Try the creamy blueberry pie recipe instead.

Very good recipe = I used butter milk as a sub for the milk and it turned out well. Also cut back on the sugar and added 4 cups of blueberries (fresh). I woudl make this again

I baked this in a deep ceramic pie dish, which was perfect. It is a tad sweet, so I will cut the sugar next time. Other than that it was lovely!

Outstanding. Don't skip the step of letting the batter stand. It produces a light scone type crust that adds just the right level of sweetness. So does the dusting of cinnamon. I will freeze some blueberries just so I can have a touch of summer this winter!

Also did 5 cups blueberries and used splenda instead of sugar. Forgot the lemon juice and vanilla accidently but the kids still loved it. I wasn't crazy about the topping was like a big ole pancake and the extra blueberries are a must...their wouldn't be anywhere near enough using the amount called for in the recipe. Will still look for a recipe with a better topping though.

I used fresh blueberries for this recipe and thought the blueberry sauce could have used far less sugar. The topping was too biscuit like. This recipe turned out more like a blueberry shortcake in my opinion. The topping didn't brown well either, not like in the picture. I used a stonewear casserole for this, maybe that didn't help. Very valiant effort at a cobbler recipe.

this cobbler was pretty good. it definately needs some changes though. as others have said, it needs more fruit. double the ammount of fruit it calls for. if you don't, you'll end up with cake on top of a itty bitty tiny bit of fruit and juice that will be soaked up by the topping. the topping gets very puffy and heavy. it's not light and fluffy, or even butter soaked crispy like other cobblers. i don't mind that though. you just need more fruit to even it out. Also, as one other reviewer said, don't add the vanilla. it adds a weird and definate distinct flavor. the fruit can stand alone. i used splenda and it tasted fine. if you are a sugar fiend, ( like i used to be) you'll be able to tell if you used splenda. don't let anyone fool you into thinking that you can't tell. even splenda, as good as it tastes, makes things taste different. with modifications, i'd make it again.

This has a really nice flavor to it but it was way too much topping. The first time I made it I used all the flour mixture but it just took way too long to bake through. It was frustrating since I used fresh blueberries and had to do it over again. The outside baked faster and the inside took forever. Once I cut back on the topping it was perfect. I also cut back on the sugar- I only used 3/4 cup.

Wow, so delicious - but be warned - this is NOT your average "crisp" or "crumble" - it is very moist and cakey in the middle as is suggested - but for me, that was a pleasant surprise with this recipe. I began with intentions to find a crisp/crumble type recipe, and ended up making this one instead - and our family prefers it to a run-of-the-mill crisp anyday! Make this and prepare for your tastebuds to be blown away!

My husband said. "best blueberry desert I have ever had". And the whole family agree....a definite keeper, that I will be making time and time again. Thankyou for such a great recipe!

I made some significant changes to this so I'm rating 4 stars instead of 5. I needed a larger cobbler for a party so I used a 13x9 pan and doubled the amount of blueberries. If you have good, in season blueberries, you won't need this much sugar. I only used 1 cup sugar to 5 cups of blueberries and it was plenty sweet. Also, you'll need to sprinkle more flour in if you don't want it soupy. I used close to 2 Tbsp. I also sprinkled in about 1/2 tsp. cinnamon and a touch of nutmeg. I don't like my cobbler too "cakey" so I did not double the topping and it worked really well. I just spooned it over, leaving some small gaps which gave it a nice look after baking. Everyone loved it.

This recipe gets 5+ stars. The first time i botched up the recipe and had to start over. The second time i nailed it and it turned out great. And by all means take the advice of others like i did and serve it with a good vanilla ice cream!