recipe reviews for:

Very Best Blueberry Cobbler!

“I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!”

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Reviewed: Jul. 16, 2009

I love this recipe. I added more blueberries, used splenda instead of sugar in the filling,only added 1/2 of the amount of vanilla,and cooked it 10 min longer. Very yummy my children loved it also. THe topping is very cake like and so rich.

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peanut

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Reviewed: Jul. 10, 2009

It's my favorite blueberry recipe so far. I did double the amount of blueberries, and used only a quarter of sugar to mix with the berries and that was plenty sweet. I baked it for about 20 - 25 mins and broiled it at 400 for another 10 mins to make sure the topping was done....or else I think it would take forever to bake the middle part of the topping. I have a gas oven however, so the timing may need to be a little adjusted for electric ovens, but I do still recommend broiling it in the end.

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crunchy-p

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 8, 2009

This is a wonderful cobbler. My family loved it! The only thing I did different was to add a few more blueberries and let it cook about 10 min. longer. Great recipe.

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Myst

Cooking Level: Expert

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Reviewed: Jul. 4, 2009

I read both the good and the bad reviews on this and decided to try it anyway. I'd have to agree that the crust just doesn't cut it. I don't mind the cakey texture, but it just plain didn't taste good. Whole family felt the same.

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chadwick

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Reviewed: Jun. 30, 2009

The berry part was very good but we did not care for the crust.

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Joebill"s

Cooking Level: Expert

Home Town: Baxley, Georgia, USA

Living In: Waycross, Georgia, USA

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Reviewed: Jun. 29, 2009

Very tasty dessert although I would have to agree with the other reviews - a bit too sweet. I will make this again with minor adjustments. Thanks for the quick and easy yummy dessert!

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yummymommy

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Reviewed: Jun. 28, 2009

Tasted good but came out mushy in the middle.

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love this website

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Reviewed: Jun. 27, 2009

this is super easy and very good! I would add some more cinnamon and top it with whip cream!

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Chef Carlie

Cooking Level: Expert

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Reviewed: Jun. 19, 2009

I'm not typically a cobbler fan, but we have a blueberry bush and were trying to find a way to use up all these fresh blueberries. This recipe is quite good and I do like the thicker crust. I reduced the sugar to 1/2 cup and still think it came out a little too sweet. Next time, I'm only using 1/4 cup.

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honeypoo

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Reviewed: Jun. 15, 2009

This was good but not as good other "crust on top" desserts I've had. I had to bake it double the required time. The blueberries were very runny. However, easy to make! I will most likely make it again.

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jeanne

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Reviewed: Jun. 15, 2009

Fantastic! We LOVED the crust in particular. My husband doesn't normally like blueberry cobblers or pies, but he ate it right up. Also easy to the point of being foolproof - my oven is a bit off on temperature sometimes, but this recipe was nicely forgiving of that. I too used Splenda no-cal, and I always mix a little bit of cinnamon in with the "sugar" when I do that to cut the saccharine aftertaste. Also used non-fat buttermilk instead of the milk, which gave the crust a nice sort of zing.

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JAMIEH1

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Reviewed: Jun. 11, 2009

Made this exactly as directed, and it is AH-MAY-ZING!! Fantastic summer dessert! I will make this for friends!

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MIKEAMYD

Cooking Level: Intermediate

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Reviewed: May 18, 2009

The whole family really enjoyed this cobbler! I accidentally added the cinnamon with the berries, and it turned out better then I expected!I thought it would have been a little more moist,but my son, the pastry expert( He once said a crust on a pie from a resturant,was the best he's ever had, I've never made him a pie with crust),thought the cobbler was perfect! Thank you for a wonderful dessert!Patty

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 30, 2009

this is the best cobbler

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Linda

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Reviewed: Mar. 17, 2009

My husband now asks for this all summer long. I do use more fruit than is called for.

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genevamarieva

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

Very sweet. I only used 1/2 cup sugar and it was still too sweet. Also, I had to bake the cobbler for much longer than 25 minutes. However, this is a good cobbler recipe and I will make it again with adjustment.

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FILOMALI

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Reviewed: Mar. 6, 2009

I just made this...Oh my stars, okay here's the deal. I used Bisquick instead of the flour baking powder and salt. I cut in almost a stick of cold butter, beat in cup of milk and sugar..I did follow the blueberry part and the sugar cinnamon on top. Let the milk flour mixture sit for 15 minutes.light fluffy,absolutely divine.I am a seasoned cook and this recipe is outstanding!

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Tamara

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Reviewed: Mar. 2, 2009

This recipe is not very good, at least in this translation. WAAAY too much baking soda. It sounded funny to me when I put it in, but, it actually comes through even after its cooked. I wouldn't recommend it to anyone. However, if you have indigestion, the baking soda will definitely relieve your discomforts.

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photographer77

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Reviewed: Jan. 28, 2009

HINT. I used frozen triple berries(raspberries, blueberries, blackberries. The topping was great but the berries were very bitter. With the choice of berries I should have added more sugar so this was not a sweet cobbler as others have mentioned. Next time I will use sweeter berries or add sugar to the berries!

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heff

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Reviewed: Jan. 20, 2009

I made this exactly as instructed. I have a high-end oven, calibrated to exact temps. I did not test the pastry exactly in the center, but slightly off-center. After sitting on the counter for 10 minutes, I cut a piece out, and the dough was not cooked through. The sides were, but the pastry is so thick, that it was like a biscuit. There was not much juice left, as it was soaked into the pastry. I will not be making this again.

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