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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MOST HELPFUL

Reviewed: Jul. 5, 2007

This is good, but I think it could use more blueberries and less sugar...extremely sweet recipe. Also, it seemed more cake-like than a cobbler should be.

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Lizzie

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Reviewed: Jul. 4, 2007

Very good but will use less sugar next time.

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GroTom

Cooking Level: Intermediate

Living In: Alexandria, Louisiana, USA

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Reviewed: Jun. 27, 2007

This one is a definite keeper. It was the best cobbler I've ever made. It was like a cake married a blueberry pie. We have a family of 9 and I made three cobblers. Only one partial pan made it to day 2. I used lemon juice instead of lemons and increased the flour to 1 tsp. I also believe there is a typo in the directions because I used 1/2 cup of sugar and it was certainly plenty.

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mstar

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Reviewed: Jun. 24, 2007

Very good!!! I doubled the recipe and it was GONE!!! Very easy and little time!

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Dueck

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Reviewed: May 22, 2007

Loved it! This was really, really good. The blueberries were a little runny though, so I might either step up the flour or add a little corn starch to them prior to baking. The topping is fabulous and I'm excited to try it with other fruit (peaches, raspberries, etc.)

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Jan. 16, 2007

Followed the directions exactly but I think maybe there is just too much dough. I had to cook for 50 minutes, not 25 so the top was pretty "crusty." I used frozen (not thawed) berries so maybe that was the problem. The recipe doesn't specify if you shoud thaw them. Went with my best guess since most of the time you don't thaw frozen berries. But it still was too much dough for my taste. But overall the taste was good. Be careful as other reviewers have mention the recipe calls for 1/2 cup sugar but directions call for 1 cup. I used 1/4 cup and that was plenty.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Nov. 6, 2006

This topping is so wonderful. I've used it with frozen blueberries and canned peaches. It serves well right side up and upside down as well. Next I'm going to try it with canned pineapple. I'm very sure it is going to make a terrific pineapple upside down cake. Follow the directions exactly, and you cannot go wrong.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Oct. 29, 2006

Delicious! My twin sister and I made this together and we just loved it with vanilla ice cream. We had to bake it a lot longer than the recipe calls for but it was worth it.

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BAZAARBAKER

Cooking Level: Expert

Living In: Elkton, Maryland, USA

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Reviewed: Oct. 22, 2006

This recipe was awesome. I am not a fan of blueberries, I made it to please my blueberry-loving husband. We loved it, the folks at the dinner party we took it loved it...I've been asked to make it again for the next dinner party!

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Christy1972

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Clermont, Florida, USA

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Reviewed: Aug. 20, 2006

VERY GOOD, I never made any kind of cobblers and this one was a HIT !!

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Reviewer:

Edward Little Cheer MoM

Cooking Level: Intermediate

Living In: Auburn, Maine, USA

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Reviewed: Aug. 13, 2006

This is great Blueberry Cobbler. The top is the best I've ever eaten, light and fluffy! The berries underneath were sweet but not heavy, the perfect combination. And it was very easy!

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Reviewer:

Lynne

Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA

Living In: Meridian, Idaho, USA

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Reviewed: Jul. 16, 2006

Kudos, Friendlyfood! Your tinkering paid off. I am a cinnamon lover so I adjusted this amount plus added more sugar on top. Thank you for sharing your delicious recipe. Your Grandmother must be proud.

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Dinah

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Reviewed: Jul. 9, 2006

This recipe is delicious!!! I can never seem to get the top to totally cooked, but I think it tastes good a little doughy. My whole family ate this up within minutes. I will have to double the recipe next time. This recipe is one of my all time favorites...

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SHELLS38

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 5, 2006

The dough part of this recipe tasted more like a biscuit than cake which was not my favorite part. I used fresh blueberries & liked the filling but would suggest less sugar. I would not call this the "Very Best" but it was OK.

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Mazie Marie

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Reviewed: Jul. 4, 2006

Turned out very well! Took another reviewers advice and added a little more butter, and little more sugar on the top. BF and I really enjoyed it.

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Reviewer:

JoDee

Cooking Level: Intermediate

Home Town: Colville, Washington, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Jul. 3, 2006

The cobbler tasted absolutely delicious. However, the cobbler took longer to cook than anticipated. I finally had to take it out of the oven after 40 minutes and we still had to eat around the middle which was still gooey. It probably would have been better if I had left in the oven longer.

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smartcooker

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2006

Just about the very best I have had, even comparing it to a good restaurant! I baked it about 35 min. Added an extra pat of butter to the berries and the crust. The ingredients call for 1/2 cup sugar in the berries (which I did) but the directions say 1 cup of sugar. I don't know why there is a discrepancy. 1/2 cup was just enough for us in the berries. I too, used baking Splenda and it was absolutely delicious! This is a keeper for me and Hubby loved it!

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ON3DANCE

Cooking Level: Expert

Home Town: Oceanside, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jun. 27, 2006

I made very little changes to this recipe. (None were needed - it's REALLY good!) Instead of adding cin. and sugar to the top, I used vanilla sugar. Give this one a try. It's simple and a wonderful way to showcase blueberries.

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Reviewed: Jun. 19, 2006

This recipe goes right up there with my recipes from Paula Dean. The only thing that would make it any better is a scoop of home-made vanilla ice cream but it's great without! So as not to waste any butter, I added an extra tablespoon of butter to the blueberries and an extra one to the batter so I could use the whole stick of butter. I also used Splenda and no one knows the difference. It's a keeper!

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Granny T.

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Reviewed: Jun. 18, 2006

In the words of my son "this is amazing!" I loved the cake like texture of the topping though I added extra sugar and cinnamon on top for extra crunchiness. It was very good.I served it warm with vanilla icecream. YUM! This is definitely a keeper!

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