"Easy delicious cobbler made with blueberries. Serve with vanilla ice cream for a terrific summer dessert." — POODLEOWNER2
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1 1/8 cups
4 1/2 tablespoons
1 1/2 cups
1 1/2 teaspoons
1 1/2 cups
1 1/2 tablespoons
Excellent! I too made some changes. Each sugar amount was changed to 3/4 cup. Because of less sugar I reduced the amount of salt to 1/4 tsp.Since frozen berries were much more cost effective, I used those & reduced the boiling water to 1/2 cup. Delicious! One thing I will do different next time: I made this early in the day.It comes out with a slightly crisp topping. But when I reheated it for my guests it made the topping more cakelike. Still delicious, no one knew except me. I'd like to try it next time still warm & crunchy. personal preference Topped with vanila bean ice cream it was delish & plenty sweet.Thanks for the recipe!
Everyone should know I made this recipe exactly as written. I should have known better when I was making this. I was worried about the berries not getting thick with nothing on the berries but lemon juice. And of course they didn't get thick. They were runny and not very attractive at all. The topping was odd also, after adding the water of course it made the batter topping smooth and again not very attractive. All in all, I won't be making this again. Highly dissapointed. What a waste of great wild blue berries.
WOW! This was both delicious and gorgeous! I used a round corningware dish instead of the suggested pan and the cobbler turned out great! Cut back on the sugar a little bit, added 1 tsp vanilla extract to the crust but other than that I followed the directions exactly! For those of you tempted to add more blueberries b/c you think that it doesn't look like there is enough in the pan.......don't add more or you will overflow when baking. The blueberries plump up huge when they cook in the hot water mixture. Now, I just need someone else to help me eat it! :)
This recipe is fantastic. My wife had some frozen blueberries that she needed to use up so she tried this. She read the reviews first and reduced the sugar to 3/4 cup (in both parts) as others had recommended. That was about two weeks ago. It was so good that we made it with raspberries when we went to a friends house for dinner last weekend and we made it with some fresh-picked blackberries this morning. Heated and served with some golden vanilla ice cream makes it just that much tastier. My wife noticed that it bakes up better with the fresh berries (as recommended). There was a bit too much juice with the frozen berries (perhaps reducing the water would help). I thought it was great either way. Definitely a great summer recipe.
This was so simple and a hit for dessert on Easter. I had some yummy fresh blueberries and it turned out great. I recommend a cookie sheet under the pan as mine boiled over a bit.
This definitely lives up to its name. I agree with the other reviews though, you can really cut down on the sugar that is called for. I use 3/4 cup on each part (1 1/2 total for the whole recipe) and it comes out great. And that is also using wild Alaska blueberries which are alot more tart that the kind you buy at the store. My mom has made this same recipe using rhubarb for many years.
It's blueberry season and my husband brought home 15 pounds of the suckers!! I froze most of them but did make this great cobbler. I followed the advice of other reviewers and cut the sugar to a total of 1 cup. This cobbler was so good I think my husband is going to go back to the blueberry farm and get a further 5 pounds!!
as suggested by other reviews, i reduced the sugar to 1/2 cup in the batter and 1/2 cup in the cornstarch mixture, and this was a perfect cobbler! i may add a bit more cinnamon next time, but all in all fantastic... the crust was the perfect marriage of pie and cake, and the berries magically made an absolutely fabulous filling, in both flavor and texture. most definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Blueberry Cobbler
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 449
** Calories from Fat: 69
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