Blueberry Cobbler
I make this blueberry cobbler from fresh blueberries in the summer, and frozen blueberries in the winter. It's best to use berries frozen without syrup. Peaches, rasberries, or a mixture of fruits would also be tasty.
Category
Desserts
Cuisine
American
Main Ingredients
Quick and Easy
Occasion
July 4th
Prep Time
20 min
Cook Time
40 min
Total Time
1 hrs
Ingredients
Serves 8
4-6 cups blueberries, fresh or frozen without syrup
1/2 to 1 cup (to taste) sugar
1/4 lb butter
1/2 cup flour
1/2 teaspoon baking powder
pinch salt
1 teaspoon Penzey's double-strength vanilla extract
1 egg
Directions for Blueberry Cobbler
1
Preheat the oven to 375 degrees.2
Toss the fruit with half the sugar and spread it in an 8-inch square or 9-inch round pan.3
In a food processor, or with a pastry blender, combine flour, baking powder, salt, and the remaining sugar. Pulse until well blended. Add the egg and vanilla. Pulse briefly.4
Drop batter by tablespoonfuls onto the blueberries.5
Bake 35-45 minutes until golden brown. Serve warm.