I created this recipe a few of years ago. Though time-consuming, it is worthwhile.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups blueberries
- ½ cup white sugar
- ½ lemon, juiced
- water, to cover
- 1 teaspoon cornstarch, or more as needed
- ¼ cup cold water
- 1 cup milk
- 1 cup self-rising flour
- 1 cup white sugar
- 1 egg (Optional)
- ¼ teaspoon vanilla extract, or to taste
- ¼ cup melted butter, or to taste
- 1 pinch ground cinnamon, or to taste
- 1 teaspoon coarse sugar, for garnish (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)
- Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.
- Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.
- Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 261 mg |
| Sugars | 47 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Horrible recipe! Didn’t turn out at all like the picture, I was wondering how it could look like that by putting the (runny) blueberry mush on top of the batter. Well, it didn’t! So many inconsistencies in this recipe.
Mine came out “okay” but I had to drain a lot of liquid from the berries as I was adding them to the batter and I used at least 2 tablespoons of corn starch. If I try this again, I will definitely cut back the amount of water. Most likely I’ll go back to using pie filling which I think works better and is much easier. Also, I didn’t add the egg to the batter. My usual cobbler recipe doesn’t call for it and it didn’t seem necessary.
I hate to disagree with the other reviews but I loved this recipe. It was easy to assemble, quickly cooked and delicious. I added a bit more corn starch than was called for which gave the berries a good consistency. My family gave it a “make this again” vote.
Mine has been in the oven for 1-1/2 hours and STILL is not solid.
I adjusted the batter so it wouldn’t be doughy and it wasn’t but I was never able to get the berry mixture to thicken, there was no serving this warm unless you wanted blueberry syrup for your ice cream. Once chilled it did thicken up. The flavor was bland and uninspiring.
I did not care for this recipe.The dough was spongy, did not rise, and had barely any flavor.