Cookies, Candy & Desserts

Blueberry Cobbler - 2012
​​​​​​​​Recipe courtesy of Lynne Crossland - a dear friend of Ron & Joan

INGREDIENTS
  • 3 cups fresh blueberries - 3 (6 oz.) containers
  • Juice of ½ lemon
Batter
  • 1⅛ cups white sugar
  • 4½ tablespoons butter, softened
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ cup whole milk
​Topping
  • 1½ cups white sugar - for topping
  • ¾ teaspoon salt
  • 1½ tablespoons cornstarch
​​Finish
  • Ground cinnamon
  • ¾ cup boiling water 

PREPARATION
  • Preheat the oven to 350°F. Lightly grease an 11x7-inch baking dish. You can also use a 13x9-inch dish, but the cobbler will be thinner.  
  • Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them.
  • In a medium bowl, stir together the butter and 1⅛  cups sugar until smooth.
  • Stir in flour and baking powder alternately with the milk and mix until smooth. 
  • Spoon over the berries, spreading evenly. 
  • In a small bowl, stir together 1½ cups of sugar, salt, and cornstarch. Sprinkle evenly over the top of the batter.
  • Dust with a pinch of cinnamon, then pour the boiling water over the entire dish. 
  • Bake for ~45 minutes, or until golden brown.
NOTE: If using an 11x7-inch pan, you may want to put a baking sheet underneath to catch overflow.

Lynne first served this to us at Easter 2008 when they still lived in Texas. Don't forget the Blue Bell Homemade Vanilla!