It’s summer and the berries are RIPE. Even though I’m trying to avoid turning my oven on like it’s some sort of plague, I knew when I got my hot little hands on some big beautiful blueberries that the best thing to do with them was going to be turning them into a cobbler. Mostly because that was at the request of my mother some few weeks ago.
To start this cobbler off, I basically used the same dough and idea from the peach cobbler I made about a year ago. Only instead, I swapped in blueberries for the peaches. It was a good call, though to be very honest, I love cobbler no matter what fruit is used in it.
While some cobblers and baking can be complicated, this one is super easy to make. The measurements are even pretty simple. The way this cobbler works is that the batter bubbles up through the hot fruit that’s poured over the top, making its own delicious bread topping while the fruit sinks to the bottom as it should be in any traditional cobbler.
This is good stuff too. The crust on top gets a nice sweet crunchy edge while the inside remains soft, sweet and delicate.
I like to serve mine with some vanilla ice cream after a good southern ‘wash day’ dinner. Usually consisting of red beans, okra, sliced tomatoes, and some corn bread. Delicious!
TheSkinnyFork.com A 'from scratch' cobbler that's made with fresh blueberries and a homemade dough. It's quick, easy to make, guilt-free, and so delicious! Prep Time: 10 Minutes • Cook time: 45 Minutes
Servings: 8 • Serving Size: About 1 Cup • Calories: 283 • Fat: 9 g • Saturated Fat: 5 g • Carb: 50 g • Fiber: 2 g • Protein: 4 g • Sugar: 34 g • Sodium: 194 mg
• 1/2 C. Light Butter
• 1 C. All-Purpose Flour
• 1 C. Sugar
• 1 C. Natural Sweetener
• 1 Tbsp. Baking Powder
• Pinch of Salt
• 1 C. Reduced Fat Milk
• 4 C. Fresh Blueberries
• 1 Tbsp. Lemon Juice
• Pinch of Ground Cinnamon
Preheat the oven to 375 degrees F. Melt the 1/2 C of butter in a 13x9" baking dish (or something similar.) In a large bowl, whisk together the 1 C. flour, 1/2 C. of the sugar. 1/2 C. of the sweetener, 1 tbsp. baking powder and pinch of salt. Add in the 1 C. milk and stir just until the flour mixture is moistened. Transfer the batter to the baking dish over the butter. DO NOT STIR. Place the remaining 1/2 C. sugar, 1/2 C. sweetener, 4 C. blueberries, and the 1 tbsp. of lemon juice into a large pot and bring it to a boil over high heat; stirring constantly. Pour the blueberry mixture over the batter and sprinkle with the pinch of cinnamon; again, DO NOT STIR. Place the dish into the oven and bake for 30-35 minutes or until golden brown. Remove from the oven once it's done and divide evenly among bowls to enjoy right away!
Nutritional Claims: Low Potassium • Kidney Friendly • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free •Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free