Wednesday, July 1, 2015

Easy Blueberry Cobbler

Updated January 2020

We had an abundance of fresh blueberries recently, and since my husband loves a good Blueberry Cobbler, I made this Easy Blueberry Cobbler ... so easy and feeds a crowd. My favorite kind of recipe is easy! Really good served warm with some vanilla ice-cream on top.

Just for fun, here's a bit of information about "cobblers"
Cobblers originated in the early British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together.

The origin of the name cobbler is uncertain, although it may be related to the now archaic word cobeler, meaning "wooden bowl."  In the United States, varieties of cobbler include the Betty, the Grump, the Slump, the Dump, the Buckle, and the Sonker. The Crisp or Crumble differ from the cobbler in that their top layers are generally made with oatmeal. Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooked in an iron skillet or pan with the dough on top in the shape of dumplings - they reportedly take their name from the grunting sound they make while cooking.

A Buckle is made with yellow batter (like cake batter), with the filling sprinkled over top of the batter. Apple pan dowdy is an apple cobbler whose crust has been broken and perhaps stirred back into the filling. The Sonker is unique to North Carolina: it is a deep-dish version of the American cobbler. In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream.

1 stick melted butter
1 1/2 cup all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1/4 to 1/2 cup sugar (depends on how sweet you want it)
1 1/4 cup milk
1 tsp. vanilla extract
3 cups approx. fresh or frozen blueberries
1/3 cup water
3/4 cup sugar

Place blueberries in a bowl. Sprinkle scant 1/3 cup water over blueberries. Sprinkle 3/4 cup sugar over moistened blueberries. Turn GENTLY a couple times with large spoon trying to not mash berries. Let sit for a while (30 minutes or so).

Preheat oven to 350 degrees.

Spray a 1 1/2 quart baking dish, deep dish 10-inch pie pan, or 9 x 13-inch pan with baking spray. Pour melted butter into bottom. In a mixing bowl combine flour, baking powder, salt, sugar, vanilla extract, and milk. Pour evenly over the melted butter in bottom of baking dish. Spoon/pour sweetened blueberries evenly over batter, but do not stir.

Bake 40 to 45 minutes or until crust is brown and berries are bubbly.



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