LuAnn's Family Favorites Recipes
Blueberry Cobbler
The person who submitted this recipe wrote, "Blueberries are the main crop in our small town, which has a blueberry festival each year. This recipe is the winner for 2008!"
Yield: 12 to 15 servings
Ingredients
Filling
- 6 cups fresh or frozen blueberries
- 1 1/2 cups granulated sugar
- 1/4 cup water
Crust
- 3/4 cup butter or margarine, softened
- 1 1/2 cups plus 2 tablespoons sugar, divided use
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter or margarine, melted
- Vanilla ice cream (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray a 13 x 9-inch non-aluminum pan with no-stick cooking spray; set aside.
- In a small saucepan, bring the sugar and water to a boil; cook and stir until the sugar is dissolved. Pour over berries.
- In a small bowl, cream the 3/4 cup softened butter and margarine and 1 1/2 cups of the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- In a separate bowl, stir together the flour, baking powder and salt, then stir into creamed mixture.
- Spoon and spread the batter over the blueberries. Drizzle with the 1/4 cup melted butter, then sprinkle with the 2 tablespoons of remaining sugar.
- Bake in the preheated oven for 40 to 45 minutes or until the top is golden brown.
- Serve warm with ice cream if desired.
Attribution
Recipe adapted from by Country magazine, August/September 2009 by LuAnn B., a.k.a. "Tofu Queen."