Easy Blueberry Cobbler

 

I am sharing a quick and easy dessert recipe with you today in the form of an Easy Blueberry Cobbler.  It was inspired by a recipe for Blackberry Cobbler that I saw on Pioneer Woman.  It is also in her book, Pioneer Woman Cooks, and is titled Patsy's Blackberry Cobbler.

I have a container of frozen local wild blueberries in my freezer that I am keen to start using up.  What is the point of having them if you never use them, right? I thought this would be a good recipe for that purpose.

The original recipe makes 8 servings, however. I just did not need that much of any dessert and so I cut the recipe in half.

 

I also added metric measurements and of course substituted the blueberries for blackberries.  It was really easy to throw together.  The batter is quite a thin one and comes out really light.  It is quite sweet however so I think I would avoid sprinkling the extra sugar on top next time, unless you really enjoy extra sweet desserts.

This was a really great dessert. Quick and easy to make and incredibly adaptable to a variety of fruits.  

In the spirit of true disclosure, I probably used a bit more than 1 cup of berries. It was probably more like a cup and a half. 😁 What can I say?  I love blueberries.

 

 

WHAT IS NEEDED TO MAKE EASY BLUEBERRY COBBLER

Just a few baking cupboard staples and some fruit, frozen or fresh.

• 1/4 cup (57g) butter, melted
• scant 2/3 cup (120g) granulated sugar, plus 1 TBS
• 1/2 cup (63g) plain all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) whole milk
• 1 cup (about 166g) of fresh blueberries (I used frozen wild blueberries, thawed)

 

I just used regular salted butter.  I always do. I can't afford to keep more than one kind of butter in my larder. I find salted butter works great. If I am worried about the salt, I will cut back on the salt in a recipe to make up for it.

I use whole milk.  Again, as a single person I cannot afford to keep more than one kind of milk around. It just wouldn't get used up, so I buy whole milk, lactose free, ultra filtered and it suits all of my purposes.

I used frozen berries. I had picked up a box of frozen wild blueberries last autumn and I am keen to get them used.  They are beautiful. Just make sure for this recipe if you are using frozen fruit, you thaw it first and pat it dry.

HOW TO MAKE EASY BLUEBERRY COBBLER

It's not hard, it's easy! (Sorry couldn't resist!)

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 1 1/2-QT/1 1/2-liter baking dish. Set aside.

Whisk the 1/2 cup (100g) of the sugar together with the flour, baking powder and salt, combining well. Whisk in the milk and then whisk in the melted butter.

Pour the batter (it will be loose) into the prepared baking dish. Sprinkle the blueberries over top. (I used frozen berries. Thaw and pat dry.) Sprinkle with the remaining 1/8 cup (20g) of sugar.

 

Bake in the preheated oven for 35to 40 minutes. Remove from the oven and sprinkle the remaining 1 TBS of sugar evenly over top.

Return to the oven and bake for a further 10 minutes.

Serve warm and spooned into bowls with either whipped cream or vanilla ice cream for topping. Delicious!

 

DO I NEED TO USE BLUEBERRIES?

Absolutely not. You can use quite a few different fruits.  Any type of berry or stone fruit would work well. (Think peaches, plums and cherries here.) You can also use apples and pears.

Just make sure any larger fruits are cut into berry sized pieces so that they cook in the bake time allotted.

Cherries would be particularly nice, or a combination of cherries and peaches. (My mouth is watering here.)

You can use frozen fruit.  Just be sure to thaw it completely before using and pat it dry using paper toweling.

 

This was really quite nice!  I wasn't sure what to expect but I was pleasantly surprised.  The cakey part was nice and light and the berries lovely and sweet.  I enjoyed this with some squirty cream on top, but I was wishing I had some ice cream to use as that would have been truly lovely.

You could actually use any kind of berry or fruit in this quick and easy dessert, or even a mix of berries. I cannot think of anything that wouldn't work. Well, maybe kiwi, citrus, or melons. Those I cannot imagine. But berries and stone fruits, apples, pears. All would work beautifully.

If you are using frozen fruit, do thaw first and pat dry, or you risk having too liquid a batter.

 

Here are a few other blueberry desserts that your family might enjoy in these cold winter months. I promise you they are also delicious.

CRUNCHY BLUEBERRY TART - Imagine a tasty oatmeal cookie crust, filled with tart blueberries and topped with an oat crumble. This is to die for and quite simply the most delicious blueberry tart I have ever eaten. Adapted from a recipe in the book, "A Piece Of Cake," by Leila Lindholm.

DOUBLE CRUSTED BLUEBERRY OAT CRUMBLE - This tasty dessert has two layers of delicious oaty buttery crumble topping.  One on the top and another like a crust . . . on the bottom!  With its sweet berry filling, it's gorgeous served warm with a scoop of vanilla ice cream or lashings of rich cream. You choose!

 

Yield: 4 servings

Author: Marie Rayner

Easy Blueberry Cobbler

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

A small batch recipe which makes four tasty dessert servings. Simple to make and adaptable to any kind of fruit that you want to use. Today I used some frozen wild blueberries. Delicious with ice cream or whipped cream on top.

Ingredients

• 1/4 cup (57g) butter, melted
• scant 2/3 cup (120g) granulated sugar, plus 1 TBS
• 1/2 cup (63g) plain all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (120ml) whole milk
• 1 cup (about 166g) of fresh blueberries (I used frozen wild blueberries, thawed)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 1 1/2-QT/1 1/2-liter baking dish. Set aside.
2. Whisk the 1/2 cup (100g) of the sugar together with the flour, baking powder and salt, combining well. Whisk in the milk and then whisk in the melted butter.
3. Pour the batter (it will be loose) into the prepared baking dish. Sprinkle the blueberries over top. (I used frozen berries. Thaw and pat dry.) Sprinkle with the remaining 1/8 cup (20g) of sugar.
4. Bake in the preheated oven for 35to 40 minutes. Remove from the oven and sprinkle the remaining 1 TBS of sugar evenly over top.
5. Return to the oven and bake for a further 10 minutes.
6. Serve warm and spooned into bowls with either whipped cream or vanilla ice cream for topping. Delicious!

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