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Blueberry Cobbler

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
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Servings: 4-6
Take advantage of the Blueberry season, and make this delicious fresh blueberry cobbler. If needed, substitute with frozen blueberries when fresh are not in season. Still so very good!

3/4 stick (6 tablespoons) unsalted butter, melted
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
(or store-bought ground nutmeg)
1 cup sugar
2/3 cup milk
2 cups blueberries (about 11 ounces)

Serve With:
Whipped cream or vanilla ice cream

Preheat oven to 375°F (190°C).
Melt butter, and pour into an 8-inch square or other 2 quart baking pan or dish.

In a medium to large bowl, sift together flour, baking powder, salt, and nutmeg; stir in sugar until combined well. Add milk and whisk batter until it is just combined.

Pour batter into baking pan with melted butter; do not stir. Pour berries into center of batter; do not stir. Bake cobbler on center rack of oven for 40 minutes, or until cake portion is golden brown and berries exude juices.

Serve cobbler warm or at room temperature with whipped cream or ice cream.

Makes 4-6 servings.

Source: DianasDesserts.com
Date: August 20, 2002


Reviewer: Chia
I made this cobbler a few days back, and objectively speaking, the result of the recipe turned out successful. However, I didn't like the unmistakably saturated taste from the excessive amount of butter, sugar and nutmeg, even though I had reduced the sugar to 3/4 cup. Given the number of calories that go into this dessert, the satisfaction I got from eating it is somewhat disappointing. Maybe this recipe needs some fine-tuning for a more balanced taste.

Reviewer: timbeau
Why so much sugar? Can't anyone do a sensible recipe without fake sugar or so much sugar. I mean, really, one full cup of sugar?


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