Tonight we have made a luscious blueberry cobbler and found, as it claimed, that it was the best cobbler on earth. (We cannot speak for cobblers elsewhere.)
We used less sugar and we Still thought it was too sweet but the elder woman loved it just fine. Everyone did.
Here it is with our sugar adjustments and a few other tweaks.
(Originally found at: www.allrecipes.com)
Very Best Blueberry Cobbler
- 2 1/2 cups fresh or frozen blueberries
- 1 teaspoon vanilla extract
- 2 - 3 Tablespoons lime juice
- 3/4 cup sugar
- 1/2 teaspoon all-purpose flour
- 1 tablespoon oil (we used grapeseed)
- 1 3/4 cups flour
- 4 teaspoons baking powder
- 6 tablespoons sugar
- 5 tablespoons butter
- 1 cup milk
- 2 Tablespoons sugar
- 3/4 Tablespoon cinnamon
- Lightly grease an 8-inch-square pan.
- In a small bowl, mix blueberries with vanilla and lime juice. Sprinkle with 3/4 cup sugar and 1/2 teaspoon of flour. Stir in the oil. Turn out into the prepared pan. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Cut in the butter using a fork or pastry blender until buter is in small pieces. Make a well in the center, and quickly stir in the milk, mixing just until moistened. Let sit for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving a few small holes for the berries to peek through. Mix together the cinnamon and 2 Tablespoons sugar and sprinkle over the top.
- Bake for 20 to 25 minutes or until the top is golden brown and a toothpick inserted into the topping comes out clean. Cool partially and serve warm with ice cream. Keeps refrigerated two.
