Individual Blueberry Cobblers

There’s not too much to say about this amazing invention.

The Cobbler.

Having grown up in South Carolina. Folks down here, we know cobblers. Every major function, especially in the summer when the sweet peaches and blueberries are in season, there was a warm cobbler topped with vanilla ice cream.

Missing the cobbler terribly, I decided to make my favorite: Blueberry cobbler.

However, if you’ve been in your grocery store lately, you’ll notice the price of fresh blueberries is very pricey. That’s why I decided to just save some money and purchase frozen. I think they taste just as good as the fresh ones because they’re picked at their peak of freshness in the summer. Yum.

After these beauties came out of the oven, I let them cool off enough so we could hold the dishes in our hands, but still melt the scoop of vanilla frozen yogurt (My favorite brand is Publix) that they were topped with.

This recipe couldn’t be more simple and quick. Just put them in the oven when you sit down for dinner and they’ll be ready for you by the time the dishes are washed and put away!

Individual Blueberry Cobblers

adapted from Happy Berry Farms

Ingredients

  • 1 cup unbleached all-purpose flour
  • 3/4 cup sugar
  • 1/8 tablespoon salt
  • 2 teaspoon baking powder
  • 1 cup skim milk
  • 6 tablespoons butter
  • 2 cups blueberries (I used thawed frozen blueberries)
  • 1 teaspoon cinnamon
  • 2 teaspoons turbinado sugar

How-To

  1. Preheat the oven to 350°.
  2. Place your 6 individual 7 ounce Corningware ramekins on a baking sheet.
  3. Put a tablespoon of butter in each dish.
  4. Place in the oven, until the butter is melted.
  5. Stir together the flour, sugar, salt and baking powder.
  6. Stir in the milk.
  7. Pour the batter over the butter (Do not stir the butter into it) evenly to each dish.
  8. Evenly distribute the blueberries to each dish (Don’t worry, the batter will rise above the blueberries in the oven).
  9. Sprinkle cinnamon and turbinado sugar on top.
  10. Bake for 35-40 minutes or until light brown on the top.

Note: You can also do this same recipe in an 8″ X 8″ X 2″ baking dish.

Servings: 6


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3 comments

  1. I just wanted to say I tried this recipe and thought it was great. I made a few changes since I didn’t have skim milk or turbinado sugar in the house. I just sprinkled some brown sugar and a little extra cinnamon at the end and it turned out great. I probably overdid the blueberries a little bit but it tasted great. I posted the modifications on my blog (http://brianherbert.com/post/2374615677/blueberry-cobbler), though it wasn’t too much of a deviation.

    Thanks for the great recipe!

    1. That’s awesome Brian! Your individual blueberry cobblers look delicious!…and you can’t go wrong with lots of blueberries, sugar and cinnamon! 😉

  2. Yum, I love the look of individual portions of desserts. Last night I had a mini apple crisp in a pot, the perfect size for one person; it was cute and delicious! These look great also!!

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