There’s not too much to say about this amazing invention.
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
- 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
- Preheat the oven to 350°.
- Place your 6 individual 7 ounce Corningware ramekins on a baking sheet.
- Put a tablespoon of butter in each dish.
- Place in the oven, until the butter is melted.
- Stir together the flour, sugar, salt and baking powder.
- Stir in the milk.
- Pour the batter over the butter (Do not stir the butter into it) evenly to each dish.
- Evenly distribute the blueberries to each dish (Don’t worry, the batter will rise above the blueberries in the oven).
- Sprinkle cinnamon and turbinado sugar on top.
- 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.