OHMYGOSH! This is awesome! Blueberry cobbler!
Today, I got up, made coffee and was reading the local paper… There was a recipe for Blueberry Cobbler… hmmm, that sure sounded good, thinking about making it… maybe… after all, blueberries are a healthfood, right??
Running errands with the usual stop at Whole Foods. What’s on sale? BLUEBERRIES… 2lbs of Michigan blueberries for $5.99. Whhhaaaaaaaaaat???!!! Ok, so it’s a sign, MAKE THE COBBLER! Got home and forgot to get self rising flour, so (thanks to Google) that was easily remedied… here’s the recipe from Charleston’s Post & Courier if you are interested (I included the substitution to use if you don’t have self-rising flour). This was so quick and easy to make and absolutely sinful! Forgive me for using a picture of a partially eaten cobbler… we were so excited we dug right in before I thought to take a picture, ha ha…
4 cups blueberries (I used a little more)
1 1/2 cups sugar, divided (I would use a little less)
1 cup self rising flour (or 1 cup regular flour + 1 1/2 tsp baking powder + 1/4 tsp salt)
1 egg, beaten
6 tablespoons butter, melted
Put the blueberries in a casserole dish (I buttered the dish). Sprinkle 1/2 cup sugar over the blueberries. Mix the flour, egg and remaining 1 cup of sugar in a bowl. Mix with a whisk until crumbly. Spread this mixture over the blueberries. Melt the butter and pour it over the crumb mixture. Bake in a 350 degree oven for 25-30 minutes or until golden brown. We topped it with vanilla ice cream and woooohooooo! HEAVEN!