Thursday, March 1, 2012

Blueberry Cobbler

This is another fantastic Pioneer Woman recipe.  I had seen it originally in her first cookbook, but didn't have any desire to make it until I saw her make it on the first season of her show on Food Network.  I've actually already made this a couple of times, but am so excited to eat it, I forget to take a picture.  I don't like typical fruit cobblers.  This one is sorta a twist between a cake and a cobbler.  I have always made it with frozen blueberries and served it with vanilla ice cream.

The case

  • 1/2 stick butter, melted, plus more for greasing pan
  • 1 1/4 cups plus 2 tablespoons sugar 
  • 1 cup self-rising flour 
  • 1 cup whole milk 
  • 2 cups fresh (or frozen) blackberries 
  • Whipped cream and/or ice cream, for serving

  1. Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
  2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter. 
  3. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

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