Blueberry Cobbler

Blueberry Cobbler Submitted by MHC
Blueberry Cobbler Submitted by MHC
Summer is here and a cobbler confirms it! The cake on top is light and balances the cooked berries below to perfection.




1 quart blueberries ⅔ cup sugar 2 teaspoon. grated lemon zest 1½ cups water ¼ lb. sweet butter 1 cup sugar 2 egss, slightly beaten 2 cups all-purpose flour 3 teaspoon. baking powder ½ teaspoon. salt 2 eggs 1 cup whole milk 3 teaspoon. vanilla extract Whipped cream to serve on the side or on top OR ice cream

Nutritional information

No nutrition information available


Boil and then simmer the first four ingredients for three minutes. Cream the butter and 1 cup sugar. Mix in the eggs until just blended. Combine the dry ingredients. Mix the vanilla into the milk. Alternately add the dry and wet ingredients, 3:2, until just blended. Grease an oblong Pyrex or other 3 qt. baking dish well. Pour in the cooked berries. Spoon the batter over the top, this is fine to look kind of lumpy rather than smooth on top. Bake 30 minutes. This is best served warm. Serve with your choice of whipped cream or ice cream.