Blueberry Cobbler

What will we do with all of these blueberries you may ask? For starters, we made our tried and true fruit cobbler using a couple cups of these blueberries. If you are skeptical about fruit cobbler and have typically chosen to make fruit crumble or crisp, you have to give this fruit cobbler recipe a try! This fruit cobbler has even proven to be delicious to those who have told us they have never liked a cobbler. This cobbler will use up 2-3 cups of fresh or frozen fruit of your choice. This cobbler is best slightly warmed up and served with a scoop of vanilla ice cream.

Fruit Cobbler Recipe

2 to 3 cups of your favorite fruit (blueberries, blackberries, peaches, cherries – you can use fresh or frozen)
1 ½ cups of sugar, divided into ¾ cup amounts
1 stick of butter (not margarine)
Juice of one lemon
2 cups of self-rising flour*
2 cups of heavy whipping cream
*To make self-rising flour, add 1 ½ teaspoons baking powder and ¼ teaspoon salt to 1 cup of all-purpose flour

Directions:

Mix the fruit, ¾ cups of sugar, and the lemon juice in a bowl and set aside. Be sure to stir this mixture well.

In a separate bowl, mix the flour and remaining sugar. Then stir in the whipping cream. I often find that I need to add more cream or milk as this batter is too thick. You want this batter to be thick but pourable.

Melt the butter and pour this into your 9 x 13 baking or casserole dish. Then pour the batter over the melted butter and pour the fruit mixture on top of the layer of batter. DO NOT stir after either step! You want these layers to remain separate and do not want them to mix.

Bake your cobbler at 350 degrees until the cobbler rises to the top and is golden brown and firm to the touch.

Allow the cobbler to cool slightly before serving. The cobbler is best served warm with vanilla ice cream, whipped cream or just by itself. Any leftover cobbler is stored in the refrigerator and individually dished and warmed up prior to serving. We have found this cobbler keeps well in the refrigerator for about a week, if it makes it that long without being devoured!

Please give this recipe a try, we know you won’t be disappointed. Thank you for stopping by and visiting Sunup to Sundown!

 

 

 

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