I remember as a girl, growing up in Michigan, picking wild blueberries near our house. My friends and I would set out armed with old butter tubs. What we did not eat was brought home. My mom would save them up until we had enough to do something with, usually it was blueberry pancakes but on occasion she would make blueberry cobbler.
The recipe is the same as my Grandmother’s Peach Cobbler. All you do is substitute the fruit. This recipe is very versatile and can be changed up very easily to accommodate any fruit you have on hand.
Grandmother’s Blueberry Cobbler
3 cups fresh or frozen blueberries
1 1/4 cup sugar – divided
3/4 cup all-purpose flour
3/4 cup milk
2 teaspoons baking powder
1 stick butter or margarine (1/2 cup)
Combine blueberries and 1/2 cup sugar in bowl and set aside for one hour.
Pre-heat oven to 350.
Melt butter in the bottom of an 8×8 inch baking dish.
In a separate bowl, combine 3/4 cup sugar, flour, milk and baking soda until all lumps are gone. Slowly pour into butter evenly over the bottom of the pan. DO NOT STIR.
Add blueberries. DO NOT STIR.
Bake for 55 minutes, or until golden brown.
Best served warm with vanilla ice-cream.