Summer Blueberry Cobbler
There’s nothing wrong with fancy cobblers topped by sweet biscuits. But when the blueberries are in season at the farmers’ market, I want to get them into a dessert and onto my table as quickly as I can. This is the easiest cobbler ever. My mother and grandmother made it with “sweet milk,” but buttermilk gives the cake part of the cobbler extra richness.
Servings
6
Servings
6
Ingredients
Instructions
  1. Preheat the oven to 375°. Place the butter in an 8 × 8-inch baking dish and put it in the oven until the butter is melted. Do not allow the butter to burn.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the buttermilk, egg, and vanilla. Stir until the batter is smooth.
  3. Pour the batter into the baking dish, over the melted butter. Spoon the blueberries evenly over the batter. Bake for 30–40 minutes, or until golden brown.
Recipe Notes

From BUTTERMILK: a Savor the South® cookbook by Debbie Moose. Copyright © 2012 by Debbie Moose.

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