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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.
Cuisine: dessert
Servings: 6

Ingredients

  • 6 tbsps. unsalted butter
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsps. baking powder
  • 1/4 tsp. salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/2 tsp. vanilla
  • 2 cups fresh blueberries or frozen, thawed, and drained

Instructions

  • 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.
  • 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.
  • 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.

Notes

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