Grandma’s Blueberry Cobbler

WIN_20150507_184737This recipe makes me think of swimming in my Grandparents’ backyard pool every summer as a child. From late spring to early autumn, Grandma pretty much lived in the swimming pool and always welcomed company. Grandpa would bring out the “silly hat collection” – big straw hats festooned with all manner of decorations – to protect little ears and shoulders from the sun.

I don’t know what it is about an afternoon in a swimming pool that makes people so hungry… it’s not like any of us were trying to qualify for the Olympics, we were just loafing around in the water! Nonetheless, as soon as we dried off, the grandchildren would descend upon the kitchen like a pack of hungry wolves. We never stayed hungry for long. Grandma’s Blueberry Cobbler is just one of the many wonderful summer treats we could find in Grandma’s kitchen (though she would usually double her own recipe and bake it in a 9×13 inch pan). I hope you enjoy it nearly as much as I still do!

WIN_20150507_171955Ingredients (Makes a 9 inch round pan)

1 egg

1 1/4 cup sugar, divided (see directions below)

3 tablespoons butter, softened

1/2 teaspoon vanilla

WIN_20150507_1726441 cup flour

1/4 teaspoon salt

1 1/2 tablespoons baking powder

1/4 cup milk

1 pint blueberries

WIN_20150507_1729591/2 teaspoon cinnamon

Directions

Step 1) Cream together butter, 2/3 cup sugar, egg, and vanilla extract.

Step 2) Add flour, salt, and baking powder alternately with the milk (add half the dry WIN_20150507_183143ingredients, half the milk, the other half of the dry ingredients, and the other half of the milk).

Step 3) Spread batter into a greased, 9 inch round baking dish (a deep dish pie plate works well).

Step 4) Mix 1/4 cup sugar with the blueberries, and sprinkle sugared blueberries over batter.

Step 5) Mix 1/3 cup sugar with the cinnamon, and sprinkle over the top of everything.

Step 6) Bake in a preheated 375 degree oven for 40 minutes or until a toothpick inserted into the batter (not a blueberry) comes out clean.

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