By Julie Samrick
I wanted to take advantage of blueberry season when deciding what to make for guests this week. I found The Pioneer Woman’s recipe for cobbler and made a few substitutions.
It is the easiest, tastiest recipe ever! I had leftover homemade cream, so the next day I whipped up another blueberry cobbler for a daytime playdate with moms and all our kids. The kids agreed it tastes like a blueberry scone- and the adults thought it tastes like heaven.
Here’s how to make it:
- 1 stick Butter
- 1-1/4 cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups blueberries
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish- I used a large pie dish.
Now rinse and pat dry the fresh blueberries, removing any little stems . Pour the batter into the buttered baking dish. Sprinkle blueberries over the top of the batter, distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. Top with homemade whipped cream.
Homemade whipped cream
Add 1/4 cup of confectioners sugar and 1 tsp vanilla to 1 pint of heavy whipping cream and beat with electric mixer until stiff peaks form. The cream will last 2 days in the refrigerator.
I’m thinking of adding strawberries too for the 4th of July!
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