Friday, September 18, 2009

Blueberry Cobbler

This recipe is courtesy of Paula Deen

Review: Overall the recipe came out very good. It tastes similar to a blueberry muffin, so it makes a good dessert or breakfast. I would probably use fewer blueberries next time.

Served With: Vanilla ice cream, and fresh blueberries as a garnish.

Any Alterations to the Recipe: None made.

Blueberry Cobbler
Cooking spray
2 Cups (or 16 ounce bag) of frozen blueberries (keep frozen until ready to use)
1 1/2 Cups sugar, divided
1 Cup all -purpose flour
1 Teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted
3/4 Cup milk
Ice cream, for plating, optional
Blueberries, for garnish, optional

Step 1: Preheat the oven to 350 degrees. Coat a 9 by 12 inch baking pan with cooking spray.
Step 2: In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
Step 3: In a medium bowl, combine the remaining 1 cup sugar, the flower, and the baking powder.
Step 4: In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing.
Step 5: Bake until the top is golden brown, 35-45 minutes. Let cool slightly before serving. Step 6: Scoop into bowls and top with ice cream and/or blueberries, if using.

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