Blueberry Cobbler


Warm fruit dishes topped with vanilla ice cream are among my most favorite of things in the universe. This cobbler, a tweaked version of "Patsy's Blackberry Cobbler" from The Pioneer Woman Cooks cookbook, is one of my very favorite of all. If blueberries aren't your thing — or if there's a great deal on another fresh or frozen fruit — take heart in knowing that two cups of any fruit can be substituted for the blueberries.

1/4 pound (1 stick) butter, melted

1 1/4 cups plus 2 tablespoons sugar

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 cups fresh blueberries, rinsed and patted dry

Preheat oven to 350 degrees. Grease a 3-quart baking dish. In a medium bowl, whisk 1 cup of the sugar with the flour, baking powder, salt and milk. Whisk in the melted butter. Pour the batter into the baking dish. Sprinkle the blueberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the top. Bake for 45 minutes. Sprinkle the remaining 2 tablespoons of sugar over the top and return to oven; bake 10 more minutes.

Serve warm, topped with ice cream or whipped cream.

Makes 8 servings.