One of my closest friends admitted to me she’s not a blueberry fan. *gasp*Â What what what?! Yup, she’s not a fan. I was sorely tempted to invite her over at 1am on Saturday night (technically, it was really Sunday at that point) and have her try my Blueberry Cobbler to see if she’d change her mind.
For all you blueberry nay-sayers out there…does this picture entice you a little bit? Maybe even a tiny little eensy weensy woo woo bit?
This finished at a little before 1am and I forced myself to let it rest for 5-10 minutes before I totally dug in. No, I didn’t add ice cream as a side. Nor did I add any whipped cream. Like my nails, I like my food in their purest forms. You won’t often find fancy nail art on my blog. You can now find glitter! I’m not a fan of dips (unless chips are involved!) or heavy sauces. I think your food should speak for itself without the need to eat it with something else. That’s just me, though. When you offer me ice cream with my cake, I think the cake is dry and tasteless and you’re trying to hide something. Again, I think that’s me, though. LOL
On to the recipe! If you like, there is a downloadable version of this at the bottom of the post.
|1 hour, 15 minutes
- 2 sticks butter (melted in microwave)
- 2 cups sugar ((plus Â¼ c OR 2 TBSP extra))
- 2 cups self-rising flour
- 2 cups milk
- 4 cups blueberries
|Melt butter in a microwavable dish. Pour the 2 cups of sugar and the 2 cups of flour into a mixing bowl, whisking in milk. Mix well. Pour in melted butter and whisk it all ingredients together until batter looks smooth and silky.
|Butter a 9x13 baking dish.
|Now rinse and pat dry the blueberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distribute evenly.
|Sprinkle Â¼ cup sugar over the top. You can also use less â€“ like 2 Tablespoons
|Bake at 350 degrees for 1 hour, or until gold and bubbly.
|OPTIONAL: sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it has finished cooking.