Light Blueberry Cobbler
This is an excellent light dessert that isn't too sweet. If you prefer you can substitute another fruit, such as raspberries, blackberries or peaches. Serve with whipped cream or vanilla ice cream.
Ingredients
Serves: 6
- 3 cups fresh blueberries
- 3 tablespoons white sugar
- 1/3 cup (85ml) orange juice
- 2/3 cup (85g) plain flour
- 1/4 teaspoon baking powder
- 1 pinch salt
- 125g butter, softened
- 1/2 cup (125g) white sugar
- 1 egg
- 1/2 teaspoon vanilla essence
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat oven to 190 degrees C.
- In an 20cm square baking dish, mix blueberries, 3 tablespoons sugar and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder and salt. Set aside.
- In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla essence. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by tablespoons over blueberry mixture. Try to cover as much of filling as possible.
- Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
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Reviews and Ratings
Global Ratings:
(962)
Reviews in English (745)
I've made this recipe a few times now and must say that the addition of cinnamon both into the berry mixture and cobbler batter really makes this recipe pop. I add about a 1/2 teaspoon to each, but also increase the amount of berries to 5 cups and orange juice to about 1/2 cup. Also I read many reviews of this recipe being too sweet, but I find that with fruit recipes you really have to taste the fruit before you use it to know how much sugar is needed. I rather like the cakey cobbler this recipe produces as opposed to some with a denser topping. The best compliment this recipe can get from me is that even my very picky hubby requests it regularly. Thanks for a nice basic recipe. - 27 Jun 2006 (Review from Allrecipes USA and Canada)
Terrific recipe vaulted into the five-star category by two changes. I have added 1/2 tsp of lemon zest(grated peel) and a bare sprinkle of cinnamon to the blueberry mixture on the bottom. Have added a streusel topping (over the existing two layers in the original recipe) consisting of 1/3 c. Bisquick, 1/3 c. packed brown sugar, 2 T. butter and 1/2 cup chopped pecans. The crunch and nuttiness were missing previously. Mix all streusel topping ingredients together with a pastry blender or forks and sprinkle evenly over the middle layer, baking for 35-40 minutes as usual. Vanilla ice cream is a must for most fans. Oo-o-o, LOOK OUT! It's TOO GOOD! - 06 Dec 2003 (Review from Allrecipes USA and Canada)
This is really good! But I did make some changes, namely: 1) I used frozen blueberries. 2) To the berry mix, I added about 2 dashes of ground nutmeg, 1/2 tsp. ground cinnamon, and 1.5 tbsp. cornstarch. I also increased the white sugar by 1 tbsp (total of 4 tbsp). The sweetness was just right. 3) I used a rectangular pan, 9.5" x 7". I think that the serving size is more like 4 than 6. - 10 Aug 2005 (Review from Allrecipes USA and Canada)