Fresh Blueberry Cobbler

    (1390)
    50 minutes

    This is a wonderful dessert to make when blueberries are in season. Of course, you can always substitute frozen blueberries instead.


    1243 people made this

    Ingredients
    Serves: 10 

    • 3/4 cup (185g) white sugar
    • 1/4 cup copha
    • 1 egg
    • 1/2 cup (125ml) milk
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 cups fresh blueberries
    • 1/2 cup (125g) white sugar
    • 1/3 cup plain flour
    • 1/2 teaspoon ground cinnamon
    • 65g butter, softened

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190C. Grease one 20x20cm pan.
    2. Cream together 3/4 cup sugar, copha and egg.
    3. In a separate bowl mix together 2 cups flour, baking powder and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased pan.
    4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon and butter. Sprinkle over cake batter.
    5. Bake for 25-30 minutes.

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    Reviews and Ratings
    Global Ratings:
    (1390)

    Reviews in English (1082)

    by
    910

    I thought this recipe was excellent. I don't understand some reviewers changing the recipe around and then rating it based on the changes. It should be rated on the original recipe--that's what people are reading.  -  22 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    549

    Looking for something to make with blueberries, I came across this recipe, one I've been making exactly, for over 40 years. I have never found it necessary to change it at all. It is moist, bursting with berries, with a beautiful streusel topping. For me to repeat a recipe as I have with this one, for more times than I could ever count, speaks volumes about this wonderful cake. Another example of how perfection needn't be tinkered with.  -  11 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    347

    I double the recipe and use a 9 x 13 pan. I don't double the fruit, though. I use 2 cups of fruit for a 9 x 13 pan, there's still tons of fruit in the cake. I've also used raspberries, huckleberries, and black berries in this recipe, all of which came out great! Just make sure you toss the fruit in a tablespoon or so of flour before adding them to the recipe, that way the fruit will not sink to the bottom. These are best served with vanilla ice cream and a few berries sprinkled on top.  -  16 Nov 2005  (Review from Allrecipes USA and Canada)

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