This cakey topped blueberry cobbler is amazing and my favourite cobbler recipe by far. It's best when served with a scoop of vanilla ice cream or topped with cream.
For a thicker blueberry filling, add up to 1 tablespoon of flour instead of just 1/2 teaspoon.
The only recipe for this stunning dessert you'll ever need! - 06 Jan 2017
I substituted regular sugar for baking Splenda, doubled the amount of blueberries, and cut the sugar in half used to sprinkle on the berries. It turned out excellent. If you double the berries, use a 9x13 pan or a deep dish. - 30 Jul 2007 (Review from Allrecipes USA and Canada)
This wasn't my favorite cobbler recipe for a number of reasons. As others mentioned, it was way too sweet, even after eliminating some of the sugar. I also agree that there seemed to be too much dough in proportion to the blueberries, and it took much longer to bake than the recipe suggested. Also, I thought the vanilla gave the blueberries an odd, almost artificial flavor--as though it was "blueberry-flavored cobbler" and not "blueberry cobbler." I feel like a cobbler should really highlight the natural, tart taste of a fresh fruit, and this recipe, while it tasted okay, just didn't do that. - 19 Aug 2007 (Review from Allrecipes USA and Canada)