I can’t think of any dessert that evokes memories of summers gone by more than this Blueberry Cobbler. Topped with some vanilla ice cream, this is everything good about summer, right there in your bowl.
What I love about cobblers, is their rustic simplicity. A lightly sweet cake with a biscuity texture, beautiful fresh summer fruits and ice cream. How can you go wrong with that?
This week for Sunday Supper, we are sharing nostalgic summertime recipes. I can’t think of something that brings back memories from my childhood more, than a desert with ice cream in a blue melamine bowl. That’s my childhood right there. Every dessert, every bowl of ice cream, every bowl of cereal I ate in my entire childhood, was in a blue melamine bowl just like the one you see here.
Make this cobbler this weekend, and then make it again every chance that you get.
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- 1 1/2 c fresh blueberries (you can use frozen if they are out of season)
- 1/3 c + 2 Tb sugar
- 1 1/2 c all-purpose flour
- 1 Tb baking powder
- 3/4 tsp salt
- 3/4 c unsalted butter (1 1/2 stick), melted
- 1 1/2 c milk
- vanilla ice cream for serving
- To begin. preheat your oven to 375 degrees.
- Lightly butter or spray with non-stick cooking spray - a 9x13 inch baking pan. Set it aside.
- Wash your blueberries and place them in a small dish. Sprinkle them with 2 Tb of sugar and set aside for a moment.
- In a mixing bowl, combine the flour, baking powder, remaining 1/3 cup of sugar and the salt. Give it a stir.
- Add in the melted butter and milk. Stir this together until it is just mixed.
- Pour the batter into the prepared baking pan.
- Sprinkle the sugared blueberries all over the top of the batter.
- Bake for 35-40 minutes or until the cobbler tests done in the center with a toothpick.
- Serve warm, topped with a scoop of ice cream.
Amount Per Serving: Calories: 216 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 38mg Sodium: 294mg Carbohydrates: 21g Fiber: 1g Sugar: 6g Protein: 3g