This recipe works great with other cobbler fruit and is an excellent light dessert that isn’t too sweet! Serve with whipped cream or vanilla ice cream.
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 is 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.
Prep 20 m | Cook 40 m | Ready In 1 h
3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In an 8-inch 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 extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded 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.
Per Serving: 335 calories; 16.6 g fat; 45.6 g carbohydrates; 3.3 g protein; 72 mg cholesterol; 142 mg sodium.