Thread: Guillot's Very Blueberry Blueberry Cobbler

Most know we have southern Blueberry high bushes here in the yard. When the late season blueberries get fat, full of sugar, tender skin, deep blue color - these are what we like to make cobbler out of. Now the one issue I have with a regular cobbler is not enough blueberries. The standard cobbler recipe is a cup, a cup, a cup, to 1 stick of butter. Fruit, SR Flour, & milk. Well this is a recipe I worked up loading the cobbler with fruit but there is a twist, a very unconventional process makes a unique textured cobbler with loads of blueberries.



I first place a stick of salted butter in a square Pyrex dish and melt it in the microwave.



I take a 2 cup liquid measuring cup and fill it to the top with fresh blueberries.



Using both buttermilk & 2% milk I first pour the buttermilk in to the 1/3rd mark then continue to fill the 1 cup measuring cup with 2% till at the 1 cup of liquid mark. I don't like to make a bunch of extra dirty dishes and baking you make a bunch without trying.



2 Tsp baking powder if using All Purpose flour to 1 cup flour.



I add a couple shakes of salt. Some would say a pinch.



Here is the first deviation from normal baking practices. I put the milk in a mixing bowl first. Then put all the flour, baking powder, & salt whisking it till almost smooth. I work it a bit more than you normally would. Afterwards I put all the blueberries in folding everything together to combine well. You want the blueberries completely coated in batter.



Assembling, dump the mixing bowl contents right on top of the melted butter in the baking dish. Move it around a bit kinda more sloshing the butter around than mixing it in. You can see in the picture the pools of butter.



Now measure out 1-1/4 cups of sugar and evenly as possible dump over the contents of the baking dish. Afterwards using your spatula kinda chop the sugar into your batter leaving chunks mixed with the butter on the surface but chop all the way to the bottom of the pan. This is hard to describe, lol. Once done in the oven it goes at 350 degrees for 1 hour cooking time. I've uploaded a couple of videos of the cobbler cooking in the oven and continuing to cook out of the oven. This deviation from the standard cobbler makes a cobbler with a blueberry explosion of flavor with candy bits in the crust.



Once out of the oven the cooking continues





I hope you enjoy.................with whipped cream!

Yes, whipped cream. I do like Cool Whip too but we keep whipping cream on hand all the time. We get called "Ingredients People" all the time because we buy little processed meals and cook most of our foods.