Take advantage of blueberry season with this homey, scrumptious and easy-to-make blueberry cobbler. Featuring a soft cake topping and a hint of orange in the fruit layer, it's sure to please! You'll love that it's not too sweet or heavy for the summer months.
We squeezed some clementines we had languishing in our refrigerator for the orange juice and it added a lovely flavor, we think. But any OJ will do.
This recipe, adapted from one we found on allrecipes.com, will make either an 8x8 cobbler or 4-6 ramekins for individual portions. If you have a lot of cobbler lovers, you can double the recipe and make in a 9x13 pan.
Serve warm or at room temperature, with a dollop or whipped cream or a big scoop of ice cream. Any way you eat it, it's delicious!
In a small bowl or large measuring cup, thoroughly mix flour, baking powder, and salt. Set aside.
Drop batter by rounded tablespoons over blueberry mixture. For a tidier look, spread batter to cover as much of the blueberry mixture as possible.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Serve warm or at room temperature. Top with powdered sugar, whipped cream, or a scoop of ice cream. Leftovers (if there are any) will keep for a day at room temperature or a few days in the fridge.
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