Home Recipes This Easy Blueberry Cobbler is a Tradition in Our Family

This Easy Blueberry Cobbler is a Tradition in Our Family

by Jan Schroder
Blueberry cobbler and ice cream

I’ve been making this blueberry cobbler for years and it’s always a winner. I love it because it’s so easy. Eager to try new recipes, I’ve made a few recently that weren’t terrible. There were just meh, making me regret the time I spent on them. (I’m looking at your, those tantalizing sounding ginger blueberry muffins.)

So now I’m turning back to my old classics. Here is the original recipe from the “True Grits” cookbook from the Junior League of Atlanta. If you’re from the South, you know Junior Leagues make the best cookbooks and this one is excellent.

Easy Blueberry Cobbler

2 pints fresh blueberries
1 tablespoon lemon juice
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 egg, beaten
6 tablespoons melted butter
1 tablespoon light brown sugar
1/4 teaspoon cinnamon

Sprinkle the blueberries in a 6 x 10 baking dish. Mix the flour, sugar, baking powder and egg with a fork in a glow until crumbly; mixture may be lumpy. Sprinkle over the blueberries; drizzle with the butter. Sprinkle the top with a mixture of brown sugar and cinnamon.

Bake at 350 degrees for 35 to 40 minutes or just until golden brown; the sauce with thicken as the cobbler cools.

Serve with vanilla ice cream light cream or half-and-half.

Notes: I often double the amount of light brown sugar and cinnamon mixture.

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