Give me your best blueberry cobbler recipe

[Truscifi]

My second attempt is in the oven right now and I can already tell it isn't going to be right. I like a cakey cobbler with a delicious buttery crust. I can make peach cobbler, but for some reason just subbing blueberries isn't working. Maybe the fruit isn't sinking into the batter enough since the berries aren't as heavy as peach slices?

 

Anyway, help me please!

 

PS - It is blueberry season here and we just made our second trip to the u pick farm today, so I can make lots of attempts if needed.  :thumbup:

[Spryte]

Can I come taste test for you? :)

[Truscifi]

Can I come taste test for you? :)

 

Absolutely. I have 6 pounds of blueberries in the fridge, so there should be plenty to go around. 

[AmandaVT]

This is a cake, not a cobbler, but it meets your other (buttery delicious) requirements: 

 

Blueberry Cake
1/2 cup butter
1 cup sugar (you'll take 1 tablespoon of sugar from this and mix  with 1/4-1/2 teaspoon cinnamon to sprinkle on top of the cake before you bake it.)
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon(this one goes into the cake separate from the cinnamon on top of the cake.)
1 teaspoon baking powder
2 eggs separated
1 1/2 cups flour
1/3 cup milk
1 teaspoon vanilla
1 1/2-2 cups blueberries(sprinkle with 1 tablespoon of flour as you measure them)

Separate the eggs.  Beat the egg whites until soft peaks form.  Add 1/4 cup sugar (from the 1 cup sugar)  1 tablespoon at a time and beat until stiff peaks form.
Set aside.

Cream the egg yolks with the butter and rest of the 3/4 cup of sugar(minus the 1 tablespoon).

Sift the flour, baking powder, salt, cinnamon and nutmeg together on to waxed paper.  Sift one more time.
Add the vanilla to the milk.  Next and the flour mixture and the milk mixture(alternate the 2) to the creamed butter, egg yolks and sugar mixture.
What this means is add a little of the flour mixture, beat, add a little milk mixture, beat, flour mixture, milk mixture and so forth till both are added in.
I usually break it down to the additions of the flour and three of the milk.

Fold blueberries into batter.  Last fold in egg white mixture.  Pour into 8 x 8 square pan.
Sprinkle with 1 tablespoon of sugar/ 1/4-1/2 teaspoon cinnamon mixture.

Bake at 350 for 40-45 minutes, until toothpick comes out clean. (I always end up baking it for around 50 minutes especially if you use more blueberries.)

[HollyDay]

Have you ever made Blueberry Grunt?  I've made it in the crockpot as well as in the oven. 

[marbel]

The best:  from Cook's Illustrated (via Splendid Table).

[Zoo Keeper]

This is a cake, not a cobbler, but it meets your other (buttery delicious) requirements: 

 

Blueberry Cake

1/2 cup butter

1 cup sugar (you'll take 1 tablespoon of sugar from this and mix  with 1/4-1/2 teaspoon cinnamon to sprinkle on top of the cake before you bake it.)

1/4 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon(this one goes into the cake separate from the cinnamon on top of the cake.)

1 teaspoon baking powder

2 eggs separated

1 1/2 cups flour

1/3 cup milk

1 teaspoon vanilla

1 1/2-2 cups blueberries(sprinkle with 1 tablespoon of flour as you measure them)

 

Separate the eggs.  Beat the egg whites until soft peaks form.  Add 1/4 cup sugar (from the 1 cup sugar)  1 tablespoon at a time and beat until stiff peaks form.

Set aside.

 

Cream the egg yolks with the butter and rest of the 3/4 cup of sugar(minus the 1 tablespoon).

 

Sift the flour, baking powder, salt, cinnamon and nutmeg together on to waxed paper.  Sift one more time.

Add the vanilla to the milk.  Next and the flour mixture and the milk mixture(alternate the 2) to the creamed butter, egg yolks and sugar mixture.

What this means is add a little of the flour mixture, beat, add a little milk mixture, beat, flour mixture, milk mixture and so forth till both are added in.

I usually break it down to the additions of the flour and three of the milk.

 

Fold blueberries into batter.  Last fold in egg white mixture.  Pour into 8 x 8 square pan.

Sprinkle with 1 tablespoon of sugar/ 1/4-1/2 teaspoon cinnamon mixture.

 

Bake at 350 for 40-45 minutes, until toothpick comes out clean. (I always end up baking it for around 50 minutes especially if you use more blueberries.)

Yum, yum, yum, yum, yum. :)  I recognize a New England blueberry cake when I see it. 

[Truscifi]

Have you ever made Blueberry Grunt?  I've made it in the crockpot as well as in the oven. 

 

I've never even heard of it. Off to google.

[Cafdog]

The best:  from Cook's Illustrated (via Splendid Table).

Seconded.

 

I make this all the time (both with fresh and defrosted frozen blueberries) - it has drop biscuits on top, and calls for lemon zest for a tangy filling.  I get rave reviews every time I make this.