Buttery Blueberry Cobbler

Buttery Blueberry Cobbler

Though I am more of a pie fan than a cobbler fan, this provides a good alternative for those who don't like to mess with pie crusts or who just want to change things up a little.

Heat oven to 350 degrees.

In a small saucepan, bring to a boil for 3-4 minutes, then set aside to cool:

1 c. blueberries

1 c. sugar

3/4 c. water

When cooled, add:

3 c. fresh blueberries

In a 9x13 baking dish in the hot oven, melt: 

3/4 c. butter 

In a large mixing bowl, blend together:

1 1/2 c. sugar

1 1/2 c. flour

3 t. baking powder

1 1/2 t. salt

Using a fork, stir in:

1 slightly beaten egg

1 1/2 c. heavy cream

This batter will resemble a thick yellow cake batter.

Remove the baking dish from the oven and pour the batter over the butter.  Do not stir!

Spoon the blueberries over top of the batter.

Bake at 350 degrees for 45 minutes or until golden brown on top.  

Batter will rise to top and the middle will still jiggle when you remove it from the oven.  This is right!

Cool and serve with homemade vanilla ice cream or fresh heavy cream poured over the top.  YUM

*NOTE: I thought this was a bit too sweet and I recommend reducing the sugar in the blueberry mixture by half.  It was YUMMY but I overdid it on the sugar, as I prefer mine more tart.