Let Conrad Cook

This blueberry cobbler is the ultimate comfort dessert! Warm, decadent, with an ideal ratio of bread to blueberry. Complete with a slightly sugar crisp on top and a scattered gooey fruit bite in every spoonful that keeps you coming back. Supreme with ice cream for a hot and cold contrast or honey for a rich indulgence.

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History

Good afternoon! I’ve modified and eaten this exact blueberry cobbler for many years. After not changing the recipe for the last dozens of times I’m happy to bring you the finalized version. This cobbler is highly flexible as I’ve made it with all sorts of different variations and it always comes out as a hit. This blueberry version has a special spot in my heart as I’ve fed it for family, friends, and myself many times over.

Links to helpful tools

Stainless steel mixing bowls https://amzn.to/4abQXVT

Silicone spatula set https://amzn.to/3ZgoIAs

Detailed directions

1. Preheat the oven for 375°F. Grease a baking dish with butter and prepare a bowl for mixing. Smear butter along the bottom and sides of the baking dish you’ll be using for the cobbler. Get out a separate bowl for making the batter.
2. In the bowl mix the butter and sugar. Then add the flour, baking powder, milk, salt, and vanilla extract. Cream the sugar and butter together first. Then complete the batter mixture with the rest of the ingredients.
3. Layer the batter mixture and the blueberry compote in the baking dish with large dollops. Scoop the blueberry compote and batter into the dish alternating with large dollops.
4. Add the ¼ cup white sugar spread evenly on top, and bake for 45 minutes. Enjoy! Sprinkle the sugar on top of the unbaked blueberry cobbler for a subtle sweet crisp. Bake for 45 minutes until done. Let cool for at least 10 minutes before eating. Cheers!