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John Besh's Blueberry Cobbler

Our youngest son, Drew, has mastered this easy cobbler -- which he always calls a cake. What happens is that the berries will, in essence, stew at the bottom of the pan while the cobbler batter bakes above. This "cake" is perfect eaten warm with a big scoop of ice cream.
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Drew's Cake: A Blueberry Cobbler
Blueberry Cobbler
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Maura McEvoy

Ingredients

1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 cup milk
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon lemon zest
1 pinch cinnamon
3 cups blueberries or other berries

Directions

  1. Preheat the oven to 375 degrees. Grease the sides and bottom of a small baking dish with 2 tablespoons of the butter and dust with 3 tablespoons of the sugar. Set aside.
  2. In a mixing bowl, whisk together the remaining butter, remaining sugar, and the eggs until light and fluffy. Add the milk and mix well. Whisk in the flour, baking powder, lemon zest, and cinnamon. Pour the berries on the bottom of the prepared baking dish and top with the batter.
  3. Bake for 25-30 minutes, until the top is nicely browned. Serve warm.

Serves 8

Recipe excerpted from My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing

Originally published in the December 2013 issue of Family Circle magazine.

 

 

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