Blueberries are in season and therefore, they’re on sale at Trader Joe’s for just $6.99 for a 2 lb basket. Time for cobbler when that happens.
I wanted to see if I could toss a bunch of fresh blueberries into pie plate with as few other ingredients as possible and come out with a tasty cobbler half an hour later. The answer is yes. Yes I can.
I use less sugar and butter in this recipe than most recipes out there, because I know that these berries can stand on their own. And I don’t stew them first, because I want them to maintain their structure. You can see in the photograph that the berries are still berries. That’s just how I like it.
See if you like it too. Subtract some berries and add peaches if you’ve got those lying around too.
Blueberry Cobbler: Fast, Fresh and Easy
Serves up to 9
2 1/2 cups Bisquick baking mix
2/3 cup reduced fat milk
4ish cups fresh blueberries
1/4 cup of sugar
2 Tbsp butter, cut into little pieces
1. Preheat oven to 400˚F.
2. Put 3.5 – 4 cups of blueberries in a pie plate. Sprinkle 1/4 cup sugar (or a little more to taste) over the berries. Sprinkle the slices of butter around, evenly, on top of the berries.
3. If the oven is ready, put the pie plate with just the blueberry mixture into the over for 10 minutes to get the mixture heated through.
4. While berries are heating, mix together the Bisquick and the milk and stir until dough forms. Let sit for remaining time. (No kneading, no rolling – these will be like drop biscuits on top).
5. Remove berries from the oven at the end of 10 minutes. Increase the oven temperature to 425˚F. Drop the biscuit dough on top of the blueberries, trying to drop 8 dollups in a circle plus one in the middle. Bake uncovered for an additional 15 minutes or until biscuits are golden brown.
Serve immediately, if possible. Also sits well in the oven at low temperature. Cobbler is great with a scoop of vanilla ice cream too!