Blueberry Cobbler

The person who submitted this recipe wrote, "Blueberries are the main crop in our small town, which has a blueberry festival each year. This recipe is the winner for 2008!"

Yield: 12 to 15 servings

Ingredients

Filling

• 6 cups fresh or frozen blueberries
• 1 1/2 cups granulated sugar
• 1/4 cup water

Crust

• 3/4 cup butter or margarine, softened
• 1 1/2 cups plus 2 tablespoons sugar, divided use
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter or margarine, melted
• Vanilla ice cream (optional)

Instructions

1. Preheat the oven to 350 degrees F. Spray a 13 x 9-inch non-aluminum pan with no-stick cooking spray; set aside.
2. In a small saucepan, bring the sugar and water to a boil; cook and stir until the sugar is dissolved. Pour over berries.
3. In a small bowl, cream the 3/4 cup softened butter and margarine and 1 1/2 cups of the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
4. In a separate bowl, stir together the flour, baking powder and salt, then stir into creamed mixture.
5. Spoon and spread the batter over the blueberries. Drizzle with the 1/4 cup melted butter, then sprinkle with the 2 tablespoons of remaining sugar.
6. Bake in the preheated oven for 40 to 45 minutes or until the top is golden brown.
7. Serve warm with ice cream if desired.

Attribution

Recipe adapted from by Country magazine, August/September 2009 by LuAnn B., a.k.a. "Tofu Queen."