Blueberry-Pecan Cobbler

Southern Living
If you're lucky enough to have leftovers, reheat and spoon over yogurt for a luscious breakfast.
Makes 6 servings


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3 (12-oz.) packages frozen blueberries, thawed and drained
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3/4 cup sugar, divided
5 tablespoons all-purpose flour, divided
5 white bread slices
5 tablespoons butter, melted
1 large egg
1/2 cup pecans, finely chopped


Prep: 15 Minutes
Bake: 40 Minutes
Stand: 10 Minutes

1. Preheat oven to 350°. Stir together first 3 ingredients, 1/4 cup sugar, and 3 Tbsp. flour in a lightly greased 11- x 7-inch baking dish.

2. Trim crusts from bread slices; cut each slice into 5 strips. Arrange strips over blueberry mixture. Stir together butter, egg, and remaining 1/2 cup sugar and 2 Tbsp. flour. Drizzle over bread slices. Sprinkle with pecans.

3. Bake at 350° for 40 to 45 minutes or until golden and bubbly. Let stand 10 minutes. Serve warm.

Created date

April 2009