Super easy to make and tasted good. I used frozen blueberries and it was fine
You're probably familiar with the style of American cobblers that top sweetened fruit with a cake, biscuit, or other pastry dough. This one's a little different, and I like it better. Here, a pancake-like batter goes on the bottom of the pan and the fruit is strewn over the top. In the oven, the fruit bakes into the batter, melding the two perfectly.
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Total: 47 Minutes
- Calories: 217
- Fat: 8.2g
- Saturated fat: 5g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.4g
- Protein: 2.3g
- Carbohydrate: 35g
- Fiber: 1.8g
- Cholesterol: 21mg
- Iron: 0.8mg
- Sodium: 298mg
- Calcium: 101mg
- 1/4 cup butter, cut into pieces
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1/2 cup sugar, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1% low-fat milk
- 1 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- 2 1/2 cups fresh blueberries
- 2 cups vanilla fat-free ice cream
- 1. Preheat oven to 350°. Place butter in an 8-inch square metal baking pan; place pan in oven 3 minutes or until butter melts.
- 2. While butter melts, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 6 tablespoons sugar, baking powder, and salt in medium bowl; stir with a whisk until blended. Combine milk, lemon rind, and vanilla; add to flour mixture, stirring with a whisk just until moist.
- 3. Pour batter over melted butter in pan (do not stir); top with blueberries. Sprinkle with remaining 2 tablespoons sugar. Bake at 350° for 35 to 40 minutes or until bubbly and crust is lightly browned. Serve with ice cream.
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