Blueberry Cobbler
.
Yield
8 servingsPrep
6 minCook
60 minReady
68 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
butter
|
|
| 16 | ounces |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
butter
|
|
| 462.4 | ml/g |
blueberries
|
|
Directions
Preheat oven to 350℉ (180℃) degree.
Melt butter in a 9x13 inch baking dish .
Add all ingredients except the blueberries in a large mixing bowl.
Mix well; then, when margarine is melted, pour the ingredients into the baking dish.
Add the blueberries.
Don't mix them in; just add them.
Bake at 350℉ (180℃) about 1 hour, until until the top is golden-brown and the fruit filling is bubbling up through the crust.
Cool for about 10 minutes and serve warm or chilled.
