Blueberry Cobbler
Blueberry Cobbler makes an easy dessert for summer entertaining.
Servings: 10 - 12 servings
Ingredients
- 3 cups flour
- 3 tablespoons baking powder
- 1 ½ teaspoons salt
- 1 ½ cup unsalted butter softened plus more for greasing pan
- 2 ¼ cup sugar
- 3 teaspoons vanilla extract
- 6 large eggs
- 4 pints blueberries
- 4 tablespoons turbinado sugar
Instructions
- Preheat the oven to 350℉. Butter a 9 X 13" cake pan. Whisk together flour, baking powder, and salt and set aside.3 cups flour, 3 tablespoons baking powder, 1 ½ teaspoons salt
- Using an electric hand mixer or a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy.1 ½ cup unsalted butter softened, 2 ¼ cup sugar
- Turn mixer to low speed and add vanilla and eggs, one at a time.3 teaspoons vanilla extract, 6 large eggs
- Turn off the mixer and use a rubber spatula to scrape down the sides of the bowl.
- Turn mixer to a medium-high speed and beat mixture until eggs are fully incorporated and fluffy.
- Turn mixer to low speed and gently stir in dry ingredients until just combined.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Scatter blueberries on top and sprinkle with turbinado sugar.4 pints blueberries, 4 tablespoons turbinado sugar
- Bake for about 35-40 minutes or until a cake tester, toothpick, or butter knife inserted into the center comes out clean.
- Serve and enjoy with a scoop of your favorite ice cream.
