Wednesday, October 12, 2011

Blueberry Cobbler

I love my 3B nights! The girls and I celebrated Meg's newly organized office with a dinner of Chicken with Marscarpone and Mustard Marsala and a dessert of Blueberry Cobbler!
Here is Em being the perfect sus chef, stirring the sauce for our dinner.

Another one of Em having her second helping of dessert!
Dance party in the kitchen....we were very wound up after an amazing dinner!
My favortie gal pals! and sweet baby Sarah, who is almost 1 can you believe it!!!

Now, lets get back to this dessert. It is now my very favorite dessert that I have ever made, and it is soooooo easy! This came from Pioneer Woman's site. She uses blackberries, but I had blueberries on hand. I think it will become a staple when we have company. The 3Bs also voted it the best ever dessert that we have made together.

Blueberry Cobbler - Pioneer Woman's Way
"cuppa, cuppa, cuppa" - That is what I feel like saying when I recite this recipe
1 cup of (cuppa) self rising flour
1 cup of sugar
1 cup of milk
1/2 cup (or 1 stick) butter, melted
2 cups of blueberries (or blackberries, or cherries, or peaches, yum!)
1/4 cup sugar (yes you need more)
Preheat oven to 350.
Sift together flour an sugar. (I don't think is is mandatory to sift, but I like the way it makes the flour pretty and it makes me feel like a real baker.)
See, sooo pretty I had to touch it..
Whisk the milk into the flour mixture.

Melt your butter.
Whisk the butter into the batter.
It kinda sits on top at first, put some real elbow grease into it and it will finally blend together.
Use some extra butter to grease the bottom of your baking dish. (I think this is a 9x9 inch dish)
Rinse your blueberries.
Pour batter into the dish and then sprinkle the blueberries evenly on top.
Now take the extra 1/4 cup of sugar and sprinkle evenly on top of the blueberries. (My first sprinkle was now very even, that's what you get when trying to look through the camera lens at the same time..)
Put in the oven for 1 hour. I first set the timer for 45 minutes since my oven cooks faster than most. It was still giggly, so I put it back in for 10 minutes and it was perfect.
We served it over vanilla ice cream, which was divine. Then I ate it plain for breakfast the next day, which was also divine!

You better believe the 3Bs ate all of that! We don't play around when it comes to dessert!

PS: Speaking of Pioneer Woman, I am honored to have my Scalloped Hasselback Potato recipe featured on her site! Click here to see it. Also, thank you to A Cozy Kitchen for recreating my recipe with your beautiful pictures.

1 comment:

Talia said...

Hi! I found you via The Pioneer Woman who featured your hasselback potatoes. They look amazing and of course, I printed the recipe.

Your blog is so cute! I've quickly added it to my favorites. Like you, I l.o.v.e. to cook for my hubby. :)