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“From Every Day with Rachel Ray, November/December 2005 issue. This is attributed to Stefanie Maloney.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°F.
  2. Prepare an 8x8x2-inch baking dish by coating with butter.
  3. Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour. Spoon into the baking dish.
  4. In a large bowl, whisk together the remaining 1 ½ cups of flour with 3 tablespoons of sugar, baking powder and salt.
  5. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop teaspoon-sized dollops of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. Tip: line the rack below with aluminum foil to catch any drips during the baking cycle. Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust.
  6. Remove from oven and allow cooling for 20 minutes. Serve warm or at room temperature.

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