Lazy Day Blueberry Cobbler

We absolutely love this Lazy Day Blueberry Cobbler recipe. My mom (Maudell) made this wonderful cobbler when I was a child, and it was,  and always has been, one of my all-time favorites.  She made it with red tart cherries (easily found canned).  

Lazy Day Blueberry Cobbler recipe

I just recently have been on a blueberry kick, so I made it with fresh blueberries.  Wow!  As the Lazy Day Blueberry Cobbler bakes, the blueberries release their juices and the cobbler crust rises and bakes around them.   Serving this with vanilla ice cream is a must.  And I can honestly say this is one of the most delicious, yet easy, desserts you’ll ever make.   I promise!  I made this in a cast-iron skillet, but you can use any oven-proof medium-sized casserole dish.   Loon Approved!!

Lazy-Day-blueberry cobbler recipe

Watch Kris and Wesley make fresh guacamole and then see the recipe below to make it yourself!

Now, go make this amazing Lazy Day Blueberry Cobbler recipe!

 
Lazy Day Blueberry Cobbler
 
Prep time
Cook time
Total time
 
This Lazy Day Blueberry Cobbler could not be more delicious and could not be easier to make. Serve with vanilla ice cream! Amazing!
Author:
Recipe type: Dessert
Cuisine: Dessert
Serves: 6
Ingredients
  • ¼ cup (1/2 stick) of unsalted butter.
  • 1¼ cups of sugar
  • 1 cup of self-rising flour
  • 1 cup of whole milk
  • 2 cups of fresh blueberries, rinsed and picked over for stems
  • Vanilla ice cream, for serving with
Instructions
  1. Pre-heat the oven to 400 F.
  2. Put the butter in your cast-iron skillet (or medium oven-proof dish) and place in the oven while it pre-heats.
  3. Meanwhile, in a medium bowl, whisk 1 cup of the sugar with the flour and milk, until smooth.
  4. Take the skillet/dish out of the oven and swirl the melted butter around to evenly coat the bottom of the pan/dish.
  5. Pour the batter into the skillet/dish.
  6. Sprinkle the blueberries evenly over the top.
  7. Sprinkle on the remaining ¼ cup of sugar over the top.
  8. Bake until golden and bubbly! About 40 to 45 minutes.
  9. Serve piping hot, topped with a big scoop of vanilla ice cream.
  10. Enjoy!
 

9 Comments

    • So sorry to hear that, Paula!! I’ve looked at the recipe again, and it’s the one I’ve been making for years, and we’ve even had lots of folks sending in pictures of when they made it, and they looked beautiful! But, I HATE when someone follows a recipe and it’s not right. You definitely used self rising flour, right? I have had an experience where I made this once in a cabin on vacation in the mountains, and I’m pretty sure the temp on the oven was not right, and it cooked longer than it should have, and the sugar crystallized so much that it became pretty hard. Maybe that’s what happened. I will think about this some more, and let you know. I do hope you’ll visit us again, and again, so sorry it turned out hard! :( Kris & Wesley.

    • Hi Stephanie! For this recipe…1% or 2% will work. I probably would stay clear of skim milk, but 1 or 2% should be just fine. Let us know how it turns out. This is one of our favorites!! Best, Kris & Wesley

    • Hi Jamie! So sorry to hear the soup didn’t turn out right! The measurements in the recipe are correct. Are you sure you used self-rising flour, as opposed to all-purpose? If not, the batter won’t rise, and I would suspect you would get a soupy result. Maybe give it another go? All the best, Kris & Wesley.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: