A few years ago, our family went on vacation to Hilton Head Island, South Carolina. While there, we took a day to visit Savannah, Georgia, which is less than 30 miles away. Both places are lovely, but the purpose of this post is to discuss cobbler. While in Savannah we ate peach cobbler, and it was AMAZING. It was very different from the ~ canned peaches dumped in a dutch oven and topped with cake mix and butter ~ version that we’ve eaten. This cobbler had a crust that was crispy on the top and a little chewy inside, and it wasn’t very sweet. The peaches were fresh, and the whole thing was delicious.
So I’ve been trying to duplicate this experience, and I think I’ve come close. Since I had fresh blueberries instead of peaches, I used them. Not only does it taste wonderful, it’s also gorgeous.
- ½ cup butter
- 3 cups fresh or frozen blueberries
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract, divided
- 1 ½ cups granulated sugar, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk (whole if possible)
- 1 egg, room temperature
- Preheat oven to 350 degrees F, and place butter in an 11 x 7 inch baking dish. Melt butter in oven as it preheats.
- In a medium-size, microwave-safe mixing bowl, combine blueberries, ½ cup of sugar, lemon juice, and ½ teaspoon of vanilla. Mix completely, cover, and microwave on high power for 2 minutes. Stir thoroughly, and set aside.
- Combine milk, egg, and vanilla, and beat lightly with a fork.
- In another bowl, whisk together remaining 1 cup sugar, flour, baking powder, and salt. Add milk/egg mixture, and whisk just until combined.
- Swirl melted butter all around baking dish to grease the sides. Pour batter over butter, but do not stir. Scoop berries on top, and do not stir.
- Bake at 350 degrees for 40-45 minutes or until golden brown.
- Serve while still warm or at room temperature with ice cream or whipped cream.