Mmmmm! I love a good cobbler! Don't you?
And this cobbler is perfect for just two very generous servings.
Just to make it more fun, I baked them up in cute jars instead of regular ol' ramekins.
I got them from Bormioli Rocco. They were the February sponsor with Cookies for Kids Cancer and sent out these cute jars to all the participants. Thanks!
These cobblers were so good! The touch of lemon in the cobbler was perfect.
I think that that these would be a great addition to your al fresco dining.
They are larger portions, so you can spread it out into 4 smaller servings in smaller jars or ramekins.
The blueberry filling sunk into the center of of the jars and I had blueberries in every bite.
The addition of the Vanilla Ice Cream put this over the top.
Of course you can use whipped cream instead.
Enjoy this dessert soon!
If you are serving a larger crowd, you can make this recipe for a 9x13 baking dish. It can be found at the America's Test Kitchen site (however, you need to be a member to view it.) You can also just Google Texas-Style Blueberry Cobbler to find other bloggers who have made the full version.
Blueberry Cobbler for Two (from America's Test Kitchen, Cooking for Two, 2012 edition)
Keywords: blueberry cobbler pie spring
Ingredients (2 Cobblers)
- 1 Tbls Butter, cut in half
- 2 Tbls Butter, melted and cooled
- 1/3 C Sugar (divided 1/3 C minus- 1 Tbls)
- 1/2 tsp lemon zest
- 1 C Blueberries
- 1/2 C Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 C Milk
Preheat oven to 350 deg F.
Place 1/2 tablespoon of butter in 2 12 ounce ramekins or jars. Place jars on a cookie sheet lined with foil. Place in oven for 5 minutes to melt butter.
Mix 1 Tablespoon sugar and lemon zest and set aside
In another bowl, mash blueberries with a potato masher or fork. Add 1 TEASPOON of the lemon sugar and stir in.
Add sugar (not lemon sugar) to flour, baking powder and salt. Whisk in milk and melted butter.
Remove jars from the oven and pour batter into jars. Add blueberry mixture over batter and sprinkle remaining lemon sugar over top.
Bake cobbler in ramekins for 35 to 40 minutes, may take longer if using a jar. Edges will be brown and crisp. Let cobbler cool for 15 minutes and serve warm with Vanilla Ice Cream.
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