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Ingredients
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 2 Tbl |
| baking powder: 1 1/2 tsp |
| salt: 1/4 tsp |
| salted butter: 1/4 cup |
| 2% milk: 1/4 cup |
| eggs: 1 (slightly beaten) |
| blueberries: 3 cups |
| granulated sugar: 1/2 cup |
| dry tapioca mix: 1 Tbl |
| water: 1/2 cup |
| salted butter: 1 Tbl |
My Blueberry Cobbler
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- FOR TOPPING: Sift together flour, sugar, baking powder and salt.
- Cut in 1/4 cup butter until coarse crumb consistency.
- Combine milk and egg.
- Add all at once to dry ingredients, stirring until just moistened; set aside.
- FOR FRUIT FILLING: Combine blueberries, sugar, tapioca and water in a saucepan.
- Let stand 5 minutes to soften tapioca.
- Cook and stir until slightly thickened and bubbly (about 5 minutes).
- Stir in 1 Tbsp butter.
- Pour filling into an 8-inch round baking dish.
- Immediately spoon on biscuit topping in 6 mounds.
- Bake at 400ºF for 20 to 25 minutes.
- Serve warm with cream or ice cream.