Ingredients
- 1/2 cup butter, softened, plus extra for greasing pan
- 1 cup sugar
- 3 large Pete & Gerry's eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups blueberries, fresh or frozen
- Cinnamon sugar for topping
Servings: 8
Amount Per Serving
- Calories 330
- Fat Cal. 140
- Total Fat 15g (23% DV)
- Sat. Fat 9g (45% DV)
- Trans Fat 0.5g
- Cholest. 105mg (35% DV)
- Sodium 210mg (9% DV)
- Total Carb. 46g (15% DV)
- Fiber 2g (8% DV)
- Sugars 31g
- Protein 5g
- Vitamin A (10% DV)
- Vitamin C (8% DV)
- Calcium (4% DV)
- Iron (6% DV)
- Vitamin D (4% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Yield: 6-8 servings
Ingredients
- 1/2 cup butter, softened, plus extra for greasing pan
- 1 cup sugar
- 3 large Pete & Gerry's eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 cups blueberries, fresh or frozen
- Cinnamon sugar for topping
Servings: 8
Amount Per Serving
- Calories 330
- Fat Cal. 140
- Total Fat 15g (23% DV)
- Sat. Fat 9g (45% DV)
- Trans Fat 0.5g
- Cholest. 105mg (35% DV)
- Sodium 210mg (9% DV)
- Total Carb. 46g (15% DV)
- Fiber 2g (8% DV)
- Sugars 31g
- Protein 5g
- Vitamin A (10% DV)
- Vitamin C (8% DV)
- Calcium (4% DV)
- Iron (6% DV)
- Vitamin D (4% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Pete & Gerry's farmer Judith Kline has kept this family recipe close to her heart for many years, and for good reason. It's the type of blueberry cobbler that's hard to forget—full of nostalgia and juicy berries as vibrant and blue as an early morning sunrise over Cedar Stone Farm in Shenandoah Valley.
Directions
- Grease a 10-inch cast iron skillet with butter and set aside.
- In a large bowl with a handheld electric mixer, cream butter and sugar together. Add in eggs one at a time.
- In a separate bowl, sift all dry ingredients together. Add to the wet mixture and mix until well combined. Mix in vanilla extract and pour batter into prepared cast iron skillet, then sprinkle the blueberries over top.
- Place skillet in a cold oven. Turn the heat to 350F and bake cobbler for 45-55 minutes, or until batter is set and a toothpick or cake tester inserted into the middle comes out clean.
- Remove cake from oven and sprinkle cinnamon and sugar over the top. Serve warm with ice cream and share with family and friends (food always tastes better that way).
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