Arrow Created with Sketch. Back to The Recipes Momma's Blueberry Cobbler Desserts Farmer Favorite np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 8 Ratings PRINT Page 1 Created with Sketch. Prep Time 10 minutes Cook Time 45-55 minutes Serving Yield 6-8 servings Pete and 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. By: Judith Kline of Cedar Stone Farm Ingredients 1/2 cup butter, softened, plus extra for greasing pan 1 cup sugar 3 Pete and Gerry's Organic 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 Directions Step 1 Grease a 10-inch cast iron skillet with butter and set aside. Step 2 In a large bowl with a handheld electric mixer, cream butter and sugar together. Add in eggs one at a time. Step 3 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. Step 4 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. Step 5 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). Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES antoinette pax August 24, 2019 this is outrageously good! Easy to make and the cast iron skillet keeps it moist! Love it! Reply Page 1 Created with Sketch. 1 Reply Kayce Mae August 27, 2019 This is music to our ears! We are so happy you loved it! Reply Page 1 Created with Sketch. Jackie Blue June 28, 2019 It was perfect. Went by the recipe exactly, including the pan. Mine was a "cake" as opposed to what I call a cobbler. Used fresh blueberries. Used my own gluten free flour blend, don't know if that made a difference. A definite keeper!! Reply Page 1 Created with Sketch. 1 Reply [email protected] June 30, 2019 We're so glad to hear that you enjoyed it, Jackie! Delighted to hear that it's a new favorite at your house. Reply Page 1 Created with Sketch. Kathleen S Halleck June 10, 2019 I don't have that kind of skillet...can I make this (delicious) recipe in a regular baking pan that you would use for baking a cake (or bread)? Love your eggs! Reply Page 1 Created with Sketch. 1 Reply [email protected] June 10, 2019 Absolutely, Kathleen! You could use a 10" round cake pan, or a 9" square cake pan for this recipe, and you should get similar results. Because the heat transfer will be a little different, your bake time may need to be adjusted, so I would go by looking for a set filling and a clean cake tester as your indication of "doneness" as opposed to just the time itself. Reply Page 1 Created with Sketch. Vickie Evans May 10, 2019 DESSERT Reply Page 1 Created with Sketch.
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