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Momma's Blueberry Cobbler

  • Desserts
  • Farmer Favorite
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5/5 - 2 Ratings
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Prep Time 10 minutes
Cook Time
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).

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RESPONSES

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!!

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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.

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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!

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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.

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Vickie Evans

May 10, 2019

DESSERT

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