Lazy Day Blueberry Cobbler
This cobbler is called ‘lazy day’ because it’s so easy you can practically make it in your sleep! And while that is true, the end result is nothing short of spectacular. The dessert promises to get gobbled up fast, so you may need to make a double batch.
The crispy, crunchy sweet crust matched against the deeply flavorful blueberries with a touch of lemon and vanilla is just sensational. Serving it with a big scoop of vanilla ice cream is a must.
Equipment
8″ cast-iron skillet or 8×8″, 9×9″, or 10×10″ baking dish
Ingredients
¼ cup (½ stick) unsalted butter
1¼ cups sugar divided
1 cup self-rising flour
1 cup whole milk
Juice from 1 lemon — 1 to 2 tbsp
1 teaspoon vanilla extract
2 cups fresh blueberries (frozen is okay, but fresh is best)
Vanilla ice cream for serving
Instructions
1. Preheat the oven to 375°F.
2. Put the butter in your cast-iron skillet (or baking dish) and place in the oven to preheat.
3. Meanwhile, in a medium bowl, whisk together 1 cup of sugar, flour, milk, lemon juice, and vanilla extract until smooth and silky. (A few small lumps are fine.)
4. Take the skillet out of the oven and swirl the melted butter around to evenly coat the bottom.
5. Pour the batter over the melted butter. DON’T STIR. The butter is pushed to the edges and forms an amazing crust along the edge of the pan.
6. Sprinkle the blueberries evenly over the top.
7. Sprinkle the remaining ¼ cup of sugar over the top.
8. Bake until golden and bubbly! About 40 to 45 minutes.
9. Remove from the oven and let it rest for about 10 minutes to let the cobbler set and get to the perfect consistency. Serve with ice cream and enjoy!
TIPS
Fresh blueberries really do make a difference. Of course, you can go with frozen, but, just remember, fresh is best!
When the cobble is ready, it is molten hot. For the safety of your guests, you’ll need to let it rest for about 10 minutes. This also allows the cobbler to settle into the pan, which delivers the perfect texture.
In place of blueberries, canned sour cherries in water are delicious, too. Don’t drain the cherries, simply pour directly over the batter (without stirring) and then top with the ¼ cup sugar. Bake for the same amount of time.
If you don’t have self-rising flour, you can substitute all-purpose flour and add ½ teaspoon of baking powder and ¼ teaspoon of baking soda.
Leftovers will keep covered for several days on the counter and 1 week in the fridge. To reheat, simply place in a microwave-safe bowl and cook on HIGH for about 30 to 60 seconds.
If you’d like to see a video of how to make this dish, visit HowToFeedALoon.com
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