"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Blueberry Cobbler Recipe

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This recipe for Blueberry Cobbler, by , is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Toni Ofmani
Added: Saturday, August 19, 2006


1/2 cup unsalted butter
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup granulated sugar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
2 cups blueberries
Ice cream, for serving
Mint for garnish

Heat the oven to 350 F. Place the butter in a 9 x l3-inch ovenproof serving dish or 8-inch cast iron skillet and transfer to the preheated oven to melt.

Meanwhile, combine the flour, baking powder and salt in a bowl. Add the milk, 1 cup sugar and vanilla and stir to combine.

In a second bowl combine the remaining tablespoon sugar and the blueberries. Remove the hot dish with the melted butter from the oven. Pour the batter into the hot pan. Add the sugared blueberries and return the pan to the oven. Bake until brown and the batter has risen up and around the fruit, about 30 minutes. Remove to a rack to cool slightly. Serve with ice cream and garnish with fresh mint.




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