A classic dessert, done perfectly! SUPER simple – Individual Blueberry Cobbler – cooked and served in cute little ramekins. Don’t forget to add a big ole’ dollop of homemade whipped cream to finish!
I was SO SO tempted to make a blueberry pie it’s not even funny.
But I just posted my Rustic Raspberry Pie recipe…
I just couldn’t possibly post another pie just yet!
As I mentioned in my Rustic Raspberry Pie post, August for me, consists of eating lots AND lots of fruit pie!
Hence…why I was tempted to make another pie 😉
Thought about some other blueberry desserts to make:
Almost made a blueberry galette…
Almost made a blueberry crisp…
just wasn’t feeling it.
About a month ago I had made peach cobbler for the FIRST time EVER. I have no idea what took me so long…
It’s like a biscuit over cooked fruit. YUM YUM YUM.
I instantly became obsessed with the idea of cobbler and was anxious to try it with other fruit!
I discovered this amazing recipe from an episode of The Kitchen on Food Network one Saturday morning.
By the way – do any of you watch Food Network on Saturday mornings?!?!
It’s my favorite! They have the BEST shows on. Pioneer Women, Trisha’s Southern Kitchen, Giada and The Kitchen. Do you know the Pioneer Woman started as a food blogger…hmmmmm 😀
On the episode I watched of The Kitchen, Katie Lee one of the cohost’s made her peach cobbler recipe look unbelievably easy to make. She raved it being a favorite amongst her family and friends. Not to mention it was a recipe passed down by her grandmother.
Grandmas knows best. Always.
Since I had a ton of blueberries left from wild blueberry picking a couple weeks ago, I figured it was the perfect fruit to try as a cobbler. Obviously.
I also realized I had NEVER cooked anything in my ramekins before. What a shame, huh?
So I turned Katie Lee’s peach cobbler recipe into Individual Blueberry Cobbler.
It turned out AMAZING!!
My mom said it was her new favorite thing.
Woah. Loved hearing that.
Granted I didn’t create the cobbler part of the dessert…but still.
This recipe would be a great to serve for a dinner party. How impressed would your guests be??
Plus having the cobbler served in the ramekins gives the dessert such a personal touch!
I’m not ready to dive into fall recipes yet! We’ve still got some Summer left people!!
Here’s the recipe, ENJOY 🙂
- 6 ramekins
- 3 C. blueberries
- 1 C. all-purpose flour
- ¾ C. granulated sugar
- 1 Tsp. baking powder
- ½ Tsp. salt
- ½ buttermilk (or sub any milk)
- 4 Tbsp. butter, melted
- 1 Tbsp. corn starch
- ¼ C. granulated sugar
- ½ Tsp. salt
- ½ C. boiling water
- First preheat oven to 350 F. Line a cookie sheet with parchment paper or foil. Place ramekins on prepared cookie sheet evenly spaced.
- Next rinse and dry blueberries. Evenly divide amongst ramekins - should be about ½ C. blueberries each.
- Boil water to add later while you make the cobbler topping.
- In a medium bowl, whisk together 1 C. four, ¾ C. sugar, baking powder and ½ tsp. salt. Stir in buttermilk and melted butter until combined.
- Evenly spoon over 6 ramekins. Using a spatula, gently spread even to almost completely cover ramekin. Doesn't have to be perfect!
- Lastly, make the 2nd topping. In a small bowl, mix corn starch, ¼ C. sugar and1/2 tsp. salt. Stir until combined. Sprinkle evenly over ramekins.
- Once all ramekins are filled and water is boiling, using a tablespoon, spoon boiling water over each ramekin. Make sure you sprinkle the water so it gets the entire cobbler tops of each ramekin wet.
- Bake 45-50 minutes or until golden brown. Normal for blueberries to bubble over a bit. Serve immediately or once cooled. Homemade whipped cream suggested.
Recipe modified from Katie Lee – Peach Cobbler
My little baby Daisy wanted a little camera time today! Isn’t she a cutie!?
Thanks so much for visiting LEFT SIDE OF THE TABLE today!!
Make sure to tell me when you try something 🙂 I would LOVE to hear!!
Happy hump day friends!