Blueberry Cobbler

The last recorded Blueberry Cobbler in our household was about five years ago, in August 2004. Made by David, not me, on the day we were flying to Colorado for a summer holiday. I was busy packing.

The last recorded blueberry baked dish that I made myself was a blueberry pie with a lattice top, also made in summer 2004 in California (this time supported by photo at that link).

Well, today I made another Blueberry Cobbler (my first?), with a very easy recipe. The odd thing about it is that one melts butter in the baking dish, then pours the batter into the middle of that, without stirring, and then pours the blueberries into the center of the batter, without stirring, and puts it in the oven for 40 minutes. Here are photos of what it looks like as you put it into the oven, then 12 minutes later, then fully baked at 40 minutes:

This may very well be what one always does with cobblers, but for me it was an act of faith to leave all the blueberries on top huddled in the middle. My faith was well-rewarded when all the berries had migrated to the bottom and all the sides, and all the batter had risen to the top, with the butter well distributed all around.

I'll have to let you know how it tastes after my family gets home to share it with me. But how can you go wrong with plenty of berries, whole wheat flour, butter, and sugar?