Looks quite nomnomnom-able, but ice cream "optional?" Like I've said in the past: if you forget the vanilla ice cream, you don't deserve the cobbler.

Did I read that right? Batter first, then blueberries on top?

Shayna,

Yes, that's what Melinda has in her recipe.

The blueberries will sink to the bottom. I know that it seems odd, but most, if not all, cobbler recipes say to put in the blueberries on top of everything else.

Yes, you put the butter, then the batter, then the berries...
the batter rises up, and the berries sink down.
(i'm Melinda)

Mmmm. Sounds wonderful. Now I know what I will do with the fresh blueberries my mother gave me harvested from their bushes.

This looks delicious- do you think it would work with peaches, or would putting peaches on top weigh it down and prevent the batter from rising up?

Definitely works for peaches (divine), cherries, apples, pears, blackberries!!!!....you can even use a canned pie filling out of season (just omit the sugar water)

After reading this post yesterday I couldn't get the visions of freshly baked cobbler out of my head! I stopped at the store on the way home for some blackberries and had the cobbler in the oven in less than 10 minutes. Great recipe; nice flavor and pleasing texture, although next time I will use salted butter (or add a little more salt)

This is the second recipe I have seen that called for melted butter to be poured in the dish, and then the batter poured on top. I like to make this in a round glass dish as well. Absolutely delicious! I will be making this tonight (with ice cream).

When adding the batter to the melted butter in the baking dish, should I be mixing the batter and butter together in the dish? Or spread the batter without mixing (which resulted in the butter swimming atop the batter)?

I made this last night and it was phenomenal (with vanilla ice cream). I omitted the water and sugar from the blueberries and just sprinkled them whole on top of the batter after a quick rinse, and it was tart and delicious.

applek, you pour the butter in the dish (or I melted mine right in the dish), then pour the batter on top (yes, it will be swimming in butter and submerged in butter in some places) then dump the blueberries in. It looks doubtful as it goes in the oven, but the berries and batter soak up the butter and it comes out spongy on the inside, crispy on the edges, with fat, juicy berries bursting throughout. Outstanding!

Thanks, MEP! It was disconcerting to see the pool of butter, but it did result in a very rich cake.

I will also try omitting the water and sugar from the blueberries. I like tart! And saves the extra calories. Also, I substituted skim milk for regular milk. More calorie saving.

Just wanted to chime in and say that I made this recipe yesterday, and it was a hit around here :) I was worried when I first took it out of the over, because I could still see some liquid butter on the botton. After I let the cake sit about 15 minutes, all the butter rose up from the bottom, and it was delicious! I'm can't wait to try this with my market peaches tomorrow.

great dish! i had to make in advance to bring to a bbq and would prob eliminate most if not all of the water with the blueberries since it got a little soggy after sitting out for a few hours.

Also reduce the water if using frozen blueberries..... Absolutely delicious!

I've been looking for a recipe like this one for a while. Small batch, a nice chewy texture that isn't over-powerfully sweet. And thankfully, no eggs!

I did use half the butter suggested, and used a splash more milk to get the batter a bit thinner, as well as skipping the water and sugar for the blueberries (they were a little over ripe anyway).

A great way to use up fruit languishing in your fridge, really.